Description
Polish Kremówka is a classic cream cake made with layers of crisp puff pastry filled with rich vanilla pastry cream and dusted with powdered sugar.
Ingredients
- 2 sheets puff pastry, thawed
- 500 ml whole milk
- 4 large egg yolks
- 120 g granulated sugar
- 40 g cornstarch
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 200 ml heavy cream
- 2 tbsp powdered sugar (plus extra for dusting)
Instructions
- Preheat the oven to 200°C (400°F).
- Place puff pastry sheets on baking trays lined with parchment paper.
- Prick the pastry all over with a fork and bake for 12–15 minutes until golden and crisp. Let cool completely.
- In a saucepan, heat the milk with vanilla until just below boiling.
- In a bowl, whisk egg yolks with granulated sugar until pale.
- Add cornstarch to the egg mixture and whisk until smooth.
- Slowly pour the warm milk into the egg mixture while whisking.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick.
- Transfer pastry cream to a bowl, cover with plastic wrap touching the surface, and let cool completely.
- Whip heavy cream with powdered sugar to soft peaks.
- Fold the whipped cream gently into the cooled pastry cream.
- Place one puff pastry sheet on a serving tray.
- Spread the cream evenly over the pastry.
- Top with the second puff pastry sheet.
- Refrigerate for at least 2 hours.
- Dust generously with powdered sugar before slicing and serving.
Notes
- Chilling helps the cream set and makes slicing easier.
- Use a serrated knife to cut clean slices.
- The cake tastes best the same day it is assembled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish