Blejska Pile

Did you know that cream cake is not the only delicacy that the people of Bled can boast about? There is also the Blejska Pile, whose creator is Janez Pristavec. He first prepared it more than 30 years ago, and even Tito tried its original version.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 120 g Sugar, white

  • 105 g Flour, Wheat, bread flour

  • 45 g Cocoa, powdered, unsweetened

  • pieces Sweet cream

Rozine v sladkornem sirupu

  • 500 ml Water

  • 150 g Sugar, white

  • 0.3 dl Alcohol, Rum

  • 50 g Raisins

Sestavljanje grmade

  • pieces Walnuts

  • pieces Cocoa, powdered, unsweetened

Vanilijeva krema

  • 1 l Milk, whole milk

  • 150 g Sugar, white

  • 1 bag Sugar, white

  • 1 piece Vanilla, extract, natural

  • 5 pieces Egg, fresh

  • 40 g Koruzni škrob

  • 60 g Flour, Wheat, bread flour

chocolate sauce

  • 160 g chocolate, dark

  • 100 g Butter, unsalted

Steps

  1. Beat eggs and sugar into a light, pale yellow cream, then divide it into two parts. Mix 60 grams of sifted flour into one part, and 45 grams of sifted flour mixed with cocoa into the other part.

  2. Pour the light batter into a rectangular baking dish first, followed by the dark batter. Mix both batters with a fork to create a marbled cake effect. Bake the sponge cake in a preheated oven at 180 degrees Celsius for about 10 minutes.

  3. Prepare the cream. Pour 3/4 liter of milk into a pot and add half of the sugar (75 grams), vanilla sugar, and a vanilla pod. Heat it almost to boiling point.

  4. Separate egg yolks and whites into two bowls. Add 1/4 of cold milk to the yolks, along with starch and flour. Mix until smooth and lump-free.

  5. Add sugar, rum, and raisins to half a liter of water. Cook until the sugar is completely dissolved and the mixture resembles syrup. Remove from heat and let it cool.

  6. Before the milk boils, remove it from the heat and slowly mix it into the yolks. Pour the mixture back into the pot and cook while stirring until you get a medium-thick cream. Strain it through a fine sieve and let it cool.

  7. Beat the egg whites into stiff peaks, gradually adding the remaining sugar (75 grams). Fold the egg whites into the cooled vanilla cream. Chill the cream.

  8. Assemble the pile in a suitable large and deep dish. Place half of the sponge cake in the dish and pour half of the sugar syrup over it. Sprinkle with ground nuts and soaked raisins, then pour half of the vanilla cream over it. Add the second half of the sponge cake and repeat the process. Dust the top with cocoa powder. Refrigerate the pile for at least 2 hours (preferably overnight).

  9. Melt butter and chocolate to create a smooth chocolate sauce. Use an ice cream scoop to serve a portion of the chilled pile onto a plate. Garnish with whipped cream and melted chocolate, then serve the dessert.

Nutrition Information (Per 100g)

  • Calories: 222.55 kcal
  • Fat: 8.43 g
    • Saturated Fat: 4.08 g
  • Carbohydrates: 29.57 g
    • Sugars: 20.72 g
  • Protein: 5.27 g
  • Fiber: 0.99 g