Creamy Cake or Karpatka is a Polish cake dessert made with delicate, thin Choux pastry and delicious crème mousseline. This dessert is among the very few desserts that can actually win over the hearts. This creamy cake is all about the crispy, golden choux pastry peaks and the smooth, soft, and silky vanilla cream filling.
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The first time we tried this creamy cake, honestly, we have been thinking about it ever since. Therefore, after countless attempts and recipe research, we were finally able to put forward this foolproof recipe.
We practically had one thing in mind, that is how to make this exotic European dessert from scratch. All this recipe is about a few pantry staples, i.e., butter, flour, eggs, milk, and sugar, and a few techniques. This recipe will lead you to make the airy choux and the crème mousseline, and this will be super easy even if it’s your first time.
The best part about this recipe is that it doesn’t need any decoration hassle. You can just top the cake with powdered sugar, and finally, you will have this masterpiece with its “mountain peak” style top. It is the most traditional way to have this cake! It will be just as spectacular on display as it will be delightful for everyone around you. This cake will surely become your family’s favorite recipe, and people will be asking about it, too!
Ingredients’ Breakdown for Creamy Cake
For Choux Pastry (Pâte à Choux)
- Water: Water works as a binder in the choux pastry. It also helps in hydrating the flour and making the choux pastry crispy and light with a hollow inside..
- Butter: We are using fall-fat, unsalted butter for the choux pastry. It adds richness to the choux and helps it cook evenly.
- All-purpose flour: Flour is the main ingredient since it gives the pastry body and helps it in holding the shape. Therefore, we are using high-quality all-purpose flour.
- Eggs: Eggs will work as a leavening agent. It makes the pastry batter lighter and also adds richness to it.
- Sugar: Sugar makes the choux sweet. For this recipe, we are particularly using brown sugar since it gives the choux a deep caramelized flavor. You can use regular white sugar or any type of sweetener of your choice.
- Salt: Salt helps in enhancing the flavor of the choux. It really brings out the buttery richness and sweetness.
For Pastry Cream (Crème Pâtissière)
- Egg yolks: Egg yolks will help in making the cream super rich. It also gives the cream a silky texture that is literally so blissful.
- Sugar: Sugar is the main ingredient in the cream. We are using brown sugar for the authentic caramelized taste. Of course, it will make the cream sweet and indulgent. Again, you can use regular sugar or any sweetener of your choice.
- Cornstarch: Cornstarch will work as a thickener for the cream. You can use all-purpose flour as well, but cornstarch makes the cream lighter.
- Milk: We are using full-fat milk for a thick and creamy taste and texture. You can use any alternative you like.
- Salt: Again, salt brings out the sweetness and helps in balancing the richness as well.
- Vanilla extract: Vanilla extract gives the cream floral notes. It is optional, but we highly recommend it.
For Crème Mousseline
- Chilled pastry cream: Make sure the pastry cream is super chilled. It will help it fluff up with the butter and sugar, making it lighter as well.
- Butter: We are using unsalted butter. Also, make sure that the butter is at room temperature and soft enough to whip.
- Sugar: We are using white granulated sugar. You can swap it with any sweetener of your choice.
Instructions
We highly recommend reading the recipe’s instructions thoroughly before starting. Make sure you have all of the ingredients measured out for every step in advance to make the recipe easier.
See the full preparation in the recipe card below with the complete instructions on how to prepare your kitchen and the ingredients and then make this delicious Creamy Cake.
Creamy Cake With Simple Ingredients
Description
This dessert is among the very few desserts that can actually win over the hearts. This creamy cake is all about the crispy, golden choux pastry peaks and the smooth, soft, and silky vanilla cream filling.
Go ahead and make it for yourself and share with your loved ones. They'll love it!
Ingredients
Choux Pastry (Pâte à Choux)
Pastry Cream (Crème Pâtissière)
Crème Mousseline
Instructions
For Choux Pastry
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In a saucepan, combine water, butter, sugar (2 tsp), and a pinch of salt.
Make sure the butter fully melts and the mixture comes to a rolling boil. If the butter isn’t hot enough, the dough won’t come together properly.
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Remove from heat, add all the flour at once, and stir quickly until combined.
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Return to medium heat and cook, stirring constantly, for 3–4 minutes to dry the dough.
This step is crucial—drying the dough prevents sogginess and helps the pastry puff up in the oven.
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Let it cool slightly (5–10 minutes), then beat in eggs one at a time until the batter is glossy and smooth.
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Divide into two portions, spread evenly on parchment-lined pans (use two 6-inch or similarly sized pans), and bake at 375°F (190°C) for 25–30 minutes until golden. Cool completely on a rack.
For Pastry Cream (Crème Pâtissière)
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Whisk the egg yolks with half the sugar (from the pastry cream amount) and the cornstarch until smooth.
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Heat the milk with the remaining sugar, a pinch of salt, and vanilla (if using) to just below boiling.
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Temper the yolks by slowly pouring the hot milk into the yolk mixture while whisking constantly.
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Return the combined mixture to the saucepan and cook over medium heat, whisking very actively until it thickens to a custard consistency.
Continuous whisking prevents the eggs from scrambling and keeps the cream smooth.
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Once thickened, transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely.
For Crème Mousseline
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Beat the softened unsalted butter with the sugar until pale and fluffy
The butter must be soft but not melted.
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Bring the chilled pastry cream to a slightly cool, room temperature (so it’s not cold) and add it to the butter very gradually — one spoonful at a time (maximum two spoonfuls at once).
Adding the cream slowly emulsifies it with the butter; adding too much at once can cause separation/curdling.
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Whip until the mousseline is silky, smooth, and stable.
Assembly
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Place the first baked choux layer on a serving board.
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Spread all the crème mousseline evenly over the first layer.
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Cover with the second choux layer, press gently to even out.
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Wrap the assembled cake and refrigerate overnight to allow the cream to stabilize and the layers to settle.
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Dust generously with powdered sugar before serving.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 34g12%
- Sugars 20g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pro Tips:
- Boil the butter/water thoroughly before adding flour.
- Cook the choux dough enough to remove excess moisture.
- Temper eggs slowly when making pastry cream and whisk constantly.
- Add pastry cream to butter very gradually when making mousseline to avoid separation.
Substitutions and Variations
- Almond/Oat Milk instead of Milk: It is a great dairy-free option, but it will make the pastry thinner.
- Coconut Sugar instead of Sugar: Coconut sugar will lower the GI. The pastry will become darker in color and a slight caramel flavor change.
- Gluten-free blend instead of All-purpose flour: It is a great gluten-free option, but it may affect the rise and texture of the choux.
- Vegan butter: It is a dairy-free alternative to butter but it can alter the flavor and stability of mousseline.
