Bled cake

Name: Bled cake
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 12
Ingredients: Puff pastry (rectangular, each 460 g) 2 fogli; Powdered sugar to taste; Whole milk 3 cups; Type 00 flour 0.8 cup; Eggs 4; Sugar 0.8 cup; Rum ½ tbsp; Vanilla bean 1; Fresh liquid cream 2 ¾ cups; Powdered sugar 0.67 cup

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515

Calories per serving

Vegetarian

Energy Kcal 515
Carbohydrates g 51.6
of which sugars g 28
Protein g 8.8
Fats g 30.2
of which saturated fat g 14.18
Fiber g 1
Cholesterol mg 116
Sodium mg 348

Difficulty: Average
Prep time: 40 min
Cook time: 35 min
Serving: 12
Cost: Average
Note + 12 hours of resting time between fridge and freezer

PRESENTATION

The Bled cream cake is really a gem from the scenic town of Bled in Slovenia. And I gotta say, it’s a must-try for dessert lovers. Known locally as Bled kremšnita, this treat is all about layers. I mean, it’s got a crispy puff pastry base, a thick custard cream middle, and a light whipped cream topping that makes every bite a dream. Seriously good. It’s not just for special occasions; it’s also a favorite in local cafes, celebrated for being both rich and refreshingly satisfying.

Every bite offers a perfect mix of creamy custard, crunchy pastry, and airy whipped cream, making it a dessert that never feels too heavy. No question, it’s no wonder this Lake Bled dessert caught international attention—it’s not just about the sweetness but how these layers blend, creating something special yet uncomplicated. And here's the thing, what sets this Slovenian cream cake apart from others in the region is its focus on fresh ingredients and careful layering.

The fluffy whipped cream is made fresh daily, and the puff pastry dessert layer is baked to a golden perfection. This attention to detail shows in every bite. The custard in the middle? So so smooth and comforting, it gives the cake an old-school charm. While some might compare it to a Bled vanilla slice, the unique blend of textures sets it apart. Locals and tourists alike enjoy a slice of this traditional Slovenian pastry, especially while chilling by the stunning lake or sharing moments with friends.

It’s the kind of dessert that turns a regular day into a celebration. Which is great. And it’s undoubtedly one of Slovenia’s most cherished treats. Whether you're savoring it as a solo indulgence or sharing with loved ones, the Bled cream cake offers a taste of Slovenia’s sweet side, bringing a little joy to everyone who tries it. For real.

INGREDIENTS

515

Calories per serving

Ingredients for a 10x13 inch mold: Puff pastry 2 fogli - (rectangular, each 460 g); Powdered sugar to taste

For the cream: Whole milk 3 cups (700 g); Type 00 flour 0.8 cup (100 g); Eggs 4; Sugar 0.8 cup (160 g); Rum ½ tbsp (10 g); Vanilla bean 1

For the chantilly: Fresh liquid cream 2 ¾ cups (650 g); Powdered sugar 0.67 cup (80 g)

Preparation

How to prepare Bled cake

To prepare the Bled cake, start by baking the puff pastry: take the first rectangle and place it on the tray lined with parchment paper. Prick the surface with the specific tool 1 or the tines of a fork. Dust with powdered sugar 2 and bake in a static oven, preheated to 390°F, for about 15 minutes. Do the same for the second rectangle of pastry 3.

Meanwhile, as the puff pastry rectangles cool, take care of the pastry cream. In a saucepan, pour 21 oz of milk 4 and the vanilla bean cut open, with seeds already scraped 5. While the milk heats, separate the egg whites from the yolks and work the latter with half of the sugar 6,

the flour 7 and the remaining 3.5 oz of milk 8. Be careful not to form lumps, then add the rum 9.

Remove the vanilla bean from the now hot milk and pour the egg, sugar, and flour mixture into the pot with the now hot milk 10. Continue to stir with the whisk until you have obtained a smooth and firm cream 11. Set the cream aside for a moment (you will need to use it still warm) and proceed to whip the egg whites to stiff peaks in a clean bowl with clean whisks 12.

While whipping the egg whites, add the remaining sugar in a drizzle 13. As soon as the egg whites are whipped, immediately pour them into the still warm cream and mix gently with movements from bottom to top 14. Retrieve the puff pastry and place it in a 10x13 inch mold (trim the edges if needed) 15.

Pour the cream obtained 16 and level it carefully 17. Cover with plastic wrap and let it rest in the refrigerator for 8-12 hours 18.

After the resting time, whip the cream with the powdered sugar 19, pour it onto the now firm base 20, and spread it evenly 21

Place the second layer of puff pastry on top and gently compact it, then let it firm up in the freezer for at least 3 hours. This process ensures that you can portion the Bled cake without problems 22. Cut the Bled cake into 12 pieces of 2.75x2.75 inches 23 and dust with powdered sugar. Your Bled cake is ready 34.

Storage

The Bled cake keeps in the refrigerator for 2-3 days, covered or in an airtight container.

If you prefer, you can freeze it in portions.

Advice

Enrich your Bled cake by spreading a layer of red fruit jam, such as currants or raspberries, between the pastry cream and the whipped cream. For a chocolate version, simply finely chop it and always place it between the two creams.

You can use pasteurized egg whites for this recipe if you prefer.

You can also work the egg whites and sugar like the preparation of the Italian Meringue (stopping before baking) with the Bled cake dosages, to add it to the pastry cream as indicated and achieve an even more stable consistency!

Curiosity

The Bled cake carries this name referencing both the small region in northern Slovenia and the famous lake with the medieval castle in its center. The cake is also known as Bled cream cake or by its Slovenian name Kremna Rezina, which roughly translates to "rubber cream" in Italian. This is already indicative of the cake's unique consistency. At the Slovenian pavilion of Expo 2015, the Bled cake was one of the best-selling and most appreciated cakes!

For the translation of some texts, artificial intelligence tools may have been used.