Welcome to the land of custard cream cake like you have never seen before. This easy custard cream cake is inspired by our trip to Bled, Slovenia. We had the most amazing cream cake at the top of the Bled Castle, overlooking the city with some coffee on the side. Since then I have been itching to re-create this at home. There are so many variations and presentations of this recipe, and I guess everyone has their favourite way of making it. I have made this recipe quiet a few times now and for me, it gets the most consistent result. So, today I am sharing with you how to make an easy custard cream cake which tastes out of this world.
CUSTARD CREAM CAKE IN SLOVENIA
This delicious custard cream cake comes with a bit of history. It has been popular throughout central Europe for many years and I have seen many versions of this cake across our neighbouring countries. In Slovenia, this cream cake is associated with the town of Bled. The recipe for the cream cake was brought to the local Hotel Park in 1953 by Ištvan Lukačević. He came to Bled from Serbia where a similar cake was already known. Apparently, over 10 million cream cakes have been baked at this hotel alone since its invention.
CUSTARD CREAM CAKE IN CROATIA
In Croatia, there are two variations of this cake, a Samoborska kremšnita and the Zagrebačka kremšnita. Both versions of this cake have the same basics being made with a puff pastry bottom, a custard cream filling (with less whipped cream) and usually topped with some powdered sugar. The recipe for Samoborska kremšnita is thought to be created by Đuro Lukačić in the early 1950’s.
CUSTARD CREAM CAKE IN SERBIA
In Serbia, we call this the ‘krempita’, literally translating to cream-cake. We usually prepare it with puff pastry dough (sometimes homemade). The filling is a thick custard, combined with whipped egg whites and sugar.
No matter where you come from, you need to try this dessert at least once.
This custard cream cake will melt in your mouth. It is sweet, decadent, delicious and creamy.
If you are an expert at making amazing puff pastry, you go ahead and make a puff pastry bottom for this cake. Alternatively you can find puff pastry at the supermarket, bake it in the oven for 5 minutes and use this as your base. However I have gone for a spongy feel with this version of my custard cream cake which we are loving at our house right now!
For the base, you whip up egg yolks and sugar until the mixture turns into a light yellow colour. Then add the milk, oil and once that is combined gradually add the flour and baking powder. The base does not take that long to bake, about 15 or 20 minutes in the oven. It should come out a light colour and then just leave it to the side to cool.
THE CUSTARD CREAM
Ah the best part! For this part, you will bring the milk to the boil. While the milk is on the stove, stir some sugar, custard mix and milk in a separate bowl until there are no crumbs. Once your milk has boiled, gently pour the custard mixture into the milk and keep stirring with a whisk until the mixture thickens. This usually takes up to 5 minutes of whisking.
Once your custard has turned thick, set aside. You will then whisk the left over egg whites with some sugar until you get a firm whipped cream look. Now, this is where you mix the egg whites with the custard while it is still warm. This is what creates that sweet, creamy custard cream for this recipe.
PUTTING THE CAKE TOGETHER
There is no secret to putting this cake together, it is super easy. Once you have the base and custard cream ready, simply pour the custard cream on top of the base. Leave this in the fridge to set overnight. The next day whip up some cream and spread evenly on top. Put this back in the fridge for another hour.
When you slice up the custard cream cake, use a sharp knife. My tip would be to soak your knife in some hot water and wipe clean before cutting a slice. Also wash and wipe you knife between cutting each slice so that you get nice clean slices.
You can serve this cake up with some strawberries or any fresh fruit. You can also just have it as is because it is delicious without any additions to it.
Lets get into making this recipe 🙂
For the base:
- 7 Egg Yolks
- 120 g Sugar
- 80 ml Milk
- 70 ml Oil
- 150 g Standard Flour
- 1/4 tsp Baking Powder
For the custard cream:
- 2 Vanilla Custard Sachets
- 1 L Milk
- 80 g Sugar
- 7 Egg Whites
- 50 g Sugar
- 1 Whipped Cream
For the base:
- Preheat your oven to 180 & line a rectangle dish with baking paper.
- In a large bowl mix the egg yolks with sugar. Keep mixing until it becomes a light yellow colour.
- Add the milk & oil.
- Add the flour and baking powder. Mix until it is well combined.
- Pour the base mixture into the cake dish and bake between 15 and 20 minutes until the base has turned a light brown colour. Keep an eye out as your stove may differ in heat.
For the custard cream:
- From your 1 L of Milk, pour 800 ml into a pot. In this pot bring the milk to the boil.
- In the mean time, in a small bowl, whisk the remaining 200 ml of milk with the sugar and custard until there are no crumbs.
- Once the milk has come to a boil, pour the custard mixture into the milk and keep stirring continuously on high heat for a few minutes. Use a whisk to stir. Once the custard starts to thicken, turn the heat down and keep whisking until you get a thick custard mixture. Set aside.
- In a separate bowl mix the egg whites with 50 g of sugar on high speed. It should take about 3 or 4 minutes of mixing until you get a firm snow of egg whites.
- Using a mixer, combine the egg whites with the custard. Do this by gradually pouring the egg whites a few tablespoons at a time. You are looking for a smooth batter.
Putting the custard cream cake together:
- While the base is still in your cake pan, pour in the custard cream on top. Make sure the custard cream is spread out evenly.
- Place in the fridge over night, or for at least 2 hours at minimum.
- Once your custard cake has cooled, whisk up some whipped cream. Spread the whipped cream on top of the cake evenly.
- Refrigerate for at least one more hour before serving.
- When prepping the ingredients, separate your egg yolks from the egg whites. Place the egg whites in the fridge while you are making the base. You will not need to use the egg whites until your custard cream has been made.
- When you are ready to slice your cake, soak a sharp knife in some hot water and wipe clean before cutting. Also wash and wipe you knife between cutting each slice so that you get nice clean slices.
- For the custard, I used 2 sachets of store brought custard powder. If you do not have this, work with the instructions on the back of the custard you have on hand.
I hope this easy cream custard cake recipe brings some inspiration your way! If you do make this recipe feel free to comment below. You can also tag me over on Instagram.