Name: Karpatka Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 4 h 10 min
Cuisine: Polish
Ingredients: 2 cups (454g) whole milk; 2 eggs; ⅔ cup (132g) granulated sugar; ¼ cup (28g) cornstarch; 2 teaspoons pure vanilla extract; ¼ teaspoon salt; 2 tablespoons orange liqueur; Finely grated zest of 1 orange; ¾ cup (185g) unsalted butter, at room temperature; ⅓ cup (75g) whole milk; ⅓ cup (75g) water; 6 tablespoons (85g) unsalted butter; ½ teaspoon salt; ¼ teaspoon granulated sugar; ¾ cup (90g) all-purpose flour; 3 eggs; Sunflower or other neutral oil, for oiling the spatula; Confectioners’ sugar, for dusting

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Introduction

Karpatka Cake is a delicious Polish dessert featuring delicate layers of pâte à choux pastry filled with a creamy orange-infused custard frosting. Its light texture and subtle citrus flavor make it a perfect treat for any occasion.

A tall sandwich-style dessert cake with two thick golden brown layers that have a slightly rough, homemade texture and are dusted with powdered sugar on top. Between these layers is a thick, creamy white filling that looks smooth and soft. The cake sits on a simple white plate on a white marbled surface. A woman's hand holds a piece of the cake, showing the soft filling and crumbly outer layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (454g) whole milk
2 eggs
⅔ cup (132g) granulated sugar
¼ cup (28g) cornstarch
2 teaspoons pure vanilla extract
¼ teaspoon salt
2 tablespoons orange liqueur
Finely grated zest of 1 orange
¾ cup (185g) unsalted butter, at room temperature
⅓ cup (75g) whole milk
⅓ cup (75g) water
6 tablespoons (85g) unsalted butter
½ teaspoon salt
¼ teaspoon granulated sugar
¾ cup (90g) all-purpose flour
3 eggs
Sunflower or other neutral oil, for oiling the spatula
Confectioners’ sugar, for dusting

Instructions

Step 1: To make the frosting, heat 2 cups of milk to 180°F in a medium saucepan. Meanwhile, in a bowl, whisk together 2 eggs, ⅔ cup granulated sugar, cornstarch, vanilla, and ¼ teaspoon salt until smooth.
Step 2: Slowly pour about half of the hot milk into the egg mixture, stirring constantly. Then pour the entire egg mixture back into the saucepan. Cook over medium-low heat, stirring continually to prevent scorching.
Step 3: Stir the custard until it thickens and coats the back of a spoon, about 5 minutes. Remove from heat, whisk in orange liqueur and orange zest. Cover with plastic wrap pressed onto the surface and let cool to room temperature.
Step 4: Preheat oven to 375°F. Line the bottoms and sides of two 8-inch springform pans with parchment paper.
Step 5: For the pâte à choux, combine ⅓ cup milk, ⅓ cup water, 6 tablespoons butter, ½ teaspoon salt, and ¼ teaspoon sugar in a saucepan. Bring to a boil over medium-high heat.
Step 6: Once boiling, add the flour all at once and stir vigorously until a tight dough forms and pulls away from the pan, about 2 minutes. Remove from heat when you see a dough skin forming on the bottom.
Step 7: Let the dough cool slightly, then beat in eggs one at a time, mixing well after each until the batter is glossy, thick, and sticky.
Step 8: Divide the batter evenly between the prepared pans. Spread with an oiled spatula; smoothness is not crucial. Bake 25 to 35 minutes until golden. Cool completely in the pans on wire racks.
Step 9: Whip ¾ cup butter in a mixer on medium-high until pale and fluffy, 3-4 minutes. Reduce speed and add cooled custard one tablespoon at a time, mixing fully between additions until frosting is creamy and light.
Step 10: Remove sides from pans and carefully lift cake layers from the bottoms. Reassemble one springform pan and place the flatter layer inside. Spread frosting evenly over this layer.
Step 11: Top with the second cake layer. Cover with plastic wrap and refrigerate for about 3 hours until the frosting is firm.
Step 12: Before serving, remove pan sides, gently lift cake onto a serving platter, dust with confectioners’ sugar, and slice. Serve immediately.

Tips & Variations

For a non-alcoholic version, substitute orange liqueur with fresh orange juice concentrate or omit it entirely.
Use neutral oil like sunflower oil to make spreading the batter in pans easier without sticking.
Ensure all eggs are fully incorporated into the dough to achieve the perfect texture for pâte à choux.
Serve chilled for best flavor and texture.

Storage

Store leftover Karpatka Cake covered in the refrigerator for up to 2 days. To enjoy, serve it cold or at room temperature. Avoid freezing as the custard filling may lose its creamy texture.

How to Serve

The image shows a creamy cheesecake with two layers on a white plate. The bottom layer is a light golden crust, slightly firm and thick. Above it is a large, smooth, pale yellow cheesecake layer that looks dense and soft. The top layer is a thin, golden-brown baked crust with a few slightly folded, crispy edges dusted with powdered sugar. In the background, there is a whole cheesecake with a missing slice, revealing the same layers, placed on a white plate on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard frosting ahead of time?

Yes, you can prepare the custard frosting a day ahead. Just cover it tightly with plastic wrap pressed against the surface to prevent a skin from forming, and refrigerate until ready to use.

What if I don’t have springform pans?

You can use regular cake pans lined well with parchment paper for easy removal, but springform pans make it much easier to remove the delicate pastry layers without damage.