Bled cream cake recipe or as we say it: KREMŠNITA


There is one obligatory thing to do when visiting Bled, and that is eating “Kremšnita”.

For those that tried it and naturally loved it, and for those who simply love delicious desserts, we hereby share with you recipe which will bring Bled into your home, no matter where you are.

Ingredients for 15 pieces

For the yellow cream:

  • 500 g of puff pastry
  • 1,6 l of milk
  • 5 dcl of whipping cream
  • 180 g of flour
  • 300 g of sugar
  • 100 g of caster sugar
  • 10 egs
  • 20 g of vanilla sugar
  • 1 spoon of rum

For the white cream:

  • 500 ml of whipping cream
  • ½ spoon of icing sugar


Roll the dough into the size of a baking tray, even better a few centimeters more since the dough will slightly shrink when baking. Put the dough onto the baking tray, then prick all over with the fork. Cut into two rectangles. Bake the dough approximately 10 to 15 minutes at 200 degrees until it gets a nice golden color.

While the pastry is chilling start preparing the cream. Separate egg yolks from egg white. Whisk the egg white and caster sugar until stiff. Whisk the egg yolks and sugar well until thick and pale. Then gently add 0,2 l of cold milk, sift the flour and stir in. Boil the rest of the milk together with vanilla sugar. Slowly add egg yolk cream and slightly stir for 10 minutes until egg cream isn’t thick enough. Remove the pot from the heat and gently pour the custard into the egg white mixture. Stir the rum into the custard. Still, warm cream spread over the pastry and leave it to chill.

Meanwhile whip the cream, sugar and vanilla sugar and spread it over chilled custard. Cover it with a second plate of pastry, cut it into desired dimensions and dust it with icing sugar.

Bon Appetit or as we say it “Dober tek”!



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