Kremna Rezina - Slovenian Cream Cake

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 4 cups (1 liter) whole milk 4 cups (1 liter) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 4 large eggs 4 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 48g, 26g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing up too much during baking.
3. 3.
   Bake the pastry for 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, flour, eggs, vanilla extract, and lemon zest until well combined.
5. 5.
   Slowly pour the egg mixture into the simmering milk, whisking constantly to prevent lumps from forming. Continue cooking and whisking until the custard thickens, about 5-7 minutes.
6. 6.
   Remove the custard from the heat and let it cool slightly.
7. 7.
   Place the second sheet of puff pastry on top of the cooled pastry layer.
8. 8.
   Pour the custard over the second pastry layer, spreading it evenly.
9. 9.
   Refrigerate the cake for at least 2 hours to allow the custard to set.
10. 10.
    Before serving, dust the top of the cake with powdered sugar.
11. 11.
    Cut into squares or rectangles and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to make it easier to handle.
• Lemon zest — Use a fine grater to zest the lemon, being careful not to include the bitter white pith.

Tips & Tricks

• For a twist, you can add a layer of whipped cream on top of the custard before placing the second pastry layer.
• To achieve a crispier pastry, brush the top layer with a beaten egg before baking.
• Serve the Kremna Rezina chilled for the best taste and texture.
• If you prefer a stronger lemon flavor, you can add a few drops of lemon juice to the custard.
• Store any leftovers in the refrigerator, covered with plastic wrap, for up to 2 days.

Serving advice

Serve each slice of Kremna Rezina on a dessert plate, dusted with an additional sprinkle of powdered sugar. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To enhance the presentation, you can drizzle a thin chocolate sauce over the top of the cake before dusting it with powdered sugar. Alternatively, you can garnish each slice with a fresh mint leaf or a sprinkle of grated chocolate.