Hungarian Kremes Cake Recipe

Hey Guys!

My Grandpa recently tried kremes cake at a Hungarian restaurant and asked me to make it for his birthday so this is my first attempt making the cake- having never tried it before. That being said, It tastes very good! It also has a unique taste and texture, like nothing I've tried before. Hope you enjoy!

Ingredients:
1 sheet of Pepperidge Farm puff pastry
2 cups of milk
9 egg yolks, and 11 egg whites
3 envelopes of Knox unflavored gelatin
4 Tbsp. cornstarch
2 Tbsp. Vanilla extract
6 oz sugar
4 oz powdered sugar

You will also need two 9x13 pans and parchment paper

Thaw the puff pastry sheet. When thawed cut it in half and roll each half 3/4 of an inch larger than the 9x13 pan on all sides(the puff pastry will shrink when baked).
  

Turn the baking pans upside down, place parchment paper on the bottom of the pan, and bake the puff pastry on 400F until golden brown(10-12 min.). Start working on the next step while the pastry is baking.
  

When the pastry is cool, turn one of the pans right side up and place the first pastry sheet in the bottom. cut the other sheet into 24 squares(6 by 4) with a pizza cutter and set aside
In a large bowl, boil the milk with the gelatin in the microwave oven (about 8-10 min.).

Mix the cornstarch with 3-4 Tbsp. water, and the 6 oz. sugar. When the milk is hot and the gelatin dissolved, put this mixture in the milk. It takes 2-4 minutes on high in the microwave, stir every 30 seconds. It will look like a runny cream.

Beat up lightly the egg yolks with the vanilla and put it in the cream. Put it back in the microwave for 2-4 minutes on high, stir every 30 seconds. It will be a thick custard cream.
  

Beat up the 11 egg whites. When stiff peaks form, beat in the 4 oz. powdered sugar.

Fold egg whites gently into the hot custard cream until well incorporated(should be puffy).
 

Pour the warm mixture in the 9x13 in. pan - it will be partially set, so work fast!

Place the puff pastry squares on top.
 

Refrigerate for 2-4 hours, then cut it along the squares.
 

Note: The heat of the custard cooks the egg whites, so it won't be raw.


**CREDIT FOR THIS RECIPE GOES TO NICOLETTE OF NICOLETTE'S BLOG, THIS IS MY REVISED VERSION WITH PICTURES**

http://nicolette511.blogspot.com/2011/10/hungarian-kremes-recipe.html?m=1 

Hope you enjoy! Post below with any comments or questions<3