{"id":8392,"date":"2026-10-19T23:31:26","date_gmt":"2026-10-19T14:31:26","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8392"},"modified":"2026-10-31T18:50:14","modified_gmt":"2026-10-31T09:50:14","slug":"kremna-rezina","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/kremna-rezina\/","title":{"rendered":"Kremna rezina"},"content":{"rendered":"\n

Kremna rezina is a Slovenian sweet in which yellow vanilla cream and white whipped cream are stacked high between thin layers of puff pastry. Those made on the shores of Lake Bled are especially well known. In a square piece with uncovered sides, the two layers of cream, each containing a different kind of foam, are visible from the outside. Sandwiched between two flat sheets of pastry, the cream wobbles softly while remaining firm enough to be cut.<\/p>\n

Vanilla cream with egg whites, and whipped cream<\/h2>\n

The lower vanilla cream is made by cooking milk, eggs, sugar and other ingredients and adjusting it to a thickness that holds its layer even when cut. Rather than simply being filled with a dense custard, this yellow part also contains foam. A 2010 report on the Park Hotel kitchen by the local newspaper Gorenjski glas records the step of adding stiffly beaten egg whites while the egg cream is still hot.<\/p>\n

The cream containing egg whites is poured onto the bottom pastry, and once it has cooled completely, whipped cream is placed on top. The egg-white foam of the yellow layer and the milk-fat foam above it are made in separate steps. The lower cream is cooked until thick enough to be cut before the egg whites are mixed in, and the upper cream is whipped before use. As a result, both layers hold their shape yet melt lightly in the mouth.<\/p>\n

The upper and lower layers of butter puff pastry are baked as large, flat sheets. Baking separates the thin layers of flour and fat, which become the base and the lid, and they shatter into fine flakes when eaten. The powdered sugar dusted on top stays in the uneven, browned surface and makes the yellow and white layers visible on the sides stand out all the more.<\/p>\n

\"A<\/p>\n

A cream cake served on the shores of Lake Bled. Layers of pale cream are stacked with pastry above and below. Photo: Petar Milo\u0161evi\u0107, 2017-05-28, Lake Bled, Slovenia. Original image<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version from the source; no further processing.<\/p>\n

The Park Hotel\u2019s cake, 7 centimeters on each side<\/h2>\n

The Park Hotel\u2019s cake measures 7 centimeters in length, width and height. In interviews with people involved, the cream portion was explained as two-thirds vanilla cream and one-third whipped cream. This is the composition at one hotel, not a standard that governs every shop in Slovenia.<\/p>\n

When cutting it, the blade must pass through the two firm sheets of pastry without crushing the soft filling, so that the cube keeps its shape. A 2019 report also notes that the cutting, which used to be handled by three people, was switched to a machine. Passing down the recipe and cutting and serving many cakes neatly every day each call for their own kind of ingenuity.<\/p>\n

\n\"The\n
A piece served at the Park Hotel\u2019s pastry shop overlooking Lake Bled (August 2, 2006). Pastry dusted with powdered sugar sits on top of yellow vanilla cream and white whipped cream. Photo: 29cm, \u201cYummi “Park Cream Cake”\u201d \/ Wikimedia Commons<\/a> \/ CC BY-SA 2.0<\/a>. Downscaled version from the source; no further processing or cropping.<\/figcaption>\n<\/figure>\n

Created at the Park Hotel in Bled in 1953<\/h2>\n

The hotel\u2019s operator states that in 1953 the pastry chef Istv\u00e1n Luka\u010devi\u0107 created this cake, which now represents Bled. Today, at Kavarna Park on the lakeshore, it is still made every day based on the original, using eggs, milk, cream, butter, wheat flour and sugar. Unlike baked goods meant to be transported and kept for long periods, this cake centers on the lightness of fresh cream.<\/p>\n

The cake grew from an item served at the hotel\u2019s caf\u00e9 after meals or during breaks into one of Bled\u2019s symbols. At the town\u2019s running events, there have also been cases where prizewinners received forks instead of medals. The link to the lakeside specialty shows even in a utensil for celebrating with the cake after the finish.<\/p>\n

\n\"A\n
A cream cake photographed in Zagreb, Croatia (May 1, 2013). Pastry dusted with powdered sugar covers thick white and yellow cream. Sweets with similar names are also made in the neighboring country. Photo: Prosopee, \u201cZagreb’s kremna rezina cream cake\u201d \/ Wikimedia Commons<\/a> \/ CC BY-SA 3.0<\/a>. Image obtained from the source. No content alterations or cropping made for this use.<\/figcaption>\n<\/figure>\n

Cream cakes handed down in Dom\u017eale and Samobor<\/h2>\n

The hotel links this cake\u2019s predecessor to the cream cakes of Vojvodina. Since 1938, the Len\u010dek shop in Dom\u017eale has carried on by hand the recipe (ingredient proportions and method) handed down in Janko Len\u010dek\u2019s shop. 1953 is the year this cake was created at the Park Hotel in Bled.<\/p>\n

In Samobor, in neighboring Croatia, there is krem\u0161nita<\/em>, with yellow cream sandwiched thickly between thin pastry. The town\u2019s tourism information explains that although eggs, milk and flour are shared, a fresh, warm piece is preferred there, unlike versions that are cold and firm like pudding, versions with whipped cream added on top, or versions covered in chocolate. Both the way it is finished and the temperature at which it is eaten differ from Bled\u2019s cake, which adds white whipped cream as a separate layer and is eaten chilled.<\/p>\n

The person Samobor associates with its representative recipe is \u0110uro Luka\u010di\u0107, who trained in Zagreb in the 1920s, returned home and made it at his elder brother Marko\u2019s shop. He is a different person from Bled\u2019s Luka\u010devi\u0107. Samobor\u2019s cake eaten warm, Dom\u017eale\u2019s cake made since 1938, and Bled\u2019s cake with two layers of cream, created in 1953, each have characteristics handed down in their own towns.<\/p>\n

Glossary<\/h2>\n

\u2022 Gorenjski glas<\/strong>: A Slovenian regional newspaper. It reported from the Park Hotel kitchen in 2010.\n\u2022 Bled: A lakeside resort and tourist town in northwestern Slovenia.\n\u2022 Istv\u00e1n Luka\u010devi\u0107: The pastry chef who created the representative cream cake at the Park Hotel in Bled in 1953.\n\u2022 Kavarna: Slovene for \u201ccaf\u00e9.\u201d\n\u2022 Custard: A cream made by heating milk, eggs, sugar and other ingredients. In kremna rezina it forms the lower yellow layer.\n\u2022 Puff pastry: A pastry dough made by layering flour dough and fat in thin sheets, rolling it out and folding it.\n\u2022 Vojvodina: A region in northern Serbia, cited by the Park Hotel as the area of this cake\u2019s predecessor.\n\u2022 Dom\u017eale: A town in Slovenia, home to the Len\u010dek pastry shop.\n\u2022 Janko Len\u010dek: A pastry maker whom the Dom\u017eale shop presents as the person who handed down its own cream cake recipe.<\/p>

References<\/h2>\n

  1. \u2022 Turizem Bled, \u201cBled cream cake\u201d<\/a> \u2014 Butter pastry, two kinds of cream, the 1953 hotel version, forks at running events.\n\u2022 Noah Charney \/ Turizem Bled, \u201cThe Secrets of the Bled Cream Cake,\u201d 2019<\/a> \u2014 Interviews with hotel staff, 7 cm and the cream ratio, mechanization of cutting, production faithful to the original.\n\u2022 Sava Hotels Bled, \u201cOriginal Bled Cream Cake\u201d<\/a> \u2014 1953 and the Vojvodina predecessor, 7 cm, ingredients and daily production.\n\u2022 Visit Dom\u017eale, \u201cSla\u0161\u010di\u010darna Len\u010dek\u201d<\/a> \u2014 The shop\u2019s own recipe since 1938, JankoLen\u010dek, handmade production.<\/p><\/li>

  2. \u2022 City of Samobor, \u201cSamobor krem\u0161nita\u201d<\/a> \u2014 Comparison of the warm Samobor version with other styles; the history of \u0110uro Luka\u010di\u0107 in the 1920s and his elder brother\u2019s shop.<\/p><\/li>

  3. Gorenjski glas, Kulinari\u010dna do\u017eivetja (March 16, 2010), Hotel Park kitchen report<\/a> \u2014 From the kitchen report: the step of adding egg-white foam to the hot egg cream, and the order of placing whipped cream on top after complete cooling. An article reported in the kitchen of the party concerned. It is not a record of directly viewing the original recipe from 1953 itself. The history section\u2019s replacement of half the cream and the 2019 article\u2019s 2\/3 and 1\/3 are different kinds of explanation and are not converted into a single uniform figure<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    Kremna rezina is a Slovenian sweet of cream sandwiched between puff pastry. The versions from the shores of Lake Bled are especially well known, layered from the bottom with pastry, vanilla custard, whipped cream, pastry and powdered sugar. On the side of a square single serving, the two tiers of yellow and white are clearly visible. Its hallmark is the tall cream wobbling softly between two thin sheets of pastry.<\/p>\n","protected":false},"featured_media":7366,"menu_order":163,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Kremna rezina","subtitle":"Two tiers of yellow and white, sandwiched between thin pastry","topics":"Butter pastry on top and bottom\uff0fMaking two kinds of dairy layers\uff0fFrom a hotel kitchen in 1953","country":"Bled, Slovenia","show_toc":true,"ingredients":["cream","butter"],"texture":[],"occasion":[],"method":["baked"],"season":[]},"footnotes":""},"sweetlore_category":[168],"class_list":["post-8392","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t