22 February, 2016
Cremeschnitte or Cream Slices
I’m very happy to be taking part in Lin’s February Cake Challenge called “Cakes we have to try Feb!” . Lin is the amazing food blogger behind Lin’s Recipes, do check her blog for some yummy recipes. There were so many fantastic recipes to choose from and l gladly picked Cremeschnitte. The judges for this challenge are Suzanne and Jhuls.
Cremeschnitte is a very popular dessert in Europe and it is translated as Cream Slices. It is much loved in Romania as well and l’ve loved it ever since l was a child, and we call it Cremșnit . My mum has made it countless times, but l must say that this is my very first try at making it. This desert is sheer pleasure, so creamy and sweet. There are probably many variations of this Cremeschnitte, but my version is a lot simpler.
For the base l used ready rolled puff pastry, then vanilla cream, whipping cream and topped it with puff pastry flakes. It is the most delicious cake l’ve had in a while and l will make it again soon. I’ve got my inspiration from mum’s old recipe notebook, she has some fantastic dessert recipes, many written years and years ago. Such a treasure these recipe notebooks. I know that nowadays it is a lot easier to just store the information on a device or just google a recipe when we need it, but there will never be the same feeling as when you open an old recipe notebook. The simple things in life!
Cremeschnitte aka Cream Slices
- 1 ready rolled puff pastry
- 500 ml milk
- 100 g corn flour
- 80 g caster sugar
- 4 sachets of vanilla sugar
- 2 egg yolks
- 50 g butter
- 300 ml whipping cream
- Pour 250 ml of milk in a jug and add the corn flour. If you do not have corn flour, plain flour can be used instead.
- Whisk until smooth.
- Add the other 250 ml of milk to a pan and simmer over a low heat for 1 minute, then add the milk and corn flour mixture and whisk well.
- Add the caster sugar, 2 sachets of vanilla sugar and egg yolks and continue to whisk until the cream thickens.
- Remove from the heat and add the butter cut into small cubes. Mix well until the butter is fully incorporated and set aside to cool completely. This cream is the famous Crème pâtissière and can be used it lots of other cakes or tarts.
- Pour the whipping cream in a large bowl and beat it with an electric mixer until it forms stiff peaks.
- Preheat the oven to 200 degrees C.
- Place the ready rolled puff pastry on the back of a baking tray and pop it in the oven for about 15 minutes or until golden brown.
- Remove from the oven and leave it to cool.
- Cut the puff pastry in half. Place one half on a large plate and top it first with the cream, then with the whipped cream.
- Crush the other half of the puff pastry and use the flakes to sprinkle over the cake.
- Refrigerate for at least 2-3 hours, ideally overnight before slicing the cake.