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If you’re looking for a dessert that will have everyone reaching for seconds, then look no further than the delicious Polish Custard Cream Cake (Karpatka). This fluffy, creamy-custard-filled delight is not only one of Poland’s most beloved desserts but also an increasingly popular treat around the world. With hints of vanilla and orange zest, this delightful combination of sweet flavors creates a delectable experience like none other. Not to mention the irresistibly crispy top layer that packs tons of flavor into every bite; all thanks to the traditional baking techniques from Polish cooks. Whether you indulge during special occasions or just as an after-dinner treat, Karpatka never fails to satisfy any sweet tooth!
Polish Custard Cream Cake (Karpatka): A Flavor Journey to the Carpathian Mountains!
If you haven’t indulged in a slice of Polish custard cream cake (Karpatka) yet, you’re missing out! This heavenly dessert is a pastry lover’s dream come true, with its delicate texture, creamy filling, and just the right amount of sweetness. The star of the show in this cake is undoubtedly the fluffy vanilla and orange custard cream, which is sandwiched between two layers of light, flaky pastry. Each bite is an explosion of flavor that will leave you wanting more. Whether you’re enjoying it on its own or pairing it with a cup of your favorite coffee or tea, Polish custard cream cake is guaranteed to satisfy your sweet tooth and leave you feeling content.
Polish Custard Cream Cake (Karpatka)
Karpatka: History and Its Traditions
Take a sweet trip down memory lane with the mouthwatering history behind the Polish Custard Cream Cake, or Karpatka. Legend has it that this delicious dessert was born in the heart of the Carpathian Mountains, where bakers would whip up batches of rich pastry dough and layer it with creamy custard filling.
Over time, the recipe made its way from the countryside to the bustling cities of Poland and beyond, where it quickly became a beloved treat perfect for any occasion. From weddings to birthdays, this cake has stood the test of time and continues to delight taste buds with its unique blend of sweetness and texture. So the next time you sink your teeth into a slice of Karpatka, know that you’re tasting a piece of history – one that’s been passed down from generation to generation with love and care.
Best Baking Tips; Ingredient Tips!
Do you love a good Polish cream cake? Then you must try making a Karpatka! This delicious dessert is made up of layers of crisp, buttery pastry and a rich, velvety custard cream. The key to a perfect Karpatka is all in the ingredients, so here are some tips to make sure your dessert is delectable. First, use high-quality butter for the pastry layers. This will give it a rich flavor and perfect crispiness. For the custard cream, use fresh eggs and high-quality vanilla extract for a smooth, creamy texture. And finally, don’t skimp on the powdered sugar for the finishing touch. With these ingredient tips, your Polish Custard Cream Cake will be a showstopper at your next gathering!
Flakey, Fluffy, and Creamy!
Polish Custard Cream Cake (Karpatka)
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Polish Custard Cream Cake (Karpatka)
Ingredients
Let's gather the ingredients!
Choux Pastry
- ⅓ cup whole milk
- ⅓ cup water
- 2½ ounces unsalted butter
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- ½ tsp vanilla extract
- ¾ cup all-purpose flour sifted
- 3 large eggs
Custard Cream
- 2½ cups whole milk
- ⅔ cup granulated sugar
- ½ tsp kosher salt
- 6½ tbsp cornstarch sifted
- 1 tsp vanilla extract
- 1 tsp orange zest
- 4 egg yolks
- 7 ounces unsalted butter softened
- 1 tbsp granulated sugar to beat with the butter
- Powdered sugar for decoration
Instructions
Let's Begin!
Choux Pastry
- Preheat the oven to 390°F. Line the bottoms of two 9-inch springform pans with parchment paper and grease the sides with butter or cooking spray.
- In a saucepan over medium heat, combine the water, milk, unsalted butter, sugar, salt, and vanilla extract, then heat until it starts simmering.
- Remove from the heat, then add the sifted flour. Mix until no dry flour is left, bring back to the heat, and set it to low.
- Cook the dough, while mixing with a rubber spatula continuously for 2 minutes or until the dough forms a ball and the bottom of the saucepan is covered with a thin film. Remove from the heat.
- Place the dough into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool down for 10 minutes.
- Add one egg at a time and mix with a hand mixer until fully incorporated into the dough. The dough should be glossy and thick but still able to fall down slowly from a spatula.
- Split the dough into two even parts and spread it unevenly between two prepared spring forms. This unevenness will create random bubbles on the surface of the cake layers during the baking.
- Bake for 25-27 minutes or until reaching a deep, even golden-brown color on top. Remove from the oven and leave to cool down for 10 minutes before removing it from the form onto a cooling rack to cool down completely.
Custard Cream
- Heat the milk, half of the sugar, and salt into a saucepan and heat over medium heat until simmering.
- Meanwhile, combine the second half of the sugar with the cornstarch in a heatproof mixing bowl, then add the egg yolks, vanilla, and orange zest. Whisk until a homogenous consistency is reached.
- When the milk starts simmering, remove it from the heat and slowly add approximately ½ of it to the egg yolk mixture while whisking vigorously to temper the eggs. Then pour the egg mixture back into a saucepan with the hot milk.
- Cook over low heat for 5-9 minutes, whisking consistently until the mixture becomes pudding-like in consistency, then cook for about 2 minutes while continuously whisking.
- Remove from the heat and pour the mixture into a large, shallow dish. Cover the pastry cream with plastic wrap so they touch each other and let it cool down to room temperature.
- In a stand mixer fitted with a whisk attachment, beat the butter at room temperature with a tbsp of sugar until white and fluffy.
- Whisk the cooled pastry cream until it becomes smooth again. then add the pastry cream a couple of tablespoons at a time to the butter and whisk every time on medium until incorporated.
- Continue until all pastry cream is combined with the butter. Scrape the sides and the bottom of the bowl, then beat again for 10 seconds.
Let's Assemble!
- Place the clean ring from the spring form pan onto a serving plate. Cover the sides inside the ring with parchment paper, as it will make it easier to release the cake after chilling.
- Place the first layer inside. Press slightly to make it flatter.
- Place all cream on top and even it out.
- Cover with the top layer and press a little bit to attach it. Then, refrigerate for 2-3 hours or until the cream has set. Remove from the ring and peel the parchment paper.
- If desired, sprinkle with almond flakes and dust with powdered sugar, and serve.
- Enjoy with family and friends!
Nutrition
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To Wrap It All Up
Karpatka deserves to have its moment in the spotlight! Not only is this delicious dessert full of flavor, but one slice is enough to satisfy any sweet tooth. The combination of buttery pastry and creamy custard creates an incredible blend of flavors and textures that no other treat can match. Plus, since this dessert requires very few ingredients and isn’t too difficult to make, you can try your hand at baking your very own Karpatka with ease. Give Karpatka a try and see why this classic favorite from Poland continues to win the hearts of bakers everywhere! Why not let us know what you think – we’d love to hear your opinions so don’t hesitate to drop us a line!
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