What is a Kremsnita in English?

The name of the dessert means simply " cream slice ". Most locals refer to it as kremšnita, from the German word Cremeschnitte, with the same meaning.

What is a Krempite in English?

Crispy pastry and custard. Yes, please….! Kremšnite is also known as krempite – which is a mix of crispy pastry and a wobbly type of custard.

When was Cremeschnitte invented?

In 1953 , the original Bled Cream Cake (called cremeschnittein German or kremna rezina in Slovenian) was developed by their own in-house pastry chef, Ištvan Lukačević. The hotel and cafe owner cleverly decided to launch a marketing campaign based around it, and to say that this worked would be a vast understatement.

Where did vanilla slice originate?

History. Vanilla slice is an Australian variation of many similar desserts comprising vanilla custard and flaky pastry. Most notably this includes the Mille-feuille, which is believed to have originated in France .

What is the famous cake in Lake Bled?

70 years of sweet pleasures with the one and only – »kremšnita«! A visit to Bled just wouldn't be right if you didn't treat yourself to an Original Bled cream cake . Tasting it is an unforgettable experience. Start by piercing the crispy crust with your fork and then dig into all four layers at once.

What is a creme cake?

The moist texture, the rich flavor, and the divine taste make crème cakes a top favorite of dessert-lovers. You will find crème cakes in many bakeries and donut shops. It is a combination of a high ratio cake type batter and custard or pudding (now you know why it is called crème cake).

What is the name of the traditional dessert that is famous around Lake Bled?

While in Lake Bled Slovenia, you MUST try the Traditional Bled Cream Cake, Kremna rezina , or affectionately called “Kremsnita”!

Why is a vanilla slice called a snot block?

A rose by any other name Replacing the plain English name (vanilla slice, custard block) with an irreverent and outrageous moniker (“snot block” or “phlegm sandwich”) is standard practice in Australia, where informality and a lack of pretence are hallmarks of the vernacular .

What do Victorians call a vanilla slice?

And Cherrian has "driven to Shepparton from Berwick for one … I'd do it again too!" Pete was clear that "the technical term for a vanilla slice is snot block !" and Sarah agreed: "It's called a Snot Block.

Why is it called a Napoleon cake?

Because of this tradition in Naples , this style of pastry was sometimes called "napolitain" (adjectival form meaning "from Naples"). The name "napoléon" is derived from "napolitain" (read: has been misunderstood and conflated).

Where does Cremeschnitte come from?

From what I have found, cremeschnitte come from Austria whereas they are more frequently called vanilleschnitte in Germany. They are also very similar to the Vanilla Slice or Vanilla Custard Slice.

Where did cream cake originated?

This style of cream cake dates back to the 18th and 19th centuries, during the Austro-Hungarian Empire . Most countries once under the Hapsburgs' reign each have a version, but Slovenian kremna rezina has a bit of extra fanfare surrounding it.

Cremeschnitte Recipe (2024)

Published by: Adina September 22, 2020 · Last modified: October 19, 2023 34 Comments

Jump to Recipe

The best cremeschnitte - two layers of puff pastry filled with heavenly creamy vanilla cream, this is a classic Romanian pastry recipe.

The creamiest cremeschnitte you can imagine! I have no words for this Romanian cremsnit; you definitely have to make this in order to see what I am talking about.

I can say it is creamy – the creamiest -but that word will still not be able to actually describe the feeling this vanilla cream leaves on your tongue, the sweetness and delicacy of the taste, that feeling of utter satisfaction you get when eating this cremsnit.

I have made lots and lots of cakes and pies or desserts during the past ten years, but I can tell you honestly, this is one of my favorites, alongside this Raspberry and Lemon Cake and this Lemon Meringue Pie.

Jump to recipe

Recipe ingredients
How to make cremeschnitte?
More Romanian pastries
Recipe
Cremeschnitte Recipe

Recipe ingredients

How to make cremeschnitte?

Vanilla custard

Separate the eggs. Place the egg whites in a clean bowl and ensure the electric mixer's beaters are also clean. You cannot beat the egg whites properly if there is any trace of fat on them. Beat the egg whites with a pinch of salt until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy. (1)
Add the egg yolks one at a time. Carefully and slowly incorporate each egg yolk. (2)
Add the cornstarch, vanilla extract, and finely grated lemon zest and incorporate it with the help of a plastic spatula. (3)
In the meantime, heat the milk well. Do that in a jug; pouring the milk over the egg mixture will be easier. If you don't have a heatproof jug, transfer the milk to a regular plastic or glass jug after heating it.
Very slowly, pour the milk over the egg mixture. Keep the jug in the left hand if you are right-handed and the electric mixer in the right hand. Pour in a thin stream while mixing. (4)
As you can see, I had to transfer the mixture to a larger bowl; the previous one was too small.

Transfer the egg-milk mixture back to the jug/pan where you heated the milk. Place on low heat and bring to a simmer while whisking continuously. It will be like making a pudding or custard; this is also the consistency you will have to reach. So keep whisking with a regular whisk (not an electric mixer) until you obtain a thick custard; it will not take long, about 3-4 minutes.
Make sure to reach the bottom and the walls of your pan with the whisk regularly to avoid the pudding catching at the bottom. You will not be able to see the custard in the pot very well at this point, as there will be a lot of foam on top. But you will be able to feel it when it thickens; stirring will become less easy. The foam will disappear once you stir in the butter. (1)
Take the vanilla cream off the heat and add the cubed butter, 1 or 2 small pieces at a time, while whisking continuously to help them melt and incorporate into the pudding. (2)
Transfer to a large bowl and leave to cool for a while; the cream should be lukewarm when you spread it on the pastry. (3)

Puff pastry

While you wait for the vanilla filling to cool, preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
Bake each puff pastry sheet according to the packet's instructions or until golden brown. It took me about 12 minutes, but keep an eye on them and read the instructions. Leave to cool completely.
You can leave both pastry sheets as they are. But to make the slicing easier, I prefer to cut one of the unbaked sheets into 15 rectangles before baking.
Otherwise, cut the cremeschnitte with an electric knife (Amazon affiliate link). This is the only thing I have to warn you about: the cremeschnitte is a bit difficult to cut. The puff pastry on top of an immensely soft and creamy filling will make a mess when cutting.

Assemble

Place one pastry sheet on a rectangular serving plate, and press it gently if it is puffed up. Spread the custard evenly on top.
Place the second pastry sheet or the already cut pastry squares on top and press gently.
Refrigerate for one or two hours to allow the vanilla filling to set, and sprinkle with icing sugar before serving.

More Romanian pastries

Berry Puff Pastry Cake - A simple cake recipe with puff pastry and lots of berries, this pastry cake looks impressive but is so easy to make.
Layered Lemon Cake - A glorious layered lemon cake with lemon buttercream – Lamaita (Lemon Cake) or Alba ca Zapada (Snow White Cake).
Arlechin - Layered Cake with Jam Filling - Thin layers of cake filled with tangy plum and apricot jam – this is the Romanian cake Harlequin.
Mucenici - Romanian Yeast Pastries - Soft and fluffy Moldavian Yeast Pastries soaked in syrup and topped with honey and walnuts.
Branzoaice - Romanian Sweet Cheese Pies - Or Poale-n brau: this is a Moldavian sweet cheese pie recipe made with cottage cheese and raisins.

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!

Recipe