Karpatka

Here’s a classic Karpatka recipe — a traditional Polish cream-filled cake with a mountain-like, puffy top ⛰️🍰

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🍰 Karpatka (Polish Cream Cake)

(Serves 8–10)

Ingredients

Choux Pastry (Dough)

• 1 cup (240 ml) water
• ½ cup (115 g) butter
• 1 cup (130 g) all-purpose flour
• 4 large eggs
• Pinch of salt

Custard Cream Filling

• 2 cups (480 ml) milk
• ¾ cup (150 g) sugar
• 4 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 4 tablespoons butter, softened

Optional

• Powdered sugar for dusting

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Instructions

1️⃣ Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Grease and line a 9×13-inch baking pan.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Remove from heat, add flour all at once, and stir vigorously until mixture forms a ball and pulls away from the sides.
4. Let cool slightly, then beat in eggs one at a time until smooth and glossy.
5. Divide dough in half. Spread one half evenly on the pan — this is the bottom layer.
6. Bake 20–25 minutes until golden. Repeat with the second half — the “mountain” top — bake separately for 20–25 minutes. Cool completely.

2️⃣ Make the Custard Cream

1. In a saucepan, whisk together flour, cornstarch, sugar, and egg yolks.
2. Gradually add milk, whisking constantly.
3. Cook over medium heat, stirring constantly, until thickened.
4. Remove from heat, stir in butter and vanilla extract.
5. Let custard cool completely.

3️⃣ Assemble the Karpatka

1. Place one baked layer in the pan.
2. Spread custard cream evenly on top.
3. Place second baked layer on top — uneven surface facing up for the “mountain” effect.
4. Dust with powdered sugar.
5. Chill in the fridge 2–3 hours before serving for best texture.

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💡 Tips

• Use a serrated knife to trim layers if needed for easier stacking.
• For extra richness, fold a little whipped cream into the custard before filling.
• The irregular, puffy top gives Karpatka its signature “Carpathian Mountains” look.

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If you want, I can also give a shortcut Karpatka version using a pre-made custard mix to save time without losing the classic flavor.