Imagine a dessert that looks like a snow-capped mountain, tastes like a dream, and carries centuries of Polish culinary tradition in every bite. The Karpatka, or Polish Carpathian Mountain Cake, is not just a dessert—it's a magical experience that will transport your taste buds to the picturesque highlands of Poland. With its crispy, golden choux pastry layers and luscious vanilla cream filling, this cake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Polish
Serves: 8 servings
Ingredients
- Water
- Butter
- Flour
- Eggs
- Powdered sugar
- Vanilla extract
- Cream
Instructions
- Prepare the choux pastry base by combining water and butter in a saucepan, bringing to a gentle boil until butter is completely melted.
- Add flour all at once to the butter-water mixture, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Remove the dough from heat and let it cool slightly for 5 minutes, then gradually incorporate eggs one at a time, mixing thoroughly after each addition to create a glossy, smooth pastry dough.
- Divide the choux pastry into two equal portions and spread each portion onto separate baking sheets lined with parchment paper, creating two thin, rectangular layers.
- Bake the pastry layers in a preheated oven at 375°F (190°C) for approximately 20-25 minutes until golden brown and crisp.
- While pastry layers cool, prepare the vanilla cream filling by whisking together cream, powdered sugar, and vanilla extract until thick and smooth.
- Once pastry layers are completely cooled, spread the vanilla cream evenly over one layer, then carefully place the second layer on top.
- Dust the top layer generously with powdered sugar to create a traditional snow-like mountain appearance.
- Refrigerate the cake for at least 2 hours to allow the cream to set and flavors to meld together.
- Before serving, slice the cake into rectangular or square portions, ensuring each piece has both crisp pastry layers and creamy filling.
Tips
- Temperature is crucial: Ensure your ingredients are at room temperature for the smoothest choux pastry.
- Mix eggs gradually: Add eggs one at a time and mix thoroughly to achieve the right pastry consistency.
- Bake evenly: Spread the pastry layers thinly and uniformly for consistent texture and golden color.
- Cream perfection: Whip the cream to stiff peaks for a stable, luxurious filling.
- Chill thoroughly: Refrigerating allows flavors to meld and helps the cake set perfectly.
- Powdered sugar trick: Use a fine mesh sieve for an even, snow-like dusting on top.
- Serve chilled for the best texture and flavor experience.
Nutrition Facts
Calories: 358kcal
Carbohydrates: g
Protein: g
Fat: 24g
Saturated Fat: g
Cholesterol: 137mg
