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.