When a new profile recipe appears on Instagram @eksplozija_slatkogcake lovers immediately know that they are in for something good. Hercegovka hides behind that profile Veldina Cokić, she has been one of the favorite regional food bloggers for years, and her recipes are followed by more than 95 thousand people.
These days, her fruit cream pie with raspberries has caught the eye of many. And it’s not hard to see why. Krempites are a favorite dessert for many, and only this version combined with fruit! She specifically chose raspberries, and judging by the comments of her loyal Instagram followers, it was a hit.
If you follow her instructions, you will get a super tasty and effective cake, and we are confident that you will prepare it many times. We’re not going to lie, this isn’t the fastest cake in the world and it has a lot of calories, but it’s worth the effort and you don’t have to eat the whole cake yourself. Treat your family and friends for the weekend, we’re sure you’ll get lots of compliments on this refreshing dessert.
Save the recipe, you’ll need it.
Fruit crempita with raspberries
Ingredients
Cream:
180 g of sugar
100 g density
100 g of butter
850 ml of milk
7 egg yolks
1 teaspoon of vanilla extract
Fruit layer:
300 g of raspberries
75 g of sugar
22 g density
75 ml of water
Other:
700 ml of sweet cream for whipped cream
2 tablespoons of powdered sugar
2 packages of puff pastry
powdered sugar for sprinkling
Preparation
First prepare the fruit layer. Mix the raspberries, sugar, stock and water and cook while stirring until you get a thick pudding-like cream. Leave to cool completely.
Bake one sheet of puff pastry in a mold measuring 35 x 23 cm, and the other on a separate sheet. Let them cool down.
Pour 700 ml of milk into the pot and heat until it boils. In a bowl, mix the egg yolks, the remaining 150 ml of milk, sugar and thickener. Slowly pour the hot milk into the mixture, stirring constantly, then return everything to the pot.
Cook over medium heat, stirring constantly, until the cream thickens. Remove from heat, add butter and stir until melted. Cover the surface with transparent foil and let it cool completely.
Mix the sweet cream with the powdered sugar and beat it into stiff whipped cream. Briefly mix the cooled cream with the vanilla extract, then mix in two-thirds of the whipped cream. Spread half of the cream on the baked crust. Apply a raspberry fruit layer over it, then spread the remaining cream. Cover with the rest of the whipped cream.
Crush the second baked crust with your hands and sprinkle it over the whipped cream. At the end, sprinkle everything liberally with powdered sugar. Before serving, cool the krempita well in the refrigerator.
