Crempita with puff pastry, very tasty and juicy, soft Serbian cake that will please everyone. Follow recipe.
Ingredients: medium, total time: 60 min.
500 g puff pastry
Cream:
8 egg yolks
8 egg whites
300 g sugar
1.1 liter of milk
2 bags vanilla pudding powder/40 g x2
100 g sharp flour
2 Tbsp density-corn starch
pinch salt
2 bags of vanilla sugar/ 20 g
Sprinkle:
powdered sugar
Preparation:
Crust:
Roll out the dough with a rolling pin to a thickness of 3 mm, grease the pan with butter and put the crust, roll it out with a fork on all sides and bake at 220C° for 10 minutes. Cut the second crust with a knife, but not all the way into crêpe cubes, just mark it and put it to bake. That crust will go to the top of the cake.
Cream:
8 yolks and 8 egg whites separate. Pour 150 g of sugar into the yolks and whisk after the mixture has become solid, pour 100 ml of milk and 100 g of sharp flour and 2 tablespoons of density and whisk well with a mixer for 5 minutes.
In another bowl where the egg whites are, add a pinch of salt and 150 g of sugar and stir for a long time until it becomes a thick mixture and firm.
Pour 1 liter of milk and 2 bags of vanilla sugar into the pot and stir. When it boils, reduce the heat, make sure that it not burns, and add the mixture with the egg yolks that you have mixed and mix with a whisk. The mixture must be very thick and compact. After that when the mixture is obtained properly add half the egg whites and mix with a whisk over a moderately low heat. Then add the other half of the egg whites, stir for another 2 min. and remove from the heat.
Now take that filling and coat the lower crust and then lay the upper crust which is already marked and leave it to cool completely. When is cooled, sprinkle with powdered sugar.
Buon appetito!
Serve krempitas cold. Enjoy in bites!
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