Kremšnita or a cream cake is a traditional Slovenian dessert. It originates from Gorenjska. It is very typical of Bled. It has been made here since 1953 and it became on of the most important features of Bled region.
The swimmers who are going to swim at our race are going to get a voucher for Kremšnita in their starting packages. But, if you want to bake Bled cream cakes by yourself, read the following recipe.
- Phyllo dough
- 5 egg yolks
- 30 decagrams of sugar
- 1 vanilla sugar
- A little bit of milk / 1 litre of milk
- 20 decagrams of flour
- 5 egg whites (whipped egg white)
- 3 whipping cream (sweet)
- Whipped cream stabiliser (Kremfix)
First, you roll out the dough. Then, you put the dough in a greasy baking tray, so that it hangs over the edge of the baking tray. You pierce through the dough with a fork (almost every part of it). You bake it on 150°C 20 minutes. The lower part of the dough has to be well-done.
Egg yolks, 15 dag of sugar and vanilla sugar have to be put together and mixed frothily. You add a little milk and 20 dag of flour.
You boil 1 L milk and add the mixture mentioned above. You cook it for 5 minutes and stir it the whole time. You get a warm cream.
You make a firm whipped egg white. You add 15 dag of sugar and mixed it into the warm cream.
The warm cream has to be poured on one part of the dough. The cream has to cool itself down. When this happens, you add three sweet whipping creams. Then, you put the other part of the dough on this mixture and you sprinkle it with icing sugar.
You cut the pastry.