Bled cream slice
The one and only Bled cream slice – locally known as kremšnita (from the German word Cremeschnitte, with the same meaning) – is a symbol of Bled cuisine with an officially protected designation of origin. This sweet and delicious queen of cakes celebrates its 65th anniversary this year. A base of golden puff pastry, heavenly vanilla cream, perfectly whipped sweet cream and another layer of crisp puff pastry delicately sprinkled with icing sugar. Find out how to prepare it and indulge yourself in a sweet treat, either in company or alone.
- 500 g puff pastry
- 220 g flour
- 350 g sugar
- 7 eggs
- 1.5 l milk
- 500 ml sweet cream
- juice of 1 lemon
- 3 tbsp rum
- 1 sachet of vanilla sugar
- icing sugar
Roll the dough out a centimetre or so wider than the size of the baking tray because it will shrink slightly during baking. Place in a large flat baking tray and pierce with a fork to avoid bubbles. Cook for 10–15 minutes at 200°C until golden brown.
*Use a baking tin measuring 35 x 25 x 7 cm for the cream slices.
Lay the first sheet of cooked pastry on the bottom of the tin.
Did you know? In the 1970s around 6,000 cream slices were made for tourists in Bled each weekend.
To make the vanilla cream, bring the milk to the boil in a large pan. Whisk in 170 g of sugar and the yolks of the eggs. Add a little hot milk, vanilla sugar, lemon juice and rum, then gradually add the flour, stirring constantly. Beat the egg mixture into the remaining milk, bring to the boil stirring constantly and simmer for 15 minutes to produce a thick custard-like pastry cream. Beat the egg whites and remaining sugar into a stiff foam and mix into the egg cream.
Pour the cream over the first sheet of pastry, spread evenly across the baking tin and leave aside to cool. When the mixture has cooled, add the whipped sweet cream and cover with the second sheet of pastry.
Do you know how to check whether a cream slice is fresh? When you stick a fork into the crust, you should hear a pop.