Kremšnita (Slovenian Vanilla Custard Cream Cake)
In short: Two crisp puff pastry layers around a thick vanilla custard and a cloud of whipped cream, the Slovenian cream cake famous from Lake Bled. It takes about 1 h 20 min in total and makes 9 servings.
- Prep
- 45 min
- Cook
- 35 min
- Resting
- 4 h
- Total
- 1 h 20 min
- Servings
- 9
- Difficulty
- Medium
- Calories
- 440 kcal
Kremšnita is one of Slovenia's most popular cakes: crisp puff pastry on top and bottom, a layer of thick vanilla custard, and a layer of lightly whipped cream. Versions are served in cafés across the country, and the one from Lake Bled is the most famous. The custard needs a gentle hand and a good cooling, and the cake needs a few hours in the fridge to set before it cuts cleanly. Use a serrated knife and dust with icing sugar just before serving.
Instructions
- Heat the oven to 200°C (400°F). Cut the pastry sheet in half crosswise. Set the two pieces on a parchment-lined baking sheet, prick them all over with a fork, cover with parchment and set a second baking sheet on top to keep them flat.
- Bake for 20 minutes. Remove the top sheet and parchment and bake for 5 to 8 minutes more, until deep golden and crisp. Cool completely on a rack.
- Whisk the egg yolks, sugar, cornstarch and salt with 100 ml (scant 1/2 cup) of the milk until smooth.
- Heat the remaining milk in a saucepan until steaming. Whisk it slowly into the yolk mixture, then pour everything back into the pan.
- Cook over medium heat, whisking constantly, for 3 to 4 minutes, until the custard is thick, smooth and bubbling. Take it off the heat and stir in the vanilla. Press plastic wrap onto the surface and cool for 1 hour, then chill for 30 minutes.
- Line a 20 x 25 cm (8 x 10 in) pan with parchment, leaving the paper hanging over the sides. Trim both pastry pieces to fit the pan and lay one in the bottom.
- Whisk the cooled custard until smooth and spread it over the pastry in an even layer.
- Whip the cream with the 2 tbsp icing sugar to soft peaks. Spread it over the custard, lay the second piece of pastry on top and press down gently.
- Chill for at least 4 hours or overnight. Lift out using the parchment, dust with icing sugar and cut into 9 squares with a serrated knife, using a gentle sawing motion.
Tips
- Weighing the pastry down while it bakes keeps it flat and crisp, so the cake stays neat and stacks evenly.
- Cut with a serrated knife dipped in hot water and wiped dry between cuts. Dust with icing sugar just before serving, because it melts into the cream.
Questions and answers
What is the difference between kremšnita and a vanilla slice?
They are close cousins. Kremšnita has both a custard layer and a whipped cream layer between crisp puff pastry, and its top is dusted with sugar rather than iced.
How long does kremšnita keep?
Up to 2 days in the fridge. The pastry softens as it sits, so the cake is best on the day it is made or the next day.
Can I use vanilla extract instead of a vanilla bean?
Yes. Stir in 2 teaspoons of extract once the custard is off the heat so the flavor does not cook away.
How long does it take to make Kremšnita (Slovenian Vanilla Custard Cream Cake)?
About 1 h 20 min in total: 45 min of preparation and 35 min of cooking.
How many calories are in Kremšnita (Slovenian Vanilla Custard Cream Cake)?
About 440 kcal per serving, with 6 g of protein, 38 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 29 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
