Damn, these. Hated them as a kid but love them now. Because of course as a kid I wanted some chocolate cake or some fruit cakes but my parents always got these out of principle because “everyone loves them here” 😁
jack_hudson2001
found the name and recipe
Recipe
Ingredients (for a rectangular 35×24 cm springform pan):
500 g puff pastry
1,6 l whole milk
9 eggs (room temperature)
400 g sugar (300 g to be mixed with egg yolks, 100 g to be mixed with egg whites)
180 g flour
2 tbsp corn starch
20 g vanilla sugar (can be replaced with 2 tsp vanilla paste)
2 tbsp spiced rum (I always use domaci rum, a spirit produced in Slovenia)
1/2 tsp cream of tartar (or something else to stabilize the egg whites – 1 tsp vinegar or lemon juice)
750 ml heavy cream
1 tsp vanilla paste
Instructions:
Baking the puff pastry
Roll out the puff pastry dough into two rectangles of the size 36x25cm. It will shrink when baked, so it must be slightly bigger than the dimensions of the baking pan.
Prick the dough with a fork. This allows the steam to escape so that the dough does not puff up in the oven.
Bake each sheet of dough at 215C for the first 5 minutes, then reduce the heat to 180C, and bake for another 15 minutes; finally reduce the temperature to 160C and bake for a few more minutes (at most 10).
Let the dough cool down.
Vanilla pastry cream
Separate the egg whites and the egg yolks. If you have a stand mixer, put the egg whites into the stand mixer bowl. If not, put them into a large bowl.
Add 0,2 l milk, 400 g sugar, vanilla sugar, and flour to the egg yolks and mix until you get a uniform mixture.
Mix 0,1 l milk with corn starch until completely smooth.
Add 1,3 l milk to a large heavy bottom sauce pan and bring to a boil.
Add the cream of tartar to the egg whites and beat them until soft peaks form. Then start adding 100 g sugar while continuously beating the egg whites until they appear glossy and stand in stiff peaks.
Pour the egg yolk and the corn starch mixture into the simmering milk and beat with an electric mixer continuously until the cream becomes thick, about 15 minutes. The temperature should not be too high, so that the vanilla cream doesn’t burn. This is the most important step – if the vanilla cream is not cooked enough, you will have to serve your kremsnita in a cup.
Beat the thick egg white mixture while pouring into it the hot vanilla cream. It should not take more than a minute for the vanilla cream to be incorporated into the meringue. Add 2 tbsp of rum.
Making the cream cake
Put one sheet of baked puff pastry dough into the springform pan. Pour the vanilla custard into it and wait for it to cool down, about 5 hours.
Whip the heavy cream with vanilla paste and spread it over the vanilla custard.
The base of the cream cake is a 7×7 cm rectangle. It is easiest to cut the second sheet of dough into 7×7 squares before placing it on the whipped cream layer. I actually keep the squares separately, and only put them on kremsnite just before serving to ensure that the puff pastry squares remain crunchy.
Slice the cake, sprinkle with powdered sugar and serve.
3 Comments
at Slaščičarna Zima
Damn, these. Hated them as a kid but love them now. Because of course as a kid I wanted some chocolate cake or some fruit cakes but my parents always got these out of principle because “everyone loves them here” 😁
found the name and recipe
Recipe
Ingredients (for a rectangular 35×24 cm springform pan):
500 g puff pastry
1,6 l whole milk
9 eggs (room temperature)
400 g sugar (300 g to be mixed with egg yolks, 100 g to be mixed with egg whites)
180 g flour
2 tbsp corn starch
20 g vanilla sugar (can be replaced with 2 tsp vanilla paste)
2 tbsp spiced rum (I always use domaci rum, a spirit produced in Slovenia)
1/2 tsp cream of tartar (or something else to stabilize the egg whites – 1 tsp vinegar or lemon juice)
750 ml heavy cream
1 tsp vanilla paste
Instructions:
Baking the puff pastry
Roll out the puff pastry dough into two rectangles of the size 36x25cm. It will shrink when baked, so it must be slightly bigger than the dimensions of the baking pan.
Prick the dough with a fork. This allows the steam to escape so that the dough does not puff up in the oven.
Bake each sheet of dough at 215C for the first 5 minutes, then reduce the heat to 180C, and bake for another 15 minutes; finally reduce the temperature to 160C and bake for a few more minutes (at most 10).
Let the dough cool down.
Vanilla pastry cream
Separate the egg whites and the egg yolks. If you have a stand mixer, put the egg whites into the stand mixer bowl. If not, put them into a large bowl.
Add 0,2 l milk, 400 g sugar, vanilla sugar, and flour to the egg yolks and mix until you get a uniform mixture.
Mix 0,1 l milk with corn starch until completely smooth.
Add 1,3 l milk to a large heavy bottom sauce pan and bring to a boil.
Add the cream of tartar to the egg whites and beat them until soft peaks form. Then start adding 100 g sugar while continuously beating the egg whites until they appear glossy and stand in stiff peaks.
Pour the egg yolk and the corn starch mixture into the simmering milk and beat with an electric mixer continuously until the cream becomes thick, about 15 minutes. The temperature should not be too high, so that the vanilla cream doesn’t burn. This is the most important step – if the vanilla cream is not cooked enough, you will have to serve your kremsnita in a cup.
Beat the thick egg white mixture while pouring into it the hot vanilla cream. It should not take more than a minute for the vanilla cream to be incorporated into the meringue. Add 2 tbsp of rum.
Making the cream cake
Put one sheet of baked puff pastry dough into the springform pan. Pour the vanilla custard into it and wait for it to cool down, about 5 hours.
Whip the heavy cream with vanilla paste and spread it over the vanilla custard.
The base of the cream cake is a 7×7 cm rectangle. It is easiest to cut the second sheet of dough into 7×7 squares before placing it on the whipped cream layer. I actually keep the squares separately, and only put them on kremsnite just before serving to ensure that the puff pastry squares remain crunchy.
Slice the cake, sprinkle with powdered sugar and serve.