Roman-style Cream Cake

Ingredients

While the original Slovenian Kremna rezina features a puff pastry base and a vanilla custard filling, the Roman-style Cream Cake takes inspiration from the original but adapts it to Roman cuisine. The Roman version incorporates a lighter and crispier pastry, similar to filo dough, and a rich custard filling flavored with hints of citrus or vanilla. The result is a cake that embodies the essence of Roman culinary traditions while still paying homage to the original Slovenian dessert. We alse have the original recipe for Kremna rezina, so you can check it out.

• 6 sheets of filo pastry 6 sheets of filo pastry
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 50g (1/4 cup) all-purpose flour 50g (1/4 cup) all-purpose flour
• 4 large egg yolks 4 large egg yolks
• Zest of 1 lemon or 1 teaspoon vanilla extract Zest of 1 lemon or 1 teaspoon vanilla extract
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay one sheet of filo pastry in a greased baking dish, allowing the edges to hang over the sides.
3. 3.
   Repeat with the remaining sheets, brushing each layer with melted butter.
4. 4.
   Bake the pastry for 10-12 minutes, or until golden and crispy. Set aside to cool.
5. 5.
   In a saucepan, heat the milk over medium heat until it begins to simmer.
6. 6.
   In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
8. 8.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens to a custard consistency.
9. 9.
   Remove from heat and stir in the lemon zest or vanilla extract.
10. 10.
    Allow the custard to cool completely.
11. 11.
    In a separate bowl, whip the heavy cream until stiff peaks form.
12. 12.
    Gently fold the whipped cream into the cooled custard.
13. 13.
    Spread the custard mixture evenly over the cooled pastry layers.
14. 14.
    Refrigerate for at least 2 hours, or until set.
15. 15.
    Before serving, dust the top of the cake with powdered sugar.
16. 16.
    Cut into slices and serve chilled.

Treat your ingredients with care...

• Filo pastry — Handle the filo pastry gently to prevent tearing. Keep the unused sheets covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• For a citrusy twist, add a splash of orange or lime juice to the custard.
• If you prefer a stronger vanilla flavor, use a vanilla bean instead of vanilla extract.
• To achieve a perfectly crisp pastry, brush each layer with melted butter generously.
• Allow the custard to cool completely before folding in the whipped cream to prevent it from deflating.
• For an extra touch of elegance, garnish each slice with a sprig of fresh mint or a dusting of cocoa powder.

Serving advice

Serve the Roman-style Cream Cake chilled for the best texture and flavor. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.

Presentation advice

To create an eye-catching presentation, dust the top of the cake with powdered sugar in a decorative pattern using a stencil. Serve the cake on a beautiful cake stand or dessert plate to showcase its elegance.