'REQUEST FOOD RECIPE: KREMSNITA (CREAM CAKE)' Recipes and Food  

REQUEST FOOD RECIPE: KREMSNITA (CREAM CAKE)

Recipes and Food from Slovenia.

DAN L MORRIS (67.181.72.36) -

SPENT SEVERAL DAYS THIS YEAR IN BLED. WOW! I CAN, T WAIT TO GO BACK. WE HAD A DESERT THAT WE WOULD LOVE TO SHARE WITH OTHERS BUT CAN NOT FIND A RECIPE. ITS CALL "CREAM CAKE" OR LOCALLY "KREMSNITA" I WOULD LOVE TO GET THE RECIPE. THANKS

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Reply #1 ana lempis (70.234.12.56) -

pls email recipe for kremsnita.it was my childhood favorite

Reply #2 paul cannon (88.106.232.211) -

hi

my girlfriend has been to slovenia and would love the recipe for this gorgeous cake

thanks in advance

paul

Reply #3 Myron B. Levy (64.12.116.139) -

Like to find recipe for kremsnita cream cake..My wife's grandparents are from that region..Thank you..Mike

Reply #4 Ursula Boyd (65.34.104.46) -

Please e-mail me the kremsnita recipe. Thanks

Reply #5 Debbie (71.30.111.179) -

Would love the recipe for Kremsnita. Was in Slovenia with my ex boyfriend and his mother owned a bakery and she made Kremsnita....PERFECT! Please email me if you have it.

Thanks

Deb

Reply #6 Carl Zenar (65.34.227.230) -

Please e-mail me this recipe which has caught my interest as I am a Croatian American with roots in Kucanci & Djakovo. Thanks

Reply #7 Angel A. Laws (4.88.118.221) -

Hi my name is Angel and I was wondering how you make this delicious food. Since you don't have a recipe guide line then how do you guys come up with how to cook this stuff. If you can e-mail me a recipe by well tommrow I really need this recipe please give it to me so my class can see how good it taste.

Reply #8 Doreen (67.180.126.59) -

Hi,

My husband and I just finished a wonerful trip to Lake Bled in Slovenia. The one food that was our favoriate was the Kremsnita (cream cake). Could you please email me the recipe so we can enjoy it here.

Thank you

Reply #9 Georgiana (76.203.10.79) -

Hello Solvenia,

Our family toured Solvenia and Croatia last year. We continue to talk about your most delicious Creme Cake. We ate it in Bled and our tour director Irene from Ljubljana said it was the best in the country. I would love to make it for our granddaughter's birthday this Saturday. If you could share this receipe we would all be very appreciative. Your country is so so beautiful.

Thank you. Georgiana

Reply #10 Chelsea (216.16.200.122) -

I visited Bled last summer and fell in love with the kremsnita at a cafe across from a hotel (I forget the name). I would greatly appreciate the recipe so I can once again have this delicious dessert. Thank you so much.

-Chelsea

Reply #11 Joanne (70.234.1.155) -

Just returned from a wonderful holiday in Croatia and Slovenia and would love to be able to make the delicious cream cake (kremsnita) we had, while staying in Bled. I would be forever grateful if you would e-mail the recipe to me.

Reply #12 Stephen Sharp (216.36.10.129) -

Please send the recipe for cream cake, Kremsnita, my wife and I almost divorced over who got to eat the last bite when we were in Bled. Is was wonderful!! Thanks Steve

Reply #13 Deborah (71.90.236.39) -

Please email the recipe for the delicious kremsnita. Thanks

Reply #14 Lynn (66.228.18.253) -

I would appreciate having the recipe for Cream Cake (kremsnita). Such a wonderful dessert!

Reply #15 cabijean from Spokane, WA -

We visited Lake Bled last fall and of course we tried the Kremsnita. I just found the name written on a piece of paper in my passport. I would love the recipe so we can enjoy this fabulous dessert without traveling all the way to Croatia again. Though I loved Croatia and it's on my list of repeats.

Reply #16 Erin (66.222.169.25) -

We could not stop raving about this cake. Now we are getting reminiscent and want to recreate some memories. Thank you!

Reply #17 Gordon Nichols (205.188.117.202) -

pls email recipe for kremsnita...saw it on Rick Steves program on WVIZ

Reply #18 b Nelson (209.166.67.194) -

Bled Creme Slices

Puff Pastry: 8 oz unsalted butter

8 oz flour

1 egg yolk

1 Tbsp water

1 Tbsp flour

1 tsp salt

Getting Started:

Combine butter and 1 Tbsp of flour into a lump. Pour 8 oz flour in a mixing bowl or on a clean work surface. Make a hole in the middle, add egg yolk, salt and cold water. Knead the mass well until it becomes firm. Place on a floured work surface. Using a knife, cut a ¾ inch cross into the dough. Cover the dough with the bowl and let stand for 30 minutes. Using a rolling pin, shape the dough into 4 semicircles resembling flower petals. Place the lump of butter in the middle, then cover with one of the semicircles.

Press down on the edges of the semicircle to seal in butter. Make sure that butter cannot escape through any holes of the dough pocket. Cover the pocket with the remaining semicircles. Using the rolling pin, gently tap on the pocket so that butter spreads evenly. Shape the dough into a long, about ½ inch thick rectangle. Flip one third of the rectangle toward the center. Flip the other end to the center, like folding a business letter. Rotate the dough 90 degrees. Flip the left half over the right.

Wrap the dough into a plastic wrap. Chill in the refrigerator for 30 minutes. After the dough has been refrigerated for 30 minutes, unwrap the dough. Discard the plastic wrap. Repeat the folding and rotating process of the dough. Make sure you roll out the dough in the direction opposite to the one of folding.

Repeat the folding, rotating and refrigerating process of the dough two more times for a total of four times. If the dough becomes soft or sticky during this process, immediately refrigerate until firm.

After the fourth turn, wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking. Puff Pastry keeps refrigerated for up to three days, or frozen for several months.

Note: Do not grease the baking dish when baking puff pastry.

Baking:

Roll out the dough into two sheets of same length and width. Place in a baking dish. Do not grease the baking dish. Using a fork, make holes to ensure that the dough will rise evenly while baking. First bake at 480F; once the dough turns slightly yellow, lower the heat to 390F and finally to 300F.

Puff pastry sheets should be golden brown when done.

Filling: COOL WHIP whipped topping or whipped cream

Vanilla Pudding Filling

Vanilla Pudding Filling:

2 ½ cup milk

5 oz granulated sugar

2 vanilla instant pudding mixes

2 large eggs

vanilla sugar

1 Tbsp rum

9 ½ oz softened unsalted butter

Making the Filling:

Combine 1½ cup milk with 5 oz sugar in a sauce pan. Cook until the mixture starts boiling. Pour the rest of the milk in a bowl, then whisk in pudding mixes and eggs. Pour the pudding mixture in the boiling milk, stirring constantly. When pudding thickens, take it off the heat and chill the pot in cold water. Stir frequently to prevent “skin” from forming. Mix in vanilla and rum. Chill well. Whisk butter until it gets fluffy. Spoon it into the pudding while stirring constantly.

Assembling the Whole Thing:

Keep one pastry sheet in the baking dish. Using a spatula, layer the filling evenly on the pastry sheet. The filling should be around 1 inch high. Top it with Cool Whip or whipped cream. Spread evenly. Carefully place the second pastry sheet on top. Use a big, sharp knife to cut puff pastry. Start on one end of the baking dish and work your way to the other. Hold the knife just above the top pastry sheet. While barely touching the pastry sheet, tap on the knife blade with a very fast movement. Cut 2 inch cubes.

Dust with confectionary sugar and serve.

Reply #19 paula (24.18.190.188) -

I am about to try the recipe, for a "reunion" with people I travelled with from Lake Bled. I am supposed to bring dessert, so thought I would try this. I am in the U.S., and perhaps that is why I don't understand a few things.

5 oz granulated sugar? How many tablespoons would that be?

The instant pudding mix I bought (jello) already has sugar, so I plan not to add any more sugar

I don't know what "vanilla sugar" is, but will look on the internet for a definition. If I can't find it, I probably will just add a quarter tsp of vanilla.

I am using pepperidge farm puff pastry.

time to check it now.

maybe i will report back.

Paula

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