Name: Polish Carpathian Cream Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: PT-490766H40M34S
Cuisine: Polish
Ingredients: 5 large egg yolks; 2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup); 7 tablespoons potato starch; 2 1/2 cups whole milk; 1/4 teaspoon salt; 2 teaspoons pure vanilla extract; 2 teaspoons vanilla bean paste (or more vanilla extract); 200 grams unsalted butter (at room temperature, about 14 tablespoons + 1 teaspoon); 2 tablespoons granulated white sugar; 3/4 cup water; 6 tablespoons unsalted butter; 1/8 teaspoon salt; 3/4 cup all-purpose flour; 3 large eggs; 1 large egg yolk; Butter (for greasing the pans); Powdered sugar (for dusting on top)

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Introduction

The Polish Carpathian Cream Cake is a delightful dessert that combines light choux pastry with a rich, creamy custard filling known as crème mousseline. Its unique texture and mountainous appearance make it as charming to look at as it is delicious to eat.

A creamy custard cake with three visible layers sits on a wooden cake stand against a white marbled surface. The bottom layer is a light golden puff pastry base, providing a flaky texture. In the middle is a thick pale yellow custard cream filling, smooth and rich. The top layer is a puffy, golden-brown puff pastry, dusted generously with white powdered sugar, giving a soft, snowy look. A silver cake server pulls out a slice, showing the layers clearly, and a small white flower decoration tops the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large egg yolks
2/3 cup granulated white sugar (divided into 1/3 cup + 1/3 cup)
7 tablespoons potato starch
2 1/2 cups whole milk
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons vanilla bean paste (or more vanilla extract)
200 grams unsalted butter (at room temperature, about 14 tablespoons + 1 teaspoon)
2 tablespoons granulated white sugar
3/4 cup water
6 tablespoons unsalted butter
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 large egg yolk
Butter (to grease the pans)
Powdered sugar (for dusting on top)

Instructions

Step 1: Start the crème mousseline by beating 5 egg yolks with 1/3 cup sugar until thick and pale yellow. Mix in the potato starch until well combined.
Step 2: Heat milk, remaining 1/3 cup sugar, and salt in a saucepan until it gently simmers. Remove from heat.
Step 3: Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a few drops. Then pour this mixture back into the saucepan with the remaining milk and whisk in both vanilla extracts.
Step 4: Return the saucepan to low heat and whisk constantly until the custard thickens, about a minute. Transfer to a bowl, cover with plastic wrap directly on the surface, and let cool to room temperature.
Step 5: Preheat the oven to 380°F. Line the bottoms of two 8 or 9-inch springform pans with parchment paper and butter the sides.
Step 6: For the choux pastry, heat water, butter, and salt until the butter melts. Remove from heat and stir in flour all at once. Return to low heat and cook, stirring, until dough forms a ball and leaves a residue on the pan, about 2 minutes.
Step 7: Transfer dough to a bowl and cool for 5-10 minutes until warm but not hot. Beat in eggs and egg yolk one at a time with an electric mixer until smooth and glossy.
Step 8: Divide dough between prepared pans. Spread to cover the bottoms evenly, then use the back of a spoon to create peaks and divots for a mountainous texture.
Step 9: Bake for 25-28 minutes until puffed and golden. Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Step 10: To finish the crème mousseline, beat room temperature butter with 2 tablespoons sugar until pale and fluffy. Gradually add spoonfuls of cooled custard, beating until light and fluffy—about 5 minutes.
Step 11: If the cakes aren’t fully cooled, cover the crème mousseline with plastic wrap to keep fresh.
Step 12: Assemble the cake by placing one choux cake in a springform pan. Spread the crème mousseline evenly over it, then top with the second choux cake.
Step 13: Refrigerate the assembled cake for 1 hour before serving. Remove from the pan and dust with powdered sugar just before serving.

Tips & Variations

Use vanilla bean paste for a more intense vanilla flavor or substitute with extra vanilla extract if unavailable.
Create uneven peaks on the choux dough to mimic the Carpathian Mountains for an authentic look.
Room temperature butter helps achieve a smooth and fluffy crème mousseline texture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, bring the cake to room temperature for about 20 minutes to soften. Avoid freezing, as the custard filling may separate upon thawing.

How to Serve

A single slice of creamy custard cake with two layers sits on a white plate; the top layer is a golden-brown puff pastry dusted with powdered sugar and decorated with a small white flower, while the bottom layer is thick and pale yellow custard with a smooth texture. A silver fork rests diagonally on the plate. The plate is placed on another larger white plate on a white marbled surface with soft green leaves and blurred white flowers in the foreground. In the background, part of the whole cake on a wooden stand is visible, also dusted with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the choux cakes and crème mousseline a day ahead and assemble the cake just before serving to maintain freshness.

What can I use if I don’t have potato starch?

You can substitute potato starch with cornstarch in equal amounts; it will provide a similar thickening effect for the custard.