Dessert
Kremšnita (Samobor custard cream cake)
- Preparation time
- 4 h
- Servings
- 8
Ingredients
- Puff pastryview the recipe — to buy2 sheets
- Milk — to buy500 ml
- Egg — to buy4 (yolks)
- Sugar — to buy150 g
- Cornstarch — to buy60 g
- Vanilla pod — to buy1 pod
- Whipped cream — to buy200 ml
- Sucre glace — to buyfor dusting
Preparation
Roll out the two puff pastry sheets on a baking tray, prick them with a fork to stop them puffing up too much, then blind bake for 20 minutes at 200°C until golden and crisp.
While baking, whisk 4 egg yolks with 150 g sugar and 60 g cornstarch until pale: this mixture will thicken the custard smoothly, without lumps.
Heat 500 ml milk with the seeds of one vanilla pod, then gradually pour it over the egg-sugar mixture while whisking constantly to temper the yolks.
Pour everything back into the saucepan and cook over low heat, stirring constantly, until you get a thick pastry cream; off the heat, gently fold in 200 ml whipped cream to lighten it.
Place one pastry sheet at the bottom of a square dish, pour the still-warm cream over it and smooth with a spatula.
Cover with the second pastry sheet, pressing lightly, then refrigerate for at least 3 hours: this chilling time is what lets the cream set and the layers hold together when sliced.
Dust generously with icing sugar and cut into neat squares with a warm knife before serving chilled.