Karpatka, also known as the “Carpathian Mountain Cake,” is a cherished Polish dessert that brings the joy of a choux pastry combined with a rich, creamy filling to your Sunday table. This version elevates the traditional custard cream with the addition of mascarpone cheese, offering a more luxurious taste and texture that’s sure to impress.
Why You’ll Love This: The unique structure of Karpatka, resembling the rugged peaks of the Carpathian Mountains, is not only a feast for the eyes but also for the palate. The light, airy layers of choux pastry contrast beautifully with the velvety smoothness of the mascarpone custard cream, making each bite a delightful experience. The added mascarpone enriches the cream, adding depth and a subtle tang that enhances the overall flavor of the cake.
Perfect Occasion: This Karpatka cake is perfect for Sunday gatherings, celebrations, or as a special treat to enjoy with family and friends. Its elegant appearance and exquisite taste make it a fantastic choice for any occasion that calls for something a bit more special than the usual dessert.
Decoration Tips: For a stunning presentation, dust the top layer of the cake with powdered sugar just before serving to highlight the mountainous texture of the choux pastry. If you’re feeling extra creative, a light drizzle of dark chocolate or a sprinkle of finely chopped nuts can add both flavor and visual appeal.
Recipe:
Choux Pastry:
- Boil 250ml of water with 100g of butter, a teaspoon of salt, and a teaspoon of sugar. Once boiling, vigorously stir in 150g of all-purpose flour until the mixture forms a ball. Cool slightly (to about 50-60°C) before transferring to a mixer. Gradually add 3 large eggs, one at a time, while mixing for about 6-7 minutes. Divide the dough into two equal parts.
Baking:
- Prepare a 22-26 cm springform pan by greasing with butter and dusting with flour. Spread the dough evenly across the pan, smoothing the top with a spoon dipped in oil or warm water. Bake on a lower rack at 200°C (392°F) for 30 minutes, then reduce to 180°C (356°F) and bake for an additional 5-10 minutes. Let cool without opening the oven door.
Custard Cream with Mascarpone:
- Beat 4 egg yolks with 50g of sugar and a pinch of vanilla sugar to a pale color. Mix in 25g of all-purpose flour and 25g of cornstarch, then gradually add 200ml of milk and 200ml of 30% cream. Cook until thickened, cool to room temperature, then whip with 150g of soft butter. Finally, incorporate 250g of mascarpone cheese for a creamy texture. Chill slightly if the mixture is too soft.
Assembly:
- Place one layer of the pastry at the bottom of the pan, spread the mascarpone cream evenly over, then top with the second pastry layer, textured side up. Chill overnight in the refrigerator.
Serving:
- Dust with powdered sugar before serving to emulate the snowy peaks of the Carpathian Mountains.
This Karpatka Cake with a Creamy Mascarpone Twist offers a delightful blend of textures and flavors, making it an irresistible choice for any dessert lover. Enjoy the process of creating this beautiful cake and the pleasure of sharing it with those you love.
