Kremowka – A Slice of heaven

I do like tradition and I do love sweet cakes – who doesn’t? Lin’s blog: Lin’s Recipes  provided an impetus for me to marry these two things in her February Cake Challenge.

ready to serve kremowskiLin challenged each person to research and make a cake from a selected list of old recipes and report on it during February. From the list of daunting culinary masterpieces, I chose a cake I had not made before: Kremowka. Kremowka is a polish cake sometimes called Papal cream cake or even Napoleon, after the two gentlemen who apparently were rather fond of it. [Well, that may partly explain their girth!]

But hang on, I thought! I am a complete failure when it comes to pastries…. in fact, I suck at them! With the exception of one ‘wholemeal flour – never fail quiche’ pastry that is in my baking repertoire, I give a wide berth to any recipes calling for pastry to be made, so how was I going to fulfill Lin’s challenge?  Scroll down to see….

The slice itself, comes with history: The story goes that one day Pope John Paul revealed to a crowd of onlookers how he was a big fan of Kremowka, or Kremowki, as it is also sometimes known in Poland. The Day after he said this, scores of devotees turned up to greet him, each bearing gifts of Kremowki, and ever since the slice has earned the nickname ‘Papal Cream Cake.’

kremowski after cutting

In researching the slice, I found a Russian “You-tuber,” who provided me with some useful (visual only), cooking tips for making Kremowki, whilst Polish recipe guru, Ania Culiniac, provided the recipe, which had apparently, been handed down from her father, (a pastry-chef from a top hotel in Warsaw). Ania’s  videos, [relax – those ones were in English], further assisted me with details, as I am afraid my knowledge of Russian is limited to ‘yes’ and ‘no’…….

Here is the recipe I used and a few extras if you wish to try the adaptations I made: –


Puff pastry dough*

1 cup of Butter ( 230 grams)

2 cups of Milk ( 50 ml)

2/3 cup Sugar ( 150 grams)

1/3 cup White flour (85 grams)

5 Egg yolks

1 Vanilla bean

Icing sugar for decorating

  • Amanda’s optional extras: – Dutch Cinnamon Mix:-  1 tablespoon Cinnamon and 1 tablespoon castor or fine grain sugar;  1 egg white.



  1. Flour your surface and roll out the pastry to 2 mm thick. Cut out two same sized rectangles. Ania used two A4 pieces of paper for guidance.  Transfer the pastry onto the baking sheet covered with baking paper. Cover with a tea towel and let it rest for 1 hour, otherwise it will shrink unevenly.**
  2. Pre-heat oven to 200 degrees Celsius.
  3. Brush the egg white on your pastry and sprinkle a generous amount of Dutch cinnamon mix on top.

    Sprinkle cinnamon and sugar on pastry
    Sprinkle cinnamon and sugar on pastry

4. Bake for around 20 minutes till it is nice and golden. Set aside to cool completely.

In the meantime, make the custard cream filling.

Cooked pastry sheets
Cooked pastry sheets


  1. Cut the vanilla bean lengthwise, remove seeds and add both seeds and bean to milk.
  2. Pour the milk into the saucepan on medium heat.Bring slowly to the boil, stirring occasionally.
  3. In a mixing bowl, place the egg yolks and sugar and beat till light yellow and fluffy.
  4. Add flour and mix till well combined.
  5. Slowly add the hot milk, minus the vanilla bean, just little bits at first, mixing constantly.  When you have added all the hot milk, return the mix back to the stove.
  6. Reduce heat and continue to cook stirring constantly, until it has thickened, like a pudding, this takes at least 2 minutes. Cover the mix with microwave safe plastic wrap and let it cool to room temperature. The plastic wrap with prevent a skin from forming on top of the custard. Don’t rush this step.  COOL Completely!!!
  7. Place the softened butter into the mixer and beat for 2 minutes till fluffy. Spoon the cooled custard cream, into the butter mix, one tablespoonful at a time beating well after each addition.
Mixing the custard cream
Mixing the custard cream

To Assemble

  1. Lay each cooked pastry sheet on the baking paper, cinnamon side down, and place a lightweight pine chopping board on top and press down evenly and gently. This flattens the pastry without damaging its airy texture.
  2. Lay one sheet of cooked pastry down for the base, (cinnamon side upwards)
  3. Pile the custard evenly on top.
  4. Place a second layer of puff pastry on top, (cinnamon side downward), and gently press. Even out on the sides with a spatula. Refrigerate overnight.
  5. The following day: cut into rectangles with a sharp knife.
  6. Dust heavily with icing sugar and serve.
Squashing the Pastry
Squashing the Pastry – easy does it….


The best part of the recipe is always in the eating…..

pastry ready for fridge
Pastry ready for fridge
kremowski after cutting
Cutting the Kremowki the next day


Kremowka ready to serve


Rating:  *********  9 /10

More fantastic cakes here

Judges for this challenge are Suzanne and Jhuls

** My secret to a good pastry – use pre-prepared pastry dough! Shame, Amanda: Shame!!!

Something for the taste buds to Ponder About


53 thoughts on “Kremowka – A Slice of heaven”

  1. Hey ! They looks utterly delicious and tempting! Wonderful choice of recipe! Please add in this to the party so that you get judged! Add links of Jhuls and Suzanne’s posts too cause they r the judges! Thanks once again fr the participation

    Liked by 1 person

    1. Thank you so much and also for visiting me here. Most traditional dishes have some kind of history don’t you think? I’ll pop over and check out your blog too. Are you entering the challenge? It is lots of fun!

      Liked by 1 person

  2. Amanda, this is indeed a slice of heaven. I have a strong weakness for puff pastry – OMG that flakiness! And I must say this looks heavenly. I would love a slice or two. 😀

    I am happy that you made this and got to share it to us. Amazing job.

    x Jhuls

    PS: I am happy to meet you thru this challenge. Looking forward to more delicious recipes. 😉

    Liked by 1 person

  3. The kremowka looks delicious! The thick layer of custard in the middle looks so creamy. I really enjoyed the story behind the “papal cream cake” name… with Napoleon as well, this cake is certainly well-endorsed 🙂

    Liked by 1 person

    1. Thanks ever so much CHCooks for your kind words. It is always a delight to meet new bloggers and discover awesome new ( and old ) recipes, and this challenge is a perfect way to do that. I’ll pop over now and check out your blog!


  4. First time here, all I can say is ‘Fabulous’!!!. I loved the last line ‘the best part of the cake is eating’ so very true and also the interesting history behind this beautiful cake.

    Liked by 1 person

    1. I don’t see why not. It would be rather pretty cut in wedges. It might just be a little tricky when you go to put it in the fridge as the filling is held up a little from spreading by the paper and sides of the pan when you place it in the fridge. But do try it, as I can’t wait to see if it turns out! And give it a new name!!!

      Liked by 1 person

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