Kremna rezina is a specialty of the Slovenian Lake Bled area. It is a luscious cream cake with a golden, crispy, buttery pastry acting as its base. The base is topped with flavorful vanilla custard, whipped cream, and a layer of thin, buttery dough.
The whole cake is traditionally dusted with icing sugar and served sliced in cubes. The story of kremna rezina (or Bled cream cake) began with the arrival of chef Ištvan Lukačević to Bled's Park Hotel, where he modified the Hungarian cream cake by adding the right proportions of whipped cream into it, and in 1953, the hotel presented Lukačević's invention to the public.
MOST ICONIC Kremna rezina
View moreCommonly known as every Slovenian housewife's source of pride, potica is a traditional cake that is usually prepared for festivities and celebrations such as Christmas and Easter. The cake was derived from the older rolled dough cakes, and it was first mentioned in 1575.
Originally, it was a cake reserved for the upper class, but over the years, it gained popularity with the peasants. There are around 60 types of potica, with various traditional fillings such as walnuts, hazelnuts, tarragon, honey, poppy seeds, and cottage cheese.
MOST ICONIC Potica
Prleška gibanica is a traditional cake originating from Prlekija. This version of gibanica is prepared with curd cheese and sour cream. Other ingredients include eggs, flour, sugar, oil, butter, vinegar, salt, and warm water. The dough is rolled into thin sheets, then topped with a combination of curd, eggs, and sour cream in alternating layers.
The last layer of dough is topped with sour cream and a bit of sunflower oil, and the cake is then baked until it's ready to be served. If desired, prleška gibanica can be (once again) topped with sour cream and sprinkled with sugar before serving.
MAIN INGREDIENTS
Different types of gibanica layer cakes can be found in almost every Slovenian region. In Pohorje, gibanica is made with yeast dough and homemade cottage cheese. The cake can be enriched with seasonal ingredients such as dried pears, apples, forest fruits, or tarragon, making this dessert interesting regardless of the time of year.
When Pohorska gibanica has cooled down, and before serving, it is traditionally sprinkled with powdered sugar. It is recommended to serve the cake with moderately strong semi-sweet wines.
MAIN INGREDIENTS
Kozjanska kruhova potica is a traditional dessert originating from the Kozjansko region. It's made with a combination of pulled pastry sheets, white bread, heavy cream, eggs, sugar, raisins, vanilla sugar, and milk. The pulled pastry sheets are placed into a baking pan and brushed with beaten eggs.
It is then topped with milk-soaked bread slices and a mixture of cream, eggs, sugar, raisins, and vanilla sugar. Another sheet of pulled pastry is placed on top, brushed with eggs, and the potica is baked in the oven until golden brown. Once done, this cake is cut into slices and it's then ready to be enjoyed.
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