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Vanilla Cream Cake (Krem Pita)

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Vanilla Cream Cake (Krem Pita)
Image: Yordanka Kovacheva
1 / 8
30 min.
75 min.
105 min.
"The perfect Vanilla Krem Pita is prepared according to this recipe and each time it is made, it has a bunch of fans"


  • puff pastry - 1.1 lb (500 g) (2 sheets)
  • powdered sugar - 2 tbsp.
  • vanilla powder - 4/5 tsp (4 g)
  • Vanilla cream
  • milk - 4 cups (820 ml)
  • flour - 1.7 oz (50 g)
  • eggs - 3 pcs. XL
  • sugar - 4.5 oz (130 g)
  • vanilla - 1 pod
  • gelatin - 1 1/5 tsp (6 g) (if necessary)
  • whipped cream
  • confectionery cream - 14 oz (400 g), for whipping, 35% fat
  • sugar - 1.7 oz (50 g)
  • vanilla sugar - 1 2/3 tsp (8 g)

How to cook

Roll out the two puff pastry sheets, to thin them out. After rolling them out, the dimensions became 30/30 cm, but you can cut them or give them a shape adequate for the cake tin in which you will arrange the krem pita (it is best to have a detachable bottom).

Pierce the puff pasrty with a fork and bake them one by one in a preheated oven at 390°F (200 degrees) for 15 minutes each.

There are puff pastry, which, even if you pierce them, still rise a lot. In this case, you may not need your second puff pastry and you can cut only one, lenghtwise, in the middle.

For the first vanilla egg custard, slowly warm the milk with the vanilla pod (split in two) and sugar. When it starts to boil, remove it from the heat, leave the vanilla to release its scent for 10 minutes and then remove the pod.

Beat the eggs with the flour. Place the milk over medium heat and pour the egg mixture in it.

Boil the cream for about 10 minutes or until it thickens and then allow it to cool.

Since the goal is to make the cream lighter and more ethereal, the flour used as a thickener is not much. This is not a problem, because even if the cream remains lighter and thinner, it then sets, but only if it is poured into a mold.

However, if you arrange the krem pita directly on a flat tray, there is a risk of it being runny on the sides when applied. For this reason, I recommend that once you cool the cream and it is still thin, heat a part of it slightly to 180°F (80 degrees) and dissolve inside the pre-hydrated gelatin. Place the mixture into the cream, stir and refrigerate it until it sets.

Apply the egg cream in an even layer on one of the puff pastries, placed in a form or in a tray. Smooth it out and refrigerate it for 4 hours.

For the cream, beat the liquid confectionery cream with the sugar and vanilla sugar.

Spread it in a thick layer on the vanilla cream.

For the second layer of puff pastry, you have the option to place it all on top or cut it into squares and arrange them on top of the cream. This is done in order to not put pressure on the ethereal cream when cutting the puff pastry, especially in the beginning, when the puff pastry is still hard and crispy (once they have been left in the refrigerator overnight, they soften a bit).

Sprinkle the krem pita with powdered sugar, mixed with vanilla powder and refrigerate it until it sets. Leave it for 1 night and that way the next day it will be perfect.



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