Cremeschnitte: Difference between revisions
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==By country== |
==By country== |
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===In Croatia=== |
===In Croatia=== |
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In Croatia, the two most popular variants are '''Samoborska kremšnita''' from the town of [[Samobor]] and '''Zagrebačka kremšnita''' from the capital, [[Zagreb]]. The extremely popular Samoborska kremšnita is characterized by having a puff pastry top, predominantly custard cream filling (less whipped cream) and is finished with powdered sugar. Zagrebačka kremšnita has a characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base. The classic recipe for Samoborska kremšnita is considered to be designed by Đuro Lukačić in the early 1950s, based on different earlier variants found in patisseries of Zagreb.<ref>{{cite web |url=http://samoborske-kremsnite.com/2011/06/06/duro-lukacic/ |title=Archived copy |accessdate=2012-02-01 |deadurl=yes |archiveurl=https://web.archive.org/web/20120525090508/http://samoborske-kremsnite.com/2011/06/06/duro-lukacic/ |archivedate=2012-05-25 |df= }}</ref> |
In Croatia, the two most popular variants are '''Samoborska kremšnita''' from the town of [[Samobor]] and '''Zagrebačka kremšnita''' from the capital, [[Zagreb]]. The extremely popular Samoborska kremšnita is characterized by having a puff pastry top, predominantly custard cream filling (less whipped cream) with meringue and is finished with powdered sugar. Zagrebačka kremšnita has a characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base. The classic recipe for Samoborska kremšnita is considered to be designed by Đuro Lukačić in the early 1950s, based on different earlier variants found in patisseries of Zagreb.<ref>{{cite web |url=http://samoborske-kremsnite.com/2011/06/06/duro-lukacic/ |title=Archived copy |accessdate=2012-02-01 |deadurl=yes |archiveurl=https://web.archive.org/web/20120525090508/http://samoborske-kremsnite.com/2011/06/06/duro-lukacic/ |archivedate=2012-05-25 |df= }}</ref> |
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===In Slovenia=== |
===In Slovenia=== |
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Revision as of 14:18, 3 January 2018
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| Alternative names | Bosnian: krempita, Croatian: kremšnita, Hungarian: krémes, Polish: kremówka, Romanian: cremșnit or crempita, Serbian: кремпита/krempita, Slovak: Krémeš, Slovene: Kremna rezina |
|---|---|
| Course | Dessert |
| Place of origin | Europe |
| Main ingredients | Puff pastry, chantilly and custard cream |
| Variations | Kremna rezina, Samoborska kremšnita, Zagrebačka kremšnita |
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A cremeschnitte (Bosnian: krempita, Croatian: kremšnita, Hungarian: krémes, Polish: kremówka, Romanian: cremșnit or crempita, Serbian: кремпита/krempita, Slovak: Krémeš, Slovene: Kremna rezina) is a chantilly and custard cream cake dessert popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream.
By country
In Croatia
In Croatia, the two most popular variants are Samoborska kremšnita from the town of Samobor and Zagrebačka kremšnita from the capital, Zagreb. The extremely popular Samoborska kremšnita is characterized by having a puff pastry top, predominantly custard cream filling (less whipped cream) with meringue and is finished with powdered sugar. Zagrebačka kremšnita has a characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base. The classic recipe for Samoborska kremšnita is considered to be designed by Đuro Lukačić in the early 1950s, based on different earlier variants found in patisseries of Zagreb.[1]
In Slovenia
In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe cake was brought to the local Hotel Park in 1953 by Ištvan Kovačevič, chef of the hotel's confectionery store. He came to Bled from Serbia where a similar cake was already known. As of October 2009, 10 million cream cakes have been baked at the hotel's patisserie since its invention.[2][3][4] The name of the dessert means simply "cream slice". Most locals refer to it as kremšnita, from the German word Cremeschnitte, with the same meaning.
In Serbia, Bosnia and Herzegovina, and Montenegro
In Serbia, Bosnia and Herzegovina, and Montenegro, the dish is known as krempita 'cream pie'. It is usually prepared with puff pastry dough.[5] The filling is usually pure thick custard, less commonly combined with meringue (whipped egg whites and sugar) creme. A similar recipe with only meringue filling is called Šampita.
In Australia
In Australia, the dish is more commonly known as a 'vanilla slice'. Reputedly best Vanilla Slice maker in Australia is Just Fine Food, a baker in the Victorian town of Sorrento[6][7][8].
See also
References
- ^ "Archived copy". Archived from the original on 2012-05-25. Retrieved 2012-02-01.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)CS1 maint: archived copy as title (link) - ^ "Bled: praznovanje ob 10-milijonti kremni rezini" (in Slovenian). RTV Slovenia. 2009-10-10. Retrieved 2011-01-01.
- ^ "Deset milijonov originalnih blejskih kremnih rezin" (in Slovenian). Dnevnik Newspaper. 2009-10-12. Retrieved 2011-01-01.
- ^ "Na Bledu praznujejo desetmilijonto kremšnito" (in Slovenian). Večer Newspaper. 2009-10-10. Retrieved 2011-01-01.
- ^ Rolek, Barbara. "Serbian Custard Slice Recipe - Krem Pita". About.com: Eastern European Food. Retrieved 8 May 2012.
- ^ Planet, Lonely. "Just Fine Food in Sorrento, Australia". Lonely Planet. Retrieved 2017-12-16.
- ^ "A slice of vanilla heaven…". mymorningtonpeninsula. 2011-09-21. Retrieved 2017-12-16.
- ^ "Just Fine Food - home of Sorrento's famous vanilla slice". Visit Mornington Peninsula. Retrieved 2017-12-16.
