This light and fluffy cream cake recipe from Romania will have everyone asking for seconds. Get ready for a delightful surprise as you sink your teeth into the custard cream cake filled with flaky puff pastry layers. Rich and creamy, our Romanian cake is also perfect to serve as a simple birthday cake in place of the traditional chocolate birthday cake.
Also known as cremeschnitte, it is a traditional Romanian dessert made from custard and puff pastry. If you’re looking for easy pastry recipes, this might be it. You can easily whip this cake in under 30 minutes. Grab your pans and prepare the ingredients. Join us in making the best among Romanian cakes ever!
How To Make Romanian Cream Cake
This cremeschnitte Romanian cake is truly a delight to eat! Have luscious bites of soft vanilla custard cream filling flavored with almond extract and vanilla, with a contrasting texture of baked puff pastry in every bite.
Take 1 cup of milk and pour it into a bowl then add flour. Whisk them together until smooth. Sieve to remove lumps. Set aside.
In a pan, pour the remaining 1 cup of milk along with the sugar in low heat and let it simmer for 3 minutes while stirring continuously.
Take the milk and flour mixture and add them to the pan. Whisk it well.
Grab the egg yolks and vanilla extract then add them into the mixture while whisking.
Continue to whisk until the mixture becomes thick. Remove it from the heat and allow it to cool slightly.
Preheat the oven to 395 degrees F.
Once the heat has toned down a little, add in the butter and mix well until it’s evenly incorporated.
Set the mixture aside and refrigerate until completely cool.
Take the whipping cream and put it into a bowl. Whisk manually or beat it with the use of an electric mixer until it forms stiff peaks.
Use the back of the baking pan and place the rolled puff pastry. Prick small identical holes into the puff pastry using a fork.
Place it in the oven for 15 minutes or until golden brown.
Once done, cut the puff pastry in equal half. Crush the other half into crumbs.
Place the first half at the bottom of a large serving plate or glass container and add in the first mixture then top it with whipped cream with a sprinkle of crushed puff pastry.
Refrigerate for at least 4 hours, best if overnight before serving.
Enjoy your Romanian cream cake!
- If you do not have plain flour, you can use cornflour instead.
- For variation, you can opt-out of crushing the second half of the puff pastry and just place them on top for a whole crispy texture.
- Sugar: 19g
- Calcium: 145mg
- Calories: 658kcal
- Carbohydrates: 51g
- Cholesterol: 174mg
- Fat: 47g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 20g
- Polyunsaturated Fat: 5g
- Potassium: 201mg
- Protein: 10g
- Saturated Fat: 19g
- Sodium: 249mg
- Vitamin A: 1329IU
- Vitamin C: 1mg
Frequently Asked Questions
Which cream is best for Romanian cake?
The thickness and fat content of heavy cream are perfect for whipping as well as boiling. You can use them for cooking the filling for Romanian cake as well as for making the whipping cream. But if you want a thicker whipped cream result, use double cream.
What can I serve with cream cake?
To contrast the sweetness of the cake, you can serve it with black coffee or unsweetened tea. If the cake is intended for a celebration, it won’t hurt to serve it with traditional Romanian wine. It has an elegant and exquisite flavor from cultivated grapes.
ConclusionNothing beats a full experience of this Romanian cake when paired with other Romanian dishes. Celebrate special occasions with this one-of-a-kind dessert.
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