Kremšnita

The famous dessert (over a million sold at Lake Bled) consists of two layers of puff pastry, with a smooth layer of custard (yellow) and cream (white) in between.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 20

Ingredients

dough

  • 500 g Dough, puff

pudding cream

  • 6 dl Milk, whole milk

  • 150 g Sugar, white

  • 2 piece Pudding, vanilla

  • 2 piece Egg, fresh

  • 5 ml Vanilla, extract, natural

  • 2 spoons Alcohol, Rum

  • 300 g Butter, unsalted

sour cream

  • 6 pieces Egg, fresh

  • 6 spoon Sugar, white

  • 6 dl Milk, whole milk

  • 15 g Seaweed, agar, dried

  • 5 ml Vanilla, extract, natural

  • 2 spoons Alcohol, Rum

  • 0.5 l Sweet cream

  • 50 g Powdered sugar

Steps

  1. Preheat the oven to 250 °C. Roll out the puff pastry into two equally sized square sheets, about 2 mm thick. Bake each sheet on separate, ungreased baking trays. Prick the pastry evenly with a fork before baking to prevent uneven puffing. Lightly score a checkerboard pattern into one sheet with a knife (this will make cutting easier later). Bake at 250 °C initially, then reduce to 200 °C and finally to 150 °C. Bake for 15 minutes.

  2. Prepare the custard cream: Heat 4 dl of milk with sugar on the stove until it boils. Meanwhile, in a bowl, mix both custard powders and eggs with the remaining milk using a whisk. When the milk starts to rise, remove the pot from the heat. While whisking vigorously, mix the custard mixture into the milk. Return the pot to the heat and stir until the custard thickens. Remove from heat and cool in cold water, stirring occasionally to prevent a skin from forming. Beat the butter until fluffy. Add vanilla, rum, and the butter gradually to the lukewarm custard while mixing.

  3. Prepare the cream filling: Beat the egg and sugar in a bowl until frothy. Heat the milk and slowly pour it into the egg mixture while continuously stirring. Add agar-agar. Prepare a water bath and whisk the egg mixture over steam until it thickens. Add rum and vanilla, then set aside to cool. Whip the sweet cream with sugar. Gently fold the whipped cream into the cooled mixture using a whisk.

  4. Spread the custard cream evenly over the bottom puff pastry layer, smoothing it out. Then add a layer of the cream filling, also smoothing it out. Place the scored puff pastry sheet on top. Using a sharp knife, cut the kremšnita into individual pieces along the scored lines. Dust with powdered sugar and serve.

Nutrition Information (Per 100g)

  • Calories: 337.31 kcal
  • Fat: 18.11 g
    • Saturated Fat: 9.79 g
  • Carbohydrates: 35.88 g
    • Sugars: 20.58 g
  • Protein: 5.68 g
  • Fiber: 0.34 g

Advice

Instead of using frozen puff pastry, you can make it yourself. The easiest way to dust the dessert with powdered sugar is by using a sieve.