The Bled Cake, also called Kremna Rezina, is an incredibly creamy and delicate millefeuille typical of Slovenian cuisine and is named after the famous Lake Bled.
This glacial lake, located in the northwest of Slovenia, is a renowned tourist destination set among mountains and forests and is also famous for rowing, thanks to the ideal conditions for practicing this sport.
Back to the cake: the Bled Cake features two different fillings: a vanilla custard and a layer of soft whipped cream. In short, a true triumph of sweetness… and calories!
The serving size is strict: it must be a square of 2 3/4 x 2 3/4 in. Here, however, I fear I really messed up!
Like the Sacher or the Barozzi, the original recipe is top secret and many similar versions exist. So let’s prepare together the Bled Cake, the famous cream cake of Lake Bled.
°°°°°°°°°°°°°°°°°°°°°°°°
I opened a free recipe channel on WhatsApp, open to everyone, no notifications and no sound; you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°
BLED CAKE OR KREMNA REZINA
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Mediterranean
- Seasonality: All seasons
Ingredients for BLED CAKE OR KREMNA REZINA
- 7 oz ready puff pastry (I used Matilde Vicenzi squares)
- 3 eggs (medium)
- 2/3 cup granulated sugar
- 5/8 cup double-zero (00) flour
- 2 1/4 cups milk
- 1 bean vanilla
- 3/4 cup heavy cream
- as needed powdered sugar (for final decoration)
Tools for BLED CAKE OR KREMNA REZINA
#ADS
- Saucepan
- Spatula
- Mixer
Preparation for BLED CAKE OR KREMNA REZINA
Prepare the custard by placing the milk with the seeds of the vanilla bean in a saucepan and bringing everything to a boil.
Meanwhile, beat the yolks and sugar with electric beaters until you obtain a pale, frothy mixture.
Add the flour and the hot milk, stirring carefully to avoid lumps.
Return the pan with the liquid to medium heat and let the vanilla custard thicken.
Whip the egg whites to stiff peaks and fold them in with a flexible spatula into the still-warm vanilla custard.
Begin assembling the Bled Cake by placing the base of ready puff pastry on the serving plate.
Spread the vanilla custard over it and on top add the second layer of whipped cream.
Close THE MILLEFEUILLE OF LAKE BLED with the second layer of ready puff pastry and dust with powdered sugar!
Delicate and excellent — enjoy the Bled cream cake Bled Cake or Kremna Rezina!
Enjoy your meal!
Annalisa
