Okay, so this only went a tiny bit wrong. There’s something to be said for being extra patient and waiting until your custard is as thick as humanly possible, because in that case this might have been fine. Instead I ended up serving a puddle of creme pat to my friends sandwiched between some puff pastry (see below).
If you haven’t watched the Slovenia episode of Travel Man, then go, watch, Richard Ayoade is always excellent. The idea for making this cake came from there. Kremna Rezina is also known as ‘Lake Bled’ cake, which is served at Lake Bled, and in the episode they sit by Lake Bled and eat this. Unfortunately mine looked more like a puddle than the one they were served, but it was still delicious. There’s something about a custard mixture with hints of lemon and rum that cannot be surpassed.
In Brexit news, this week has been quite eventful, not because any progress has actually been made with the negotiations, but because 8 MPs from Labour and 3 from the Tories have defected to become an Independent group, which resulted in lots of calls for by-elections in their seats. But really, can we all just concentrate on the most pressing matter at hand right now, for at least the next say, 4 weeks? It’s looking like there might be an extension to article 50 at the moment, but I daren’t hope.
Kremna Rezina (recipe from here)
500g puff pastry
strips of lemon peel
3 egg yolks
55g white sugar
30g plain flour
1 egg white
480ml double cream (split into 160ml and 320ml)
1 tbsp rum
1 tsp vanilla extract
1 tbsp icing sugar (plus extra for dusting)
- Remove the puff pastry from the refrigerator and leave it, still wrapped, at room temperature for 20 minutes. Roll out on a lightly floured surface to an oblong 12 x 15 inches. Trim the pastry edges neatly, then prick all over with a fork. Cut into two rectangles, each one 6 x 15 inches.
- Place the puff pastry on a large baking sheet lined with baking paper and mark one rectangle into ten 3 inch squares, carefully cutting no more than halfway through the pastry. Chill in the refrigerator for at least 30 minutes.
- While the puff pastry is chilling, start making the pastry cream. Put the milk and lemon rind in a small heavy pan and slowly bring to the boil. Whisk the egg yolks and 1 tbsp white sugar in a bowl until thick and pale. Sift the flour and stir in.
- Remove the lemon rind from the milk and whisk the hot milk into the egg and flour mixture. Pour back into the pan. Thicken the custard by stirring over a low heat. Pour into a bowl, then cover. Leave until just cool, but not firmly set.
- Whisk the egg white until stiff and whisk in the remaining white sugar. Whip 160ml cup of the heavy whipping cream until thick. Stir the rum into the custard. Gently fold the egg white mixture into the custard, followed by the whipped cream. Cover with wax paper and chill for 30 minutes.
- Preheat the oven to 220°C. Dampen the baking sheets around the pastry with cold water. Put a baking tray on top of each sheet of pastry to stop it rising too much. Bake for 25 minutes, until nicely golden and light, but check halfway to press down on the pastry to reduce the rise on it. Cool.
- Pour 320ml heavy whipping cream into a chilled bowl. Add the vanilla extract and sift over 1 tbsp icing sugar. Whip until fluffy.
- Place the unmarked pastry sheet on a board and spread with the pastry cream, then the whipped cream. Put the marked pastry sheet on top. Dust with icing sugar.