Bled cream cake
The cream cake of Lake Bled: a tall layer of custard and another of whipped cream between two sheets of puff pastry, dusted with icing sugar. Millions have been sold since the fifties.
Ingredients
- 2 sheets of puff pastry
- 1 l milk
- 6 egg yolks
- 150 g sugar
- 80 g cornflour
- 1 sachet of vanilla sugar
- 6 egg whites
- 400 ml whipping cream
- Icing sugar
How to make it at home
- Bake the two pricked sheets of puff pastry between two trays so they don’t rise too much. Leave to cool.
- Heat the milk and thicken it with the yolks, half the sugar, the cornflour and the vanilla, stirring.
- Whisk the egg whites with the rest of the sugar and fold them into the hot custard.
- Put one sheet of pastry in a square tin, pour in the custard and let it set in the fridge. Top with the whipped cream and the other sheet.
- Dust with icing sugar and cut into squares with a serrated knife.
The trick: Leave it in the fridge for a few hours before cutting.