Cremeschnitten (Cream Slices)

The Viennese Cuisine and its desserts have a long tradition. And so every Viennese pastry shop uses its special recipes which are well-guarded secrets. For example at the coffeehouse and pastry shop “Aida“ the cream slices – made of crisp pastry and whipped cream - have been created by using an unchanged recipe for more than 80 years. Or try the cream slices at the K.u.K. (Imperial and Royal) Court Confectionary Bakery “Demel” which was spoiling even Emperor Franz Joseph and his wife Sisi with its special version. In the recipe below, the café „Sacher“ provides you with useful tips concerning the preparation of perfect cream slices. Vienna is simply sweet!

Serves: 12

Ingredients:

400 g (4 cups) pastry (home or ready-made)
6 sheets gelatin
5 egg yolks
3 eggs
80 g (3/8 cup) sugar
1 tbsps vanilla sugar
4 cl (1/4 gill) rum
1 pinch salt
500 ml (0,7 pt) cream (whipped)
1 pod vanilla (pulp)
apricot jam
fondant (for frosting/glaze)
flour (for the work surface)

Preparation:

Soak the gelatin in cold water. Firstly over a double boiler, then cold, beat the vanilla pulp, egg yolks, eggs, both sugars, rum and salt until fluffy. Drain the gelatin, heat up in about 50 ml (0,1 pt) water, and add to the mass. Carefully fold in the whipped cream.
Fill a 30 x 20 cm (12 x 10 inches) sized square baking tray with the vanilla-cream mixture and allow to cool. Roll out the pastry on a floured surface to about the thickness of knife handle and cut out two 30 x 20 cm (12 x 10 inches) squares. Place on a baking tray lined with baking paper, pierce several times with a fork and let sit. Bake in a preheated oven at 180 °C (350F) for 15-20 minutes. Allow to cool. Spread warmed apricot jam over the smooth side of the pastry. Heat the fondant to about 40 °C (100F) and brush onto one of the pieces of pastry. Allow to dry at about 60 °C (125F). From the baking tray, turn the cream upside down onto the unglazed piece of pastry. Place the glazed piece of pastry on top. Cut into slices.

Enjoy with: Sweet wine