Creamy Polish Carpathian Cream Cake - Light Sweets Dessert Idea for Every Occasion!

If you’ve never heard of Karpatka, get ready to meet your new dessert crush. This Creamy Polish Carpathian Cream Cake is a dreamy combo of flaky choux pastry and a smooth, vanilla-rich cream filling that feels like a cloud in every bite. And that dusting of powdered sugar on top? It’s not just for looks—it’s meant to resemble the snow-capped peaks of the Carpathian Mountains. Pretty poetic for a cake, right?

What makes it even better is that it’s surprisingly easy to make, so it totally fits into the category of a Quick & Easy Dessert. Two layers of golden pastry, one luscious cream in between—simple but oh-so-fancy. Perfect for those “I need Quick Birthday Dessert Ideas” moments or when you just want to impress guests with something that looks like it came straight out of a patisserie window.

Here’s a pro tip: when making the crème mousseline (that’s the fancy name for the silky filling), make sure the butter and pastry cream are the same temperature—around 70–74°F. If one’s too cold or too warm, your cream might throw a tantrum and split. And whatever you do, don’t replace water with milk in your choux pastry. Water makes it crispier and lighter, while milk will soften it up too much.

Karpatka is the kind of cake that feels indulgent yet light—basically the definition of Light Sweets Desserts. It’s great for anyone who loves Unsweetened Cake Recipes or wants something elegant but not overly sugary. Think of it as the hidden gem of Yeasted Cake Recipes—though it’s technically not yeasted, it gives the same homey comfort.

So go ahead, channel your inner baker, and share a slice of the Most Delicious Life with this Easy Sharing Food masterpiece. After all, who can say no to something that’s part mountain, part cream dream, and all delicious?

Creamy Polish Carpathian Cream Cake - Light Sweets Dessert Idea for Every Occasion!

By: Alma

Prep Time: 45 minutes
Cook Time: 45 minutes
Resting Time: 1 hour 30 minutes
Yields: 12 servings
Category: Dessert

A beloved classic from Poland, Karpatka is pure comfort and elegance in one bite. It’s made of two layers of light, golden choux pastry filled with a silky vanilla crème mousseline. A generous sprinkle of powdered sugar across the top gives it that “snowy mountain” look—just like the Carpathians it’s named after.

Ingredients

For the Crème Mousseline:

• 5 large egg yolks
• ⅔ cup granulated sugar (divided into two portions: ⅓ cup + ⅓ cup)
• 7 tablespoons potato starch
• 2½ cups whole milk
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 teaspoons vanilla bean paste (or more extract if you prefer)
• 200 g unsalted butter, room temperature (about 14 tbsp + 1 tsp)
• 2 tablespoons granulated sugar

For the Choux Pastry:

• ¾ cup water
• 6 tablespoons unsalted butter
• ⅛ teaspoon salt
• ¾ cup all-purpose flour
• 3 large eggs
• 1 large egg yolk

Other:
Butter (for greasing pans)

Directions

1. Step 1: Make the Pastry Cream (Crème Pâtissière Base)
   In a medium mixing bowl, whisk together the egg yolks and ⅓ cup of sugar until thick, pale, and creamy. Add the potato starch and mix until smooth. Meanwhile, heat the milk, remaining ⅓ cup sugar, and salt in a saucepan over medium heat until it begins to gently simmer. Slowly pour a bit of the hot milk (just a few spoonfuls at first) into the egg mixture while whisking to temper it. Then, pour everything back into the saucepan. Add the vanilla extract and vanilla bean paste, and cook on low heat, whisking continuously, until the custard thickens—this should take less than a minute. Transfer the custard to a bowl, press a piece of plastic wrap directly onto its surface, and let it cool to room temperature.
2. Step 2: Prepare the Choux Pastry
   Preheat your oven to 380°F (190°C). Line the bottoms of two 8- or 9-inch springform pans with parchment circles and lightly butter the sides. In a saucepan, combine the water, butter, and salt. Once the butter melts, take the pan off the heat and dump in the flour all at once. Stir vigorously, then return to low heat. Cook for about 2 minutes, stirring constantly, until the dough forms a ball and a thin film sticks to the pan. Transfer the dough to a large bowl and let it cool for about 5–10 minutes (it should still feel warm, not hot). Using an electric mixer, beat in the eggs and egg yolk one at a time until the mixture is smooth and glossy. Divide the dough between the two pans, spreading it out evenly. Use the back of a spoon to make little peaks and ridges—these will create the “mountain” look once baked. Bake for 25–28 minutes, or until puffed and golden. Let the layers cool in their pans for 10 minutes, then remove and cool completely on a wire rack.
3. Step 3: Finish the Crème Mousseline
   Once the custard is fully cooled, beat the butter and 2 tablespoons sugar in a bowl until light and fluffy. Gradually add the custard, a spoonful at a time, beating after each addition. Continue until all the custard is incorporated and the cream is silky and airy (about 5 minutes). If your pastry layers aren’t ready yet, cover the cream with plastic wrap directly on the surface to keep it fresh.
4. Step 4: Assemble the Cake
   Place one cooled pastry layer back into a springform pan. Spread the crème mousseline evenly over it. Gently set the second pastry layer on top. Refrigerate for at least 1 hour before serving to let it firm up. When ready to serve, remove the cake from the pan and dust the top generously with powdered sugar for that signature “snow-capped” finish.

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