Polish Carpathian Mountain Cream Cake

Here is a complete step-by-step recipe for the famous Polish Carpathian Mountain Cream Cake, also known as Karpatka. This beautiful dessert is made with two layers of choux pastry (similar to cream puffs) and a rich, creamy custard filling. When baked, the pastry puffs up in jagged, mountainous peaks—hence the name “Carpathian Mountain Cake.”

Polish Carpathian Mountain Cream Cake (Karpatka)

Ingredients

For the choux pastry:

• 1 cup (240 ml) water

• 100 grams (7 tablespoons) unsalted butter

• 1 cup (125 grams) all-purpose flour

• ¼ teaspoon salt

• 4 large eggs

For the custard cream filling:

• 2 cups (500 ml) whole milk

• ½ cup (100 grams) granulated sugar

• 1 tablespoon vanilla extract or 1 packet vanilla sugar

• ¼ cup (30 grams) cornstarch

• ¼ cup (30 grams) all-purpose flour

• 2 large egg yolks

• 200 grams (about 14 tablespoons) unsalted butter, softened

For topping:

• Powdered sugar for dusting

Instructions

Step 1: Prepare the custard filling

1. In a medium saucepan, combine 1½ cups (375 ml) of the milk with sugar and vanilla. Bring to a simmer over medium heat.

2. In a separate bowl, whisk together the remaining ½ cup (125 ml) milk with cornstarch, flour, and egg yolks until smooth.

3. Once the milk in the saucepan is simmering, slowly pour a little of it into the egg mixture to temper it, whisking constantly.

4. Pour the egg mixture back into the saucepan while whisking.

5. Continue cooking over low heat, stirring constantly, until thickened (about 5 minutes).

6. Transfer the thickened custard to a bowl, cover with plastic wrap directly on the surface, and cool completely to room temperature.

Step 2: Make the choux pastry

1. Preheat oven to 200°C (390°F).

2. In a medium saucepan, bring water, butter, and salt to a boil.

3. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.

4. Remove from heat and let cool for 5 to 10 minutes.

5. Add the eggs one at a time, beating well after each addition. The dough should be thick and glossy.

6. Divide the dough into two equal parts.

7. Spread each portion into a thin layer in two 9×13 inch (23×33 cm) baking pans lined with parchment paper.

8. Bake each layer at 200°C (390°F) for 25 to 30 minutes, until puffed and golden. Do not open the oven door while baking.

9. Cool completely.

Step 3: Finish the cream filling

1. Beat the softened butter with a hand mixer until fluffy.

2. Gradually add the cooled custard, one spoonful at a time, beating until smooth and creamy.

3. If the mixture splits, keep beating—it will usually come back together.

Step 4: Assemble the cake

1. Place one choux layer (bottom side up) on a serving tray.

2. Spread the custard cream evenly over the layer.

3. Place the second choux layer on top (top side up to show off the mountain-like peaks).

4. Press down lightly to set.

Step 5: Chill and serve

1. Refrigerate the cake for at least 2 to 3 hours to set properly.

2. Before serving, dust generously with powdered sugar.

3. Slice gently with a serrated knife to preserve the layers.

Storage

• Store in the refrigerator for up to 3 days.

• Best served chilled.