Authentic Bled Cream Cake (Kremšnita)
The crown jewel of Slovenian desserts. A towering treat featuring rich vanilla custard and airy whipped cream tucked between delicate, flaky pastry layers.
60 min
Medium
Eslovena
9 servings
The story behind
I remember seeing these perfectly square cakes and wondering how they kept their shape while being so fluffy. The secret is all in the folding of the egg whites. It's the ultimate afternoon treat. I'd suggest enjoying it during a 'merienda' or mid-day break with a light herbal tea or a cold glass of dessert wine. It’s light, elegant, and honestly, one slice is never enough. It brings that sophisticated European café vibe right to your table.
Instructions
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1Bake your puff pastry sheets until golden brown. Let them cool down—this keeps the cake from getting soggy.
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2Make the custard base by heating milk and vanilla. Whisk egg yolks with sugar and flour, then temper with hot milk and cook until thick.
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3Whip the egg whites until stiff peaks form and gently fold them into the hot custard to create that famous airy texture. Spread this over the bottom pastry layer in a high-sided pan.
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4Once the custard is cold and set, whip the heavy cream and spread it evenly on top.
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5Place the second pastry sheet on top (pro tip: pre-cut the top sheet into squares so the cream doesn't squish out when serving). Dust with powdered sugar and chill before slicing.
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