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Velden Kremschnitte

Velden Kremschnitte

Baking

The Carinthian pastry: a base of puff pastry, a light vanilla custard made with whipped egg whites, a layer of whipped cream, and a top of puff pastry dus…

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Recipe from Ciciban, adapted by Recette de cuisine · · updated on

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Recipe for Kremschnitte, a traditional Belgian cake with a sweet and creamy flavour.

Ingredients and directions

  • Prep time40 min
  • Cook time25 min
  • Resting2 hr
  • Total3 hr 5 min
  • DifficultyMedium
  • Cooking methodfour
  • Vegetarian

Ingredients

8 people
  • $6.56
  • $0.50
  • $0.80
  • $2.90
  • $5.79
  • $0.06
  • $0.06
  • $0.11

Directions

  1. Bake the pastry base and lid in the oven, and then place the base in a springform pan. ≈ 3 min
  2. Prepare the whites with 25g of sugar, ready to whip: the cream should still be warm when you spread it. ≈ 3 min
  3. Bring the milk, custard powder, egg yolks, vanilla extract, flour, and 50g of sugar to a boil, whisking constantly. Remove the vanilla pod.
  4. Whip the egg whites with the remaining sugar, then fold them into the still-warm cream. Immediately spread the mixture over the base. Let it cool and set.
  5. Whip the cream with the whipping attachment and powdered sugar, spread it over the vanilla cream, and place the pastry lid on top. ≈ 4 min
  6. Keep refrigerated and sprinkle with powdered sugar before serving.

Equipment

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Before you start

Ingredients

  • Puff pastry for the base and lid
  • 1/2 liter of milk
  • 2 eggs, with the whites and yolks separated
  • 1/2 packet of vanilla pudding powder
  • 1 vanilla bean
  • 75 grams of sugar
  • 35 grams of flour
  • 1 sachet of pastry glaze (thickening agent)
  • 1/2 liter of whipping cream
  • 2 tablespoons of powdered sugar, plus more for dusting
  • 2 sachets for making whipped cream

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