carpathian cake

A slice of creamy Karpatka for dessert is one of the greatest gifts you can give to yourself.

It&#x27;s made of two choux pastry layers, hiding some velvety vanilla &amp; custard cream between them. Yum.

Karpatka: Carpathian Cake with Custard Cream

(250 ml) milk

(113 g) butter

(150 g) all-purpose flour

eggs (medium)

(750 ml) milk

tbsp (130 g) fine/caster sugar

vanilla

tbsp (40 g) potato starch / potato flour

2-2.5 tbsp (20 g) all-purpose flour

(340-350 g) butter, at room temp

tbsp (25 g) caster sugar

sugar

Place milk and butter in a saucepan. Heat...

Place milk and butter in a saucepan. Heat on a ‘medium-low’, letting the butter melt into the milk. 

Bring the mixture to a boil. Add in...

Bring the mixture to a boil. Add in 1 cup of flour and reduce the heat. 

Whisk together for a while until a thick,...

Whisk together for a while until a thick, lump-free mass forms. It should come off the sides of the pot relatively easily. Remove from the stove and leave to cool down.

Once completely cooled, beat in the eggs -...

Once completely cooled, beat in the eggs - one by one, mixing as you go. The dough should become smooth, a bit sticky and lump-free.  Divide the dough into two.

Grab a large rectangular cake tin (ideally 9...

Grab a large rectangular cake tin (ideally 9 by 13 in / 23 by 33 cm). Grease it generously with butter and sprinkle with flour. 

Spread one part of the dough on a...

Spread one part of the dough on a cake tin and even out the surface with a butter knife or spatula. If the dough is sticky - don’t worry, that’s a good thing.

Bake at 390°F (200ºC) for 25-30 minutes, until...

Bake at 390°F (200ºC) for 25-30 minutes, until the cake turns lightly golden. Do not open the oven while it bakes! 

Remove to cool and repeat with another portion...

Remove to cool and repeat with another portion of the dough. Leave to cool.

Boil two cups of milk (0.5 litre) together...

Boil two cups of milk (0.5 litre) together with fine sugar and a packet of vanilla sugar. 

Grab the remaining cup of cold milk (250...

Grab the remaining cup of cold milk (250 ml) and add an egg, 4 yolks, potato starch and regular all-purpose flour. 

Bring to boil and continue cooking for 3...

Bring to boil and continue cooking for 3 to 5 minutes - whisking continuously, until a lump-free custard forms. Once you’re happy with the texture, take it off the heat. Cover with cling film and leave to cool completely.

Place 3 sticks (340-350 g) of butter and...

Place 3 sticks (340-350 g) of butter and two tablespoons of caster sugar in the bowl of your mixer. Blend together to form a light & fluffy butter mass. Gradually start adding custard, a few spoonfuls at a time, blending continuously. 

Place one layer of baked choux pastry onto...

Place one layer of baked choux pastry onto a serving plate. Alternatively, keep it in the cake tin that we have used for baking.

Spread the custard cream on top, even out...

Spread the custard cream on top, even out the surface with a spatula or a butter knife. Cover with another layer of baked choux pastry. 

Chill in the fridge for a few hours...

Chill in the fridge for a few hours before serving, giving the cream some time to settle.

Before serving, sprinkle generously with icing sugar.

Cut into portions with a super-sharp knife.

This mountain-shaped cake with a layer of custard in between is popular all over Poland. Named after the Carpathian mountains, it&#x27;s a must-have Polish dessert!

Polish Carpathian Cake Karpatka Recipe

butter

all-purpose flour

water

eggs

tsps of potato starch (flour)

vanilla extract

milk

powdered sugar

cocoa

In a pot, melt the butter/margarine with water.

Bring to boil, then reduce the heat.

Start adding the flour, gradually, 1 tbsp at...

Start adding the flour, gradually, 1 tbsp at a time, stirring all the time.

Cool down.

When the mixture is cold, mix it with...

When the mixture is cold, mix it with eggs until you get the smooth dough with no lumps.

Preheat the oven to 392°F (200°C).

Line 2 baking sheets (14''x17'') with parchment paper.

Using a spoon, spread the dough onto the...

Using a spoon, spread the dough onto the parchment paper. It doesn't have to be smooth. Make it look like a rugged mountain.

Bake for about 30 minutes, one baking pan...

Bake for about 30 minutes, one baking pan at a time.

Pour 2 cups of milk into the pot.

Add egg yolks, sugar, and whip it together...

Add egg yolks, sugar, and whip it together until you will get a smooth, yellow color.

Pour 1 cup of milk into the small...

Add flour, potato flour, and vanilla extract. Mix...

Add flour, potato flour, and vanilla extract. Mix until dissolved.

Place a pot on the stove, cook slowly,...

Place a pot on the stove, cook slowly, stirring all the time.

When it nearly boils, add milk with flour...

When it nearly boils, add milk with flour and stir until you will get the consistency of pudding.

When the pudding is cold, blend it with...

When the pudding is cold, blend it with butter until you get the smooth and creamy custard.

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Karpatka: Carpathian Cake with Cust...

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Top 2 carpathian cake recipes from across the web

The most viewed carpathian cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Karpatka: Carpathian Cake with Cust...

Polish Carpathian Cake Karpatka Rec...

The most viewed carpathian cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine