Making a dessert has never been easier. Bled cream cake in a glass is a lovely treat of delicious layers. The vanilla-rum pastry cream with some whipped cream on top will melt in your mouth. Also, a small piece of puff pastry brings the crispiness and the fresh red currant adds some lovely bright red colour and fruitiness. The whole look is screaming Christmas.
As already assumed from the title, I was inspired by the Bled cream cake. Moreover, in Slovenia, it’s mostly known as “kremšnita”. When you see a cake with the following layers (starting at the bottom); puff pastry base, vanilla pastry cream, whipped cream, another layer of puff pastry and icing sugar, then you are looking at “kremšnita”. This lovely, fluffy, slightly giggly, in the shape of a perfect cube dessert, is a must when visiting Slovenia, especially Bled.
As a Slovene, when you say “kremšnita” I think of Bled when you say Bled, I think of “kremšnita”. It’s the first association that comes to my mind. And it’s like that already for decades. Also, I can bet the rest of the Slovenian population thinks just the same. Wink.
A dessert with a history
“Kremšnita” was born in 1953 in Bled (a lovely place with a lake and a small island in the middle, surrounded by mountains) in hotel Park (which btw is still there). The “kremšnita” story is 66 years old, millions of these cream cakes were made until today and the flavour has never changed. Well, I can only judge for the last 40 years. Wink. After a long walk around the lake, a “kremšnita” was and is mandatory. It’s the symbol of Bled cuisine, after all.
I like the Bled cream cake a lot. Therefore, I decided on making it myself. Even though the recipe is a big secret, I created my own version of “kremšnita”. I managed to make all of the components, that a “kremšnita” should have. In fact, I nailed it! Wink.
Furthermore, instead of making the traditional square shape, I put it in a glass. Making a dessert in a glass is pretty simple. Additionally, you can make unique and cute single portions. My version has everything that the classic version has, with the only difference in the sequence of the layers. And maybe I added a splash or two of rum. Wink.
Vanilla pastry cream tips
The vanilla cream needs to get firm and cool down. Therefore, as a small tip, I suggest making the vanilla cream the evening before. In fact, the best thing is to keep it in the fridge overnight. Besides, I recommend applying some cling film foil directly on the cream (while still hot) to prevent the forming of the skin. If you ever made pudding, you know what I’m talking about.
Last, when mixing, I first used a spatula (before cooking). Only when you add the egg mixture into the milk, I used a whisk. It works wonderfully. Not only nothing will stick at the bottom but also nothing will get burned.
In addition, this kind of dessert is perfect for any occasion; Christmas, Valentine’s, birthday party, Sunday lunch, summer dessert or just like that. In case you are looking for some more delicious recipes for the upcoming December, check this Christmas milk rice pudding, these cute puff pastry hearts, these amazing Christmas gingerbread brownies or the classic Christmas fruit cake. Wink.
Ingredients for 4-5 portions of Bled cream cake in a glass (300-400 ml):
- 600 ml milk (keep 50 ml for the egg mixture)
- 4 egg yolks
- 120 g brown sugar
- 60 g cornstarch
- 1 tsp vanilla paste
- a splash of rum (optional)
- 400 ml whipping cream (200 ml for the vanilla custard)
- 1-2 Tbsp mascarpone
- 1 tsp lemon juice
- 1 roll of puff pastry
- some icing sugar for dusting
- 5 red currant strings (or as many as glasses)
How to make a perfect vanilla pastry cream
In a bowl, mix the egg yolks, sugar, vanilla paste, cornstarch, rum and 50 ml of milk. Since this is the base for the vanilla cream, make sure you mix it until smooth.
Furthermore, pour the rest of the milk (550 ml) in a medium pot and bring to boil. Once it’s about to boil, remove the pot from the heat, take one ladle of milk and stir it in the vanilla cream base mixture. Afterwards, pour the whole egg mixture into the pot with milk and put back to cook on medium heat.
In order to get a lovely smooth vanilla cream, you have to stir all the time while cooking. It’s a good arm exercise! Wink. Keep stirring (using a whisk) for about 5 minutes or until thick and smooth.
After the vanilla cream is cooked and thick, transfer it into a glass bowl and cover it with a piece of cling film foil, by applying it directly on the cream. Keep the bowl on the kitchen counter until it reaches room temperature and then later place it in the fridge. The cream needs do get firm. With this in mind, keep it in the fridge for at least 2 hours or even better overnight.
The next day, when you are ready to make the Bled cream cake in a glass, take the bowl out of the fridge and, using a hand mixer, mix the vanilla cream. As a result, the vanilla cream will get softer. Then, in a new bowl, whip the whipping cream together with mascarpone. Once the cream starts to thicken add the lemon juice and continue to whisk until you’ll get stiff peaks.
Combine the vanilla pastry cream and whipping cream
Next, fold one third or half of the whipped cream into the vanilla cream. Eventually, it will get really smooth and creamy. At this point divide the vanilla cream into the glasses (you can help yourself with a piping bag) and add the whipped cream on top.
In order to keep both creams firm, place the glasses into the fridge until ready to serve. Meanwhile, prepare the delicate puff pastry toppings. To begin with, preheat the oven to 200º C. Unroll the puff pastry dough, and cut off crosswise one 3-4 cm wide stripe (keep the rest of the puff pastry for another recipe) and then cut the stripe into square pieces.
Cute puff pastry toppings
Moreover, place the squares on a baking sheet covered with parchment paper, prick each of them with a fork and put to bake for 10 minutes or until golden brown. Once the pastry toppings are puffy and golden, remove them from the oven and let them cool. Only when cold or at room temperature, dust them with some icing sugar.
Finally, it is time for the dessert in a glass. Take the glasses filled with vanilla cream and whipping cream out of the fridge, place one puff pastry topping in each glass and for a lovely fruity note add a string of red currant to each glass. Bled cream cake in a glass will conjure a smile to everyone’s face who will eat it. Also, it’s a wonderful treat for the holiday season.
Dober tek! (“Enjoy your meal” in Slovenian. Wink.)
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
