cream slices

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Cremeschnitten (Cream Slices)

Serves: 12


  • 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)


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

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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