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Polish Carpathian Cream Cake Recipe

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★★★★★

4.8 from 58 reviews

This Polish Carpathian Cream Cake is a decadent and visually stunning dessert featuring layers of airy choux pastry and rich crème mousseline made from a silky vanilla custard combined with butter. Inspired by the mountainous shapes of the Carpathians, its textured surface adds character and charm. Perfect for special occasions, this cake is both impressive in presentation and delightful in flavor with a luscious balance of creamy sweetness and delicate pastry.

Ingredients

Scale

For the Crème Mousseline

  • 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

For the Choux Pastry

  • 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)

Instructions

  1. Make the Crème Pâtissière: In a medium bowl, beat together 5 egg yolks and 1/3 cup sugar using a handheld electric mixer until thick and pale yellow. Then mix in 7 tablespoons potato starch until fully incorporated.
  2. Heat the milk mixture: In a medium saucepan over medium heat, combine 2 1/2 cups whole milk, 1/3 cup sugar, and 1/4 teaspoon salt. Bring to a gentle simmer, then remove from heat.
  3. Temper eggs and combine: Gradually whisk about 1 cup of the hot milk into the egg yolk mixture starting with a few drops to prevent curdling. Pour the egg yolk mixture back into the saucepan with the remaining milk and whisk in 2 teaspoons vanilla extract and 2 teaspoons vanilla bean paste.
  4. Cook custard: Return saucepan to low heat. Whisk constantly until custard thickens, which should take less than a minute. Remove from heat promptly once thickened.
  5. Cool custard: Pour custard into a bowl and cover with plastic wrap pressed directly on the surface to prevent skin forming. Allow to cool to room temperature.
  6. Preheat oven and prepare pans: Preheat oven to 380°F (193°C). Line bottoms of two 8 or 9-inch springform pans with trimmed parchment paper and grease the sides with butter.
  7. Make choux pastry dough: In a medium saucepan over medium heat, combine 3/4 cup water, 6 tablespoons unsalted butter, and 1/8 teaspoon salt. Once butter melts, remove from heat and stir in 3/4 cup all-purpose flour all at once. Return to low heat and cook, stirring constantly, until dough pulls away from pan and forms a ball (about 2 minutes).
  8. Incorporate eggs: Transfer dough to a large bowl and let cool for 5–10 minutes until warm but not hot. Beat in 3 large eggs plus 1 large egg yolk one at a time with a handheld mixer until smooth and glossy.
  9. Shape dough in pans: Divide dough evenly between prepared pans, spreading to cover the bottoms. Use back of a spoon to create uneven divots and peaks mimicking mountain shapes for the characteristic Carpathian look.
  10. Bake: Bake for 25–28 minutes until choux cake is puffed and golden brown.
  11. Cool: Let cakes cool for 10 minutes in pans before removing. Transfer to wire racks and cool completely.
  12. Finish the Crème Mousseline: Using a handheld mixer, beat 200 grams softened unsalted butter and 2 tablespoons sugar in a large bowl until pale and fluffy. Gradually add spoonfuls of the cooled custard, beating continuously until fully incorporated. Continue to beat for about 5 minutes until light and fluffy.
  13. Cover the crème mousseline: If cakes aren’t cool yet, cover the crème mousseline with plastic wrap pressed on top to prevent drying.
  14. Assemble the cake: Place one choux cake back into a springform pan. Evenly spread the crème mousseline over the surface. Top with the second choux cake layer.
  15. Chill: Refrigerate the assembled cake for 1 hour to set before removing from the pan.
  16. Serve: Just before serving, dust the top of the cake with powdered sugar for a beautiful finish.

Notes

  • Ensure eggs and butter are at room temperature for best incorporation.
  • Grease and line pans carefully to prevent sticking of the choux pastry.
  • Do not rush cooling of custard; plastic wrap should be in direct contact with custard surface to avoid skin formation.
  • The uneven spreading of choux dough is intentional to mimic the rugged Carpathian mountain shapes.
  • Use fresh quality vanilla bean paste or extract for the best flavor.
  • Store leftover cake refrigerated and consume within 2 days for optimal freshness.

Keywords: Polish Carpathian Cream Cake, Crème Mousseline, choux pastry cake, traditional Polish dessert, custard cake, vanilla cream cake

Find it online: https://chefmilacook.com/polish-carpathian-cream-cake-recipe/