The first custard cake came out of the Samobor pastry shop owned by Ɖuro and Marko Lukačić in the 20-es of the 20th ct. Crunchy layers of puff pastry among which comes the frothy cream of eggs, milk and sugar today are a symbol of the city of Samobor, and they are a reason for visiting it from surrounding places, especially from Zagreb. Always served fresh and warm, they are a proof of quality and tradition in its finest form. Here they are for you revealed :).[one_third]
Ingredients
500 g (17.5 oz) puff pastry
For the cream:
280 g (9.9 oz) yolk
200 g (7 oz) soft flour
2 liter (8.5 cups) milk
550 g (19 oz) egg-whites
500 g (17.5 oz) sugar
For sprinkling:
powder sugar
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Preparation
Unfreeze the puff pastry and roll out a sheet on a floured surface a bit wider than the baking pan (50×30 cm/20×12 in). Turn the baking pan upside down and place the puff pastry sheet on it, pierce in few places with a fork and bake for 10 minutes in an oven previously heated to 220°C (428°F).
For the cream, dissolve the flour in part of the milk, making sure not to leave any lumps. Stir in the yolks and mix it all together with a whisk.
Leave the rest of the milk to boil.
Pour the hot milk over the yolks and from the moment the mixture boils, cook for 5 minutes, constantly stirring (after 5 minutes you do not stop cooking). After the cream has been cooking for 5 minutes, start mixing the egg-whites with an electric mixer, and when they start frothing, add little by little sugar. Whisked egg-white has to be shiny and firm, but you need to be careful not to over-whisk it, because it will not connect to the cream nicely. For the entire time the egg-whites are being whisked, the cream is being cooked and stirred.
Transfer the egg-whites into a larger bowl, where you will connect it with the cream. In an even flow pour the cream into the center of the egg-whites, and mix it in from the center of the cream outward for the entire time with circular movements. That way you get a nice, aired texture of the cream.
Place one sheet of baked puff pastry into a baking pan and pour the hot cream over it. Cut the second sheet in squares (6×4 cm/2.6×1.6 in) and cover the cream with them. Sprinkle them abundantly with powder sugar.
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Serving
Custard cake prepared like this can be eaten warm or cold. They are best on the same they when prepared when the puff pastry is still crunchy.
Note: This amount of cream will suffice for 24 pieces of custard cake.
Preparation time
90 minutes
