Cherry Karpatka Recipe: The Ultimate Polish Cream Cake
A rustic Polish classic with dramatic choux “mountain” layers, silky vanilla mousseline cream, and a bright cherry compote. This version embraces the signature peaks and valleys for that snowy Carpathian look—no fussy piping required.
Equipment
- Saucepan
- Whisk
- Stand mixer or hand mixer
- 2 round cake pans (8–9 inch)
- Parchment paper
- Wooden spoon
- Fine-mesh sieve
- Mixing bowls
Ingredients
Cherry Compote
- 9 3/4 oz ripe sweet cherries, halved and pitted
- 3 tbsp granulated sugar
- 1 tbsp cornstarch slurried with a splash of cold water
- 2 tsp lemon juice
Mousseline Custard Cream
- 1 large egg
- 1 large egg yolk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
- fine sea salt pinch
- 1 1/2 cups whole milk
- 9 tbsp unsalted butter cold, cut into pieces; for emulsion
- 1/2 cup heavy cream whipped to soft peaks
Choux Pastry Layers
- 1/2 cup water
- 4 tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp fine sea salt
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder added after eggs
- 3 large eggs room temperature
Garnish
- powdered sugar for dusting
Instructions
- Make the cherry compote: In a small saucepan, cook cherries, sugar, and lemon juice over medium heat until juicy. Stir in cornstarch slurry; simmer 1–2 minutes until thick and glossy. Cool completely.
- Cook the custard base: Whisk egg, yolk, sugar, and cornstarch until smooth. Heat milk to steaming. Temper with half the hot milk, then return to the pot and cook, whisking, until thick like pudding. Off heat, stir in vanilla and a pinch of salt. Spread in a shallow dish, press wrap on the surface, and cool to room temp.
- Make choux: Heat water, butter, sugar, and salt to a rolling boil. Remove from heat; add flour all at once and stir until a smooth ball forms. Return to low heat 1–2 minutes to dry the dough.
- Beat in eggs: Transfer dough to a mixer bowl; cool 2 minutes. Beat in eggs one at a time until glossy and pipeable. Mix in baking powder.
- Bake layers: Heat oven to 400°F (200°C). Line two 8–9 inch round pans with parchment. Divide sticky dough between pans and intentionally rough up the surface to create peaks. Bake 25–30 minutes until deep golden and crisp. Cool completely.
- Whip mousseline: Loosen cooled custard. Beat in cold butter pieces a few at a time until fluffy and silky. Fold in softly whipped cream.
- Assemble: Place one choux round mountain-side up. Spread the cherry compote, then the mousseline in an even layer. Cap with the second choux round. Chill at least 3 hours to set.
- Finish: Dust generously with powdered sugar and slice.
Notes
• For taller “mountains,” avoid smoothing the choux—rough peaks bake into dramatic ridges.
• Be sure the custard is room temp before beating in the cold butter to prevent splitting.
• Choux must be fully cool before filling to keep the cream stable.
• Best served chilled; stores 2–3 days covered in the refrigerator.
• Be sure the custard is room temp before beating in the cold butter to prevent splitting.
• Choux must be fully cool before filling to keep the cream stable.
• Best served chilled; stores 2–3 days covered in the refrigerator.