Why Kremna Rezina Is So Beloved – A Traditional Slovenian Custard Slice Recipe

If there is one dessert that almost everyone in Slovenia recognizes instantly, it’s the kremna rezina. Not because it is complicated, but because it feels familiar, comforting, and timeless.

This is a dessert connected to memories – Sunday afternoons, café windows filled with cakes, and quiet moments when you already know what you’re going to choose.

Kremna rezina isn’t just a dessert. It’s a small ritual.

Why is kremna rezina so popular?

Because it’s built on balance.

✔ not overly sweet
✔ rich yet light
✔ simple, but elegant
✔ comforting in every season

In Slovenia, it’s often associated with the famous Bled cream cake, but homemade versions feel more personal. Slightly imperfect, softer, and made with feeling rather than precision.

A dessert that slows you down

This is not a dessert you rush.

The custard needs time. The layers need patience. And you need a quiet moment to enjoy it.

It’s meant to be eaten slowly, with a fork, without distractions — just texture, flavour and calm.

Why make it at home?

Because homemade kremna rezina:

• feels lighter and more balanced,
• contains no unnecessary additives,
• brings back familiar memories,
• and allows you to adjust it to your own taste.

Some prefer more custard, others thinner layers. Some finish it with powdered sugar, others with chocolate. There is no wrong version — only your version.

The recipe

Below is my personal, well-tested version — the one I’ve been making for years on my food blog. It stays true to tradition while remaining simple and reliable.

👉 Domača kremna rezina – original recipe from my blog

This is the exact recipe I return to whenever I want a truly classic homemade kremna rezina.

Ingredients (serves about 20 slices)

1.6 l milk

420 g granulated sugar

10 eggs

270 g all-purpose flour

4 tbsp rum

2 packets vanilla sugar (8 g each)

1.5 sheets puff pastry (275 g per sheet)

500 ml heavy cream

Method

1) Bake the puff pastry

Roll out the puff pastry and cut it slightly larger than your baking tray. Prick with a fork and bake at 200°C / 390°F for 11 minutes. You will need two baked layers.

2) Separate the eggs

Separate the egg yolks from the whites.

3) Prepare the custard base

Mix the egg yolks with sifted flour, 2/3 of the sugar, vanilla sugar, 100 ml milk, and 200 ml water. Mix until smooth.

4) Whip the egg whites

Beat the egg whites with the remaining sugar until stiff peaks form.

5) Cook the custard

Bring 1.5 l milk to a boil, adding a little water to prevent sticking. Slowly pour in the yolk mixture while stirring constantly. Cook for about 3 minutes, until thickened.

Add half of the whipped egg whites and the rum, mixing gently. Fold in the remaining egg whites carefully.

6) Assemble

Place one baked pastry layer into the pan, pour over the custard, smooth the surface, and refrigerate for at least 2 hours.

Spread the whipped cream over the chilled custard and cover with the second pastry layer.

7) Finish

Dust with powdered sugar or finish with melted chocolate.

Helpful tips

- For clean slices, cut the top pastry first, then slice through the cream. Dip the knife in hot water between cuts.

- For a glossy chocolate topping, melt chocolate over steam and add oil (100 g chocolate + 3 tbsp oil).

FAQ

Is kremna rezina the same as Bled cream cake?

They are closely related. The Bled version is more standardized, while homemade versions allow more flexibility.

Can I prepare it in advance?

Yes. It actually tastes better the next day once the layers have settled.

Can I reduce the sugar?

Slightly, yes — but the balance between custard and pastry is key to the classic taste.

Is powdered sugar or chocolate better?

Powdered sugar is traditional, while chocolate adds a richer finish.

Final thought

Kremna rezina doesn’t chase trends. It stays because it feels like home — familiar, gentle, and timeless.

Profiteroles with White Chocolate and Mascarpone

The name might sound a bit intimidating, but if you enjoy making desserts, you’ll quickly see how simple this one actually is.

I’ve slightly simplified the process and added my own touch with smooth white chocolate and creamy mascarpone. The result is a light, elegant dessert that disappears faster than you expect.

⏱ Preparation time

55 minutes – 1 hour 55 minutes (including chilling)

🧁 Difficulty

Medium

Ingredients

Choux pastry

• 6 eggs

• 150 g butter or margarine

• 150 g all-purpose flour (about 7 heaped tablespoons)

• 250 ml water

• a pinch of salt

Filling & topping

• 250 g white chocolate

• 250 g mascarpone

• 2 heaped tablespoons powdered sugar

• 100 ml heavy cream

• cocoa powder

• berries (optional)

Preparation

1. Choux pastry

Pour the water into a saucepan, add butter and salt, and bring to a boil.
Once boiling, reduce the heat and gradually add the flour, stirring constantly, until the dough forms a smooth ball and pulls away from the sides of the pan.

Let the dough cool slightly until warm, not hot.

Add the eggs one at a time and mix well using an electric mixer until the dough becomes smooth and glossy.

2. Shaping and baking

Line a baking tray with parchment paper.
Pipe small mounds of dough (about the size of a bean) using a piping bag.

If you don’t have one, you can use two teaspoons or a freezer bag with the corner cut off.

Lightly spray or sprinkle the dough with water.

Bake at 180°C (356°F) for 10 minutes, then reduce to 165°C (329°F) and bake for another 15 minutes.

Let the profiteroles cool completely before filling.

3. Cream filling

Melt 200 g of white chocolate over a water bath.
Add mascarpone and powdered sugar and mix until smooth.

Transfer the cream into a piping bag fitted with a small round nozzle.

4. Filling

Insert the nozzle into each profiterole and gently fill with cream.
Arrange the filled profiteroles in a large bowl or individual serving dishes.

5. Topping

Return the remaining cream to the water bath and add the remaining 50 g of white chocolate.
Once melted, pour in the heavy cream and whisk until smooth.

Pour over the profiteroles and refrigerate for at least 1 hour.

6. To serve

Dust with cocoa powder and, if desired, decorate with fresh berries such as currants or blueberries.

Healthy Quick Lunches in Under 30 Minutes – A Full Monday–Sunday Reset Week

After the holidays, most people aren’t looking for miracle diets. They’re looking for lunches that feel lighter, don’t slow them down, and don’t require kitchen gymnastics. Food that helps you reset without feeling punished.

Below is a full Monday–Sunday week of healthy, realistic lunches, all ready in under 30 minutes. No links, no labels, no hidden code blocks at the top – just clean, readable content that works on the homepage preview.

JUMP TO:

• Monday: Lemon Chicken Bowl
• Tuesday: Salmon & Lentils
• Wednesday: Turkey Veggie Wok
• Thursday: Chickpea Power Bowl
• Friday: Quick Fish Soup
• Saturday: Lemon Ricotta Pasta
• Sunday: Creamy Veg Stew

Monday

Lemon Chicken with Broccoli & Quinoa

Time: 25–30 min • Difficulty: easy

A proper reset lunch. Juicy chicken, fresh lemon notes and plenty of greens. Quinoa keeps things balanced without weighing you down.

Ingredients (serves 2)

• 2 small chicken breasts (300–350 g)
• 1 head broccoli
• 120 g quinoa (or brown rice)
• 1 lemon (juice + zest)
• 1 tbsp olive oil
• 1 garlic clove
• 150 ml stock or water
• salt, pepper

Method

1. Cook quinoa according to package instructions.
2. Steam or boil broccoli 4–5 minutes until just tender.
3. Season chicken and sear in olive oil 3–4 minutes per side.
4. Add garlic, stock and lemon juice, cover and cook 4–6 minutes.
5. Serve with quinoa and broccoli, finish with lemon zest.

Tip: Stir in a spoon of Greek yogurt at the end for a light creamy finish.

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Tuesday

Pan-Seared Salmon with Warm Lentil & Spinach Salad

Time: 20–25 min • Difficulty: easy

Protein-rich and clean. Lentils add substance, spinach keeps it light, and lemon ties everything together.

Ingredients (serves 2)

• 2 salmon or trout fillets
• 200 g red lentils (or cooked lentils)
• 2 handfuls spinach
• 1 small onion
• 1 lemon
• olive oil
• salt, pepper

Method

1. Cook lentils until tender (10–12 minutes).
2. Season and sear fish 3–4 minutes per side.
3. Sauté onion, add lentils and spinach until wilted.
4. Season with lemon juice and olive oil.
5. Serve lentils topped with fish.

Tip: A teaspoon of mustard or capers lifts the lentils instantly.

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Wednesday

Turkey Veggie Wok with Rice Noodles

Time: 20–25 min • Difficulty: easy

Hot pan, lean protein, lots of vegetables. Fast, flexible and lighter than classic stir-fries.

Ingredients (serves 2)

• 300 g turkey strips
• 1 bell pepper
• 1 zucchini
• 1 carrot
• 150 g rice noodles
• 2 tbsp soy sauce
• 1 tbsp oil

Method

1. Prepare noodles according to package instructions.
2. Sear turkey in oil until lightly golden.
3. Add vegetables and stir-fry 4–5 minutes.
4. Add noodles and soy sauce, toss briefly.
5. Serve immediately.

Tip: Add a splash of water + honey at the end for a light glaze.

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Thursday

Chickpea Power Bowl with Feta & Yogurt-Lemon Dressing

Time: 15–20 min • Difficulty: very easy

Assemble-and-eat comfort. Filling, fresh and perfect for a lighter day.

Ingredients (serves 2)

• 1 can chickpeas
• tomato, cucumber, red onion
• 80–100 g feta
• 200 g Greek yogurt
• lemon juice
• olive oil, salt, pepper

Method

1. Rinse chickpeas and chop vegetables.
2. Mix yogurt with lemon juice, salt and pepper.
3. Combine chickpeas and vegetables.
4. Top with feta and yogurt dressing.

Tip: Smoked paprika makes chickpeas taste far richer.

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Friday

Quick Tomato-Based Fish Soup

Time: 25–30 min • Difficulty: easy

Light, warming and made in one pot. Perfect after a heavy week.

Ingredients (serves 2)

• 300 g white fish or shrimp
• 1 onion
• 1 garlic clove
• 400 ml tomato passata
• 500–600 ml water or stock
• olive oil, salt, pepper

Method

1. Sauté onion, add garlic.
2. Add passata and liquid, simmer 10 minutes.
3. Add fish and cook 4–6 minutes.
4. Season and serve.

Tip: Add barley or diced potatoes if you want it heartier.

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Saturday

Whole Wheat Pasta with Ricotta, Lemon & Arugula

Time: 15–20 min • Difficulty: very easy

Pasta, but balanced. Creamy without heaviness, fresh without feeling unfinished.

Ingredients (serves 2)

• 200 g whole wheat pasta
• 150 g ricotta
• lemon zest & juice
• 2 handfuls arugula
• handful walnuts
• salt, pepper

Method

1. Cook pasta al dente, save some water.
2. Mix ricotta with lemon zest, salt and pepper.
3. Add pasta and a splash of cooking water.
4. Fold in arugula and walnuts.

Tip: Toast walnuts briefly for deeper flavor.

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Sunday

Creamy Vegetable Stew with Crispy Chickpeas

Time: 25–30 min • Difficulty: easy

Comfort without heaviness. Creamy vegetables plus crunchy chickpeas for balance.

Ingredients (serves 2)

• 500–600 g cauliflower or squash
• 1 onion
• 1 garlic clove
• 700 ml stock or water
• 1 can chickpeas
• olive oil, salt, pepper

Method

1. Sauté onion and garlic.
2. Add vegetables and liquid, cook until soft.
3. Pan-toast chickpeas until crispy.
4. Blend soup and top with chickpeas.

Tip: Add one potato while cooking for extra creaminess without cream.

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Buckwheat Gnocchi – A Simple, Rustic Homemade Dish

Buckwheat flour has a quiet, earthy character. It doesn’t seek attention, yet it brings depth, warmth and a sense of comfort to simple dishes. Buckwheat gnocchi are exactly that kind of food – honest, filling and gently grounding. They don’t rush you. They invite you to slow down, work with your hands and enjoy the rhythm of cooking.

This recipe is straightforward and forgiving. Once you understand the base, it becomes something you can return to again and again, adapting it to what you have at home or what the season offers. If you’d like to start with the basics first, you can also take a look at classic homemade gnocchi and then come back to this buckwheat version as a natural next step.

Ingredients (serves 6)

– 500 g buckwheat flour
– 100 g all-purpose flour (type 500)
– 600 ml water
– 1 teaspoon salt

Preparation

Bring the water to a boil and add the salt.
Place the buckwheat flour and all-purpose flour into a bowl. Pour the hot water over the flour and let it sit for a moment, just until the mixture cools enough to handle.

Knead the dough until smooth and compact. Shape it into a ball, cover it, and let it rest in the refrigerator for about 20 minutes. This resting time helps the dough relax and makes it easier to work with.

Once rested, divide the dough into four parts. Roll each piece into long ropes, about 2 cm thick. Cut them into small pieces, roughly 1–1.5 cm wide.

Cook the gnocchi in salted boiling water for about 12 minutes. When they rise to the surface and feel tender, remove them and briefly rinse under cold water.

Serving suggestion

Buckwheat gnocchi pair beautifully with slow-cooked dishes, especially oven-baked goulash or rich, hearty sauces. They also work well simply tossed with butter and herbs when you want something comforting but uncomplicated.

Tip

For softer, more delicate gnocchi, use a slightly higher ratio of all-purpose flour and less buckwheat flour.
If you prefer a deeper, more rustic flavour, lightly sauté the cooked gnocchi in butter until they develop a gentle golden crust.

This recipe was first published back in 2014, and over the years it quietly became one of the most loved on the blog. It’s one of those dishes that people return to again and again — not because it’s complicated, but because it feels familiar, grounding, and honest.

If you’re curious about where it all started, you can find the original Slovenian version here:
👉 Ajdovi njoki – original recipe (Slovenian)
https://www.blazkuha.si/2014/11/ajdovi-njoki.html

And if you enjoy simple dishes rooted in tradition, you might like exploring more recipes from Slovenian cuisine here:
👉 https://en.blazkuha.si/search/label/slovenian%20cuisine

Steak Tartare, Done Right: Clean Flavor, Great Texture, No Fuss

Steak tartare is one of those most-loved starters that always follows the same script: first a raised eyebrow, then silence, then the unmistakable crunch of bread. And honestly, the homemade version just makes sense. It’s often tastier, and most importantly, you know exactly what’s in it.

My base rule is simple: instead of tenderloin, I go for beef round (leg). It’s lean, properly “beefy,” and with the right seasonings it stays tartare, not a soft spread. Buy the meat at a trusted butcher and ask them to trim any sinew/silver skin and double-grind it. The second option (my favorite for texture): finely hand-chop it at home.

Why beef round instead of tenderloin?

Tenderloin is great, sure. But for real-life tartare at home (and honestly most situations), beef round is often the smarter choice:

• it’s easier to source and typically more budget-friendly,

• it’s lean and clean-tasting, so the tartare doesn’t feel greasy,

• you can control the texture better, especially if you hand-chop it.

Steak Tartare with Beef Round

Time: 20 min (+ chill the meat 10–15 min)
Difficulty: easy, if you’re precise
Serves: 4 as a starter (or 2 if it’s “meat day”)

Ingredients

• 400 g beef round (leg), trimmed and very cold (double-ground or hand-chopped)

• 2 egg yolks

• 2 small shallots, finely chopped

• 3 crisp pickles/cornichons, finely chopped

• 1 tbsp capers

• 1 tsp Dijon mustard

• 2 tsp Worcestershire sauce

• 1 tsp lemon juice (or a little pickle vinegar/brine)

• 3 tbsp olive oil (adjust to taste)

• salt and plenty of freshly ground black pepper

• optional: a few drops Tabasco, pinch of smoked paprika

• optional: 1 tsp cognac/whiskey (for a more “restaurant” note)

• optional: a little parsley, finely chopped (go easy)

Method

1. Keep the meat ice-cold. Put it in the freezer for 10–15 minutes so it firms up. This makes cutting easier and helps keep a clean texture.

2. Prep the meat:

   • If ground: use double-ground beef (have the butcher do it).

   • If hand-chopping: slice thinly, cut into strips, then into tiny cubes. You want a fine dice, not a paste.

3. In a bowl, mix the egg yolks, Dijon, Worcestershire, lemon juice, and olive oil. Add a pinch of salt and a generous amount of black pepper. This is your binder and backbone.

4. Stir in the shallots, pickles, and capers. If you’re using pickle brine/vinegar, add it gradually so you don’t “drown” the flavor.

5. Add the beef and mix quickly, just until evenly combined. Don’t overwork it, or you’ll lose texture and it’ll turn soft.

6. Taste and adjust:

   • needs more “kick” → a bit more Worcestershire or a drop of Tabasco

   • needs freshness → a little more lemon (or a tiny splash of brine)

   • tastes flat → more salt + more black pepper (this is usually the fix)

7. Serve immediately. Tartare isn’t a “later” dish. It’s a “now” dish.

How to Serve It (So It Looks Right and Gets Eaten)

No circus needed, just smart plating:

• shape it into a neat mound, or use a ring mold if you want clean edges,

• top with an egg yolk (or a quail egg) and add a small spoon for mixing,

• serve with toast, fried bread, or thin slices of well-toasted bread,

• on the side: a few extra capers and pickles (minimal, just for rhythm).

Tips That Actually Matter

• Fresh + cold is non-negotiable. Keep everything chilled and serve right away.

• Worried about raw egg? Use pasteurized yolks.

• Don’t overload the mix-ins. This is tartare, not a pickle salad spread.

• If it turns watery, you used too much brine or too many pickles. Next time chop and drain them well.

• If it tastes boring, it’s almost always missing salt and pepper. Don’t be shy.

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FAQ

Is it safe?
If the beef is very fresh, handled cleanly, kept cold, and served immediately, this is standard practice. Still, it’s not recommended for pregnant people, immunocompromised individuals, or small children.

Ground or hand-chopped?
Ground is classic. Hand-chopped gives better texture and a more “home premium” feel.

Can I make it ahead?
Best served right away. If you need to prep: chop the add-ins in advance, but mix the beef at the last moment.

Steak tartare is simple, but it doesn’t forgive sloppy handling. Great beef (round), cold temperature, proper seasoning, and balanced add-ins give you a starter that beats a lot of “fancy” versions. And yes… the bread will vanish.