Karpatka is a traditional Polish dessert that beautifully combines layers of delicate choux pastry with a rich, velvety vanilla cream filling. Its distinctive, rugged appearance dusted with powdered sugar is reminiscent of the snow-capped Carpathian Mountains, from which it derives its name. This melt-in-your-mouth cake is not only a treat for the taste buds but also a nod to Poland’s rich culinary heritage.
E and Significance
Karpatka holds a special place in Polish cuisine, often gracing tables during family gatherings and festive occasions. Its name, directly referencing the Carpathian Mountains, reflects the cake’s characteristic uneven, mountainous top layer formed by the choux pastry as it bakes. This rustic design sets it apart from other cream-filled pastries and adds to its charm. The combination of simple ingredients to create such a delightful dessert showcases the ingenuity of Polish baking traditions.
Ingredients
For the Dough:
- 150g all-purpose flour (approximately 1½ cups)
- 100ml water (½ cup)
- 100ml milk (½ cup)
- 80g unsalted butter (⅓ cup)
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cream Filling:
- 500ml milk (2 cups)
- 150g granulated sugar (¾ cup)
- 100g all-purpose flour (⅔ cup)
- 2 large eggs
- 180g unsalted butter, softened (¾ cup)
- 1½ teaspoons vanilla extract
For Garnish:
- Powdered sugar, for dusting
Instructions
- Prepare the Choux Pastry:
- In a medium saucepan, combine water, milk, butter, and salt. Heat over medium until the butter melts and the mixture reaches a gentle boil.
- Reduce heat to low and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Remove from heat and let the dough cool slightly.
- Transfer the dough to a mixing bowl. Add eggs one at a time, beating well after each addition until the batter is smooth and glossy.
- Stir in the baking powder until fully incorporated.
- Bake the Pastry Layers:
- Preheat your oven to 200°C (392°F).
- Divide the dough into two equal portions.
- Spread each portion evenly onto two greased or parchment-lined 9×13-inch baking pans. The dough will be thin but will puff up during baking.
- Bake each layer for 20-25 minutes until golden brown and puffed. Avoid opening the oven during baking to prevent deflation.
- Once baked, remove from the oven and let them cool completely.
- Prepare the Cream Filling:
- In a medium saucepan, heat 400ml of milk and sugar over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- In a separate bowl, whisk together the remaining 100ml of milk, eggs, and flour until smooth.
- Gradually add the egg mixture to the warm milk, whisking continuously.
- Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency.
- Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.
- In a separate bowl, beat the softened butter until light and fluffy. Gradually add the cooled custard, beating until smooth and well combined.
- Assemble the Cake:
- Place one layer of the baked choux pastry on a serving platter.
- Spread the cream filling evenly over this layer.
- Gently place the second pastry layer on top of the cream.
- Refrigerate the assembled cake for at least 2 hours to set.
- Serve:
- Before serving, dust the top of the cake generously with powdered sugar.
- Slice into squares and enjoy with a cup of coffee or tea.
Conclusion
Karpatka is a testament to the beauty of simple ingredients coming together to create a dessert that’s both visually stunning and delectably satisfying. Its combination of airy choux pastry and creamy filling offers a delightful contrast in textures, making it a favorite among dessert enthusiasts. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this Polish classic is sure to impress.
Additional Resources
For a visual guide on making Karpatka, you might find this video helpful: