Cloud-Like Polish Cream Cake Everyone Loves
Cloud-Like Polish Cream Cake, known as Karpatka, is a beloved European dessert featuring golden, puffed choux pastry layers filled with silky vanilla custard cream. This cake is light, dreamy, and surprisingly easy to make, offering a delightful texture from the airy pastry and smooth custard.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European, Polish
Ingredients
Scale
Choux Pastry
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour, sifted
- 4 large eggs, room temperature
Vanilla Custard Cream
- 2 cups whole milk
- ½ cup granulated sugar
- ½ cup unsalted butter
- 2 tsp vanilla extract
- ⅓ cup cornstarch or potato starch
- 3 large egg yolks
For Serving
- 2 tbsp powdered sugar for dusting
Instructions
- Prepare the choux pastry: Preheat your oven to 375°F (190°C) and line two baking pans with parchment paper. In a saucepan, melt the butter with the water until boiling. Add the sifted flour all at once and stir vigorously until a dough ball forms that pulls away from the sides. Remove from heat and let the dough cool for 5 minutes. Beat in the eggs one at a time until the mixture is smooth and glossy.
- Bake the pastry: Evenly spread the dough into the prepared pans. Bake for 25 to 30 minutes until the pastry puffs up, turns golden, and develops deep ridges. Let the layers cool completely; the characteristic cracks and peaks are part of the cake’s rustic appeal.
- Make the custard: Whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth. Heat the milk in a saucepan until steaming, then slowly pour it into the yolk mixture while whisking constantly. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until thick and pudding-like. Remove from heat and stir in the butter and vanilla extract. Cover the surface with plastic wrap and chill until completely cooled.
- Assemble the cake: Once the custard is fully chilled, beat it with a mixer for 1 to 2 minutes until silky and smooth. Place one choux pastry layer on a serving plate and spread the custard evenly over it. Top with the second pastry layer.
- Chill: Refrigerate the assembled cake for at least 2 hours, or preferably overnight, to allow the cream filling to set perfectly.
- Serve: Dust the top generously with powdered sugar. Slice into 12 pieces and enjoy this cloud-like, creamy Polish dessert.
Notes
- Karpatka tastes best when well-chilled; refrigerate for at least 2 hours or overnight.
- For a richer cream, fold in ½ cup whipped cream into the custard after it has cooled.
- The cake keeps well for up to 3 days when refrigerated, stored in an airtight container.