Cremsnit with vanilla cream

Name: Cremsnit with vanilla cream
Ingredients: 1500 ml milk; 2 boxes Dr. Oetker cremsnit cream mix; 300 ml whipping cream; 1 packet cremsnit pastry sheets; 200 g fruit; 10 g icing sugar

Dessert - Cremsnit with vanilla cream by Octaviana I. - Recipia

Cremsnit with vanilla cream, a Romanian vanilla cream slice, is assembled with two boxes of instant cream mix and whipping cream, with no baking, then chilled for two hours. The pastry sheets form layers with a soft middle, and the top sheet can be crumbled to make serving easier. I eat it cold, straight from the fridge. Preparation: 15 minutes. Cooking: 0 minutes. Resting: 2 hours. Total time: 2 hours and 15 minutes. Servings: 12. Approximately 340 kcal and 8 g protein per serving.

Ingredients

1500 ml milk
2 boxes Dr. Oetker cremsnit cream mix
300 ml whipping cream
1 packet cremsnit pastry sheets
200 g fruit
10 g icing sugar

Preparation

1. Pour 1500 ml cold milk into a bowl, add the 2 boxes of cremsnit cream mix and beat for 3-4 minutes, until smooth. 2. Whip 300 ml whipping cream for 3-4 minutes, until stiff. 3. Fold the whipped cream into the prepared cream. If using fruit, add 200 g to the mixture. 4. Spread the cream between the cremsnit pastry sheets and place the top sheet on top. You can crumble it beforehand to make serving easier. 5. Dust with 10 g icing sugar and chill the cake for 2 hours, until the cream sets.

Notes

Choose ready-baked cremsnit pastry sheets, not raw puff pastry; packets can come in different sizes, so check that the sheets fit together. If you add fruit, very juicy fruit can thin the cream, so drain it well first. Thaw and drain frozen fruit before adding it to the filling. Cold milk and cream help make a smooth filling and whip the cream until firm. The filling should sit on the pastry without running over the edges. I serve it in small squares alongside black tea. Finely chopped peaches are another fruit option that spreads easily through the cream. The pastry sheets contain gluten, and the cream and whipping cream contain dairy. Cover the cake and keep it in the fridge for up to 3 days.