BLED CREAM CAKE (English Version)
BLEJSKA KREMŠNITA (KREMNA REZINA)

INGREDIENTS and PROCEDURE:

INGREDIENTS:

DOUGH:
• 2 packages (2x 250 g) puff pastry

CUSTARD CREAM:
• 1 liter full-fat milk
• 20 g vanilla sugar
• 280 g crystal sugar
• 7 eggs
• 180 g all- purpose white flour
• 1 tablespoon of rum

TOPPING:
• 1 liter whipped cream
• 1-2 tablespoons of icing sugar

PROCEDURE:

DOUGH:
• Preheat the oven to 180℃ (350℉)
• Roll out the puff pastry on a slightly floured surface.
• Use a floured rooling pin to roll each dough sheet. You have to get a bit thinner dough which is 3 cm
larger than the baking tray (because it tends to shrink).
• Place the pastry on the baking sheet, prick it all overwith a fork or a toothpick so that it does not puff
too much and transfer it to the back side of the baking tray.
• Bake for 10 minutes or untill yellow to light brown. When baked, leave it to cool completely.
• This first sheet of the baked puff pastry will be later used for the bottom of the Bled cream cake.
• Repeat all the steps with the second sheet of the puff pastry. When baked, cut it to 5x5 cm squares,
which will be later placed to the top of the cream.

CUSTARD CREAM:
• Put aside 100 ml of milk from the total of 1 liter.
• Put 900 ml of milk , 70 g sugar (1/4 of total sugar) and vanilla sugar into a heavy pan and slowly bring
to the boil.
• Separate egg yolks from egg whites.
• Beat the egg whites to stiff peaks, gradually add 140 g sugar (1/2 of total sugar) and beat some more
till it is really stiff.
• Whisk the egg yolks and 70 g sugar (1/4 of total sugar) in a bowl until thick and pale. Gradually
incorporate the set aside 100 ml of cold milk, rum and stir in 180 g of the flour with an electric mixer
till the mixtue is smooth.
• While whisking continuously pour the egg yolk mixture into the boiling milk. Keep stirring with an
electric mixer and continue cooking on a low heat for 7 minutes or untill thickens. You will notice the
cream getting denser and denser. Keep mixing and make sure it does not burn to the bottom.
• Then take a big balloon whisk and gently stir into the HOT milk mixture the whipped egg whites by
turning and lifting the whisk. The whole thing should not last longer than a minute.

ASSEMBLE THE CAKE:

• Place the uncut baked pastry sheet at the bootm of the baking tray.
• Add the hot custard cream and smooth the top.
• Cool to room temeprature.
• Whip cream until stiff peaks form. Add the sugar.
• Spread the sweetend whipped cream on the cooled custard cream .
• Cover the cream with the squares of the second baked puff pastry.
• Sprinkle the cover with the icing sugar.
• Store in the fridge. Cut and serve when completely cooled.