Autochthonous desserts

Autochthonous desserts

Autochthonous desserts: Samobor custard slice (kremšnite), Rudarska Greblica (miner’s cake), Plešivički Copanjak, Zlevanka, Vrbovečka Pera, Jelačić slice.

Samobor kremšnite (custard slice)
Ingredients: 1 L milk, 250 g sugar, 70 g smooth flour, 8 eggs, 1 package vanilla sugar, 2 pastry crusts

Separate the egg whites and yolks, and cook the milk to the boil. Mix the egg yolks, flour, 50 g sugar, vanilla sugar, and 200 ml milk. Cook on high heat for 10 minutes, stirring constantly to prevent the custard from burning. Beat the egg whites with remaining sugar until stiff. Add the cooked cream to the egg white mixture and fold well. Pour the hot cream onto the pastry crust in an even layer and cover with the second pastry crust; cut into squares and sprinkle with powdered sugar.