Karpathian Mountain Cake
Karpatka, also known as the Carpathian Mountain Cake, is a beloved Polish dessert with a rich history. The name "Karpatka" is derived from the Carpathian Mountains, as the cake's pleated layers of choux pastry resemble the mountainous terrain. The origins of Karpatka date back to the mid-20th century, around the 1950s. However, it didn't gain widespread popularity until the 1970s and 1980s. The official name "Karpatka" was first recorded in 1972 by a group of philology students.
Karpatka is made from layers of choux pastry filled with a rich vanilla cream, often referred to as creme patissiere or mousseline cream. The cake is typically dusted with icing sugar, which gives it a snowy appearance, further enhancing its resemblance to the Carpathian Mountains.
The choux pastry, also known as pate a choux, is an essential component of Karpatka, providing the light and airy texture that defines the cake. Made from a mixture of butter, water, flour, and eggs, the pastry puffs up during baking, creating a hollow, crisp shell that forms the base and top layers of the cake. These layers are baked until golden and then cooled before being filled with the luscious custard cream.
Over the years, Karpatka has become a staple in Polish cuisine and is enjoyed by many during special occasions and everyday gatherings alike. Its popularity has spread beyond Poland's borders, with people around the world falling in love with this unique and delicious dessert. The cake's ability to evoke memories of family, tradition, and celebration has cemented its place as a cherished part of Polish culinary heritage.
Karpatka's enduring appeal lies in its simplicity and the way it brings together basic ingredients to create something truly special.
Heat up water with butter and a pinch of salt until the butter is completely melted. Remove from heat, then add in the flour and stir until combined. Return it back to low heat and cook for about 2 more minutes.
Transfer the pastry into a bowl and while mixing with a mixer, add eggs, one by one.
Divide the pastry into 2 parts.
Spread the pastry into lined baking moulds and bake in a preheated oven at 200°C/392°F for 20 minutes.
Combine 100 ml of milk with the vanilla custard mix, sugar and vanilla sugar until combined and place the rest of the milk over medium heat until it starts to boil. Then remove from heat and gradually, in a thin stream, pour the custard mix into the milk while stirring to avoid lumps. Return to low heat and cook for about 3 more minutes while stirring until it thickens up. Cover the custard with plastic foil and leave to cool down.
Once it's cooled down, mix the custard with a mixer, then add cubed room temperature butter and continue mixing until incorporated.
Place the first choux pastry in a baking mould, then spread the custard over it and put in the refrigerator to set.
Place the raspberries, sugar, vanilla sugar and lemon juice over low heat for 5 minutes. Now stir in the cornstarch and simmer until it thickens up. Spread the raspberries over the custard.
Whip the whipping cream until stiff peaks, then cover the fruit layer with the cream and top with the second pastry, then refrigerate overnight.
Karpathian Mountain Cake
Ingredients
Instructions
- Heat up water with butter and a pinch of salt until the butter is completely melted. Remove from heat, then add in the flour and stir until combined. Return it back to low heat and cook for about 2 more minutes.
- Transfer the pastry into a bowl and while mixing with a mixer, add eggs, one by one.
- Divide the pastry into 2 parts.
- Spread the pastry into lined baking moulds and bake in a preheated oven at 200°C for 20 minutes.
- Combine 100 ml of milk with the vanilla custard mix, sugar and vanilla sugar until combined and place the rest of the milk over medium heat until it starts to boil. Then remove from heat and gradually, in a thin stream, pour the custard mix into the milk while stirring to avoid lumps. Return to low heat and cook for about 3 more minutes while stirring until it thickens up. Cover the custard with plastic foil and leave to cool down.
- Once it's cooled down, mix the custard with a mixer, then add cubed room temperature butter and continue mixing until incorporated.
- Place the first choux pastry in a baking mould, then spread the custard over it and put in the refrigerator to set.
- Place the raspberries, sugar, vanilla sugar and lemon juice over low heat for 5 minutes. Now stir in the cornstarch and simmer until it thickens up. Spread the raspberries over the custard.
- Whip the whipping cream until stiff peaks, then cover the fruit layer with the cream and top with the second pastry, then refrigerate overnight.
