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Karpatka Cake Recipe

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★★★★★

4.5 from 103 reviews

Karpatka Cake is a traditional Polish dessert featuring two layers of light and airy pâte à choux pastry filled with a luscious orange-scented vanilla custard frosting. Baked until golden and puffed, this creamy, fluffy cake is dusted generously with confectioners’ sugar, making it a delightful treat perfect for special occasions or an indulgent afternoon snack.

Ingredients

Scale

Custard Frosting:

  • 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

Pâte à Choux Pastry:

  • 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

For Dusting:

  • Confectioners’ sugar, for dusting

Instructions

  1. Make the custard frosting: Heat 2 cups of milk in a medium saucepan to 180°F. Meanwhile, whisk together 2 eggs, granulated sugar, cornstarch, vanilla extract, and salt in a bowl until smooth. Gradually pour half the hot milk into the egg mixture while stirring constantly, then return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a whisk, until it simmers and thickens to a pudding-like consistency, about 5 minutes. Remove from heat and stir in orange liqueur and orange zest. Cover with plastic wrap pressed onto the surface and cool to room temperature.
  2. Preheat and prepare pans: Preheat the oven to 375°F. Line the bottoms and sides of two 8-inch springform pans with parchment paper to prevent sticking.
  3. Prepare pâte à choux dough: In a medium heavy saucepan, combine milk, water, butter, salt, and sugar. Bring to a boil over medium-high heat. Immediately add flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the pan sides, about 2 minutes. Remove from heat once a dough skin forms on the bottom.
  4. Incorporate eggs into dough: Let dough cool slightly for a few minutes. Then add eggs one at a time, beating well after each addition with the wooden spoon, until the batter is glossy, thick, and sticky.
  5. Divide and bake the pastry: Split the dough evenly between the prepared pans. Spread each batter with an oiled rubber spatula; the surface need not be perfectly smooth. Bake for 25 to 35 minutes until golden and puffed. Cool completely in pans on wire racks.
  6. Whip butter and combine with custard: Using a stand mixer with a whisk attachment, whip softened butter on medium-high speed 3 to 4 minutes until pale and fluffy. Reduce speed to low and gradually add the cooled custard, one tablespoon at a time, mixing thoroughly after each addition until smooth and the consistency of whipped cream.
  7. Assemble the cake: Remove the sides of the springform pans and carefully lift the cake layers off the bottoms with a wide spatula. Reassemble one springform pan at room temperature and place the flatter cake layer at the bottom. Spread the frosting evenly over it, then gently set the second layer on top. Cover with plastic wrap and refrigerate until frosting firms, about 3 hours.
  8. Serve: When ready, unclasp the pan sides and carefully remove the cake with a metal spatula. Transfer to a serving platter, dust with confectioners’ sugar, and slice into pieces. Enjoy immediately. Refrigerate leftovers up to 2 days.

Notes

  • Press plastic wrap directly onto the custard surface to prevent a skin from forming.
  • Use a neutral oil to lightly grease your spatula for easier spreading of the pâte à choux batter.
  • Ensure eggs are fully incorporated into the dough one at a time for proper texture.
  • Let cake layers cool completely before assembling to avoid melting the frosting.
  • Refrigerate assembled cake to help frosting set and improve slicing.
  • Best served fresh but can be refrigerated for up to 2 days.

Keywords: Karpatka cake, Polish dessert, custard cake, pâte à choux, vanilla custard frosting, orange zest, springform cake

Find it online: https://todayquickmeals.com/karpatka-cake-recipe/