2023 Giro d’Italia Champion's Meal:
Congrats to Primož Roglič on winning this year’s Giro d’Italia! One thing I like to do at the end of the road races is to make a regional dish for the winner. While I couldn’t find anything specific to his hometown of Trbovlje, Slovenia, there is a specific dish for a town located about 70 miles West, called Bled, home to Lake Bled, and that is close enough for me. Especially when the signature dish from that town is none other than this delicious custard cream cake below, aptly named Bled Cream Cake! It starts with a layer of puff pastry, followed by an eggy custard, topped with whipped cream and a final layer of puff pastry. Dust it with some confectioner’s sugar, and you’re all set! My only “complaint” is that it’s somewhat difficult to eat. Trying to cut through the puff pastry immediately deflates and displaces the filling. Try and pick it up and eat it like a pastry: it’s all over your face. But, I don’t really mind that and keep on eating it just the same, because it is so dang tasty.
Bled Cream Cake from Chasing the Donkey
If you have/can find a 9-inch square pan with a clasp for easy removal, that’ll be your best bet. I just used a normal nonstick pan and lost the first few slices to removal efforts. While it ain't the prettiest option, it’s still tasty!
Box of frozen puff pastry
Confectioner’s sugar
Parchment paper
Custard
6 egg yolks, (reserve whites in large mixing bowl)
¾ cup sugar
9 oz envelope of vanilla sugar
1 tsp rum
½ cup whole milk
½ cup + 2 tbsp bread flour
2 tbsp cornstarch
Egg Whites
3 cups whole milk
6 egg whites
¼ cup sugar
Whipped Cream
2 cups heavy cream
2 tbsp sugar
Pastry Thaw the puff pastry for about 40 minutes. Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees.
Once the pastry has thawed, unfold and briefly roll out on a lightly floured surface. You want the dough to be slightly larger than your 9-inch square pan. Place the rolled out dough onto the prepared baking sheets and prick all over with a fork. Place in the oven and bake for 16 minutes, rotating the pans halfway through.
Once the pastries are golden brown, remove them from the oven and transfer the dough (using the parchment paper) to cooling racks. Allow to cool completely while you prepare the filling.
Custard Using a hand mixer, beat the yolks and sugars until creamy and pale yellow. Add in the milk and rum and mix until incorporated. Sprinkle the flour and cornstarch over the surface and, using a rubber spatula, mix in the dry ingredients until fully incorporated. Reserve and prepare the whites.
Place the 3 cups of whole milk in a medium saucepan over medium heat and warm through until just simmering. Meanwhile, using a food processor with the whisk attachment (or the cleaned hand mixer), whip the whites until foamy. Add in the sugar and continue whipping on high speed until the whites hold stiff peaks, another minute or so. Reserve.
Once the milk starts to simmer, pour in the yolk mixture, whisking to prevent burning/seizing. Once the mixture is smooth, continue slowly simmering the mixture for about 5 minutes, giving a good stir every 30 seconds and lowering the heat slightly, if necessary.
Then, pour the custard into the bowl of whipped egg whites. Quickly, using a rubber spatula, fold the mixture together until fully blended. Do this quickly and only for a minute. Let this sit while you prepare the pastry.
Cut the cooled pastry so that it will fit into the baking pan. I cut out a pattern using the parchment. Place one sheet of the baked pastry into the pan and press lightly to deflate.
Pour the prepared custard on top smoothing and evening it out with a spatula. Let this sit at room temperature for one hour. Then, place in the oven for 4 hours to set.
Whipped Cream Once the custard has cooled in the fridge for four hours, place the cream and sugar in the bowl of a stand mixer. Using the whisk attachment, whip into medium-stiff peaks. Pour the whipped cream on top of the cooled custard, spreading/evening it out. Then place the remaining pastry sheet on top.
To serve, cut through the top layer of the pastry, using a serrated knife, making square slices. Use a chef’s knife to cut through to the bottom, cleaning the knife each time. Remove the sides of the pan (if using a clasped pan) and dust the top with confectioner’s sugar.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved
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