Croatian/Slovenian Cream Cake - Kremšnita

Croatian/Slovenian Cream Cake - Kremšnita: A Delicacy with History

Today, we celebrate an iconic dessert, Kremšnita, an incredibly popular cake in Croatia and Slovenia, with a rich history and a flavor that delights with every bite. This delicious treat is a true emblem of the town of Bled in Slovenia and the town of Samobor in Croatia, with a story that dates back to 1923, when a talented pastry chef, Duro Luka, created its first version. It is said that in Samobor, "if you have a problem or a disagreement, offer a Kremšnita and everything is forgiven!" Isn’t it wonderful to indulge in a dessert that has the power to bring smiles?

So, let’s embark on the journey of preparing this creamy and crunchy cake that is sure to impress anyone who tastes it!

Preparation Time
- Active Time: 45 minutes
- Baking Time: 25 minutes
- Total Time: 3 hours (including cooling and refrigeration)
- Servings: 6

Ingredients

For the Quick Puff Pastry
- 320 g quick puff pastry (you can buy it or make it at home)

For the Vanilla Cream
- 55 cl milk
- 3 eggs (2 yolks and 1 whole egg)
- 120 g sugar
- 1 packet vanilla sugar
- 75 g flour
- 1 tablespoon rum (or rum essence)

For the Whipped Cream
- 25 cl heavy cream
- 3 tablespoons powdered sugar

For Decoration
- Powdered sugar (for sprinkling on top)

Preparing the Kremšnita

Step 1: Prepare the Vanilla Cream

1. Separate the eggs: Start by separating the yolks from the whites. Place the egg whites in a large bowl and set aside.

2. Whip the egg whites: Use a mixer to beat the egg whites until frothy. Gradually add 60 g of sugar and continue to mix until you achieve stiff peaks. Chill the egg whites.

3. Heat the milk: In a saucepan, bring 55 cl of milk to a boil.

4. Prepare the egg mixture: In a bowl, mix 5 cl of cold milk with the flour, egg yolks, vanilla sugar, 60 g of sugar, and rum. Whisk well.

5. Combine the mixtures: When the milk starts to boil, gradually pour it over the egg mixture, stirring constantly. Then, place the saucepan over low heat and stir continuously until the cream thickens.

6. Add the egg whites: Once the cream has thickened, remove it from the heat and gently fold in the whipped egg whites using a spatula, mixing carefully from top to bottom to retain the air from the meringue.

7. Cool the cream: Pour the cream into a dish and cover it with plastic wrap directly on the surface to prevent a skin from forming. Let it cool, then refrigerate.

Step 2: Prepare the Whipped Cream

1. Whip the cream: In a cold bowl, start whipping the heavy cream at low speed, gradually increasing the speed until it becomes slightly firm. Add the powdered sugar and continue whipping until you achieve stiff peaks.

2. Chill: Keep the whipped cream chilled until ready to use.

Step 3: Prepare the Puff Pastry

1. Roll out the pastry: On a floured surface, roll out the puff pastry. Use a removable tart pan to get the right size.

2. Cut the pastry: Cut the pastry into two identical shapes, but 2-3 cm larger than the tart pan.

3. Prick the pastry: Place each piece of pastry on a baking sheet and prick small holes with a fork. This step will prevent the pastry from puffing up during baking.

4. Sprinkle sugar: Sprinkle a thin layer of sugar over each piece of pastry.

5. Bake the pastry: Bake the pastry in a preheated oven at 200°C for 15 minutes. After this time, flip the pastry, sprinkle more sugar, and bake for another 5-8 minutes until golden and crispy.

6. Trim the edges: After baking, trim the edges of the pastry to fit perfectly in the tart pan. Cut one of the two sheets into 6 equal parts, which will be used to cover the cake.

Step 4: Assemble the Kremšnita

1. Assemble the cake: In the removable tart pan, place the first uncut pastry layer, add a generous layer of cream, followed by a layer of whipped cream. Cover with the cut pastry pieces.

2. Decorate: Sprinkle powdered sugar on top for an elegant finish.

3. Chill: Cover the cake with plastic wrap and refrigerate for 2-4 hours. It is recommended to leave it overnight to allow the flavors to meld and the cream to set.

Step 5: Serve

1. Unmold: Using a knife, gently detach the edges of the cake from the pan and carefully remove it. Cut into 6 portions and serve immediately.

2. Serving suggestion: You can serve it alongside a fragrant tea or an espresso to balance the sweetness of the dessert.

Practical Tips

- Puff Pastry: If you choose to use store-bought puff pastry, make sure it is of good quality. If making it at home, ensure it is well-chilled before rolling it out.

- Whipped Cream: Make sure the heavy cream is very cold, as it will whip better.

- Fruit Variation: You can add slices of fresh fruit (such as strawberries or raspberries) between the vanilla cream and whipped cream for an extra touch of freshness.

Nutritional Information (per serving)

- Calories: approximately 350
- Fat: 22 g
- Carbohydrates: 28 g
- Protein: 6 g

Frequently Asked Questions

1. Can I use another type of milk?
Yes, you can use plant-based milk (such as almond, soy, or coconut) to make the cake vegan, but the result will be slightly different in taste and texture.

2. What can I do if the cream doesn’t thicken?
If the cream hasn’t thickened enough, you can put it back on the heat and continue stirring until it thickens.

3. Can I freeze Kremšnita?
It is recommended not to freeze Kremšnita, as the puff pastry will become soft upon thawing. It is best enjoyed fresh.

Now that you know all the secrets to making a perfect Kremšnita, don’t hesitate to get cooking! This cake is not just a delicacy but also a way to bring joy and smiles to your loved ones. Enjoy!