Kremsnita: a fluffy and airy vanilla custard cake you'll fall in love with!

Kremšnita is a layer cake similar to millefeuille with vanilla cream and whipped cream, popular in some central European countries. Very easy to make and super delicious, it's a must-try! INGREDIENTS 
2 puff pastry rectangles
 8 tbsp powdered sugar
 1 cup whipped cream
 
For mixture No. 1
 10 egg yolks
 2½ cups flour
 1 cup sugar
 3 tbsp vanilla sugar
 ¾ cup milk
 1 tbsp vanilla
 
For mixture No. 2
 5 cups milk
 5 cups water
 3 tbsp vanilla sugar
 2 tbsp rum
 
For mixture No. 3
 10 egg whites
 1 cup icing sugar
 
METHOD

Prick two rectangles of puff pastry with a fork and bake for 10 minutes at 400°F/200°C until they turn golden brown.
Combine all the ingredients of the mixture No. 1 mixture in a food processor.
In a very large non-stick pan, heat mixture No. 2 over medium heat. Bring to a boil and remove from heat.
Add mixture No. 1, stir, then cook over medium heat for about 15 minutes, stirring constantly, until the mixture thickens.
For mixture No. 3, beat the egg whites and gradually add the powdered sugar, until stiff peaks form.
Add the egg whites slowly and gradually into the warm mixture (No. 1 and No. 2).
Place the first puff pastry on the bottom of the frame, fill with hot cream mixture and refrigerate for 15 minutes.
Beat the cream with 4 tablespoons of powdered sugar.
Remove the cake from the refrigerator and pour a thin layer of whipped cream on top.
Place the second rectangular puff pastry on top and sprinkle with 4 tablespoons of the remaining powdered sugar.
Cut cake into squares.


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