The Bled cream slice was created in 1953, when master confectioner Ištvan Lukačević started making it. Everything else is history. Since then, the popular dessert has been indelibly associated with a trip to Bled. But if you thought that its preparation was only within the reach of the greatest confectioners, you were wrong. You can also prepare a creamy slice like Blejska yourself. Find out how below, where we give you an excellent recipe for homemade cream slice.
Cream cake, the queen of sweets, has been a symbol of Bled cuisine for 33 years. Original recipe is, of course, a closely guarded secret, but we have found a recipe for Bled cream slice, with which you will be able to prepare one that is practically indistinguishable from the "one and only" served in the Park Hotel.
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Legendary light creamy dessert, which was "reprinted" for the 12 millionth time in Bled, consists of several layers. They are "covers". from puff pastry, and in their grip we find cooked vanilla cream and whipped sweet cream. Will you try making a homemade cream slice?
Recipe for cream slice:
Ingredients for the cream slice:
- 3 egg whites
- 4 egg whites
- 8 spoons of sugar
- 4 tablespoons of flour
- 1 liter of milk
- 1 vanilla pudding
- 1 package of puff pastry
- sweet cream
- icing sugar
The process of preparing the cream slice:
First, the puff pastry at room temperature is divided into two parts and rolled out to the size of a baking sheet, pricked in a few places with a fork and baked in the oven until golden yellow at 220 degrees Celsius. Then mix egg yolks, flour, pudding, sugar and 2.5 dl of milk. Boil the rest of the milk and pour in the other ingredients and stir until it thickens. When the mass has cooled, add stiff snow from 4 egg whites and mix slowly. Pour onto one layer of dough placed on a baking sheet lined with baking paper. Cut the second layer of dough into equal squares in advance and place them on top of the cream (this way they will be easier to cut later). Put the baking pan in the refrigerator to harden the cream, and when it is cooled, just sprinkle it with sugar. What about the white layer, you ask. Then, before laying the "slabs" from the dough, whip the cream and coat the cooled yellow cream with it. The process is then the same as before adding the white layer. Have a good run!
