This is a secret recipe I've learnt from my grandma. The Hungarian name of the cake means creamy (kremes). Looking at the pictures you can probably tell why. It's essentially the Hungarian equivalent of the 'vanilla slice', 'custard slice', 'Napoleon' or 'Mille Feuille'.I can't really share the recipe of this one, but I'm going to list the ingredients.
The idea is to make a home-made phyllo dough and fill it with an unbelievably delicious vanilla pastry cream.
Ingredients
150g flour + water
200g flour + 150g lard/butter
Cream
1liter (quart) milk
400g sugar (2 cups)
6 eggs
10 tbsp flour
2 tbsp vanilla sugar
100g butter
As a note to myself: the dough needs to spend 15 minutes tightly wrapped in the fridge between folding sessions. It becomes crumbly if it rests for longer!
Hands down best desert...ever. Tough to make, but absolutely worth it. Must eat it only once a year or you run the risk of getting addicted!
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For two people, make sure you half or third the dose. Also, STORE IN THE FRIDGE!
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