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Cream slices are hugely popular and even famous in central Europe. In Slovenia, the most well-known cream custard slices are in Bled (Blejska kremšnita). With veganism taking over the planet, many people around Slovenia adjusted to that and created vegan cream slices – cremeschnitte. I guess I wouldn’t be a true Slovenian if I didn’t create a vegan recipe myself.
Cream with cream and some puff pastry
Originally this cream slice has another layer of puff pastry on top of whipped cream, but I find it really hard to slice it then, especially when it’s fresh. The original Bled cream slice, therefore, has a layer of puff pastry, a layer of vanilla custard, a layer of whipped cream, and another layer of puff pastry sprinkled with icing sugar. I left out the puff pastry layer on top and used cocoa powder instead. It’s a lot easier to eat it that way, but it is a step away from the original Bled cream slice. I choose not to care too much about it.
These blocks of cream and puff pastry are insanely filling but so good you’ll want another slice. It is more of a delicacy for rare occasions than an everyday snack, really.
Fun fact: in Bled everyone is super proud of Bled cream slices; it is thought to have been created here in the middle of the Slovenian Alps. The true story is that a Serbian chef came to Slovenia after WWII and he created this cream cake with a similar Serbian dessert in mind. There’s more: a version of this exact cake exists in most countries that were under Austro-Hungarian influence when it still existed – Germany, Austria, Poland, Slovakia, Romania, Serbia, Montenegro, Slovenia, etc.
Cremeschnitte – simple, but not too easy
Here is some information you might find useful making this dessert:
-> Using pudding for vanilla custard: it is an easy way out and I have to admit I like the easy way out. The original custard is made with eggs and butter and milk. None of this works for our vegan version. Pudding is a great solution. The starch creates this smooth cream and makes it stick together. I would recommend using a bit less soy milk so pudding is really thick. You can easily make your own pudding too – use starch, turmeric powder, and vanilla essence instead of store-bought pudding (40 g of starch instead of 1 bag).
-> You have to use soy milk: I tried with oat milk and it drove me crazy. I cooked pudding with it three times and it came out runny like a soup every single time. Until I realized it wasn’t the way I made it but what I made it with. Soy milk is fattier and has more protein therefore the molecules are different and the milk itself is thicker. When I used soy milk my pudding came out perfectly thick and just what I needed.
-> The right whipped cream: I wouldn’t use the cream from a can of coconut milk, although it might work with some cream thickener. My favourite is whipping cream from a brand Schlagfix (I get it in Vegansko.si) – that cream is thick and sturdy when whipped and it is the only one you can really work with. I used another one before and I needed to use a cream thickener otherwise my slice would slide apart.
-> My secret ingredient for bad days: cream thickener is what will save the day. It works with whipped cream and with custard. If your pudding is not thick enough or your whipped cream wouldn’t hold its shape, use some cream thickener (in Slovenia that’s Kremfix – a blend of starch derivative and some other thickener). With this recipe, your custard and your whipped cream should both be good, but it depends on the ingredients – you’re probably not going to use the exact same ones as I do. In moments of doubt, use some cream thickener.
Are you a fan of creamy desserts, too? Then you need to try my super creamy vegan chocolate pie or maybe these vegan cheesecake bars with berries.
Are you recreating any of my recipes? Don’t forget to take a photo and tag me on Instagram @littlekitchenvibes
Vegan Cream Slices Cremeschnitte
Ingredients
- 1 layer puff pastry
- 600 ml vegan whipping cream
- powdered chocolate or sweet cocoa powder
Vanilla cream
- 1.5 l soy milk
- 3 bags vanilla pudding powder
- 150 g sugar
- ⅓ tsp turmeric powder
- 50 ml chickpea water from canned chickpeas
- ½ tsp lemon juice
Instructions
- 1. First prepare the vanilla cream. Put soy milk in a large pot. In a separate bowl, mix all the vanilla pudding, sugar, and 15-20 tablespoons of milk from the pot. Heat the remaining milk to boiling point. Stir several times in between, otherwise, it may suddenly boil. Mix the pudding, sugar, and milk in a bowl with a whisk to get a smooth batter. When the milk boils, set the pot aside and pour the prepared pudding cream into the milk. Stir well with a whisk to distribute the pudding. Put the pot on the stove again and bring to boil. Stir constantly to make the pudding cook evenly and thicken up nicely.
- Once the pudding is cooked, cover it with a lid and allow to cool completely.
- Bake the puff pastry according to the instructions. Since this is the bottom layer, we don't cut it, we just bake it in a baking sheet in which we will make cream slices. It is easiest if it is a baking tray with a removable edge. It also works with ordinary baking sheet. Before baking, don't forget to pierce it with a fork so that it doesn't rise too high.
- Once the vanilla pudding has cooled, prepare the chickpea water. Put it in a tall bowl and whip it. Before whipping, we add lemon juice to it, which acts as a stabilizer and helps to make a solid cream.
- Add the chickpea cream to the vanilla pudding and whip finely with an electric mixer to get a lighter cream. We also add turmeric to make the cream even more yellow.
- Whip the whipping cream with an electric mixer. If we have unsweetened cream, add some powdered sugar to taste. For the most part, however, vegan whipping creams already have sweetener added.
- When the puff pastry and baking tray have cooled, spread vanilla cream on the dough. Add whipped cream on top of vanilla cream and spread it out.
- When both layers are applied, sprinkle the cream slices with chocolate powder or sweet cocoa.
Notes
of pudding).
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