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Original Crempita

Updated: Mar 11

  • Phenomenal Crempita, easy to make, traditional Austrian cake it is very delicious and soft that you've must try! Everybody loves this cake. In this recipe, you are offered two creams of your choice. The first combination is: normal cream pie and normal size. The second combination is cream: layered and tall cream pie. Follow recipe.

Ingredients: simple, total time: 60 min.

Crust:

  • 500 g puff pastry

Normal Cream:

  • 6 eggs

  • 1 bag vanilla sugar/ 10 g

  • 10 Tablespoons of sugar

  • 6 Tablespoons flour

  • 1 liter of milk

  • 2 Tablespoons density

  • 1 whipped bag/ or 200 ml sweet cream

Combination High cream:

  • 6 eggs

  • 20 Tablespoons of sugar

  • 2 vanilla sugars/ 20 g

  • 1 box (40 dag) density

  • 6 Tablespoons flour

  • 500 ml of water

  • 2 liters of milk

Preparation:

Crust:

  1. 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 220 °C 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.

Normal Cream:

  1. Mix eggs, sugar and vanilla sugar, add flour and cook in milk.

  2. This means stirring over low heat for at least 10–15 minutes to become a thick mass.

  3. When the mixture cools down a bit, add the whipped cream and mix lightly.

  4. Put the cream on a crêpe sheet, cover with another sheet cut into squares, and sprinkle with powdered sugar.

For high, crêpe cream pie:

  1. Mix 6 egg yolks with 10 tablespoons of sugar and add the thickener, mixed with water and flour, then cook in milk.

  2. Beat solid snow of 6 egg whites and 10 tablespoons of sugar, and lightly mix into a slightly cooled cream and fill in a deeper pan between two leaves and the top to be already cut into cubes for easier cutting.

  3. This is just a recipe for cream because I use it not only for cream pie- but also for princesses donuts, full of fruit, but in a million ways it can be used.

  4. The first time you make it, you see all the shortcomings that you missed.

  5. The second one is already something, and the third time you are a master of cream pie, so the longer you know the cream pie, the more you like it.

  6. Leave the crempita to cool for about 3 hours. Sprinkle with powdered sugar, then serve. Serve crempitas cold. Buon appetito!

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