Desserts > Cake > European Cakes > Slovenian Cakes

Kremna Rezina with Almond and Marzipan Filling Recipe

Ingredients with Measurements:
- 1 package of puff pastry (17.3 oz)
- 1 cup of whole milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 4 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 cup of almond paste
- 1/2 cup of marzipan
- 1/4 cup of powdered sugar
- 1/4 cup of sliced almonds

Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Rolling pin
- Parchment paper
- Pastry brush

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to fit the size of the baking dish.
3. Line the baking dish with parchment paper and place the puff pastry on top.
4. Prick the puff pastry with a fork and bake for 15-20 minutes, or until golden brown.
5. In a saucepan, combine the milk, heavy cream, and half of the granulated sugar. Heat over medium heat until the mixture comes to a simmer.
6. In a mixing bowl, whisk together the remaining sugar, cornstarch, and egg yolks.
7. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
8. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
9. Remove from heat and stir in the vanilla extract.
10. In a separate mixing bowl, combine the almond paste, marzipan, and powdered sugar. Mix until well combined.
11. Spread the almond and marzipan mixture over the baked puff pastry.
12. Pour the custard mixture over the almond and marzipan layer.
13. Sprinkle the sliced almonds on top.
14. Chill in the refrigerator for at least 2 hours before serving.

Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 8-10 people.

Nutritional information:
Calories: 420
Fat: 26g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 150mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 25g
Protein: 6g

Substitutions for ingredients:
- Almond paste can be substituted with almond butter or ground almonds.
- Marzipan can be substituted with almond paste or almond flour.
- Heavy cream can be substituted with half-and-half or whole milk.

- Add a layer of fresh fruit, such as sliced strawberries or raspberries, between the almond and marzipan layer and the custard layer.
- Substitute the sliced almonds with chopped pistachios or walnuts.
- Add a layer of chocolate ganache on top of the custard layer.

Tips and tricks:
- Be sure to prick the puff pastry with a fork before baking to prevent it from puffing up too much.
- Use a pastry brush to evenly spread the custard mixture over the almond and marzipan layer.
- Chill the kremna rezina for at least 2 hours before serving to allow the custard to set.

Storage instructions:
Store the

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Region: Slovenian

Taste: Sweet, Creamy, Nutty, Almondy, Marzipan, Marzipan-Flavored