Karpatka Polish Cake is incredibly delicious, requiring different baking techniques for the choux pastry and the cream, but it isn’t just good, it’s FANTASTIC!
This cake takes its name from the Carpathian mountains that touch the Czech Republic, Poland, Slovakia, Hungary, Romania, and Serbia, and refers to the unlevelled choux pastry bases that mimic the mountainous rise and fall.
The Karpatka cake is made from 2 choux pastry bases filled with a generous amount of cream.
It should be served cold and is a dessert for all seasons, truly exquisite!
It’s clear that this isn’t just any pie or cake where you knead for 5 minutes and throw it in the oven… it’s the Karpatka Cake, a dessert where you need to spend a little time in the kitchen but it’s so good that you’ll be hugely impressed!
If you love chocolate, you can make cocoa choux pastry (130 flour, 20 cocoa) and continue with the other preparations indicated in this recipe!
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KARPATKA POLISH CAKE
ASI’s Kitchen
- Difficulty: Easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for KARPATKA POLISH CAKE RECIPE
- 2 eggs
- 50 g cornstarch
- 150 g sugar
- 1 packet vanillin
- 2 cups milk
- 90 g butter
- 1/2 cup water
- 1/2 cup milk
- 4 eggs
- 150 g all-purpose flour
- 80 g butter
- 1 1/2 teaspoon salt
- 1 teaspoon sugar
- to taste powdered sugar
Tools for KARPATKA POLISH CAKE RECIPE
#ADV
- Stand Mixer
THE INGREDIENTS MUST BE AT ROOM TEMPERATURE
KARPATKA POLISH CAKE RECIPE
For this delicious Karpatka Polish Cake, the first thing to do is make the filling cream, so…
I combine 2 eggs with 150 grams of sugar.
I mix with a hand whisk, then add 50 grams of cornstarch and a packet of vanillin.
I pour 2 cups of milk over this mixture, put everything in a saucepan, and set it over moderate heat to thicken the cream, stirring carefully.
I cover with cling film touching the surface and while it cools, I move on to making the choux pastry.
For the choux pastry of the Karpatka Cake, I put water and milk (1/2 cup each) in a pan, add the butter (80 grams), and set it over moderate heat to melt and blend the two ingredients.
When it is almost boiling, I add the salt and sugar.
When everything is melted, I remove from heat and add all the flour (150 grams) at once, mixing well.
I put it back on the heat and continue stirring, letting the dough compact, detach from the pan sides, and start a subtle, continuous sizzling.
I continue stirring for a couple more minutes, then turn off the heat.
I let it cool or at least warm up almost completely by placing the dough on a plate.
Now I add the eggs one at a time and
adding the second and subsequent ones ONLY if the previous one is well absorbed.
Now I divide the amount of choux pastry needed for the Karpatka Polish Cake
into 2 approximately equal parts.
I spread one half of the dough on a 20 cm pan lined with parchment paper, without levelling it too much, and bake at 410°F for about 15 minutes, then lower to 350°F for another 20 minutes.
I remove from the oven and let it cool. I do the same for the other part of the choux pastry dough.
Now I’ll tell you that I had already made a base (about 22 cm in diameter) but someone tasted it without thinking, so
I prepared two more but 20 cm…. and I was quite angry! (I used yellow paste eggs…)
I finish the filling cream for the Polish Karpatka, now cold, by beating it since it has solidified with whisks or a stand mixer and
add the soft butter cut into pieces, mixing everything well.
I then lay the first choux base in the pan and distribute all the cream
finish with the second part, cover with cling film, and put in the fridge for 7/8 hours or overnight.
At the moment of tasting, I remove the film, sprinkle the Karpatka Polish Cake with powdered sugar and…
A DELICIOUS DESSERT, TRULY EXQUISITE, ONE OF THE BEST EVER MADE ON THE BLOG…
Enjoy your meal with the Polish cake KARPATKA, a name that recalls the CARPATHIANS mountain range, to remember the uneven state of the bases.
Annalisa
The explanation is very long but essentially it’s very easy… TRUST ME THE DESSERT IS EXQUISITE!!!!!!!!!!
SOURCE with my variations here
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