This Carpathian cake, inspired by the famous Polish dessert, is a delightful combination of soft, fluffy pastry and rich, creamy filling. The cake’s choux pastry, baked to golden perfection, creates a rugged mountain-like texture, resembling the Carpathian Mountains. Between these airy layers lies a smooth vanilla cream, offering a perfect balance of lightness and indulgence. The cream is customizable—you can choose between a softer, more fluid version or a firmer texture, depending on your preference. This cake is the ultimate crowd-pleaser, with its rich flavors and impressive presentation.
Why You’ll Love This:
You’ll love this Carpathian cake for its delightful contrast of textures. The crispy, golden pastry and the rich, creamy filling create a truly satisfying experience with every bite. It’s not overly sweet, making it a perfect dessert for those who prefer something more balanced. Whether you enjoy a softer cream or a firmer filling, this recipe lets you adjust to your taste. Plus, it’s easy to prepare and can be made ahead of time, making it a great choice for special occasions. The rustic look of the pastry and the delicious cream filling will have your family and friends asking for seconds!
Perfect Occasion:
This Carpathian cake is ideal for birthdays, holidays, or family gatherings where you want to serve something special. Its light, airy texture and creamy filling make it a great choice for both formal events and casual get-togethers. The cake is especially popular for spring and summer celebrations, but it can be enjoyed year-round. Its unique, mountain-like appearance makes it a stunning dessert to display at any occasion, and it’s sure to impress guests with its flavorful combination of vanilla and buttery pastry.
Decoration Tips:
For a simple yet elegant presentation, dust the top of the cake with powdered sugar just before serving. The white sugar will highlight the golden peaks of the pastry. If you want to add extra flair, drizzle a bit of melted chocolate or caramel over the top for a touch of sweetness. You can also garnish with fresh berries or mint leaves to add color and freshness to the dessert. The rustic beauty of the cake doesn’t require much decoration, but these simple touches can elevate its visual appeal.
Cream Ingredients:
- 500 ml milk
- Slightly more than 1/2 cup sugar (100 grams)
- 1/2 cup corn starch
- 1 tablespoon flour (10 grams)
- 1 egg
- 1 packet vanilla
- 60 grams butter
- 100 grams white chocolate (optional)
- 1 packet cream (or whipped cream powder if not using white chocolate)
Note: If you don’t have white chocolate, increase the sugar slightly or add whipped cream powder for a similar result.
Instructions for Cream:
- In a saucepan, mix the sugar, corn starch, and flour. Add the egg and stir until smooth.
- Slowly pour in the milk while whisking constantly to avoid lumps.
- Cook over medium heat, stirring continuously until the mixture thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the butter, white chocolate, and vanilla. Mix until everything is fully melted and incorporated.
- Cover the cream with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
- Let the cream cool completely, then refrigerate for 2-3 hours.
- Once chilled, beat the cream with whipped cream powder or a small amount of additional cream until it reaches your desired texture. This cream can be prepared a day in advance.
Choux Pastry Ingredients:
- 75 ml water
- 75 ml milk
- Slightly less than 1 cup flour (100 grams)
- 1 teaspoon sugar
- A pinch of salt
- 75 grams butter
- 3 eggs
Instructions for Choux Pastry:
- In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Once boiling, add the flour all at once and stir vigorously until the mixture comes together into a smooth dough. Continue stirring for 3-4 minutes to cook out the raw flour taste.
- Remove from heat and let the dough cool slightly.
- Once cooled, add the eggs one at a time, mixing well after each addition until smooth. The dough should be thick but pipeable, and should hold a "V" shape when lifted with a spoon.
- Divide the dough equally between two 20-22 cm cake pans (or trace two circles on parchment paper and spread the dough evenly).
- Bake at 180°C (350°F) for 25-30 minutes, or until golden brown. The pastry should be crisp and puffed with rugged peaks.
- Once baked, remove from the oven and allow the pastry to cool completely.
Assembly:
- Place one layer of the baked pastry into a cake tin or directly onto a serving platter.
- Spread the prepared cream generously over the pastry layer.
- Place the second pastry layer on top and press gently to secure the layers.
- Refrigerate the cake for several hours to allow the flavors to meld and the cream to set.
- Dust with powdered sugar before serving.
Enjoy!