Bled Cream Cake Recipe – Blejska Kremna Rezina

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Bled Cream Cake Recipe – Blejska Kremna Rezina

Recipe thanks to Špela Vodovc, author of the Slovenian cookbook in English “Cook Eat Slovenia”.

Nestled in the Julian Alps, Lake Bled is one of the most picturesque settings in Slovenia, complete with a fairytale cliff-top castle and a church on its only island. All the ingredients for a perfect escape, to be crowned with a perfect dessert. Blejska kremna rezina or kremšnita, as it is usually called, is a local lip-smacking specialty.

This cake is a huge hit among my family, on our trip to Slovenia back in 2020, the baby donkey LOVED this cake and we had to purchase several slices over the weekend.

BLED CAKE ROKO

Slovenia Cookbook In English_Bled Cream Cake

Bled Cream Cake

Lake Bled is one of the most picturesque places in Slovenia, and it is here that you can eat Bled cream cake. Also known as Blejska kremna rezina or kremšnita, here is how to make it.

Ingredients

Dough

  • 2 layers of puff pastry, already rolled

Egg cream

  • 6 large eggs
  • 150 g (3/4 cup or 5.3 oz) white sugar for egg yolk mixture
  • 50 g (1/4 cup or 1.8 oz) white sugar for egg white mixture
  • 1 tsp rum
  • 700 ml (3 cups or 23.7 fl. oz) whole milk for cooking
  • 100 ml (1/2 cup or 3.4 fl. oz) whole milk for egg yolk mixture
  • 10 g (0.3 oz) vanilla sugar
  • 100 g (1/2 cup + 1/8 cup or 3.2 oz) strong bread flour
  • 2 tbsp corn starch

Cream

  • 500 ml (2 cups or 17 fl. oz) whipping cream
  • 2 tbsp caster sugar

You will also need

  • Caster sugar
  • Baking pan with removable sides, 24x24x7 cm (9.5x9.5x2.8 inches)
  • Large whisk

Instructions

    1. Roll the dough to extend past the edges of the baking pan by at least 3 cm (1.2 inches) as it will shrink while baking. Line the baking pan with baking paper and lay the dough in the pan, then pierce it with a fork to avoid the formation of air pockets. Preheat the convection oven to 200°C/390°F and bake both layers separately for 10 to 15 minutes until golden brown. When cool, cut them down to the size of the baking pan. 
    2. Separate the egg yolks from the egg whites and place them in two separate decent-sized bowls. The egg white bowl will be used to make the egg cream, so it should be on the large side. Add sugar and vanilla sugar to the egg yolk and whip with the electric mixer until foamy. Add milk and rum, then gradually stir in the flour and the corn starch, until the mixture is smooth and foamy. 
    3. Pour milk into a large pot and place over medium heat. 
    4. Whip the egg whites into foamy peaks, add the rest of the sugar, and whip for 2 more minutes until stiff. 
    5. As the milk starts simmering, slowly pour in the egg yolk mixture and mix continuously. For an even and lump-free texture, it’s best to use an electric mixer. Cook for another 5 minutes at a gentle boil and keep mixing. Careful that it doesn’t burn. When cooked, remove from the heat.
    6. An additional pair of hands may come in handy as you fold the cream into the whipped egg white.  Speed is of the essence here. The next step should last no more than a minute. Slowly pour the cooked cream into the whipped egg white, and ask your assistant to gently and evenly fold in the cream with a whisk. Folding, not beating, is the best trick to produce an airy and light cream. 
    7. Place a layer of baked dough in the baking pan. Pour in the egg cream and allow it to rest at room temperature for 1 hour. For a firm texture, place in the fridge for 4 hours.  
    8. Before serving, whip the cream and when stiff, add the caster sugar and mix briefly. Spread out evenly across the egg cream and cover with the second layer of the baked dough. 
    9. Use a serrated knife to score the top layer of dough in even slices, and then cut the rest of the way down with a large chef’s knife. Sprinkle with caster sugar, carefully remove the sides of the baking pan and serve. 

 

If you loved this recipe, think about buying this Slovenian cookbook, all the recipes are easy to follow and are in English! Plus, the measurements are in imperial and metric, so no tricky conversions are required.

CLICK HERE TO CHECK OUT THE COOKBOOK
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