Bled cream cake or Kremna Rezina is a typical cake from Slovenia, made with two layers of puff pastry and a pastry cream and whipped cream filling. Originally from the enchanting town of Bled, it looks and tastes much like a mille-feuille layer cake. The puff pastry can be store-bought or made at home, the whipped cream should preferably be non-dairy, and the surface should be dusted with plenty of powdered sugar. Bled cake has two unique characteristics: the pastry cream is made with hard durum flour, and the eggs whites, beaten to stiff peaks, are incorporated while the cream is still boiling hot. Additionally, it is rigorously served cut into 7×7 cm squares!
300 grams of Puff pastry, for making cakes (rectangular and dusted with sugar)
200 milliliters of Pressurised whipped cream
120 grams of Sugar
1/2 Synthetic vanilla extract, packet
75 grams of White wheat all-purpose flour, hard durum wheat
550 milliliters of Whole milk
1 tablespoon of Rum
1 pinch of Powdered sugar
Separate the egg yolks from the whites. Beat the whites with half of the sugar and the vanilla extract. Once the egg whites are foamy, pour in 50 ml of milk and the flour, adding a little of one, then a little of the other.
Bring the remaining milk to a boil, incorporate the egg yolk cream, and stir constantly over medium-low heat to give the cream a firm texture.
Beat the egg whites to stiff peaks and slowly fold them into the boiling-hot cream, using a bottom-to-top motion.
Add the rum and keep stirring. Put 150 g of puff pastry on a platter, and add a uniform layer of pastry cream on top. Once the pastry cream is cold, add a layer of whipped cream and smooth it out, then cover with the remaining puff pastry.
Keep the Bled cream cake in a freezer for about an hour, then cut it into 7×7 cm squares, dust it with plenty of powdered sugar, and serve. Keep refrigerated.