Kao nastavak na jedan tradicionalni dalmatinski recept, evo jednog tradicionalnog samoborskog – kremšnita. Razlikuje se od svih ostalih kremšnita, jer je pjenasta, meka i jede se topla. Vikendima i u vrijeme karnevala ne može ih se dovoljno ispeći u samoborskim slastičarnama. Zato umjesto da čekate u redu, napravite svoje kod kuće. Nije komplicirano. Samo treba malo vremena. Recept je dovoljan za 8 većih komada.
As a follow-up to my previous post with a traditional dessert from Dalmatia, here is another one from a continental town of Samobor – kremšnita or “cream cake”. There are lots of variations of kremšnita in Croatia, but this is different. It is foamy and should be eaten warm. During the weekends and carnival in Samobor, pastry shops cannot prepare enough cakes for the demand. So if you want to try it, the best is to make it at home, and enjoy with your friends. Ingredients are enough for 8 large pieces.
| Potrebni sastojci:
500 g lisnatog tijesta 5 jaja 150 g oštrog brašna 120 g šećera 4 vanili šećera 2 dcl mlijeka + 6 dcl mlijeka 6 dcl vode 100 g šećera u prahu Prstohvat soli |
Ingredients:
500 g of puff pastry 5 eggs 150 g hard flour 120 g caster sugar 4 bags of vanila sugar 2 dcl milk + 6 dcl milk 6 dcl water 100 g powdered sugar Pinch of salt |
| Kako napraviti?
Izvaljajte dva lisnata tijesta za kalup veličine 35×20 cm. Izvaljajte ga na papiru za pečenje, malo većeg jer će se tijekom pečenja skupiti. Pecite na 180°C dok ne dobije zlatnu boju. Ostavite da se ohladi. Jednu koru stavite u kalup veličine 35×20 cm, a drugu narežite na 8 jednakih dijelova. Istucite 5 bjelanjaka u snijeg, umiješajte šećer u prahu i još malo tucite da bude čvrsto i sjajno. Ostavite sa strane. Stavite 6 dcl mlijeka i 6 dcl vode da se grije na štednjak. Uzmite što veći lonac jer ćete u njega morati staviti i bjelanjke. U drugoj posudi izmiješajte 5 žumanjaka, oštro brašno, vanili šećere, 120 g šećera, sol i 2 dcl mlijeka da nema grudica. Kada mlijeko i voda zakuhaju maknite lonac s vatre te kroz cijedilo umiješajte smjesu od brašna uz konstantno miješanje da vam se ne bi zgrudalo (ako vam može netko pomoći, super). Vratite lonac na vatru te kuhajte 5 minuta uz konstantno miješanje dok se smjesa ne zgusne. Ugasite vatru i u tako vruću smjesu umiješajte bjelanjke. Nemojte ih miksati niti miješati u krug, nego kuhačom lagano vucite smjesu prema sebi i kao da grabite donji dio smjese umješavajte bjelanjke u žutu kremu. Vruću kremu prelijte preko kore lisnatog tijesta u posudi. Na vrh složite ostalo lisnato tijesto i pospite šećerom u prahu. Režite vrućim nožem i poslužite toplo. |
How to make them?
Roll-out puff pastry to get two crusts. They should be 35×20 cm in size. Roll them on the baking paper, and make them a little bigger because they shrink during baking. Bake in preheated oven at 180°C until golden brown. Leave them to cool. Place one crust in the thin where you are going to pour the cream, and cut the other crust into 8 pieces. Beat 5 egg whites until foamy. Add powdered sugar and beat until firm and shine. Leave aside. Put 6 dcl of milk and water to boil. Use a deep and large pot because you will get a lot of cream later. In another bowl, mix 5 egg yolks, flour, 120 g of caster sugar, vanila sugar, salt and 2 dcl of milk. There should be no lumps. When water and milk start to boil, remove them from the heat source and pour the egg-yolks mixture through a colander. Be careful to stir as you pour the mixture in the colander (if there is someone to help you, ask them). Put the pot back on the fire and cook for 5 minutes to get a puding. Stir all the way. Turn of the heat source and mix in the egg whites in the hot puding. Do not stir in circles, but flip egg whites into the puding from the end toward yourself. Pour the hot cream on the puff pastry and place the eight pieces of pastry on the top. Powder with the powdered sugar. Cut the pieces with a warm knife and serve warm. |
