Homemade Karpatka (Carpathian Cream Cake)
Ingredients
For the Choux Pastry (The Crust):
1 cup All-purpose flour.
½ cup Unsalted butter.
½ cup Water + ½ cup Milk.
4 large eggs.
½ tsp Salt.
1 pinch Sugar.
For the Cream Cheese Filling:
14 oz (400g) Cream cheese (e.g., Philadelphia or Kiri).
1½ cups Milk.
½ cup Sugar (adjust to taste).
2 tbsp Cornstarch.
2 egg yolks.
1 tsp Vanilla extract.
1 cup Heavy whipping cream (chilled).
Preparation Method
1. Make the Pastry
In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil.
Add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.
Remove from heat and let it cool slightly. Add the eggs one by one, beating well after each addition until the dough is smooth and glossy.
Divide the dough into two. Spread each half into a baking tray lined with parchment paper (don’t smooth it out—the bumps create the “mountain” look).
Bake at 200°C (400°F) for 20–25 minutes until golden and puffed. Let them cool completely.
2. Make the Filling
Whisk milk, cornstarch, egg yolks, and sugar in a pot. Cook over medium heat, stirring constantly until it thickens into a custard. Let it cool completely.
Beat the cream cheese with vanilla, then gradually fold in the cooled custard.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheese mixture.
3. Assembly
Place one pastry layer in a springform pan. Spread the cream filling thick and evenly over it.
Top with the second pastry layer and press down gently.
Crucial Step: Refrigerate for at least 4 hours (ideally overnight) to set the cream.
Dust with powdered sugar before serving.
