A cremeschnitte (Croatian: kremšnita) or vanilla custard cream cake is not one of the best, but THE BEST dessert you will ever try. It has been my favorite cake since as far as I can remember, and brings back lots of childhood memories when I used to eat 7 slices as once! No fancy decorative multi-layered cake can top this simple, heavenly vanilla cream, almost no-bake wonder. It tastes DELICIOUS and can be very addicting! Almost as if you are eating cold vanilla pudding with a soft crust and dusted with sweet powdered sugar.
It’s simple to make and requires no special baking skills – practically anyone can make this dessert. To add some pizzaz to each slice, I like to sprinkle powdered sugar on the top, drizzle with some chocolate sauce and place a few strawberries on a plate for some color. What a way to stun your guests for the holidays without too much effort!
*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!
Vanilla Custard Cream Cake – Croatian Kremsnita
Vanilla custard filled cake with puff pastry sheets as the crust.
- 4 cups whole milk milk
- 8 eggs
- 1 1/2 cups granulated sugar
- 1 1/4cups white flour
- 2 tsp vanilla extract vanilla sugar
- 2 puff pastry sheets
- 3 cups heavy whipping cream
- 1.5 tbsp powdered sugar
- Preheat oven to 350F and lightly flour a clean surface. Using a floured rolling pin, thinly roll out each puff pastry sheet.
- Place each puff pastry sheet on a baking sheet and bake for ten minutes. Remove from oven and set aside to cool.
- Separate the 8 eggs from their yolks. Using an electric mixer, mix the 8 egg yolks with 1 1/2 cups of sugar until light and fluffy. Slowly add in flour, vanilla extract, and 1 cup of milk until well combined.
- Over medium heat, boil 3 cups of milk in a sauce pan. Fold in custard cream mix (from step 1) into boiling milk and slowly stir until thickened.
- Using an electric mixer, mix the 8 egg whites until very stiff and combine with the thickened milk mixture. Place 1 pastry sheet into a pan and pour the custard over the pastry, chill in fridge for a few hours until cooled and stiff.
- Beat 3 cups of heavy whipping cream with 1.5 tbsp of powdered sugar and pour over the chilled custard. Using a long, sharp and clean knife, cut the second pastry sheet into 20 squares. Place over the custard cake in place. Before serving, sprinkle each slice with powdered sugar.