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Polish Cream Cake (Karpatka)

Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 4 hours
Total Time 1 hour 30 minutes
Servings 10
Calories 390

Ingredients

For the Choux Pastry

  • 1 cup water
  • 1 cup all-purpose flour
  • A pinch of salt
  • 10 tablespoons of unsalted butter
  • 5 eggs

For the Cream Filling

  • 4 cups milk
  • 1 cup sugar
  • 5 yolks
  • 2 teaspoons of vanilla essence
  • 5 tablespoon of cornstarch
  • 5 tablespoons white flour
  • 1 cup butter
  • Powdered sugar

Instructions

  • All ingredients ready? Let's begin!

Choux Pastry:

  • Preheat the oven to 390 degrees F.
  • Line two 9 x 13” baking pans and spray and set aside.
  • In a saucepan, bring the water to boil with the butter.
  • In a mixing bowl sift together the flour and salt.
  • Once the water and butter boil, add the dry ingredients to it and keep whisking.
  • A smooth, soft dough should form that doesn’t stick to the sides of the pan.
  • Remove from heat and add in the eggs, one at a time. You will have a shiny, glossy dough.
  • Divide the dough into the two baking pans equally. Spread it into a thin layer on the pan. It doesn’t have to be smooth, it should look rustic and uneven, like mountains, once baked.
  • Place in the oven and bake for 25 – 30 minutes.
  • Remove from oven and cool over a wire rack.

The Cream Filling:

  • In a medium saucepan bring 3 cups of milk to boil. Add the sugar to it and keep whisking till all the sugar dissolves
  • In another bowl, add the remaining 1 cup of milk, vanilla extract, the eggs and the all-purpose flour and cornstarch. Whisk till smooth and lump-free.
  • Now add the flour and egg mixture to the milk and sugar and keep whisking over low heat until the cream thickens. Cover and refrigerate.
  • While it cools, take the butter and whisk till it is soft and fluffy.
  • While beating the butter, start adding the cooled cream little by little. Keep whisking till you get a nice, fluffy cream.

Assembling the Karpatka Cake:

  • Take one of the two choux cakes and place it back in the baking pan.
  • Slather with the cream filling on top. The entire cake should be covered in cream.
  • Place the second layer of the cake on top of the cream.
  • Place in the fridge and cool for 3-4 hours.
  • Sprinkle with powdered sugar, slice and enjoy.

Video

Nutrition

Calories: 390kcal | Carbohydrates: 43g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 101mg | Potassium: 242mg | Fiber: 1g | Sugar: 27g | Vitamin A: 796IU | Calcium: 180mg | Iron: 1mg