Gail Burton Purath

"I loved the Krémes. With two layers of crisp, flaky flavorful pastry and a smooth filling. Instead of heavier custard at August or lighter layered custard and whipped cream at Marodi, it was a mixture of whipped cream and custard."

Christine Devlin

"The cream cake from Ruszwurm did not disappoint and now I’m on a hunt for the recipe."

Zsófia Nábelek

"The cream is very sweet, but still delicious, highly recommended for sweets lovers."

Péter Csákvári

"Ruszwurm's kremes are historical. This type of custard is made only here, making the cream slightly heavier and with less air."

Lara Simone

"Kremes are a Hungarian delicacy and Ruszwurm’s fluffy crunchy version does them honor."

András Szántó

"While the classic krémes calls for a cooked cream of milk, egg and vanilla, blended with egg whites, here egg white is substituted with whipped cream, resulting in a silky texture. The best combination of taste and ambience."

Melanie VanderLugt

"It’s a heavenly vanilla custard sandwiched between two pieces of puff pastry, then topped with a hefty amount of powdered sugar. This slice of cake was absolutely the winner at Ruszwurm – if you visit, you MUST try this one!"