Samobor Cream Cake (Samoborska Kremšnita)
Ingredients:
- 1 kg flour
- 1 kg margarine
- Salt, water
For the cream:
- 3 l milk
- 24 egg yolks
- 210 g all-purpose flour
- 750 g sugar
- 2 tablespoons vanilla sugar
Preparation: For the pastry: Mix the dough with the listed ingredients (flour, margarine, salt, and water), then fold it four times, similar to making puff pastry. Let it rest for a bit, then bake in the oven. Afterward, prepare the cream.
For the cream: Pour the milk into a pot and bring it to a boil. Once it boils, remove two ladles of milk and mix it with the 24 egg yolks, whisking until frothy. Gradually add the flour while stirring to avoid lumps. Then, add the rest of the milk to the egg mixture and cook on high heat until it boils again. Let it boil for 12 to 15 minutes, stirring constantly to prevent the bottom from burning.
Meanwhile, make the meringue: Whisk the egg whites for five minutes without sugar, then gradually add the sugar and continue whisking for another five minutes.
Pour the yolk cream into the meringue and mix gently. Pour this mixture over one layer of the baked pastry, then place the second layer on top. Sprinkle with powdered sugar and feel free to serve it warm.
