Cream Cubes

Cream cubes are somewhat related to the Bled cream slice, colloquially known as "kremšnita". Both desserts are essentially made from cooked vanilla cream sandwiched between two layers of baked puff pastry, with the kremšnita also including a layer of whipped cream. Both desserts are suitable for celebrations and gatherings, and some can hardly imagine holidays without a plate of cream cubes or cream slices.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 200 ml Sweet cream

  • 1.5 l Milk, whole milk

  • 500 ml Water

  • 250 g Koruzni škrob

  • 100 g Wheat flour, white, multi-purpose

  • 20 spoon Sugar, white

  • 7 pieces Egg, fresh

  • 30 g Sugar, white

  • 250 g Dough, puff

Steps

  1. Thawed puff pastry is thinly rolled out on a floured work surface. The rolled-out pastry should be large enough to be cut into two rectangles, the size of a deep baking dish (approximately 20 x 30 cm), in which the dessert will be prepared.

  2. Line a low baking dish with parchment paper. If the dish is large enough, place both pieces of rolled-out pastry inside; otherwise, use just one. Prick the pastry with a fork in several places before baking. Bake in a preheated oven at 200°C for 5 minutes—just enough to puff up and turn golden brown. Cover the baked pastry piece that will be placed on top of the dessert with a damp cloth and let it cool and soften.

  3. Pour 1 liter of milk and water into a larger pot. Place it on the stove and slowly bring to a simmer over moderate heat. Meanwhile, in a bowl, mix the custard powder, flour, vanilla sugar, 10 tablespoons of sugar, 7 egg yolks, and the remaining milk (0.5 liters). Mix until you get a completely smooth mixture without lumps, which is then gradually whisked into the hot milk in a thin stream. Continue stirring and cooking until the mixture thickens and becomes a smooth, thick cream. Remove the pot from the heat.

  4. Beat the egg whites and the remaining 10 tablespoons of sugar into stiff peaks, into which you gradually (spoon by spoon) fold the hot cream. Finally, whip the sweet cream and fold it into the egg cream.

  5. In a deep baking dish (20 x 30 cm), first place the piece of unmoistened baked pastry. Spread the warm cream over the pastry and smooth it out nicely. Cut the moistened pastry into squares of any size and arrange them neatly on top of the cream. Sprinkle powdered sugar over the pastry, then refrigerate the dessert for several hours (preferably overnight) to allow the cream to set and cool. Once cooled, cut the dessert into squares, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 149.53 kcal
  • Fat: 3.45 g
    • Saturated Fat: 1.12 g
  • Carbohydrates: 23.25 g
    • Sugars: 12.09 g
  • Protein: 4.38 g
  • Fiber: 0.08 g