This Karpatka recipe is an amazing Polish Carpathian mountain cream cake that consists of two layers of choux pastry and delicious pastry cream in between. Dusted with powdered sugar, the choux pastry that puffs up unevenly in the oven represents the Carpathian mountains. It’s so delicious and decadent, with just the perfect sweetness.
Ingredients
For the dough
1/3 cups whole milk
1/3 cups water
2.6 oz unsalted butter
1 tbsp sugar
1 tsp salt
1/2 tsp vanilla extract
3/4 cup all-purpose flour sifted
6 oz 3 large eggs at room temperature, the eggs should be weighed without shells
For the cream
2 1/2 cups whole milk
2/3 cups granulated sugar
1/2 tsp salt
6 1/2 tbsp cornstarch sifted
1 tsp vanilla extract
4 egg yolks of large eggs at room temperature
7 oz unsalted butter at room temperature
1 tbsp granulated sugar to beat with the butter
Powdered sugar for decoration
Instructions
For the dough
Preheat the oven to 200C/390F (top and bottom heat, no fan). Line the bottoms of two 23cm/9-inch springform pans with parchment paper and grease the sides with butter or cooking spray. If you have only one springform, you will need to bake one layer of the cake and then prepare the form again to bake the second layer.
In a saucepan, combine water, milk, unsalted butter, sugar, salt, and vanilla extract, then heat over medium heat until it starts simmering. Remove from the heat and add the sifted flour. Mix until no dry flour is left, bring back to the heat, and set it to low.
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