The Krempita from Bosnia and Herzegovina and Serbia is one of the many variations of the better-known diplomatic cake.
▶Puff pastry and a filling of pure thick custard (with beaten egg and vanilla cream), less commonly combined with meringue cream.
▶In the Serbian language, the word krempita is a compound coinage of krem and pita (cream pie).
▶It is served cold and eaten with a fork, while a knife is rarely used.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Eastern European
- Seasonality: All Seasons
Ingredients
- 1 sheet puff pastry (rectangular)
- 2 1/2 cups milk
- 1 vanilla
- 6 egg yolks
- 4 egg whites
- 3/4 cup sugar
- 1/2 cup flour
- to taste powdered sugar
Steps
Prepare the vanilla and egg cream: heat the milk, add the vanilla and 90 grams of sugar.
Add the egg yolks and the flour.
Beat the egg whites until stiff, add 70 grams of sugar, add them to the mixture and beat again together over the heat until a thick cream is created.
Bake the puff pastry after pricking it, in a static oven at 356°F for 10 minutes.
Divide it into 8 rectangles and bake for another 5 minutes.
Let it cool.
Assemble: base rectangle of pastry + cream + another rectangle.
Dust with powdered sugar.
Pairing…
Pairing…
Pairing…
I paired the Krempita with “Almondlicious” based on Baileys with chocolate, milk, and almond granules.
I paired the Krempita with “Almondlicious” based on Baileys with chocolate, milk, and almond granules.
I paired the Krempita with “Almondlicious” based on Baileys with chocolate, milk, and almond granules.
FAQ
What are the most famous variations of the diplomatic cake?
🔹Neapolitan Zuppetta or Diplomatic based on puff pastry and sponge cake, soaked in flavored liquids, and:
– diplomatic cream (whipped cream with custard, usually in proportions of about 1/3 and 2/3), apricot jam or cherries, soaked in maraschino.
– custard and soaked in alchermes (in Rome and central Italy)
– ricotta-based (in Sicily) and soaked in rum.
🔹Millefoglie – millefeuille
or Napoleon, a dessert from French cuisine traditionally composed of 3 layers of puff pastry, alternating with 2 layers of chantilly, custard, or diplomatic cream.
🔹Cremeschnitte
in Austria is a dessert composed of two sheets of butter pastry filled with: cream, eggs, sugar, vanilla, and gelatin.
In Switzerland, a classic cream slice is composed of 3 layers of puff pastry strips, with two layers of vanilla or mascarpone cream in between and a lemon glaze on top.
🔹Napoleonka or Kremovka
in Poland has 2 layers of puff pastry and a whipped cream filling. Usually sprinkled with powdered sugar, but can also be decorated with cream or icing.
🔹Kremšnita
Slovenia and Croatia
puff pastry with
– vanilla custard and whipped cream (Blejska kremšnita – Bled)
– custard and meringue (Samoborska Kremšnita)
– with chocolate glaze on top of the pastry (Zagrebačka kremšnita)
