Traditional Samoborska Kremšnita
Tradicionalno jelo · Croatian
The quintessential Samoborska kremšnita, a beloved Croatian custard cream cake from Samobor, featuring a crisp puff pastry base and top, filled with a rich, smooth vanilla custard cream.
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Sastojci
- Puff pastry1 kg
- Milk1.5 liters
- Granulated sugar400 g
- Eggs (yolks)10
- Cornstarch100 g
- Vanilla extract2 tsp
- Heavy cream500 ml
- Powdered sugarfor dusting
- Saltpinch
Koraci
- 1
Prepare puff pastry: Roll out two large rectangles of puff pastry, one for the base and one for the top. Bake until golden brown and crisp. Let cool.
- 2
Make the custard: Heat milk in a large pot. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Gradually temper the egg mixture with warm milk. Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened. Stir in vanilla extract. Let cool completely, stirring occasionally to prevent a skin from forming.
- 3
Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form.
- 4
Combine custard and cream: Gently fold the whipped cream into the cooled custard until just combined.
- 5
Assemble the cake: Place one baked puff pastry rectangle on a serving platter. Spread the custard cream mixture evenly over the pastry base. Place the second puff pastry rectangle on top of the cream. Gently press down.
- 6
Chill: Refrigerate the cake for at least 2-3 hours to allow the cream to set.
- 7
Serve: Dust generously with powdered sugar just before serving. Cut into squares.
