Cremeschnitte or Kremes(ch)

                                             Cremeschnitte

                            Cake with Vanilla Cream

This is a super delicious cake but messy lol. It's actually pretty easy to make. This cake you can find
in Hungary, Romania and I am pretty sure in some more Balkan countries. In Romania, where I 
had it, it's called Kremes (ch). 

This is what you need:

- 6 Eggs (divided) 

- 200 g Sugar

- 6 TBSP Flour

- 100 g Corn Starch

- 3 pack or 42 g of Vanilla sugar

- 2 L (8 cups)  Milk (whole milk) 

- 50 ml Water

- 1 Pack of Puff Pastry sheets



This is how you do it:

First, preheat the oven like the Puff pastry package is saying. Take the Puff pastry sheets out and
let them thaw first before you unfold them. Once their soft, unfold them and flatten them to the
size of a oven tray. Place them on the oven tray, poke them with the fork and bake them till their golden brown. Let them cool completely. 

For the cream, use a very big pot. Add the 2 liters (8 cups) of whole milk and the Vanilla Sugar
and heat it up to a boil. In the meantime, divide the eggs. Put the egg yolks in a baking bowl. Add the sugar and whip it till its creamy. (if you have, use your kitchen aid for this)

In a bowl, weight the corn starch and the flour and mix it. Now slowly add the flour mix with the water to the egg yolk/sugar cream. 

Shortly before the Milk with the vanilla sugar is starting to boil, take a big spoon and add it spoon by spoon to the egg mixture to start temp up the eggs so you don't end up with scrambled eggs. Once 
the egg mixture is temped up and the milk is boiling, add the egg mixture to the milk and stir it well.
It's going to get thick really quickly so stir them fast and good. 

Take the Pot from the heat and stir it gradually so its not producing a skin. Now take the egg whites and a pinch of salt and whip it till stiff. Fold it carefully under the warm cream.

Put the Bottom puff pastry in a casserole so the walls stop the cream from running away. (if the bottom puff pastry is to puffy, roll it a bit flat.) Now add the cream on top. You probably won't need
the whole cream but it should be a real thick layer. Place the dish in the fridge and let it set till its 
completely cold. Then you add the top layer puff pastry and dust it with powdered sugar.
Cut them in slices and serve it really cold.

If its going to be to much, I froze 2 pieces per container so if I just want one or two pieces, I don't have to thaw the whole cake.

Guten Appetit