Bled Cream Cake Recipe
Bled Cream Cake Recipe is a classic Slovenian dessert featuring flaky puff pastry layered with smooth vanilla custard and soft whipped cream. Each bite offers a balance of crisp and creamy textures. Served chilled and dusted with powdered sugar, this elegant cake captures the taste of Bled’s famous lakeside tradition in every slice.
Equipment
- Rolling Pin
- Large saucepan
- Mixing bowls
- Electric mixer or whisk
- Baking tray
- Parchment paper
- Sharp knife
- Offset spatula
- 9 inch square pan
- Fine sieve (for dusting sugar)
Ingredients
For The Puff Pastry Layers
- 500 g good quality all butter puff pastry 2 sheets
- A little flour for dusting
For The Custard Cream
- 1 L whole milk
- 20 g vanilla sugar or 2 tsp vanilla extract
- 280 –300 g granulated sugar
- 180 g all purpose flour
- 7 large eggs
- 1 –2 Tbsp good quality rum
- 2 Tbsp cornstarch
- A pinch of salt
For The Whipped Cream Topping
- 500 ml cold whipping cream
- ½ tsp vanilla extract
- 50 g powdered icing sugar
Instructions
Step 1: Prepare The Puff Pastry
- Preheat your oven to 200°C (400°F). Lightly flour your work surface and roll out the puff pastry sheets so they fit your baking tray. Line the tray with parchment paper, place the pastry on top, and prick it all over with a fork so it doesn’t puff up too much. Bake for 15–20 minutes until golden and crisp. Let it cool completely. Trim one sheet to fit the base of your rectangular pan and keep the other for the top.
Step 2: Warm The Milk
- Pour about three quarters of the milk into a saucepan and heat it with the vanilla sugar until it’s hot but not boiling. In a separate bowl, whisk the remaining milk with the egg yolks, flour, and cornstarch until smooth.
Step 3: Cook The Custard
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return everything to the saucepan and cook over medium heat, stirring until thick and creamy. Add a splash of rum and a pinch of salt, then remove from the heat and let it cool slightly.
Step 4: Whip The Egg Whites
- Beat the egg whites with granulated sugar until they form stiff, glossy peaks. Gently fold this meringue into the warm custard until well mixed.
Step 5: Build The Base Layer
- Lay one baked puff pastry sheet in the bottom of your pan. Pour the warm custard evenly over it and smooth out the top.
Step 6: Add The Cream Layer
- Whip the cream with powdered sugar and vanilla extract until it holds firm peaks. Spread it evenly over the cooled custard layer.
Step 7: Add The Top Layer And Chill
- Place the second puff pastry sheet over the whipped cream. For easier serving later, you can cut it into squares first. Chill the dessert in the fridge for at least 3–4 hours, or overnight, until fully set.
Step 8: Serve And Enjoy
- Right before serving, dust the top with plenty of powdered sugar. Cut into neat squares with a sharp knife and serve chilled.