Kremšnita, or kremna rezina, is a cream slice of puff pastry, custard and whipped cream, best known in Slovenia from Bled and sold at Kavarna Zvezda.

Wikipedia says the recipe was brought to Hotel Park in Bled in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store, who came from Vojvodina where a similar cake was known; by October 2009 the hotel had baked 10 million. In Ljubljana, Kavarna Zvezda, which has made desserts since 1999 and now has a cafe at Park Zvezda, Kongresni trg 3, lists kremne rezine among its slices and pastries.

Where to eat Kremšnita (Bled Cream Cake) in Ljubljana

1 editor pick for Kremšnita (Bled Cream Cake) in Ljubljana, ranked by editorial score. All Ljubljana signature dishes · Kremšnita (Bled Cream Cake) across every city.

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Make it at home

Serves 124 hr 30 minIntermediate

Ingredients

  • 2 sheets all-butter puff pastry, 320g each
  • 1L whole milk
  • 2 vanilla pods, split and seeds scraped
  • 300g caster sugar
  • 8 large egg yolks
  • 80g cornflour
  • 40g all-purpose flour
  • 60g unsalted butter
  • Pinch fine salt
  • 500ml double cream (35 percent fat), cold
  • 30g icing sugar
  • 1 tsp vanilla extract
  • Icing sugar, for finishing

Method

  1. Heat oven to 200C. Roll out each puff pastry sheet to fit a 28cm x 20cm tray.
  2. Prick all over with a fork to prevent excessive puffing. Bake each sheet between two trays (sandwiched flat) for 18 to 20 minutes until deep golden. Cool flat.
  3. Make the pastry cream: bring milk with vanilla pods and seeds and 200g of the sugar to a bare simmer.
  4. Whisk egg yolks with remaining sugar, cornflour, flour, and salt until pale and thick.
  5. Pour hot milk over the yolk mix in a slow stream, whisking constantly. Return to the pan.
  6. Cook over medium heat, whisking constantly, for 4 minutes until very thick. Remove from heat, whisk in butter.
  7. Press cling film directly onto the surface; cool to room temperature, then chill 1 hour.
  8. Whip the cold double cream with icing sugar and vanilla to medium peaks.
  9. Place one cooled puff pastry sheet in the bottom of a deep tray with sides. Spread the chilled pastry cream evenly across it in a 3cm-thick layer.
  10. Pile the whipped cream on top of the pastry cream in a 3cm-thick layer, smooth with an offset spatula.
  11. Slice the second puff pastry sheet into 12 portions before placing on top; cutting after assembly crushes the layers.
  12. Lay the cut squares gently on top of the whipped cream. Refrigerate at least 2 hours, ideally overnight.
  13. Dust heavily with icing sugar just before serving. Use a sharp knife wiped between cuts to portion.

Editor tip. Cut the top pastry into portions before assembling, so it does not crush the cream when you slice.

Common allergens: Gluten, Dairy, Egg.