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Karpatka
Sign in to saveKarpatka is a traditional Polish cream pie with some sort of vanilla buttercream filling – aerated butter mixed with eggs beaten and steamed with sugar (krem russel), aerated butter mixed with crème pâtissière (according to Polish gastronomy textbooks made from whole eggs) or just thick milk kissel enriched with melted butter. Professionally it is made of one sheet of short pastry covered with a layer of choux pastry with a thin layer of marmalade and a thick layer of cream in between. Nevertheless, the version with two layers of choux pastry is popular. The cake is cut into squares or rectang
In the Vinony graph
Within Vinony's link graph, Karpatka is referenced by 293 other articles, and connects out to shortcrust pastry, Poland and International Standard Book Number.
It sits within the topics Choux pastry, Custard desserts and Polish desserts.
Its subject is documented across 10 Wikipedia language editions.
Key facts
- Prepared food.name
- Karpatka
- Prepared food.image
- Karpatka.jpg
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- Polish Carpathian cream cake
- Prepared food.country
- Poland
- Prepared food.course
- Dessert
- Prepared food.type
- Cream pie
- Prepared food.national_cuisine
- Polish cuisine
- Prepared food.main_ingredient
- Choux pastry, shortcrust pastry, cream filling, marmalade, icing sugar
via Wikipedia infobox
Wikidata facts
- Image
- Karpatka.jpg
Show 1 more fact
- Commons category
- Karpatka
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
3 sectionsContents
- See also
- Notes
- References
Karpatka is a traditional Polish cream pie with some sort of vanilla buttercream filling – aerated butter mixed with eggs beaten and steamed with sugar (krem russel), aerated butter mixed with crème pâtissière (according to Polish gastronomy textbooks made from whole eggs) or just thick milk kissel enriched with melted butter. Professionally it is made of one sheet of short pastry covered with a layer of choux pastry with a thin layer of marmalade and a thick layer of cream in between. Nevertheless, the version with two layers of choux pastry is popular. The cake is cut into squares or rectangles and dusted with icing sugar.
The dessert takes its name from the mountain-like pleated shape of the powdered choux pastry, which resembles the snowy peaks of the Carpathian Mountains – Karpaty in Polish.
Excerpted from Wikipedia’s “Karpatka” article, available under the CC BY-SA 4.0 licence.