Ingredients
For the Choux Pastry Layers
125g Unsalted Butter
1 Cup Water (250ml)
1 Cup All-Purpose Flour (150g): Sifted.
5 Large Eggs: At room temperature.
1/2 Teaspoon Baking Powder: To help create those high ridges.
1/4 Teaspoon Salt.
For the Vanilla Cream Filling
2.5 Cups Milk (600ml)
3/4 Cup Sugar (150g)
2 Teaspoons Vanilla Extract or 1 Vanilla Bean.
2 Large Egg Yolks
2 Tablespoons Cornstarch
2 Tablespoons All-Purpose Flour
200g Unsalted Butter: Softened to room temperature.
For the Topping
Powdered Sugar for dusting.
Preparation Instructions
1. Make the Pastry Cream (Must be chilled)
In a bowl, whisk half a cup of the milk with the egg yolks, flour, and cornstarch until perfectly smooth. In a saucepan, bring the remaining milk and sugar to a simmer. Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Return the whole mixture to the saucepan and cook over medium heat, stirring vigorously until it thickens into a heavy custard. Remove from heat, stir in vanilla, and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely to room temperature.
2. Prepare the Choux Pastry
Preheat your oven to 200°C (400°F). In a saucepan, combine water, salt, and 125g of butter. Bring to a boil until the butter is melted. Turn the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Let the dough cool for 10 minutes.
Add the eggs one by one, beating thoroughly after each addition until the dough is smooth and glossy. Finally, stir in the baking powder.
3. Bake the Layers
Divide the dough into two equal parts. Grease and line a 24cm (9-inch) round springform pan. Spread the first half of the dough thinly across the bottom. The surface should be uneven to create the “mountain” effect. Bake for 25-30 minutes until golden brown and crisp. Repeat with the second half of the dough. Important: Do not open the oven door during the first 20 minutes of baking, or the peaks may collapse. Let the layers cool completely.
4. Finish the Filling
Beat the 200g of softened butter until light and fluffy. Gradually add the cooled custard, one tablespoon at a time, beating continuously until you have a smooth, aerated cream.
5. Assembly
Place one pastry layer back into the springform pan. Spread the vanilla cream filling evenly over the base. Top with the second pastry layer (the one with the most irregular “peaks”). Press down very gently.
6. Chilling and Serving
Refrigerate the cake for at least 4 to 6 hours (ideally overnight). This allows the cream to set so it doesn’t spill out when sliced. Just before serving, dust the top generously with powdered sugar as seen in the photo.
Key Tips for Success
The Peaks: To get high, craggy peaks like the ones in the image, use a spoon to “rough up” the surface of the dough before putting it in the oven.
The Butter: Ensure the butter for the cream and the custard are at the same temperature when mixing to prevent the cream from separating.
Storage: Keep the Karpatka in the refrigerator, but it is best served slightly cool rather than ice-cold to appreciate the buttery flavor of the cream.
