Polish Carpathian Cream Cake: The Ultimate Dessert Recipe
Introduction to Polish Carpathian Cream Cake
Polish Carpathian Cream Cake, known for its creamy filling and delicate pastry, is a delightful treat that transports you to the beautiful landscapes of the Carpathian Mountains. This dessert is perfect for special occasions or simply to indulge in a sweet moment at home. With its rich flavors and elegant presentation, it’s sure to impress your family and friends.
A Personal Story Behind My Polish Carpathian Cream Cake Journey
As a child, I remember visiting my grandmother, who would often prepare a variety of traditional Polish desserts. Among them, the Carpathian Cream Cake held a special place in my heart. The smooth custard filling and the light pastry always felt like a warm hug. This recipe is my way of honoring those cherished memories and sharing the love of Polish baking with others.
What Makes This Polish Carpathian Cream Cake Recipe Special?
What sets this recipe apart is the combination of textures and flavors. The rich, buttery choux pastry perfectly contrasts with the velvety crème mousseline, enriched with vanilla. It’s not just a dessert; it’s an experience. Plus, the decorative peaks and divots on the pastry resemble the breathtaking Carpathian Mountains, adding a beautiful touch to your presentation.
The Full Polish Carpathian Cream Cake Recipe
Ingredients
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 (about 14 tablespoons + 1 teaspoon)
- 2 tablespoons granulated white sugar
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
Other:
- Butter for greasing the pans
- Powdered sugar for dusting on top
Instructions
1. Start the Crème Mousseline:
– In a medium bowl, beat egg yolks and 1/3 cup sugar until thick and pale yellow. Mix in potato starch.
– In a saucepan, heat milk, 1/3 cup sugar, and salt until simmering. Gradually whisk hot milk into the egg yolk mixture.
– Cook the custard on low heat until thickened. Add vanilla extract and vanilla bean paste. Cool with plastic wrap on top.
2. For the Choux Pastry:
– Preheat the oven to 380°F. Grease and line 2 springform pans.
– In a saucepan, melt water, butter, and salt. Stir in flour until a ball forms. Let cool slightly.
– Beat in eggs and egg yolk until smooth. Divide the dough between the pans, creating divots and peaks.
– Bake for 25-28 minutes until golden. Cool in pans, then on a wire rack.
3. Finish the Crème Mousseline:
– Cream butter and 2 tablespoons sugar until fluffy. Gradually beat in the custard until light and fluffy.
4. To Assemble:
– Place one choux cake back in a pan. Spread custard on top and place the other cake on top.
– Refrigerate for 1 hour, then dust with powdered sugar before serving.
Serving Suggestions and Variations for Polish Carpathian Cream Cake
This cake is delightful on its own, but you can enhance it further by serving it with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate sauce. For variations, consider adding a layer of fruit compote or using different flavor extracts, such as almond or lemon, in the crème mousseline. The possibilities are endless!
Frequently Asked Questions About Polish Carpathian Cream Cake
Can I make this cake in advance? Yes! The cream can be made a day ahead and stored in the refrigerator. Just assemble the cake on the day of serving for the best texture.
What can I substitute for potato starch? If you don’t have potato starch, you can use cornstarch as an alternative, but the texture may differ slightly.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. The pastry may soften over time, but it will still be delicious!
Enjoy creating this beautiful Polish Carpathian Cream Cake, and don’t forget to share your baking experience with loved ones!
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Calories per Serving: 350
- Servings: 8
Polish Carpathian Cream Cake
Ingredients
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 about 14 tablespoons + 1 teaspoon
- 2 tablespoons granulated white sugar
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
Other:
- Butter for greasing the pans
- Powdered sugar for dusting on top
Instructions
Start the Crème Mousseline:
- - In a medium bowl, beat egg yolks and 1/3 cup sugar until thick and pale yellow. Mix in potato starch.
- - In a saucepan, heat milk, 1/3 cup sugar, and salt until simmering. Gradually whisk hot milk into the egg yolk mixture.
- - Cook the custard on low heat until thickened. Add vanilla extract and vanilla bean paste. Cool with plastic wrap on top.
For the Choux Pastry:
- - Preheat the oven to 380°F. Grease and line 2 springform pans.
- - In a saucepan, melt water, butter, and salt. Stir in flour until a ball forms. Let cool slightly.
- - Beat in eggs and egg yolk until smooth. Divide the dough between the pans, creating divots and peaks.
- - Bake for 25-28 minutes until golden. Cool in pans, then on a wire rack.
- Finish the Crème Mousseline:
- - Cream butter and 2 tablespoons sugar until fluffy. Gradually beat in the custard until light and fluffy.
To Assemble:
- - Place one choux cake back in a pan. Spread custard on top and place the other cake on top.
- - Refrigerate for 1 hour, then dust with powdered sugar before serving.