Karpatka, a beloved Polish cream cake with a ragged, sugar-dusted top that evokes the snow-capped Carpathian Mountains, is akin to a supersized cream puff. Our version of this stunning dessert layers crisp, golden pâte à choux with a lightened version of German buttercream — i.e., pastry cream whipped with butter — for a rich filling that’s still wonderfully fluffy. A bright layer of tart raspberry jam, while untraditional, adds sweetness and a jewel-toned pop of color. Bake it when you’re craving a dreamy dessert that’s both striking and simple.
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Preheat the oven to 400°F with the rack in the center position. Lightly grease two 9" round pans and line with parchment rounds.
Remove the chilled pastry cream (for the filling) from the refrigerator and stir it with a spatula to smooth it out and allow it to warm up slightly. (It’ll be easier to whip room temperature pastry cream into the butter when making the filling, rather than cold pastry cream.)
To make the choux layers: In a medium saucepan, combine the milk, butter, and salt. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil.
Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula.
Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny at this stage.
Transfer the mixture to a large bowl or the bowl of your stand mixer fitted with the flat beater attachment. Mix at medium speed for 2 to 3 minutes to slightly cool the mixture.
Beat in the eggs one at a time on medium speed, waiting until each egg is fully incorporated before adding the next.
Add the vanilla, then continue beating for 1 minute, until smooth.
Divide the batter equally between the two prepared pans (about 230g per pan) and use a small offset spatula to spread it evenly.
Bake the layers for 25 to 30 minutes, until golden brown. Remove from the oven and allow the layers to cool in the pans for 10 minutes, then remove from the pans and place on a rack to cool completely. The choux layers can be made up to 2 days in advance and stored in an airtight container at room temperature.
To make the filling: In a stand mixer fitted with the flat beater attachment, beat the butter, vanilla, and salt on medium-high speed until smooth and fluffy, about 4 to 6 minutes.
Add the room temperature pastry cream to the whipped butter mixture a few tablespoons at a time, beating well after each addition.
Once all the pastry cream has been added, the filling may look separated or grainy, similar to ricotta cheese. Switch to the whisk attachment and whip on high speed until light and fluffy, scraping down the sides of the bowl as needed. If the bottom of the bowl is cool to the touch, or if the filling looks dense or greasy, gently warm the mixture by setting the bowl over a pan of steaming-hot water for a few minutes, just until you see the edges begin to soften/melt. Rewhip until the mixture is glossy and silky smooth, like mayonnaise.
To assemble the karpatka: Cut a standard half-sheet (16 1/2" x 12 1/4") of parchment paper in half lengthwise to make two roughly 6" x 16 1/2"-long strips. Line the inside circumference of a 9" springform pan with the parchment to create a tall collar that extends above the rim; this will help support the cake as it’s assembled and chilled. For now, leave the buckle of the springform pan in the loose position (unbuckled).
Place one layer of baked choux pastry in the bottom of the prepared springform pan, top-side up (the smoother side should face down). Spoon half the filling (about 2 1/2 cups or 500g) over the layer of choux pastry. Using a small offset spatula, gently spread the filling as evenly as possible to the edges.
Dollop the jam over the filling, leaving it in scattered dots; don’t spread it into an even layer.
Dollop the remaining filling over the jam. Use a small offset spatula to gently smooth the filling, fully covering the jam.
Look at the bottom of the remaining layer of choux: If there are any large craters, fill it with some of the filling so that the bottom is mostly level. Place the remaining choux pastry layer on top, top-side up. Press down gently to help the layers adhere and to level the cake.
Tighten the springform pan’s buckle to hold the assembled karpatka together. Cover the pan and refrigerate until fully set and chilled before serving, about 4 hours or overnight.
Remove the karpatka from the refrigerator and from the springform pan; dust heavily with non-melting or confectioners’ sugar before slicing and serving.
Storage information: Store any leftover karpatka, covered, in the refrigerator for up to 3 days; freezing is not recommended.
Tips from our Bakers
If you only have one 9" cake pan, bake the choux layers one at a time. Keep the pâte à choux covered at room temperature while the first layer bakes. Allow the pan to cool completely before baking the second layer.
