Since I live in Poland I’ve tried many traditional and authentic cakes and desserts. And if I want to be very honest with you I have to tell that my most favourite one is definitely kremowka.

But don’t click the below link yet and read at least a few lines more. 🙂

When I say that the kremowka is my favorite one you should also know that my personal number 2 is Karpatka (a Polish Carpathian cake).

Recommended for you:

Polish Papal Cream Cake – kremowka

It is quite possible that I like both of these cakes because they have very similar texture and they are both filled with vanilla flavored cream.

The main difference though is that the kremowka is made with puff pastry and additionally filled with double cream. Plus I also add a drizzle of Amareto into the cream. And the karpatka on the other hand is made with a so-called choux pastry (ciato parzone).

Traditional Karpatka - one of the most popular Polish desserts.

The puff pastry is made with folding and rolling the dough with cold butter (or other fat) several times until many layers appear. The choux pastry is made by mixing the water, butter, salt, and sugar together and bringing to the boil. Then you mix everything together while still hot and combined together. Later on when the dough is cooling down the eggs are added. The choux pastry is also more flexible than the puff pastry.

The karpatka is also less sweet which makes it perfect for the days when I crave more food but not so sweet one 🙂

Also, the preparation of the karpatka is less time consuming as the dough is made very fast. Last but not least you can make the whole cake at home and for the kremowka, you might be ending up using the store bought puff pastry.

Traditional Karpatka - one of the most popular Polish desserts. 1

How to make the simplest choux pastry?

Pour 1 cup of water to a pot and add 150g of butter, pinch of salt and 1 teaspoon of sugar. Bring to boil. Meanwhile add 1 cup of flour to a bigger bowl and then pour over with the content from the pot. Mix with a wooden spoon until all combined and the dough starts to stick together. Once the dough is ready let it cool down a bit.

Once cooled but not completely cold start adding the 5 eggs one by one, mixing the dough all the time. After that you can use your choux pastry.

How you can use the choux pastry?

  • cream puffs
  • profiteroles
  • eclairs
  • churros
  • Paris-Brest
  • Beignet
  • Gougere
  • Pommes douphine
  • Polish Carpathian cake
Traditional Karpatka - one of the most popular Polish desserts. 2

How to make the filling for karpatka?

Pour 2 cups of milk into a pot and add 3/4 of a cup of granulated sugar. Bring to boil. Meanwhile mix 1 cup of milk with 2 egg yolks and 1 teaspoon of vanilla sugar, 80g of regular and 80g of potato starch.

Add the mixture into a hot boiling milk and mix quickly. After a few moments the cream starts to thicken. Cook for about 1 minute and then let it cool completely.

Once the cream is cooled completely add 200g of soft butter (at room temperature) into a mixer and beat until soft and fluffy. Then add the cream into the beaten butter 1 spoon at the time while still mixing.

Use the cream in a Polish Karpatka or other cake of your choice.

Traditional Karpatka – one of the most popular Polish desserts.

Traditional Karpatka – one of the most popular Polish desserts.

Recipe by tasteisyoursCourse: Recipe bookCuisine: PolishDifficulty: medium
Servings

16

servings
Prep time

45

minutes
Cooking time

30

minutes
Resting time

2

hours 
Total time

3

hours 

15

minutes

Authentic Polish Karpatka (Carpathian Cake) recipe.

Ingredients

  • Choux Pastry:

  • 1 cup of water

  • 150g of butter

  • 1 cup of flour

  • 5 eggs

  • Pinch of salt

  • 1 teaspoon of granulated sugar

  • Vanilla cream:

  • 3 cups of milk

  • 3/4 cups of granulated sugar

  • 200g of soft butter (at room temperature)

  • 1 teaspoon of vanilla sugar

  • 80g of flour

  • 80g of potato starch (potato flour)

  • 2 egg yolks

  • Optionally: some powdered sugar to dust the top of the cake

Directions

  • Pour 1 cup of water to a pot and add 150g of butter, pinch of salt and 1 teaspoon of sugar. Bring to boil.
  • Meanwhile, add 1 cup of flour to a bigger bowl and then pour over with the content from the pot. Mix with a wooden spoon until all combined and the dough starts to stick together. Once the dough is ready let it cool down a bit.
  • Once cooled but not completely cold start adding the 5 eggs one by one, mixing the dough all the time.
  • Divide the dough into 2 parts. Spread each part of the dough on a baking sheet (35x24cm) and bake in the pre-heated oven at 180°C for 30 minutes.
  • Meanwhile your dough is baking prepare the vanilla filling.
  • Pour 2 cups of milk into a pot and add 3/4 of a cup of granulated sugar. Bring to boil. Meanwhile mix 1 cup of milk with 2 egg yolks and 1 teaspoon of vanilla sugar, 80g of regular and 80g of potato starch.
  • Add the mixture into a hot boiling milk and mix quickly. After a few moments the cream starts to thicken. Cook for about 1 minute and then let it cool completely.
  • Once the cream is cooled completely add 200g of soft butter (at room temperature) into a mixer and beat until soft and fluffy. Then add the cream into the beaten butter 1 spoon at the time while still mixing.
  • Place one part of baked dough on a flat surface and spread over with the vanilla cream. Then cover with the top layer.
  • Transfer the cake into the fridge let it cool completely for around 2 hours.
  • Optionally you can dust the cake with the powdered sugar before serving.
  • Enjoy 🙂

Notes

  • Be aware that once you add the eggs into the hot dough you will end up having a scrambled choux pastry. So I recommend to add the eggs only when the dough is cold enough.
  • Cut the cake with a sharp knife after some time in the fridge. Otherwise the cream will come out from the sides while cutting.
Traditional Karpatka - one of the most popular Polish desserts.
Traditional Karpatka - one of the most popular Polish desserts.