Polish Carpathian Cake

The Polish Carpathian Cake—known in Polish as “Karpatka”—is a beloved traditional dessert that mimics the jagged peaks of the Carpathian Mountains, hence the name. It’s made with layers of light, airy choux pastry filled with rich, creamy vanilla custard or buttercream.

Here’s a classic Karpatka recipe for you to try:

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🇵🇱 Polish Carpathian Cake (Karpatka)

✨ Ingredients:

Choux Pastry:

• 1 cup (240 ml) water
• 100 g (7 tbsp) unsalted butter
• 1 cup (125 g) all-purpose flour
• 4 large eggs
• Pinch of salt

Vanilla Custard Filling:

• 500 ml (2 cups) milk
• 100 g (½ cup) sugar
• 1 tsp vanilla extract or 1 packet vanilla sugar
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 2 egg yolks
• 200 g (7 oz) unsalted butter, softened

Topping:

• Powdered sugar, for dusting

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🥣 Instructions:

1. Make the choux pastry:

1. Preheat oven to 200°C (390°F).
2. In a saucepan, bring water, butter, and a pinch of salt to a boil.
3. Once butter is melted, remove from heat and quickly stir in the flour all at once.
4. Return to medium heat and stir until the dough pulls away from the sides and forms a ball.
5. Let it cool slightly, then beat in the eggs one at a time until smooth.
6. Divide the dough in half. Spread each half on a parchment-lined baking sheet to form two roughly equal rectangles (about 9×13 inches).
7. Bake each layer for 20–25 minutes until puffed and golden. Let cool completely.

2. Prepare the custard cream:

1. In a bowl, whisk egg yolks, sugar, flour, and cornstarch with a little cold milk (just enough to dissolve).
2. Heat the remaining milk in a saucepan until just boiling. Slowly pour into the yolk mixture, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat until thick, stirring continuously.
4. Remove from heat, stir in vanilla, and cool completely.
5. Once cool, beat the softened butter until fluffy, then gradually mix in the custard until smooth and creamy.

3. Assemble the cake:

1. Place one choux pastry layer on a serving tray.
2. Spread the custard cream evenly over it.
3. Top with the second pastry layer, pressing down gently.
4. Chill for at least 2–3 hours (or overnight).
5. Dust with powdered sugar before serving.

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🏔️ Tips:

• For extra flavor, you can add a bit of lemon zest or rum extract to the custard.
• Use a serrated knife to slice the cake—it helps preserve the mountain-like top layer.
• This cake tastes best chilled!