Cremeschnitte Cake Recipe

Welcome to our guide on making the best vanilla cream pie you have ever tasted. In this article, we will take you through a step-by-step process of making the perfect vanilla cream pie from scratch. We have tested and perfected this recipe to ensure that every bite of this pie is a heavenly experience.

What You Need To Make Cremeschnitte Cake Recipe

Cremeschnitte Cake
cremeschnitte cake

Cremeschnitte Cake Recipe

The best cremeschnitte - two layers of puff pastry filled with heavenly creamy vanilla custard, this is a classic Romanian pastry recipe.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Romanian
Calories 230 kcal


  • 5 pic eggs separated
  • 300 g granulated sugar 10.6 oz/ 1 ½ cups
  • 100 g cornstarch 3.5 oz/ ¾ cup + 1 tablespoon
  • 1-2 teaspoons  vanilla extract to taste
  • zest of ½ organic lemon optional
  • 1 cup liter full-fat milk 33.8 fl.oz/ 4 ¼ cups
  • 200 g  unsalted butter 7 oz/ 3/4 cup + 1 tablespoon
  • 2 sheets of puff pastry about 40x24 cm/ 16x10 inches (See note)


  • Begin by whipping the egg whites with a dash of salt until they reach a stiff consistency. Gradually incorporate the sugar into the mixture while continuing to beat the egg whites until they become stiff and glossy.
  • Next, add the yolks individually, being sure to incorporate each one meticulously and at a slow pace. Mix in the corn starch, vanilla extract, and finely grated lemon zest with a plastic spatula.
  • Meanwhile, thoroughly heat up the milk, either in a jug for easier pouring or by transferring it to a jug after heating. Slowly pour the heated milk over the egg mixture while using an electric mixer in your right hand and holding the jug in your left hand if you are right-handed. Pour the milk in a thin stream while continuously mixing.
  • Transfer the egg-milk mixture back into the jug or pan in which you heated the milk, using a large pot if necessary. Whisk the mixture continuously on low heat until it reaches the consistency of a pudding. This will take around 3-4 minutes depending on the size of the pot. Make sure to regularly scrape the bottom and sides of the pot with the whisk to prevent the custard from sticking.
  • At this point, there will likely be a lot of foam on top of the custard, making it difficult to see. However, you will feel the custard thicken as you stir it. The foam will disappear once you begin to stir in the butter.
  • Remove the pot from the heat and gradually add the cubed butter, one or two pieces at a time, while whisking continuously to help it melt and mix into the custard.


Nutrition Information:
  • Carbohydrates: 26g
  • Protein: 2g
  • Fat: 13g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 5g
  • Cholesterol: 85mg
  • Sodium: 121mg
  • Sugar: 19g
Keyword cremeschnitte cake

Pro Tips for Making Cremeschnitte Cake

Cremeschnitte cake is a traditional dessert that originated in Austria and is now popular worldwide. It is a layered cake made with puff pastry and creamy custard filling, topped with a thin layer of icing sugar. Making Cremeschnitte cake is not difficult, but it does require some skills and attention to detail. In this article, we will share our pro tips for making the perfect Cremeschnitte cake that will impress your guests and leave them asking for more.

Use High-Quality Ingredients

The key to making a delicious Cremeschnitte cake is to use high-quality ingredients. Use fresh, high-fat butter for the puff pastry, and make sure the eggs are at room temperature when making the custard filling. Using high-quality ingredients will not only improve the taste but also the texture of the cake.

Roll the Puff Pastry Thinly and Evenly

The puff pastry is the base of the Cremeschnitte cake, and it is important to roll it thinly and evenly. If the pastry is too thick, the cake will be heavy and difficult to eat. Use a rolling pin to roll the pastry into a thin, even layer, and then use a sharp knife to cut it into the desired shape and size.

Bake the Pastry Until Golden Brown

When baking the puff pastry, make sure to bake it until it is golden brown. This will ensure that the pastry is crispy and flaky, which is the perfect texture for a Cremeschnitte cake. Keep an eye on the pastry while it is baking, and adjust the oven temperature if necessary to prevent it from burning.

Chill the Custard Filling Before Assembling the Cake

After making the custard filling, it is important to chill it in the refrigerator before assembling the cake. This will make the custard firmer and easier to handle when assembling the layers of the cake. It will also prevent the custard from melting when it comes into contact with the warm puff pastry.

Use a Serrated Knife to Cut the Cake

When cutting the Cremeschnitte cake, use a serrated knife to ensure a clean cut. The layers of puff pastry and custard can be delicate, and a serrated knife will prevent the layers from compressing and ruining the texture of the cake. Cut the cake into even portions and serve immediately.

Decorate the Cake with Icing Sugar

To finish off the Cremeschnitte cake, dust the top with a thin layer of icing sugar. This will add a touch of sweetness and create a beautiful presentation. Use a fine-mesh strainer or a sifter to evenly distribute the icing sugar over the cake.

Experiment with Flavors and Variations

While the traditional Cremeschnitte cake is made with puff pastry and custard filling, you can experiment with different flavors and variations. Try adding fresh fruit to the custard filling or using different types of pastry, such as phyllo or shortcrust pastry. The possibilities are endless, so don’t be afraid to get creative and try new things.


With this recipe, you can easily make a delicious vanilla cream pie that will impress your family and friends. The creamy and smooth vanilla filling pairs perfectly with a buttery and flaky crust. This recipe is simple to make and yields fantastic results. We hope you enjoy making and eating this amazing pie as much as we do.

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I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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