A cremeschnitte (, , , , Bosnian language and separator=/, ,
By country
In Australia
Vanilla slice emerged as a variety of one of these similar desserts, but it is unknown which variety or varieties evolved into the modern dish.
In Austria
In Slovenia
In Slovenia,
kremna rezina is commonly associated with the town of
Bled, an Alpine tourist destination in northwestern
Slovenia. The cake recipe was brought to the local Hotel Park in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store. He came to Bled from
Serbia (Vojvodina) 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.
The name of the dessert means simply "cream slice". Locals refer to it as
kremšnita, from the German word Cremeschnitte, with the same meaning. While the
kremna rezina from Bled celebrated their 10th million piece production, Slaščičarna Lenček, which is located in Domžale, in year 2013 celebrated the 75th anniversary since they have made their first one which is called
Lenčkova kremna rezina.
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.
In Bosnia and Herzegovina, Serbia
In Bosnia and Herzegovina,
Serbia, and
Montenegro, the dish is known as
krempita 'cream pie'. It is usually prepared with
puff pastry dough.
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 Montenegro
In
Montenegro, the most famous are the
Kotorska krempita or
Kotorska pašta (Kotor Cremeschnitte). Except for the original recipe, they differ from other crempitas because they are made with three layers of dough and two layers of cream.
The "Kotorska pašta" festival dedicated to this delicacy is held in
Kotor every year.
In Poland
In Romania
Romanian
Cremeș, or Cremșnit has a compacted puff pastry top and base (a weighted bake) and a custard layer between them. It is usually sprinkled with icing sugar.
See also
