Are you craving a decadent dessert that's both visually stunning and incredibly delicious? Look no further than the Bled Cream Cake, a Slovenian culinary masterpiece. This iconic dessert, with its delicate layers of crisp pastry, creamy custard, and whipped cream, is a true taste of heaven. It's easier to make than you might think, promising a delightful homemade treat that will impress your family and friends. This recipe guides you through creating this delicious dish, perfect for special occasions or a simple weeknight indulgence. Let's get baking!
Ingredients:
For the Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Custard:
- 2 cups milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups heavy cream, well-chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- Powdered sugar, for dusting
Instructions:
Making the Dough:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing the sides.
Preparing the Custard:
- In a medium saucepan, whisk together the milk, sugar, and cornstarch.
- In a separate bowl, whisk the egg yolks.
- Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens and comes to a simmer.
- Remove from heat and stir in the vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let cool completely.
Assembling the Bled Cream Cake:
- Once the cake and custard are completely cool, carefully slice the cake horizontally into two layers.
- In a large bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread a layer of cooled custard over the bottom cake layer.
- Top with a generous layer of whipped cream.
- Carefully place the second cake layer on top.
- Frost the entire cake with the remaining whipped cream.
- Dust generously with powdered sugar.
Tips for Success:
- For a crispier crust, you can bake the cake for a few extra minutes.
- Ensure your heavy cream is well-chilled for optimal whipping.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Allow the cake and custard to cool completely before assembling to prevent the whipped cream from melting.
Variations:
- Add a layer of fruit preserves, such as apricot or raspberry, between the cake layers.
- Use different extracts, such as almond or lemon, in the custard or whipped cream.
- Garnish the cake with fresh berries or chocolate shavings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 25-30g
- Carbohydrates: 50-60g
- Protein: 5-7g
This recipe delivers a truly delightful and satisfying dessert experience. It’s perfect for sharing, making it ideal for parties or family gatherings. Enjoy the deliciousness and the compliments that are sure to follow!