Bled Cake Recipe – A Sweet Delight
If you’re looking for a decadent dessert that’s perfect for a special occasion or just to satisfy your sweet tooth, the Bled Cake is a showstopper! Inspired by the famous cake from the charming town of Bled in Slovenia, this dessert combines layers of crispy puff pastry, rich custard, and velvety whipped cream. With a few simple yet high-quality ingredients, you can create a delightful treat that’s sure to impress your guests.
Here’s how you can make this irresistible Bled Cake at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 2 sheets |
| Icing Sugar | To taste |
| Whole Milk | 700g |
| All-Purpose Flour | 100g |
| Eggs | 4 |
| Sugar | 160g |
| Rum | 10g |
| Vanilla Bean | 1 |
| Fresh Whipping Cream | 650g |
| Icing Sugar (for cream) | 80g |
Nutritional Information (per serving – approximate)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 |
| Protein | 6g |
| Carbohydrates | 40g |
| Fat | 22g |
| Fiber | 1g |
| Sugar | 25g |
Instructions
Step 1: Prepare the Puff Pastry
Start by preheating your oven to 180°C (350°F). Take the first sheet of puff pastry and place it on a baking tray lined with parchment paper. Using a fork, gently prick the surface of the pastry to prevent it from puffing up too much while baking. Bake the pastry for about 12-15 minutes or until it turns golden and crispy. Once done, remove from the oven and let it cool completely.
While the first sheet cools, repeat the same process with the second sheet of puff pastry. Let both sheets of pastry rest and cool as you move on to the custard preparation.
Step 2: Make the Custard
In a saucepan, pour 600g of whole milk and heat it gently over medium heat. While the milk is warming up, separate the egg yolks from the whites. In a separate bowl, whisk the egg yolks with 80g of sugar and the flour until smooth and free from lumps. Once the milk is warm (but not boiling), remove it from the heat and add the vanilla bean. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod into the milk. Stir to infuse the vanilla flavor into the milk.
Now, gradually add the egg yolk mixture to the warm milk, stirring constantly to avoid curdling. Return the pan to the heat and continue to cook the mixture, whisking constantly, until it thickens to a custard-like consistency. Once thickened, remove the vanilla pod and let the custard cool slightly.
Add the rum to the custard and mix until fully incorporated. Set the custard aside and allow it to cool until it reaches room temperature.
Step 3: Whip the Egg Whites
In a clean bowl, whip the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 80g of sugar, a little at a time, while continuing to whip until the egg whites are stiff and glossy.
Once the egg whites are perfectly whipped, gently fold them into the cooled custard, making sure to preserve the light and airy texture. Use a spatula and fold from the bottom up in a gentle motion to combine the two components without deflating the mixture.
Step 4: Assemble the Bled Cake
Now that your components are ready, it’s time to assemble the Bled Cake. Take one sheet of the baked puff pastry and place it at the bottom of a 25×33 cm (9×13 inches) rectangular baking dish. Trim the edges if needed to make it fit.
Carefully pour the prepared custard over the pastry layer, spreading it evenly to cover the entire surface. Gently tap the dish on the counter to ensure the custard settles and smooths out. Place the second sheet of puff pastry on top of the custard, pressing it down gently.
Step 5: Chill and Set
Cover the dish with plastic wrap and refrigerate the cake for at least 8-12 hours. This resting time is crucial to allow the flavors to meld together and for the custard to firm up to a sliceable consistency.
Step 6: Prepare the Whipped Cream
While the cake is resting in the fridge, you can prepare the whipped cream. In a large bowl, whip the fresh cream with 80g of icing sugar until stiff peaks form. Make sure not to overwhip the cream, as it could turn into butter.
Once the cake has chilled and set, spread the whipped cream over the top layer of puff pastry, smoothing it out evenly with a spatula.
Step 7: Final Chilling
To make slicing the Bled Cake easier, place the assembled cake in the freezer for at least 3 hours. This step ensures that the layers firm up and make for cleaner cuts.
Once the cake is firm, remove it from the freezer and slice it into 12 portions, each about 7×7 cm in size. Serve the Bled Cake chilled, garnished with a dusting of icing sugar if desired.
Tips for a Perfect Bled Cake
- Ensure the pastry is crispy: Don’t skip the baking step for the puff pastry. It must be golden and crisp before adding the custard.
- Chill properly: The 8-12 hour resting time in the fridge and the final 3-hour freezer chill are essential for achieving the right texture.
- Whipped cream tip: For the best whipped cream, ensure that both the cream and the bowl are cold before whipping.
Conclusion
The Bled Cake is a perfect dessert for any occasion, offering a blend of textures and flavors that are sure to delight your guests. The delicate balance between the crisp puff pastry, creamy custard, and luscious whipped cream makes this cake a truly irresistible treat. Whether you’re celebrating a special event or simply treating yourself to something extraordinary, this cake is guaranteed to impress. Enjoy your slice of this Slovenian-inspired masterpiece!
