joi, 26 decembrie 2019

CAKE -Cremeschnitte , KREMES CAKE recipe UNGARIA

An absolute classic among central and eastern European desserts, this delicious vanilla and custard cream cake is known by many names, most of which have stemmed from the German cremeschnitte, and literally translate to either cream slice or, in some cases, cream pie. According to Historical Sociolinguistics, it is believed that the origins of the cremeschnitte date back to the blend of two cuisines in the Austro-Hungarian empire. However, its Polish name Napoleonka indicates that this dessert might have possibly originated from the French mille-feuille, which is also known as the Napoleon - another pastry whose exact origin is unknown, even though its modern form was said to be influenced by improvements of Marie-Antoine Carême, the famous French chef-extraordinaire. Still, while the Napoleon is made up of three layers of puff pastry alternating with two layers of pastry cream, the typical cremeschnitte is made with only two layers of puff pastry held together by a hefty amount of vanilla-flavored pastry cream, which is sometimes topped with a thin layer of whipped cream. Cremeschnitte is most often simply sprinkled with icing sugar, but it can also be topped with a glossy and smooth glacé icing, and nicely decorated with a traditional chevron design. Two of the most popular cremeschnitte varieties include the aforesaid Polish Napoleonka or kremówka, which was known to be the favorite dessert of Pope John Paul II, and Slovenian kremna rezina, the signature dessert of Bled; a popular Alpine resort settled on the shores of the eponymous lake. KREMES CAKE receite Ungarian -UNGARIA ! The Hungarian version of the famous cremeschnitte goes under the name krémes, meaning creamy. It combines two layers of puff pastry held together with a generous amount of smooth pastry cream. Though the recipe has been slightly modernized, the classic krémes pastry cream should be light and airy, while the top is usually dusted with powdered sugar. Traditionally served cut into large, rectangular slices, the dessert is a Hungarian classic and a staple at numerous pastry shops throughout the country. A thick layer of smooth, wobbly vanilla custard sandwiched between two layers of puff or flaky pastry dusted with powdered sugar — that, in short, is the description of krémes, a favorite Hungarian dessert. Thin sheets of flaky pastry or puff pastry dough are baked in the oven until lightly golden, and the custard is made by cooking egg yolks, sugar, vanilla, milk, flour, and sometimes gelatin over low heat. The egg white snow is often added to this mixture to give it an airy texture, and some quick-fix recipes suggest making the custard with vanilla pudding powder. Traditionally, krémes are served cold, cut into large squares generously sprinkled with powdered sugar. The modern variants suggest glazing them with chocolate, placing a layer of whipped cream between custard and the top layer of the dough, or even putting another sheet of puff pastry in the middle, but the classic krémes are still undoubtedly the most appreciated. VANILLA-INFUSED MILK 2 cups milk 1 vanilla bean FLAKY PASTRY 1 ½ cup flour + 1 tbsp 3/4 cup margarine 1 pinch salt 4 tbsp cold water 4 tsp vinegar CUSTARD 8 egg yolks 1/2 cup sugar 1/3 cup flour + 1 tbsp 2 packages (2 tbsp) vanilla sugar 3 packages (21 g) gelatine 1/4 cup unsalted butter 8 egg whites 1/2 cup sugar 1 tsp fresh lemon juice FOR DUSTING 1/4 cup powdered sugar 1 Start by making the vanilla-infused milk. Place the milk in a small saucepan and heat it over low to medium heat. Take the vanilla bean, scrape the seeds into the milk, and toss the bean pod into the milk as well. Cover the saucepan, remove it from heat, and leave for 1 hour. 2 The next step is to prepare the flaky pastry. Place chilled margarine and flour into a large bowl and combine them into fine crumbs. Add salt, water, and vinegar, and knead into a firm dough. 3 Flour the working surface generously and roll out the dough into a thin rectangle. Divide it into 4 parts, then roll out each part and stack them on top of one another. Place in a refrigerator for 20 minutes. 4 Meanwhile, preheat the oven to 400°F. 5 Cut the chilled dough in half. Take the first half and roll it out very thinly - this will be the top of your krémes. Now, fold the dough in half and transfer it into a 9x13-inch baking pan. Unfold the dough and arrange it, so it goes halfway up the sides of a baking dish and so that it has deep folds at the bottom. This is done because the dough shrinks during baking. 6 Bake for 14 to 18 minutes, until the dough turns golden, but be careful not to burn it. Cut into 12 equal pieces immediately, and set them aside, making sure you arrange them as they were in the baking pan. 7 Repeat the procedure with the second half of the dough, which will make the bottom of your krémes. 8 Now, make the custard. Beat the egg yolks with ½ cup sugar in a medium bowl until light and fluffy - for approximately 8 minutes. 8 Now, make the custard. Beat the egg yolks with ½ cup sugar in a medium bowl until light and fluffy - for approximately 8 minutes. 9 Combine flour, gelatin and vanilla sugar in a separate bowl. Add them to the egg yolk mixture gradually and mix until smooth. 10 Take the vanilla pods out of the vanilla-infused milk, and slowly pour the milk into the bowl with the custard mixture. 11 Transfer the custard mixture into a medium-sized saucepan and place over medium heat. Stir constantly until the temperature reaches 176°F (80°C). Use a cooking thermometer to determine the temperature. Remove the custard from heat, add butter, and set it aside. 12 In the meantime, whip the egg whites with an electric mixer until soft peaks form. Add lemon juice and sugar and continue mixing until stiff and shiny. Gently fold the custard into the egg white snow. 13 Pour the custard over the bottom layer of flaky pastry and place the baking dish into the fridge. When the custard begins to set, arrange the pastry squares over the top. Allow the krémes to cool completely. 14 Right before serving the krémes, cut them into individual pieces and dust generously with powdered sugar.