The Hungarian version of the famous cremeschnitte goes under the name krémes, meaning creamy. It combines two layers of puff pastry held together with a generous amount of smooth pastry cream. Though the recipe has been slightly modernized, the classic krémes pastry cream should be light and airy, while the top is usually dusted with powdered sugar.

Traditionally served cut into large, rectangular slices, the dessert is a Hungarian classic and a staple at numerous pastry shops throughout the country.

This popular Polish cream cake usually consists of two layers of pâte à choux coupled with a thick layer of creamy, vanilla-flavored pastry cream. Occasionally, the bottom crust is replaced with shortcrust pastry, while the top is always made with pâte à choux.

When sprinkled with powdered sugar, the uneven top of the cake resembles the snow-capped Carpathian mountains, hence the name. Though not much is known about its origin, the earliest mention of karpatka dates back to 1972. Considered to be a close relative of the more popular kremówka, the cake is a staple in Polish pastry shops, but it is also a common home-cooked dessert.

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. 

This popular Polish dessert is a variation of the classic cremeschnitte, a treat known under different names in many central and eastern European countries. In its simplest form, kremówka couples vanilla-flavored pastry cream that is placed between two layers of thin and crisp puff pastry.

While it is usually dusted with a layer of powdered sugar, some variations adapt the cake with an additional layer of whipped cream. In Poland, kremówka is also known as Napoleonka, named after a similar French dessert consisting of three layers of puff pastry coated with pastry cream. 

Samoborska kremšnita is a popular dessert originating from the Croatian town of Samobor. It consists of two layers of puff pastry that are filled with custard cream. A thin layer of whipped cream is sometimes placed on top of the custard.

The whole cake is typically dusted with powdered sugar, and before serving, the cake is sliced into cubes. Kremšnita can be consumed warm or chilled. It is believed that this tasty dessert was invented by pastry chef Đuro Lukačić who had worked in Vienna and Budapest, and upon arriving in Samobor, he modified some of their recipes to create Samoborska kremšnita, which proved to be a huge hit up to this day.