Raspberry Vanilla Custard Cake - Raspberry Kremšnita
This Raspberry Vanilla Custard Cake is my take on a classic Raspberry Kremšnita-style dessert. It combines crispy puff pastry layers, silky vanilla custard, and bright raspberry sauce for a dessert that feels both elegant and comforting.
Ingredients
- 9 oz (250g) 1 package puff pastry
Vanilla Pastry Cream
- 2 cups (500ml) milk
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 1 tbsp (10g) flour
- 3 egg yolks
- pinch of salt
- 2 tsp (10g) vanilla extract
For Final Vanilla Custard Filling
- vanilla pastry cream , at room temperature
- 1 ⅓ cup (320g) whipping cream , 35% fat, chilled
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water , for dissolving gelatin
Raspberry Sauce
- 10 oz (300g) raspberries , fresh or frozen
- 1/4 cup (50g) sugar
- 2 tbsp (30g) lemon juice
- 2 tbsp (16g) cornstarch
For garnish and serving
- powdered sugar
- fresh raspberries
Instructions
Prepare the vanilla pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the egg yolks with sugar and salt until well combined.
- Add flour and cornstarch and mix to combine.
- Gradually add some hot milk to the egg mixture to temper the egg yolks.
- Pour mixture over the remaining milk and return to heat.
- Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Transfer the cream into a clean bowl.
- Cover it with plastic wrap, and press it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.
Prepare the berry sauce.
- Place the raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil.
- Cook for about 10 minutes until thickened.
- Add the cornstarch with water and mix again.
- Remove from heat. Sieve to remove seeds.
- Set aside to cool.
Prepare the puff pastry.
- Preheat the oven to 400°F (200°C).
- Roll the puff pastry thin.
- Transfer to a baking sheet lined with parchment paper.
- Bake for about 15-18 minutes or until golden. Cool completely.
Prepare the vanilla custard filling.
- Dissolve gelatin in cold water.
- Let it soak for 5-10 minutes.
- Menwhile, whisk the vanilla pastry cream until creamy.
- Dissolve gelatin over low heat.
- Pour over the vanilla pastry cream and mix to combine.
- In a medium bowl, mix whipping cream until stiff peaks form.
- Gently incorporate it into the pastry cream mixture.
- Mix until well combined.
Assemble the cake.
- Cut an 8-inch (20cm) round from the baked puff pastry.
- Place the puff pastry disk on a serving platter.
- Place a cake ring around it and line it with acetate sheets.
- Spread one-third of the vanilla custard filling evenly over the puff pastry.
- Spoon half of the raspberry sauce over the surface. Use a skewer or toothpick to create gentle swirls.
- Carefully spread another third of the vanilla custard filling on top.
- Continue adding the remaining raspberry sauce and swirl again.
- Finish with the last third of the vanilla custard filling.
- Smooth the top with an offset spatula.
- Break the remaining puff pastry into crumbs. Spread them evenly on top of the vanilla custard filling.
- Refrigerate for at least 4-6 hours or overnight.
- Before serving, dust the cake with powdered sugar. Slice with a hot knife and enjoy!
Video
Nutrition
Serving: 1 serving out of 10`Calories: 407kcalCarbohydrates: 39.5gProtein: 6.18gFat: 25.33gSaturated Fat: 11.4gCholesterol: 104mgSodium: 145mgPotassium: 163mgFiber: 2.4gSugar: 20.13gVitamin A: 635IUVitamin C: 9.2mgCalcium: 95mgIron: 1.15mg