Karpatka Cake: A classic step-by-step recipe, how-to video

Carpathian cake – a simple and quick recipe for a delicious dessert to go with your tea every day, which will captivate you with its delicate flavor and originality. Using our classic recipe as a basis, you can easily make this unusual éclair cake yourself.

Nutritional value per serving

235.0 kcal

Proteins: 4.4 g
Fats: 15.8 g
Carbohydrates: 18.3 g

*Nutritional value is calculated per 100g of ingredients

Total time: 4 hours
Time in the kitchen: 1 hour
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 8

Karpatka is a traditional Polish pie that originated around the mid-20th century. The recipe's originator is unknown, and the first official mention of it dates back to 1972. Initially, this Polish pie was made with two types of dough: shortcrust pastry with a marmalade layer at the bottom and a raised choux pastry on top. However, over time, the recipe was simplified, and today, when preparing "Karpatka," both layers are baked from choux pastry, like éclairs.

Fun fact! The cake got its name from the resemblance of its textured layers, dusted with white powdered sugar, to the peaks of the Carpathian Mountains.

The Karpatka cake is often compared to a large eclair, as it consists of two layers of choux pastry, between which is a thick layer of the most delicate custard with the taste of creamy ice cream.

Many Polish stores now sell ready-made choux pastry mixes, but we'll tell you how to make a delicious Polish choux pastry cake at home using a classic recipe.

A step-by-step recipe for Polish choux pastry cake

Karpatka Cake – a simple choux pastry recipe with step-by-step photos

Ingredients

Servings

Ingredients for choux pastry:

Egg C0

3 pcs
Milk

70 ml
Water

70 ml
Butter

60 G
Flour

100 G
Sugar

0.25 tsp
Salt

0.25 tsp

Ingredients for custard:

Egg C0

2 G
Milk

500 ml
Butter 82%

150 G
Sugar

130 G
Vanilla sugar

10 G
Cornstarch

40 G

Ingredients for decoration:

Powdered sugar

1 tbsp

Preparation

Step 1

Stage 1 – prepare the choux pastry.

Pour 70 ml of water and 70 ml of milk into a saucepan. Add 60 grams of butter, a pinch of salt, and a pinch of sugar, and bring to a boil. Bring the mixture to a boil until the butter melts and the salt and sugar dissolve completely.

Step 2

Add 100 grams of flour sifted through a sieve.

Step 3

Boil the dough for about 2 minutes, stirring constantly to evaporate any excess liquid. The result should be a nearly uniform ball, like the one in the photo.

Step 4

Transfer the dough into a bowl and spread it out in a thin layer to cool it faster.

Step 5

Let the dough cool for 2-3 minutes and add 3 eggs one at a time, stirring vigorously after adding each one, until a homogeneous mass is obtained.

Step 6

We need to make 2 cakes, so we divide the dough into two equal parts.

You can bake both layers at the same time. You'll need two 22cm diameter pans.

If you only have one pan, bake the cakes one at a time. Store the second portion of choux pastry while the first cake is baking, preferably covered with plastic wrap in contact with the bowl.

Step 7

We bake the cookies in the oven 15-18 minutes at temperature 190℃.

During cooking, the choux pastry bubbles vigorously, creating a textured crust.

Step 8

When the baked goods have acquired a beautiful golden hue, remove the cakes from the oven and take them out of the pans.

Step 9

Stage 2 – prepare the custard.

In a separate container, mix 2 large eggs, 130 grams of sugar and 40 grams of cornstarch until smooth.

Step 10

Pour 500 ml of hot (not boiling) milk into the egg mixture, stirring vigorously.

Step 11

Pour the mixture into a saucepan and cook over low heat, stirring vigorously, until you get a homogeneous thick mass.

Step 12

Add 8 g of vanilla sugar to the hot cream, stir and leave to cool, covered with cling film.

Step 13

Beat 150 grams of softened butter with a mixer.

Step 14

Add the custard base to the butter one tablespoon at a time, mixing well each time until smooth.

To prevent the cream from separating, the butter and custard base should be at approximately room temperature.

Step 15

Step 3 – Assembling the cake.

To assemble the cake we will need a culinary ring with a diameter of 22 cm.

Place the bottom cake layer into the ring and press it down slightly to reduce the texture.

Step 16

Spread a thick layer of cream.

Step 17

Turn the top cake over and fill all the uneven areas on the inside with cream.

Step 18

Place the top layer of cake in the pan on top of a thick layer of custard, compact it well, cover with cling film and refrigerate for at least 3 hours (it is best to leave the cake to set overnight).

Step 19

Before serving, remove the homemade eclair cake from the pan and sprinkle with powdered sugar.

We also suggest making an incredibly delicious, original variation of "Karpatka" with cherries, following the detailed step-by-step recipe presented in the video by pastry chef Yulia Small: