“Karpatka: Discover the Exquisite Delight of this Traditional Polish Cake!”

Indulge in a slice of Karpatka, a delightful Polish dessert that captures the essence of Eastern European sweetness. This heavenly treat features layers of delicate pastry filled with a luscious cream, creating a symphony of flavors and textures that will transport you straight to the Carpathian mountains. With its golden-brown crust, creamy interior, and dusting of powdered sugar, Karpatka is a feast for both the eyes and the taste buds, making it the perfect choice for any special occasion or celebration.

Karpatka holds a special place in our family’s culinary traditions, passed down through generations as a beloved recipe from our Polish roots. I still remember the first time I watched my grandmother expertly prepare this dessert, carefully folding the dough and whisking the creamy filling with practiced precision. As the scent of baking pastry filled the kitchen, anticipation grew among my family members, each eager to sample a slice of this cherished treat. When the moment finally arrived to unveil the finished Karpatka, we gathered around the table, savoring each bite and sharing stories of our heritage. Since then, Karpatka has become a symbol of togetherness and celebration in our home, a reminder of the rich culinary traditions that connect us to our past.

Why This Recipe Rocks:

Karpatka stands out as a truly exceptional dessert, combining the rich flavors of buttery pastry and velvety cream into a sublime indulgence. The process of layering the dough creates a distinctive texture reminiscent of the rugged peaks of the Carpathian mountains, while the creamy filling adds a luxurious touch that melts in your mouth with every bite. Whether enjoyed as a decadent treat for a special occasion or as a comforting indulgence on a cozy evening at home, Karpatka never fails to impress with its irresistible charm and exquisite taste.

Ingredients:

For the dough:

• 75 milliliters whole milk
• 75 milliliters water
• 75 grams unsalted butter
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract
• 100 grams all-purpose flour, sifted
• 170 grams (approximately 3 large) eggs, at room temperature (without shells)

For the cream:

• 600 milliliters whole milk
• 160 grams granulated sugar
• 1/2 teaspoon salt
• 50 grams cornstarch, sifted
• 1 teaspoon vanilla extract
• 4 egg yolks, large, at room temperature
• 200 grams unsalted butter, at room temperature
• 15 grams granulated sugar (to beat with the butter)
• Powdered sugar, for decoration

Instructions:

For the dough:

1. Preheat the oven to 200°C (390°F) and prepare two 23cm (9-inch) springform pans by lining the bottoms with parchment paper and greasing the sides.
2. In a saucepan, combine the milk, water, unsalted butter, sugar, salt, and vanilla extract. Heat over medium heat until simmering, then remove from heat and add the sifted flour. Mix until no dry flour remains, then return to low heat.
3. Cook the dough, stirring continuously with a rubber spatula, for 2 minutes or until it forms a ball and covers the bottom of the saucepan with white residue. Remove from heat and transfer to a large mixing bowl or the bowl of a stand mixer.
4. Let the dough cool for 10 minutes, then gradually add the eggs, mixing well after each addition until smooth and firm.
5. Split the dough into two equal parts and spread unevenly between the prepared springform pans. Bake for 25-27 minutes or until golden brown. Let cool completely.

For the cream:

1. In a saucepan, heat the milk, half of the sugar, and salt until simmering.
2. In a heatproof mixing bowl, combine the remaining sugar with cornstarch, then add egg yolks and vanilla. Whisk until smooth.
3. Slowly add about half of the hot milk to the egg mixture, whisking vigorously to temper the eggs, then pour the mixture back into the saucepan with the remaining milk.
4. Cook over low heat, whisking constantly, until thickened to a pudding-like consistency. Remove from heat and let cool to room temperature.
5. In a stand mixer fitted with a whisk attachment, beat the room temperature butter and 15 grams of sugar until fluffy. Gradually add the cooled pastry cream and whisk until smooth.
6. Assembling the cake:
7. Place the first layer of cooled pastry on a serving plate, then spread the cream evenly over it.
8. Place the second layer of pastry on top and refrigerate for 2-3 hours until set.
9. Dust with powdered sugar before serving.

Notes:

• Be sure to allow enough time for the pastry and cream to cool completely before assembling the cake.
• For best results, use room temperature ingredients and follow the instructions carefully to achieve the perfect texture and flavor.