Mastering the Art of Karpatka, A Step-by-Step Guide

Ingredients

Before diving into the baking process, assembling all the necessary ingredients is crucial. Here’s what you’ll need:

The complete measurements and ingredients list are below on the recipe card.

For the Choux Pastry

This Carpathian cake puffs when the water in the eggs steams and lifts the dough, so there is no need for baking powder. For more information, check out my ultimate guide for How To Make Choux pastry (cream puffs dough).

• Milk or water.
• Unsalted butter, cut into one-inch pieces. Cut into 1-inch pieces.
• All-purpose flour
• Whole eggs at room temperature. 
• Pinch of Salt

For the Mousseline Filling

• Egg yolks
• Cornstarch, or potato starch
• Half and half. Or, use equal cups of whole milk and cream. 
• Granulated sugar 
• Vanilla extract
• Unsalted butter softened and cut into 1-inch pieces.

How to Make Karpatka

Make the Mousseline

Since the custard cream needs time to set, plan ahead and make it first, but keep in mind its 3-4 days shelf life. Check out my post on how to make Mousseline Creme.

1. In a medium bowl, mix the egg yolks and cornstarch, then mix in 1/4 cup of the liquids.
2. In a medium saucepan, bring the liquids and sugar to a boil. Drizzle 4-6 tablespoons of the hot milk into the egg yolk mixture while stirring.
3. Pour the egg mixture into the saucepan and cook over medium heat while stirring with a wooden spoon until thickened. Pour the cream into a container and place a piece of plastic wrap over the surface.
4. Once the custard cooled to room temperature, place it in a bowl of a stand mixer fitted with the whisk attachment, and gradually add the butter.

Make The Choux Pastry

1.  In a saucepan, combine water, butter, and salt. Bring it to a boil, and then add the flour all at once. Stir vigorously until the mixture forms a ball. 
2. Transfer the dough to a mixing bowl and let it cool slightly. Using the paddle attachment (or a hand mixer), add eggs one at a time, beating well after each addition until the dough is smooth.
3. Divide the dough between two eight-inch pans lined with parchment paper and bake.

Assemble

Even though the cakes puff and can easily be sliced and filled, much like puff pastries, it is best to use two layers because of the thick layer of creamy vanilla custard filling. If the choux pastry layers are too thin, the whole cake might get soggy.

1. Place one cake over a serving plate, a removable bottom pan, or a springform pan lined with a wide (4-5 inch) strip of parchment paper around the sides of the pan.
2. Evenly spread the creme mousselin on top of the cake.
3. Place the second layer on top and gently press. Refrigerate for a minimum of one hour or until ready to serve. Dust with powdered sugar before serving. 

Tips

• DO NOT open the oven door during baking. It will deflate the cakes.
• Ensure the choux pastry is evenly spread in the baking dish for a uniform texture.
• Creme mousseline is a great option because it is thick and tasty, but you can also use pastry cream, Crema Paticciera, Creme Legere, or even homemade plain Stabilized Whipped Cream. The filling should be thinner so it won’t oz out and collapse the cake, so use two 9-inch pans.
• Top the cream with fresh fruits or berries for extra flavor before topping with the second layer.

Storing

​Karpatka can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to maintain freshness.

FAQs

More Custard Desserts

Torta Della Nonna, Strawberry Tart, Italian Cream Donuts

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Print

Karpatka Cake

Two layers of choux pastry filled with creamy thickened pastry cream.

Course Dessert

Cuisine European

Keyword Karpatka cake

Prep Time 40 minutes

Cook Time 30 minutes

Servings 10 people

Author Dikla

Ingredients

• 1 Cup Water or milk (240ml)
• 1 Cup Unsalted butter cut into 1/2-inch pieces (113g)
• 1 tablespoon Sugar
• pinch Salt
• 1 Cup Bread flour (113g)
• 4 Large Eggs at room temperature

Filling

• 1 recipe Creme Mousseline
• 2 Tablespoons Powdered sugar for dusting

Instructions

Make The Cake

1. Preheat oven to 400F (200C), and line two eight-inch pans with parchment paper.

2. Pour the water into a medium saucepan. Add the butter, salt, and sugar and cook over medium heat until the butter has melted and the water is boiling.

3. Add the flour into the water mixture and, over medium heat, use a wooden spoon to stir the mixture until you have a smooth dough ball. About 2-3 minutes.

4. Remove from heat and transfer the dough into a stand mixer bowl. (or a large mixing bowl). Use the paddle attachment to mix the dough on medium-low and cool it down to room temperature.

5. When the dough has cooled down, on high speed, add the eggs one at a time, waiting for each egg to incorporate before adding the next.

   It will look very messy at first, but keep mixing until it is smooth.

6. Divide the dough between the two prepared pans (about 315g each), and bake for 15 minutes, then reduce the heat to 350F and bake for an additional 15 minutes.

   Turn the oven off and let the cake cool inside the oven, door shut, for 10-15 minutes.

7. Remove the cake from the oven and allow it to cool completely before filling.

Assembling

1. Line the sides of one eight-inch springform pan or a pan with a removable bottom with a 5-inch wide piece of parchment.

2. Line one cake layer at the bottom of the pan.

3. Evenly spread the mousseline cream then top it with the second layer.

4. Refrigerate for a minimum of one hour and allow it to set.

5. When ready to serve, invert the cake onto your serving plate and serve.

Recipe Notes

• • Store the cake in the refrigerator for up to two days. 
  • DO NOT open the oven door during baking. It will deflate the cakes.
  • Use two 9-inch baking pans for a larger cake with a thinner filling.
  • Fill the cake with your favorite filling, but make sure it is thick enough to hold its shape and not collapse when you slice the cake.
  • Top the cream with fresh fruits or berries for extra flavor before topping with the second layer.

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