 | |
| Course | Dessert |
|---|---|
| Place of origin | Europe |
| Region or state | Austria-Hungary |
| Main ingredients | Puff pastry,chantilly andcustard cream |
| Variations | Kremna rezina, Samoborska kremšnita, Zagrebačka kremšnita |
.jpg)
Acremeschnitte (German:Cremeschnitte,Hungarian:krémes,Polish:kremówka, napoleonka,Romanian:cremșnit, cremeș, crempita,Bosnian andSerbian:krempita/кремпита,Croatian:kremšnita,[1]Slovak:krémeš,Slovene:kremna rezina, kremšnita), also known asvanilla slice orcustard slice, is acustard andchantilly cream cream cakedessert commonly associated with the formerAustro-Hungarian Monarchy.
Vanilla slice emerged as a variety of one of these similar desserts, but it is unknown which variety or varieties evolved into the modern dish.[2][3]
In Slovenia,kremna rezina is commonly associated with the town ofBled, an Alpine tourist destination in northwesternSlovenia. The cake recipe was brought to the local Hotel Park in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store. He came to Bled fromSerbia (Vojvodina) where a similar cake was already known. As of October 2009, 10 million cream cakes have been baked at the hotel'spatisserie since its invention.[4][5][6] The name of the dessert means simply "cream slice". Locals refer to it askremšnita, from the German word Cremeschnitte, with the same meaning. While thekremna rezina from Bled celebrated their 10th million piece production, Slaščičarna Lenček, which is located in Domžale, in year 2013 celebrated the 75th anniversary since they have made their first one which is called Lenčkova kremna rezina.
In Croatia, the two most popular variants areSamoborska kremšnita from the town ofSamobor andZagrebačka kremšnita from the capital,Zagreb. The extremely popular Samoborska kremšnita is characterized by having a puff pastry top, predominantly custard cream filling (less whipped cream) with meringue and is finished with powdered sugar. Zagrebačka kremšnita has a characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base. The classic recipe for Samoborska kremšnita is considered to be designed by Đuro Lukačić in the early 1950s, based on different earlier variants found in patisseries of Zagreb.[7]
InBosnia and Herzegovina,Serbia, andMontenegro, the dish is known askrempita 'cream pie'. It is usually prepared withpuff pastry dough.[8] The filling is usually pure thick custard, less commonly combined withmeringue (whipped egg whites and sugar) creme. A similar recipe with only meringue filling is calledŠampita.
InMontenegro, the most famous are theKotorska krempita orKotorska pašta (Kotor Cremeschnitte). Except for the original recipe, they differ from other crempitas because they are made with three layers of dough and two layers of cream.[9] The "Kotorska pašta" festival dedicated to this delicacy is held inKotor every year.[10]
RomanianCremeș, or Cremșnit has a compacted puff pastry top and base (a weighted bake) and a custard layer between them. It is usually sprinkled with icing sugar.
