ReceptnaptárKrempita light (lighter vanilla custard slice)
Krempita, the Bled cream cake, is the famous pastry of Slovenia's Bled and a favourite throughout the Balkans: puff pastry and plenty of light vanilla cream. This version is made with skimmed milk and little sweetener, and whisked egg whites make it airy. Though lighter than the traditional one, it still has the tall, wobbly cream. It is best fresh, straight from the fridge.
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Ingredients
Method
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- Cut the pastry in two and bake in two tins at 200 °C for 12-15 minutes until golden; cut one into squares.
- Soak the gelatine in 5 tbsp water. Boil half the milk, whisk the other half with the yolks, cornflour and half the sweetener, pour into the hot milk and cook, stirring, into a thick custard.
- Off the heat, stir in the vanilla and gelatine.
- Whisk the whites with the rest of the sweetener to stiff peaks and fold into the lukewarm custard.
- Spread over the whole sheet, cover with the cut top, chill for 3 hours and dust with powdered sweetener; it keeps 3 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stir the cream constantly while cooking, because the starch catches on the bottom of the pan and turns lumpy.
- Fold the whipped whites into lukewarm cream, because hot cream will collapse them and cold cream is hard to blend with.
- The cream contains raw egg white, so use only fresh eggs with intact shells, and do not serve it to small children, pregnant women or people who are ill.
Frequently asked questions
Why is gelatine needed?
It holds up the tall cream and makes it sliceable. With less gelatine it is softer, but spreads more easily.
How long does it keep?
In the fridge for 2 days at most, but the puff pastry softens over time. It is best on the day it is made or the day after.
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