Name: Karpatka – Polish Carpathian Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Polish
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs; 1/2 teaspoon vanilla extract; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 2 tablespoons all-purpose flour; 4 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; Powdered sugar, for dusting

Karpatka – Polish Carpathian Cream Cake is a classic Polish dessert that’s as dramatic in appearance as it is indulgent in flavor. Inspired by the rugged peaks of the Carpathian Mountains, this cream cake features two layers of golden, puffed choux pastry sandwiching a rich, velvety vanilla custard. Once chilled and dusted with powdered sugar, it becomes a show-stopping dessert perfect for holidays, family celebrations, or anytime I want to serve something truly special.

Why You’ll Love This Recipe

I love how Karpatka balances both texture and taste. The choux pastry bakes up crisp on the outside but soft and airy inside, giving it a lightness that contrasts beautifully with the thick, creamy custard. It’s a nostalgic treat that brings a bit of Polish tradition to the table, and it’s surprisingly achievable with simple pantry ingredients. Whether I’m making it for Easter, Christmas, or just to treat myself, Karpatka always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1/4 teaspoon salt

1 cup all-purpose flour

4 large eggs

1/2 teaspoon vanilla extract

For the Custard Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

2 tablespoons all-purpose flour

4 large egg yolks

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened

To Finish:

Powdered sugar, for dusting

Directions

I start by preheating the oven to 375°F (190°C) and lining two 9-inch round cake pans with parchment paper.

In a saucepan, I combine the water, butter, and salt. Once it boils, I reduce the heat and stir in the flour all at once, mixing vigorously until a dough ball forms.

After letting it cool for 5–10 minutes, I beat in the eggs one at a time, ensuring each one is fully incorporated. Then I stir in the vanilla extract.

I divide the dough between the two pans and spread it out evenly before baking for 25–30 minutes until puffed and golden. I allow both layers to cool completely.

For the custard, I whisk together the milk, sugar, cornstarch, flour, and egg yolks in a saucepan. I cook it over medium heat, stirring constantly, until thickened and just bubbling. Then I stir in the vanilla and let it cool to room temperature.

Once cool, I beat in the softened butter to create a smooth and creamy filling.

To assemble the cake, I place one choux layer (bottom side up) on a serving plate, spread the custard over it, then top it with the second layer and press gently.

I chill the cake for at least 2 hours, then dust it generously with powdered sugar before serving.

Servings and timing

This Karpatka recipe makes 10 generous servings.

Prep Time: 30 minutes

Cook Time: 30 minutes

Chill Time: 2 hours

Total Time: 3 hours

Calories per serving: approximately 330 kcal

Variations

Lemon Custard: Sometimes I add a bit of lemon zest to the custard to give it a fresh citrus twist.

Chocolate Topping: I’ve also tried drizzling a light chocolate glaze over the top layer for a decadent finish.

Rectangular Shape: Instead of round pans, I occasionally bake the pastry in a rectangular pan and cut square slices. It’s easier for serving large groups.

Storage/Reheating

I store Karpatka in the refrigerator, covered, for up to 3 days. The custard stays firm and delicious. I don’t recommend freezing this cake, as the texture of the choux pastry and custard may be compromised when thawed. This dessert is best served chilled, straight from the fridge, with no need to reheat.

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FAQs

What does Karpatka mean?

Karpatka gets its name from the Carpathian Mountains. The top of the choux pastry resembles the jagged peaks after baking, which is how this traditional Polish dessert earned its name.

Can I make Karpatka ahead of time?

Yes, I often make it a day in advance. In fact, letting it chill overnight enhances the flavors and firms up the custard beautifully.

Can I use instant pudding instead of homemade custard?

While it’s possible, I don’t recommend it. The homemade custard gives the cake its authentic flavor and creamy texture that store-bought pudding just can’t match.

Why did my choux pastry collapse?

The pastry might collapse if it’s underbaked or if the oven door is opened too early. I always make sure the pastry is deeply golden and puffed before removing it from the oven.

What’s the best way to serve Karpatka?

I like to serve it chilled, with a thick dusting of powdered sugar on top. It slices best after at least 2 hours in the fridge and is perfect with a hot cup of tea or coffee.

Conclusion

Karpatka is more than just a dessert—it’s a nostalgic slice of Polish heritage that I love to recreate at home. With its beautiful layers, smooth custard, and dramatic presentation, it never fails to impress. Whether I’m baking it for a festive holiday table or simply because I crave something comforting and sweet, this Polish Carpathian Cream Cake always hits the spot.

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