Karpatka (Polish Cream Cake)


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AuthorEwaCategory, DifficultyIntermediate

Karpatka is a traditional Polish cream cake. Filled with vanilla cream and dusted with powdered sugar, it's deliciously satisfying! It's surprisingly easy and quick to make, and so beautiful! You'll love it!

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Pastry
 125 g Butter
 1 cup Water
 1 cup Flour
 5 Small eggs, room temperature (or 4 larger ones)
 1 tsp Baking powder
Cream
 Creamy instant vanilla pudding mix (80g powder, 3 cup at the end)
 750 ml Milk (to cook puddings, the amount may differ depending on the pudding instructions)
 200 g Soft butter
 Sugar (to taste, optional)
 1 tsp Lemon juice
Other
 Powdered sugar to top
 A bit of butter and flour for the baking form

Pastry
1

Preheat the oven to 200 Celsius degrees. Spread a little bit of butter in a large, rectangular 25 x 36 cm baking tray and sprinkle with flour.

2

Place butter together with water in a large pot. Melt over medium-low heat. When it starts to boil, add flour and mix it for a while with a wooden spoon, until the dough is smooth and thick. Turn off the heat, set the pot aside and let it cool down.

3

Transfer the dough to a large bowl, add eggs and baking powder and mix it together with a hand (or standing) mixer.

4

Divide the dough into 2 parts.

5

Spread the first part of the dough in a baking tray with a spoon/spatula. Put the spoon in warm water every now and then so that the dough does not stick too much.

6

Bake until golden, around 25 minutes. Do not open the oven during baking because the dough will fall down.

7

Wait until the dough is cold, then take it out from the baking tray. Then, bake the second portion

Cream
8

Cook vanilla puddings according to the instructions. You should end up with 3 cups of creamy vanilla pudding. Allow it to cool down.

9

With a hand (or standing) mixer, beat the butter until fluffy.

10

Mixing all the time, add lemon juice and start adding vanilla pudding spoon by spoon.

11

Taste and add more sugar if needed.

Assembling
12

Spread the cream on one part of the dough (on the wavy side), cover with the second one (wavy side up). Don't cover the cake with any foil etc. and put it in a cool place (eg. in the fridge) for a bit.

13

Sprinkle with powdered sugar before serving.

Ingredients

Pastry
 125 g Butter
 1 cup Water
 1 cup Flour
 5 Small eggs, room temperature (or 4 larger ones)
 1 tsp Baking powder
Cream
 Creamy instant vanilla pudding mix (80g powder, 3 cup at the end)
 750 ml Milk (to cook puddings, the amount may differ depending on the pudding instructions)
 200 g Soft butter
 Sugar (to taste, optional)
 1 tsp Lemon juice
Other
 Powdered sugar to top
 A bit of butter and flour for the baking form

Directions

Pastry
1

Preheat the oven to 200 Celsius degrees. Spread a little bit of butter in a large, rectangular 25 x 36 cm baking tray and sprinkle with flour.

2

Place butter together with water in a large pot. Melt over medium-low heat. When it starts to boil, add flour and mix it for a while with a wooden spoon, until the dough is smooth and thick. Turn off the heat, set the pot aside and let it cool down.

3

Transfer the dough to a large bowl, add eggs and baking powder and mix it together with a hand (or standing) mixer.

4

Divide the dough into 2 parts.

5

Spread the first part of the dough in a baking tray with a spoon/spatula. Put the spoon in warm water every now and then so that the dough does not stick too much.

6

Bake until golden, around 25 minutes. Do not open the oven during baking because the dough will fall down.

7

Wait until the dough is cold, then take it out from the baking tray. Then, bake the second portion

Cream
8

Cook vanilla puddings according to the instructions. You should end up with 3 cups of creamy vanilla pudding. Allow it to cool down.

9

With a hand (or standing) mixer, beat the butter until fluffy.

10

Mixing all the time, add lemon juice and start adding vanilla pudding spoon by spoon.

11

Taste and add more sugar if needed.

Assembling
12

Spread the cream on one part of the dough (on the wavy side), cover with the second one (wavy side up). Don't cover the cake with any foil etc. and put it in a cool place (eg. in the fridge) for a bit.

13

Sprinkle with powdered sugar before serving.

Karpatka (Polish Cream Cake)

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