This delightful Carpathian Cream Cake (Karpatka) Recipe comes together in about 40 minutes and involves simple layering, creating a quick and easy dessert that your family will love! You can easily switch up the flavors by adding your favorite extracts or even incorporating a fruit filling to suit your taste. This recipe is perfect for using up odds and ends you might have in your pantry, so it’s really a ‘clean out the fridge’ kind of cake!

Ingredient Breakdown

Choux Pastry Ingredients

7 tablespoons potato starch : This gives the cake a tender texture. You can use cornstarch if potato starch isn’t available; it will work well in this recipe.
3 large eggs : Eggs are essential for creating that light and airy texture in the choux pastry. I prefer large eggs for this.
3/4 cup water : Water helps combine the dry and wet ingredients, forming the pastry. You can replace water with milk for a richer flavor.
6 tablespoons unsalted butter : For a rich buttery flavor, you definitely want to stick with unsalted here. Margarine will work in a pinch, but trust me, real butter makes a difference.
1/8 teaspoon salt : A couple pinches of salt will enhance the flavors.

Crème Mousseline Ingredients

5 large egg yolks : These enrich the custard base. I prefer large for their yolks’ richness.
2/3 cup granulated white sugar (divided into 1/3 cup and 2 tablespoons for the crème) : Sugar sweetens the crème and balances the flavors. You can substitute with a sugar alternative for a lower-calorie option.
2 1/2 cups whole milk : Whole milk gives it that creamy profile that we all love! You could use low-fat milk, but it may not be as rich.
1/4 teaspoon salt : Just another little sprinkle to balance everything out.
2 teaspoons pure vanilla extract : My go-to choice to flavor the mousse. You can use vanilla bean paste for an even more intense flavor!
2 teaspoons vanilla bean paste : This gives a lovely texture with those tiny flecks. You can skip this if you only have extract!
200 grams unsalted butter (at room temperature) : This is about 14 tablespoons + 1 teaspoon of butter. The butter should be soft for easy blending, you don’t want any lumps here! Clarified butter can also be a great substitute if you’re feeling fancy.

For Assembly

Powdered sugar (for dusting on top) : For that perfect finishing touch. Trust me; it makes everything look a bit more elegant!

Let’s Get Cooking!

Start the Crème Mousseline (aka Make the Crème Pâtissière)

In a medium saucepan, whisk together 5 egg yolks, 1/3 cup sugar, and salt until pale and fluffy. It’s like magic—just whisk away until it’s light and beautiful!
Gradually add milk, continuing to whisk until combined, then cook over medium heat. Stir continuously until it starts thickening, this usually takes about 5-7 minutes. You’ll know it’s ready when it coats the back of your spoon and looks rich and creamy.
Once thickened, remove from heat and whisk in vanilla extract and vanilla bean paste. The way it smells, oh my goodness!
Gradually mix in the softened butter until it’s perfectly smooth. Pop this crème mousseline in the fridge to cool for at least 1 hour, it’ll be so much easier to work with once it’s chilled.

For the Choux Pastry

In a medium saucepan, combine water, salt, and butter over medium-high heat. Bring this to a rolling boil, just wait until the edges start bubbling and then it gets really exciting!
Once boiling, remove from heat, and stir in your potato starch and flour until everything is combined and it looks like a ball of dough! Seriously, this happens fast, like less than a minute!
Let it cool for about 10 minutes. This is where you’ll want to stir (I usually hum a little tune during this time, makes it more fun).
Now, beat in the eggs one at a time until fully incorporated. The dough will look a bit shiny, don’t worry that means you’re doing everything right!
Preheat your oven to 380°F (190°C). Line a baking sheet with parchment paper and pipe (or spoon) the dough into a rectangle, about 10×5 inches. Don’t worry if it isn’t perfect, rustic is the vibe! You could also just use spoons to drop mounds if you’re feeling fancy.
Bake for 25-30 minutes until golden brown and puffed, they should feel light as a feather!

Finish the Crème Mousseline (aka Turn the Crème Pâtissière Into Crème Mousseline)

Once your crème is cool, whisk it to bring it back to life! You want it nice and fluffy.
Gently fold in your remaining 2 tablespoons of sugar. This is the magical stage, the crème mousseline is where the real flavor hits!

To Assemble

Once the choux pastry is baked and cooled, slice it in half horizontally.
Place one layer on your serving plate and spread the whipped crème mousseline generously on top. Honestly, no need to skimp here, it’s so good!
Place the other layer gently on top. Dust with powdered sugar and voila, you have an incredibly impressive, gorgeous cake ready to serve!

Why I Love This Recipe

This Carpathian Cream Cake is honestly my go-to recipe when I’m looking to impress friends or just enjoy some comfort food with my family. It feels special but is surprisingly simple to make. I’m a real sucker for desserts that look fancy but are straightforward. I mean, who doesn’t love that? The best part is that you can customize it with whatever you have around, berries, different flavor extracts, the sky’s the limit! It really brings people together around the table, which is what homemade desserts are all about!

If you loved this recipe, be sure to check out my other favorites:

Why This Recipe Works

Quick & Easy

Comes together in under 40 minutes and makes a show-stopping dessert! Perfect for potlucks and family gatherings.

Comfort Food

Loaded with tons of flavor, the creamy mousseline paired with the light pastry creates the ultimate indulgence. It’s sweet but not overwhelming, making it so satisfying!

Customizable

Use whatever ingredients you have on hand! You can switch up the butter for a vegan substitute, try different flavorings, or even throw in some fresh fruit for added flair.

How to Serve This Carpathian Cream Cake

This elegant treat is perfect for serving with a hot cup of coffee or tea. It is also wonderful as a special dessert after a family dinner. Leftover slices (if there are any, but I wouldn’t count on it!) can be stored in the fridge for about 3-4 days. When ready to enjoy, simply let them sit at room temperature for a bit before digging in again.

Oh, and guess what? This dessert is not freezer-friendly due to the delicate nature of the mousseline; best to enjoy it fresh!

Let’s be honest, this Carpathian Cream Cake will absolutely steal the show wherever you bring it. It’s more than just a cake; it’s a delicious moment that you’ll savor in every bite. Trust me, you’ll want to make this again and again!

So, wait, before you head off to whip this beauty up, just know that I’ve tried all sorts of variations over the years, and each time it surprises me with how versatile it is. Give it a shot. I’m telling you, your family will love it, and you’ll be the star of your kitchen! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!