Bled cream cake recipe

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A cream slice made of leaves of dough filled with vanilla and sweet cream is Bled’s main culinary speciality. To be honest, I have to tell you that you can buy them also elsewhere, but those from Bled are simply the best. Over the last 60 years Bled cooks have sold as many as 12 million cream cakes. The secret lies in the quality of ingredients and mixing the right amounts of them at the right moment. For example if there is too much of flour the cakes will not be subtle enough, if there is too little flour they will probably collapse after cutting.

My grandmother was from Bled and to honour the memory on her I share this recipe with you.

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

Steps

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

While the pastry is chilling start preparing the cream. Separate egg yolks from egg white. Whisk the egg white and caster sugar until stif. 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 pastry and leave it to chill.

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

Enjoy!

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