Traditional Zagrebačka Kremšnita
Tradicionalno jelo · Croatian
The quintessential Zagreb cream cake, featuring a crisp puff pastry base and top, filled with a rich, smooth vanilla custard and a layer of whipped cream. A beloved classic.
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Sastojci
- Puff Pastry500g
- Milk1 liter
- Sugar250g
- Egg Yolks6
- Cornstarch60g
- Vanilla Extract2 tsp
- Heavy Cream500ml
- Powdered Sugarfor dusting
- Saltpinch
Koraci
- 1
Prepare puff pastry: Roll out half the puff pastry thinly and bake until golden brown and crisp. Let cool. Repeat with the other half.
- 2
Make the custard: Heat milk in a saucepan until simmering. In a bowl, whisk egg yolks with sugar until pale. Whisk in cornstarch. Gradually temper the egg yolk mixture with hot milk. Return to the saucepan and cook, stirring constantly, until thickened. Stir in vanilla extract. Let cool slightly.
- 3
Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form.
- 4
Assemble the cake: Place one baked puff pastry sheet on a serving platter. Spread the custard evenly over it. Gently spread the whipped cream over the custard. Top with the second baked puff pastry sheet.
- 5
Chill: Refrigerate for at least 2-3 hours to set.
- 6
Serve: Dust generously with powdered sugar before slicing and serving.
