Try to guess why is fluffy and airy vanilla custard cake Kremsnita (Cream Slice, Cremeschnitte ) is the most popular dessert in Croatia?
The origin of Kremsnita (Cream Slice, Custard Slice, Vanilla Slice, Krempita) is unknown. Most probably it is German or Austrian since the name Cremeschnitte is German. It is popular throughout Central and Eastern Europe. There is a small town in Croatia called Samobor (near capital of Zagreb) which is famous for their Kremsnita.
How to Make Cremeschnitte / Kremsnite?
The recipe below was given to me years ago by my colleague. It was supposed to be original Samobor Kremsnita. It was pretty close, but not quite. The recipe uses cornstarch only which gives very smooth texture to the filling, almost pudding like. I watched pastry chefs from Samobor and Bled (Slovenia) make this cake with either flour only or mixture of flour and cornstarch. That is why I decided to add 5 Tbsp flour and I think it is closer to the original now.
I increased vanilla from 2 teaspoons to 4 teaspoons. My mom would always add rum to custard which greatly improves its taste so that it doesn’t taste “eggy”.
I’m not sure why this recipe uses 1 liter of milk and 1 liter of water. Did they just want to save on ingredients or was there some other reason? I tried to make it both with water and milk only. The difference is not so great, so both versions work. I could say that I slightly prefer milk only version.
Kremsnita is supposed to be tall. This recipe will fill the 9x13x2 inch (23x33x6 cm) baking pan to the brim and will give you nice tall cake. If you use large pan, you can add a layer of sweetened whipped cream on top of custard (after refrigeration).
This cake is not overly sweet, even according to European standards. I suggest my American friends increase the sugar content to up to 350 g (1 3/4 cup).
TIP: Wash the dishes you used to make custard immediately, or at least soak them in water. When custard dries out it is a nightmare to clean.
If you have a large crowd of custard-loving people to serve, there is nothing better then Kremsnita to offer them.
Try to guess why is fluffy and airy vanilla custard cake "Kremsnita" (Cream Slices, Cremeschnitte) the most popular dessert in Croatia?
- 2.1 lb (500 g) puff pastry sheets, baked
- Kremsnita / Cremeschnitte FILLING:
- 200 g (1 1/2 cup) cornstarch
- 5 Tbsp flour
- 9 eggs, separated
- 12 Tbsp sugar (150 g) + 8 Tbsp (100 g)
- 4 tsp vanilla
- 2 Tbsp rum
- 2 liters (8 cups) milk (or 1 liter milk + 1 liter water)
- 2 cups whipping cream (optional)
Mix cornstarch, flour, egg yolks, 12 Tbsp sugar, vanilla, rum and a few tablespoons cold milk.
Boil remaining milk with water in a double boiler.
Add egg mixture to milk and continue to cook until thick, stirring very frequently.
Beat egg whites until stiff. Add 8 Tbsp sugar. Fold into the custard.
Place one layer of puff pastry on bottom of a 9x13 inch (23x33 cm) baking dish. Spread evenly with custard. (You can add a layer of whipped cream on top of custard, if you like.) Cut the second pastry sheet into 15 squares. Lay the squares over custard, pressing down slightly. Refrigerate. Sprinkle Kremsnite / Cremeschnitte with powdered sugar on top before serving.
Table of Contents