Original Crempita

## Authentic Crempita Delight

Original Crempita

• Experience the exceptional Crempita, an easy-to-make traditional Austrian cake that is both delicious and soft—a must-try for everyone. This beloved cake offers two cream options for you to choose from. The first option features a standard cream pie of regular size, while the second option presents a layered and tall cream pie. Follow the recipe for best results.

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

Original Crempita

Preparation:

Crust:

1. Using a rolling pin, roll the dough to a thickness of 3 mm. Grease the pan with butter and place the crust inside, pricking it with a fork all over. Bake at 220 °C for 10 minutes. For the second crust, score it into crêpe cubes with a knife without cutting all the way through, and then bake it. This crust will be used as the top layer of the cake.

Normal Cream:

1. Combine the eggs, sugar, and vanilla sugar, then incorporate the flour and cook in milk.

2. This requires stirring over low heat for a minimum of 10–15 minutes until a thick consistency is achieved.

3. Once the mixture has slightly cooled, gently fold in the whipped cream.

4. Spread the cream over a crêpe sheet, cover with another sheet cut into squares, and dust with powdered sugar.

For high, crêpe cream pie:

1. Combine 6 egg yolks with 10 tablespoons of sugar, then incorporate the thickener, previously mixed with water and flour. Cook this mixture in milk.

2. Whisk 6 egg whites into stiff peaks with 10 tablespoons of sugar. Gently fold this into the slightly cooled cream. Pour the mixture into a deeper pan between two layers, ensuring the top layer is pre-cut into cubes for easier slicing.

3. This cream recipe is versatile, as I use it not only for cream pie but also for profiteroles and various fruit-filled desserts. It can be adapted in numerous ways.

4. During your first attempt, you may notice areas for improvement.

5. By the second attempt, you will notice significant progress, and by the third, you will have mastered the cream pie. The more familiar you become with making cream pie, the more you will appreciate it.

6. Allow the crempita to cool for approximately 3 hours. Dust with powdered sugar before serving. Serve the crempitas chilled.

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