Heavenly Karpatka Cake: An Incredible Ultimate Recipe You Must Try Recipe

Introduction

Karpatka cake is a delightful Polish dessert featuring two layers of light choux pastry filled with a rich, creamy custard. Its golden, puffed layers combined with smooth vanilla custard make it an irresistible treat you’ll want to bake again and again.

Ingredients

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 pinch of salt
• 2 cups whole milk
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large egg yolks
• ¼ cup cornstarch
• ½ cup unsalted butter (softened)
• Powdered sugar for dusting (optional)
• Whipped cream or fresh fruit for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: In a saucepan, combine water and butter. Bring to a boil over medium heat.
3. Step 3: Once boiling, add flour and salt all at once. Stir vigorously until the dough forms a ball and pulls away from the pan sides. Remove from heat.
4. Step 4: Let the dough cool for about 5 minutes. Add eggs one at a time, mixing well after each until smooth and glossy.
5. Step 5: Divide dough in half. Spread one half evenly on the prepared baking sheet into a rectangle.
6. Step 6: Bake for 25-30 minutes until golden and puffed. Repeat with the second half of dough. Let both layers cool completely.
7. Step 7: For the custard, heat milk and sugar in a saucepan over medium heat until sugar dissolves.
8. Step 8: In a bowl, whisk egg yolks and cornstarch until smooth. Gradually add a small amount of warm milk mixture, then pour this back into the saucepan.
9. Step 9: Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract and softened butter until fully incorporated.
10. Step 10: Transfer custard to a bowl, cover with plastic wrap pressed directly on its surface to prevent skin formation, and cool to room temperature.
11. Step 11: Once layers and custard are cool, place one pastry layer on a serving plate. Spread custard evenly on top, then cover with the second layer.
12. Step 12: Dust the top with powdered sugar. Optionally, garnish with whipped cream or fresh fruit before serving.

Tips & Variations

• For a richer custard, substitute half of the whole milk with heavy cream.
• Make sure to add eggs one at a time to the dough for proper consistency.
• Use a fine sieve to dust powdered sugar evenly on top for a professional finish.
• Try adding lemon zest to the custard for a fresh twist.
• Serve chilled for a refreshing dessert or at room temperature for creamier texture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent the custard from drying out. Before serving, let the cake sit at room temperature for 15-20 minutes to soften slightly. Avoid freezing as it may affect the texture of the custard and pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry layers ahead of time?

Yes, you can bake the pastry layers a day in advance and store them airtight at room temperature. Just assemble with the custard before serving for best results.

What can I substitute for cornstarch in the custard?

You can use all-purpose flour as a substitute for cornstarch, but use about twice the amount. Keep stirring to avoid lumps and ensure the custard thickens properly.

Heavenly Karpatka Cake: An Incredible Ultimate Recipe You Must Try Recipe

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Heavenly Karpatka Cake is a traditional Polish dessert featuring two layers of delicate choux pastry filled with a rich, creamy custard. This recipe offers a perfect balance of textures with its golden, puffed pastry and smooth, velvety vanilla custard, making it an irresistible treat for any special occasion or afternoon tea.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish

Ingredients

Scale 1x2x3x

For the Pastry Layers:

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 pinch of salt

For the Custard Filling:

• 2 cups whole milk
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large egg yolks
• ¼ cup cornstarch
• ½ cup unsalted butter, softened

For Serving (Optional):

• Powdered sugar for dusting
• Whipped cream or fresh fruit for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Prepare the Pastry: In a saucepan, combine the water and butter. Bring the mixture to a boil over medium heat, allowing the butter to melt completely and the water to reach boiling point.
3. Add Flour: Once boiling, add the flour and salt all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, indicating it’s properly cooked. Remove from heat immediately.
4. Incorporate Eggs: Let the dough cool for about 5 minutes to prevent cooking the eggs. Add the eggs one at a time, thoroughly mixing after each addition until the dough is smooth, shiny, and elastic.
5. Spread Dough: Divide the dough into two equal parts. Spread one half evenly onto the prepared baking sheet, shaping it into a rectangular layer approximately ¼ inch thick.
6. Bake Pastry Layers: Bake the layer in the preheated oven for 25-30 minutes, or until golden brown and puffed. Remove from oven and allow to cool completely. Repeat the process with the remaining dough for the second layer.
7. Make Custard Filling: In a saucepan, gently heat the milk and sugar over medium heat until the sugar dissolves completely, making sure not to boil. In a separate bowl, whisk the egg yolks and cornstarch until smooth and pale.
8. Thicken the Custard: Slowly temper the egg yolk mixture by gradually adding a small amount of the warm milk, then pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly until the custard thickens and reaches a pudding-like consistency. Remove from heat and stir in vanilla extract and softened butter until fully incorporated.
9. Cool Custard: Transfer the custard to a clean bowl. Cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature before assembling.
10. Assemble the Cake: Place one cooled pastry layer on a serving platter. Spread the entire custard evenly over this layer. Top with the second pastry layer, pressing gently to level the cake.
11. Dust and Decorate: Sprinkle the top layer with powdered sugar for an elegant finish. Optionally, garnish with whipped cream or fresh fruit to enhance presentation and flavor before serving.

Notes

• Ensure the dough cools slightly before adding eggs to prevent curdling.
• Spread the dough evenly to ensure uniform baking and puffing.
• Constant stirring while making custard prevents lumps and burning.
• Cover custard with plastic wrap directly on surface to avoid skin formation.
• The cake is best served chilled, allowing flavors to meld.
• Fresh fruit choices like berries complement the creamy custard beautifully.

Keywords: Karpatka cake, Polish dessert, choux pastry, custard cake, traditional cake, creamy custard, baked pastry, vanilla custard, festive dessert