Fridays foods

Kremówka

Kremowka papieska (Papal Cream Cake)

 

Grease well 2 8- or 9-inch baking pans / tins: coat with bread crumbs and set aside.

Then make the cake mixture:

  • 8 ounces butter
  • 3 cups flour
  • 3 tablespoons water
  • 3 egg yolks
  • A pinch of salt

Cut the butter into the flour with a pastry blender. Beat the egg yolks into the water: mix into the flour. Mix well. Divide in halves and spread/press each half to completely cover the bottom of one of the baking pans. Bake for approximately 30 minutes in a medium-low oven (325F / 160C): remove and let cool. Remove from pans when cooled.

Custard cream:

  • 2 cups milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/3 cup flour
  • A pinch of salt
  • 6 egg yolks

Scald the milk and vanilla. In a heavy saucepan, combine the sugar, flour, salt, and egg yolks. Stir until very well blended (ideally, whisk to make sure there are no lumps). Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.

Bring to a boil and continue boiling for 3 minutes, still stirring constantly. When finished cooking, remove from heat and pour cream into a bowl; allow to cool, stirring occasionally until cold

When the custard cream is cold:

spread the custard cream thickly over the bottom layer.Then top with the second baked layer.

Dust with confectioners’ sugar. Cut and serve (possibly with thick whipped cream on top, if you like). A note about cutting: This is where calling this dessert a “cake” comes slightly into question, as it doesn’t handle like a cake at all: the thick pastry cream center makes that impossible. The kremówka will always squish down somewhat when you slice it. However, it tastes so good that no one’s going to care…

 

Well,   that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.
.

 

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