Creams (cremsnit) like at mom's house
Cremes (Cremsnit) like at home – The dessert of childhood
Who doesn't nostalgically remember the desserts lovingly prepared by their mother or grandmother? Cremes, or cremsnit as some call it, is a classic dessert with thin layers and a rich cream that evokes warm summer days spent around the grandparents' table. This recipe comes from my mother's recipe book, a true treasure of delicacies, and today I am pleased to share it with you.
Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour 15 minutes
Number of servings: 16 servings (2 cakes)
Ingredients for layers:
- 700 g all-purpose flour
- 300 g margarine
- 200 ml sour cream
- 1 tablespoon lard
- a pinch of salt
Ingredients for cream:
- 1.7 l milk
- 8 heaping tablespoons flour
- 3 packets vanilla sugar
- 10 eggs
- 250 g sugar
- 4 packets gelatin
Step 1: Preparing the layers
1. Start by mixing the flour with the margarine and lard very well. This will create a tender texture for your layers.
2. Add the sour cream and salt, continuing to mix until you achieve a dough that is soft enough. It is important that the dough is not too sticky, so adjust the amount of flour if necessary.
3. Divide the dough into four equal parts. This will help you roll out the layers evenly.
4. Roll out each part of the dough on a floured surface, ensuring that the layers are thin. Bake them one at a time in the preheated oven (about 180°C) for 10-15 minutes, or until they turn golden.
Practical tips:
- Use a well-floured rolling pin to prevent the dough from sticking.
- Be mindful of the baking time, as the layers can burn quickly.
Step 2: Preparing the cream
1. In a pot, bring 1 l of milk to a boil. While waiting for it to boil, separate the egg whites from the yolks.
2. Beat the egg whites with a pinch of salt until foamy. When they start to thicken, add 125 g of sugar and continue mixing until you achieve a firm foam.
3. In a separate bowl, beat the yolks with 125 g of sugar until they turn into a light-colored foam. Gradually add the vanilla sugar, flour, and cold milk (700 ml), constantly mixing to avoid lumps.
4. When the milk boils, add the yolk mixture and mix quickly, being careful not to burn it.
5. In a small bowl, soak the gelatin in 150 ml of water and let it hydrate.
6. After you turn off the heat, fold in half of the beaten egg whites into the hot cream, mixing gently. Add the other half of the egg whites, continuing to mix lightly.
7. Finally, add the hydrated gelatin and mix until it completely dissolves.
Practical tips:
- Ensure all ingredients are at room temperature for a smooth cream.
- Work quickly, as the cream thickens as it cools.
Step 3: Assembling the Cremes
1. Place one layer of dough in the serving tray. Spread half of the cream evenly over the layer.
2. Add the second layer of dough and repeat the process with the other half of the cream.
3. Cover with the last layer of dough and refrigerate the cake for at least 2 hours. This step is essential to allow the cream's creaminess to stabilize.
Finishing and serving:
After it has cooled, sprinkle powdered sugar on top for an elegant look and a touch of sweetness. Cut into squares and serve with a fragrant tea or freshly brewed coffee.
Possible variations:
- You can add flavors such as lemon or orange essence to the cream for a more intense taste.
- Substitute part of the milk with coconut milk for an exotic touch.
Nutritional benefits:
Cremes contains protein from eggs and calcium from milk, making it a dessert that can provide energy and essential nutrients. However, it should be consumed in moderation, considering the high sugar and fat content.
Frequently asked questions:
1. Can I use butter instead of margarine?
Yes, butter will provide a richer flavor, but make sure to use it in a similar amount.
2. How can I keep the cream longer?
Store the cake in the refrigerator in an airtight container to prevent it from drying out.
3. Can I make the cream with another type of milk?
Of course, you can use almond milk or soy milk, but the texture may vary.
With this recipe for Cremes like at home, you will bring a touch of childhood to your table. The delight is guaranteed, and the memories will fill your heart with joy. Enjoy!
Ingredients: For the dough: 700 g white flour, 300 g margarine, 200 ml sour cream, 1 tablespoon lard, a pinch of salt. For the cream: 1.7 l milk, 8 heaping tablespoons flour, 3 packets vanilla sugar, 10 eggs, 250 g sugar, 4 packets gelatin.
