Pin Reaper: TexDeb
Original Inspiration: https://www.pinterest.com/pin/495888608947729261/
via: http://12tomatoes.com/2014/03/dessert-recipe-kremna-rezina-vanilla-custard-cream-cake.html
What I Did: This looked so delicious. It took most of the day to make and dirtied a BUNCH of bowls, beaters and spatulas. I made the custard TWICE but it just wouldn’t thicken to the consistency in the photo. I followed the directions exactly, and I am an excellent cook - never again.
My Result:
Next Time I Will: There will not be a next time!
That recipe is definitely wrong. The photo shows what looks like an actual baked custard (hence the little air bubbles), but the recipes states you should make a pastry cream. There’s no way a pastry cream would set up like that.
You’re right, the custard looks to be a baked custard, similar to a Creme Brulee. Not sure what’s up with the recipe on the site, though. Also, the pastry sheets are too thick.
Did you fold the whipped egg whites and whipped cream into the custard?
Cremeschnitte is also a very popular dessert in Switzerland. And definately no baking. Its a very thick cream, but you need for sure gelatin to really thicken it up. (next to alot of whipped cream in the end).
Yeah that could be a thick mousse that was frozen before slicing- that would result in the air bubbles