Name: Karpatka – Polish Carpathian Mountain Cream Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Polish
Ingredients: ½ cup milk; ½ cup water; 80 g unsalted butter; ½ tsp salt; 2 tsp sugar; 150 g all-purpose flour; 4 eggs; 2 cups milk; 2 eggs; ⅔ cup sugar; 50 g cornstarch; 2 tsp vanilla extract; ¾ cup unsalted butter (room temperature); Powdered sugar

Jump to Recipe· 4.4 from 45 reviews

If you have a soft spot for luscious, creamy desserts that bring a bit of history and heartland flavor to your table, then you absolutely need to try the Karpatka – Polish Carpathian Mountain Cream Cake Recipe. This traditional Polish masterpiece boasts a delightful contrast between pillowy choux pastry layers and a silky, velvety vanilla custard filling, evoking the rugged beauty and cozy spirit of the Carpathian Mountains. Whether you’re baking for family or impressing friends, this cake offers a perfect balance of texture, sweetness, and nostalgia that feels like a warm hug with every bite.

Ingredients You’ll Need

A slice of layered cake is shown on a white plate with a brown rim, placed on a white marbled surface. The cake has three main layers: the bottom and middle layers are light golden, soft, and flaky pastry, while the two filling layers in between are thick, creamy, and pale yellow. The top pastry layer has a slightly crinkled texture dusted with powdered sugar, which also lightly covers the plate around the cake slice. The background shows a blurred view of the rest of the cake on a beige wooden board. Photo taken with an iphone --ar 4:5 --v 7

The magic of the Karpatka comes from a handful of simple ingredients, each playing an essential role in building the cake’s texture and flavor. From the rich butter that adds creaminess to the eggs that give the pastry its lift, every component is key to creating this unforgettable treat.

½ cup milk: Provides moisture and richness to the choux dough and smoothness to the filling.
½ cup water: Helps create the perfect steam environment when making the choux pastry, ensuring a light, airy texture.
80 g unsalted butter: Adds depth of flavor and tender crumb to the dough.
½ tsp salt: Balances sweetness and enhances all the other flavors.
2 tsp sugar: A touch of sweetness to brighten the dough without overpowering it.
150 g all-purpose flour: The foundation of the choux that gives structure to the cake.
4 eggs: Essential for creating the airy, puffy layers of pastry.
2 cups milk (for filling): The base for the rich custard that fills the cake.
2 eggs (for filling): Combined with cornstarch to thicken and lend a creamy texture to the filling.
⅔ cup sugar (for filling): Sweetens the custard perfectly to complement the subtly sweet dough.
50 g cornstarch: Thickens the filling for that perfect, spreadable consistency.
2 tsp vanilla extract: Brings aromatic warmth and classic flavor to the cream.
¾ cup unsalted butter (room temperature): Whipped into the filling, this provides a luscious, silky finish.
Powdered sugar (for garnish): Adds a delicate, snowy top layer that makes the cake as beautiful as it is delicious.

How to Make Karpatka – Polish Carpathian Mountain Cream Cake Recipe

Step 1: Prepare the Choux Pastry

Begin by bringing milk, water, butter, salt, and sugar to a boil in a saucepan. The bubbling hot mixture is the secret to that light texture. Once boiling, stir in all the flour at once and keep mixing until the dough pulls away from the sides and forms a smooth ball. This step is crucial for forming the foundation of your cake’s airy layers.

Step 2: Incorporate the Eggs

Let the dough cool just slightly, so it doesn’t cook the eggs when added. Then, add the eggs one at a time, beating well after each addition. The dough should become smooth, glossy, and elastic, ready to be shaped and baked. This careful mixing is what gives Karpatka its signature puff.

Step 3: Bake the Pastry Layers

Divide the dough evenly and spread half of it onto a lined baking sheet, smoothing it out to a roughly rectangular shape. Bake in a preheated oven at 200°C (392°F) for 30 to 35 minutes or until a beautiful golden crust forms. The pastry should be crisp on the outside but tender and airy inside. Repeat with the second half after the first is baked.

Step 4: Make the Cream Filling

For the filling, gently heat the 2 cups of milk in a saucepan. While warming, whisk together the eggs, sugar, cornstarch, and vanilla in a separate bowl until fully combined. Slowly pour the hot milk into the egg mixture while whisking constantly to avoid curdling. Return this blended mixture to the saucepan and cook over medium heat, stirring continuously, until thick and pudding-like. Let it cool slightly before mixing in the softened butter until the filling is smooth and luxuriously creamy.

Step 5: Assemble the Karpatka

Place the first golden choux pastry layer onto your serving tray. Spread the silky cream filling evenly over the surface, then gently place the second layer on top. Press lightly to sandwich everything together. To finish, dust the top generously with powdered sugar for that classic, snowy mountain effect—warm and inviting, just like the Polish Carpathians they’re named after.

How to Serve Karpatka – Polish Carpathian Mountain Cream Cake Recipe

A slice of cream-filled layered cake sits on a white plate with a thin dark brown rim. The cake has three visible layers: the bottom and middle layers are light golden-brown, slightly crumbly pastry, and the two thick middle layers are pale yellow, smooth cream. The top pastry layer is uneven with a textured surface and lightly dusted with white powdered sugar, which also sprinkles the plate around the slice. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While a dusting of powdered sugar is traditional and perfect, feel free to add a few fresh berries or a sprinkle of cocoa powder if you want a subtle twist that complements the vanilla cream. A few edible flowers or mint leaves can also create a stunning visual contrast, making your Karpatka look as amazing as it tastes.

Side Dishes

Karpatka is rich and creamy, so pairing it with something light like a fresh fruit salad or a cup of black tea or coffee works beautifully. The natural acidity of citrus fruits or berries cuts through the sweetness, balancing each bite wonderfully.

Creative Ways to Present

Don’t hesitate to slice the Karpatka into generous squares or elegant rectangles for easy sharing. For a charming presentation, serve it on rustic wooden boards or delicate china plates with a drizzle of caramel or chocolate sauce. If you’re hosting, consider layering individual servings in clear glass jars so everyone can see those sumptuous cream layers!

Make Ahead and Storage

Storing Leftovers

You can keep leftover Karpatka covered in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain the cream’s freshness and prevent the pastry from drying out.

Freezing

Because of the delicate cream filling, freezing the entire assembled cake is not recommended—it can cause the cream to separate and the pastry to lose its texture. However, you can freeze the baked choux pastry layers separately for up to 2 months and thaw them before assembling the cake with fresh filling.

Reheating

If you prefer your cake slightly warm, gently warm individual slices in the microwave for 10 to 15 seconds. Avoid overheating, which can melt the creamy filling and alter the texture. Enjoy it fresh and tender.

FAQs

What does Karpatka taste like?

Karpatka combines the light, airy texture of choux pastry with a sweet, creamy vanilla custard filling. The result is a harmonious blend of soft, buttery layers with rich, smooth cream making every bite delightful.

Can I make the cream filling dairy-free?

Yes! Substitute regular milk with almond, soy, or oat milk and use a dairy-free butter alternative. Keep in mind the texture might vary slightly, but the flavor will still be wonderful.

Is it difficult to make the choux pastry?

While choux pastry can be intimidating at first, this Karpatka recipe is straightforward if you follow the steps carefully. The key is to boil the liquids and butter thoroughly before adding flour and to mix in eggs one at a time for the perfect consistency.

How long should I bake the choux pastry layers?

Bake the layers at 200°C (392°F) for about 30 to 35 minutes or until they are golden and firm. Avoid opening the oven door during baking to prevent the layers from collapsing.

Can I prepare Karpatka ahead of time for a party?

Absolutely. You can bake the pastry layers a day in advance and prepare the filling the same day you plan to serve. Assemble the cake a few hours before your gathering and refrigerate it to allow the flavors to meld.

Final Thoughts

There’s something incredibly satisfying about making and sharing the Karpatka – Polish Carpathian Mountain Cream Cake Recipe. It’s a wonderful way to bring a touch of Polish culture and homemade goodness into your kitchen. Whether you’re a seasoned baker or trying your hand at choux pastry for the first time, this recipe promises a delicious journey filled with creamy, dreamy layers that everyone will love. So, grab your mixing bowl and dive in—your taste buds will thank you!