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Slovenian Cream Cake Recipe Inspired By my Trip to Lake Bled

Our Slovenian Cream Cake Recipe was inspired by a recent trip to Lake Bled, a tucked away beauty in the Julian Alps. We couldn't help but be inspired while sitting on the shore of this little piece of heaven.
Course Dessert
Prep Time 6 hours
Cook Time 45 minutes
Total Time 6 hours 45 minutes
Servings 9 pieces
Author Dani Meyer

Ingredients

  • For this recipe you will need:
  • 1/2 package phyllo dough
  • ΒΌ cup butter melted
  • 4 1/3 cup milk
  • 6 eggs
  • 2 cups heavy cream
  • 2 tablespoons flour
  • 1/3 cup caster sugar
  • 1 teaspoon of vanilla bean paste substitutes: vanilla extract or 1 vanilla bean scraped
  • 1 teaspoon of vanilla sugar or powdered sugar

Instructions

  1. Preheat oven to 375

Crusts:

  1. Place three sheets of dough in a buttered 9x13 baking casserole dish. Brush top of phyllo with melted butter (this will be your bottom crust). Place another three sheets of phyllo dough on top and brush with butter. Trim to fit, then use a sharp knife to cut into nine equal pieces. Line a cookie sheet with parchment paper and lay down three sheets of phyllo dough. brush with butter (this will be your top crust). Cut into nine matching pieces (it is best to place these top crusts on after assembly).
  2. Bake both crusts in the oven 10-12 minutes or until golden brown.

Custard:

  1. Use an electric mixer to beat egg whites until stiff peaks form.
  2. Pour all milk except 1/3 cup (4 cups total) into medium sized pot. Heat milk until just before it boils.
  3. Make flour slurry: In a small bowl use a fork to stir together flour and reserved 1/3 cup of milk. Side aside.
  4. In another small bowl stir together egg yolks, sugar and vanilla bean paste. Set aside.
  5. When milk starts to boil remove from heat, vigorously whisk in flour slurry to prevent clumping.
  6. Temper the eggs: scoop out 1 cup of hot milk mixture and very slowly drizzle milk into the egg mixture while vigorously whisking. This prevents the eggs from scrambling by gently warming them.
  7. Once tempered add the egg mixture to hot milk in pan while whisking.
  8. Cook on low heat whisking frequently until it begins to set.
  9. Add egg whites one scoop at a time and stir in completely before adding another scoop. Once all is mixed in cook for 7-11 minutes, stirring frequently. The mixture should be quite thick.

Whipped Cream:

  1. Add heavy cream and two tablespoons of sugar to stand mixer and whisk to stiff.

Assembly:

  1. Pour warm custard over cooked bottom crust and refrigerate 1-2 hours.
  2. Top custard with whipped cream and place the cooked top crusts on cake.
  3. Refrigerate cake for 3-4 hours, than slice and serve.