This cream cake has been a very old dessert from Poland but was suddenly rebranded as Papal Cream Cake “ kremówka papieska” (pronounced as kreh-MOOV-kah pah-PYESS-kah) when in 1999 Pope John Paul II mentioned that he loved this cream cake during a visit to his hometown.
For making this delicious cream cake, use puff pastry sheets, bake them till crispy & golden in color and fill with incredible delicious pastry cream, try this!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
30 mins 30 mins 60 mins 9 Slices
Frozen puff pastry dough – 2 (thawed)
Confectioner’s sugar – for dusting
Pastry cream – see recipe under the “Cakes & Patisserie” section.
- Preheat oven to 200° (400°F). Now roll out each pastry sheet to blend the seam lines and lightly score & mark them into 9 sections without cutting them thru. Sandwich each pastry sheet under 2 pieces of parchment paper and 2 cooling racks to keep the pastry flat yet flaky. Bake for 15 minutes then remove the top rack and top sheet of parchment paper. Replace the rack and back and back for 15 minutes till it becomes golden & crispy thru out. Take out and cool it.
- Using a 13×9 inch mould place one layer of cooked puff pastry at the bottom of the pan, pour hot pastry cream over it and then put another layer of puff pastry, refrigerate until set.
- Take out and cut into 9 pieces. Dust each piece with confectioner’s sugar. Serve.
Note: Delicious mouth watering cream cake is ready. If you like thick layer of filling then add extra pastry cream. Instead of pastry puff you can use cake too. Enjoy!
Picture courtesy: europeancuisines.com(nicepic) &
Categories: Cakes & Patisserie