Kremówka papieska to jeden z najlepszych polskich deserów wszechczasów. Po ich wypróbowaniu nie będziesz w stanie przestać ich jeść. A tak przy okazji, drugi świetny polski deser to Faworki. Zdecydowanie warto spróbować.
A skąd nazwa papieska kremówka?
Według Wikipediawszystko zaczęło się w 1999 roku, kiedy papież Jan Pawel II mówił o swoim ulubionym deserze. Deser, który jadł jako dziecko w rodzinnym mieście Wadowice. Tak, dobrze zgadłeś, to była słynna kremówka papieska. (właściwie wtedy nazywała się tylko –
Od tego czasu Polacy zaczęli nazywać ją
Z czego składa się kremówka papieska?
To polski deser z ciasta francuskiego i kremu waniliowego.
Inne wersje ciasta wykonujemy z bitą śmietaną, kremem waniliowym, nadzieniem bezowym lub kremowym. Ciasto zazwyczaj obficie posypuje się cukrem pudrem, a czasem polewa lukrem.
Ja uwielbiam wersję z dwiema warstwami. Jest to połączenie kremu waniliowego doprawionego kieliszkiem Amaretto (likier migdałowy) i bitej śmietany.
A jeśli chcesz samodzielnie zrobić kremówkę, sprawdź poniższy przepis.
Jak zrobić papieską kremówkę?
Papieska Kremówka - Polski deser
Danie: DeserKuchnia: PolskaStopień trudności: Łatwe8
porcji2
godziny30
minutPapieska kremówka z nadzieniem waniliowym i bitą śmietaną.
Składniki
500ml mleka
200g białego cukru
1 łyżeczka cukru waniliowego
1 łyżeczka masła
20-40 ml Amaretto (*opcjonalnie)
6 żółtek
4 łyżki mąki ziemniaczanej
500ml śmietanki (min. 36% tłuszczu)
1 tbsp of sugar – *optionally
50g cukru pudru
2 blaty ciasta francuskiego
Instrukcje
- Ciasto francuskie upiec zgodnie z instrukcją na opakowaniu. Odłożyć na bok.
- Podgrzać 400 ml mleka i dodać do niego cukier zwykły oraz waniliowy. Doprowadzić do wrzenia, a następnie zmniejszyć ogień.
- W międzyczasie wymieszać pozostałe 100 ml mleka z Amaretto i żółtkami. Stopniowo po jednej łyżce stołowej dodawać mąkę ziemniaczaną i dobrze wymieszać.
- Mieszankę jajek wlać do gorącego mleka i ciągle mieszać. Po chwili krem powinien zacząć gęstnieć. Następnie odstawić krem na bok, aby całkowicie ostygł. Po schłodzeniu dodać masło (ten krok sprawi, że krem zgęstnieje jeszcze bardziej, dzięki czemu łatwiej będzie go później pokroić).
- Śmietankę ubić na sztywno. *opcjonalnie na koniec można dodać 1 łyżkę cukru, aby była nieco słodsza.
- Ułóż 1 upieczony arkusz ciasta francuskiego na płaskiej powierzchni i polej kremem waniliowym. Następnie na wierzch dodaj bitą śmietanę i przykryj drugim arkuszem ciasta francuskiego.
- Ciasto wstawić do lodówki na co najmniej godzinę.
- Wierzch posyp cukrem pudrem i pokrój ciasto w kostkę.
NOTATKI
- Ciasto można przechowywać w lodówce do 4 dni.
- Nie zaleca się mrożenia ciasta.
- Do upieczenia ciasta francuskiego polecam użyć blachy do pieczenia o wymiarach 45 x 38 cm
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Traditional Polish pork loin with dried prunes.
Pork loin belongs to very popular dishes in Poland. And I am not surprised why. The recipes are simple, doesn’t require any super cooking skills and they are really delicious.
Double tap if you like it 🧡
📲 Find out more at www.tasteisyours.com
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.#fotografiakulinarna #fishphotography #foodphotography101 #foodphotography📷 #moodyfood #moodyfoodphotography #foodphotographyandstyling #foodphotographer #foodphotographyblog #foodblogger #foodbloggerlife #foodbloggerfeed #bloglovinfood #healthyfoodblog
The best Polish honey cake 🍯🐝
Ciasto miodowe należy do bardzo popularnych deserów wschodnioeuropejskich. I jak w przypadku wielu innych ciast, jest ich kilka rodzajów. W Polsce na przykład można znaleźć klasyczne miodowe ciasto wypełnione gęstym kremem maślanym, delikatne miodowe ciasto z wieloma warstwami jak Marlenka, czy miodowe ciasto z kremem z kaszy manny.
Właściwie ten ostatni jest obecnie jednym z najpopularniejszych.
A co w tym szczególnego?
🔗 Click the link in bio and find out more 🔗
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#polishrecipes #polishrecipe #polishcake #polishcakes #honeycake #honeycakes #foodblogers #foodphotoaday
Hello friends. How are you all doing? 🤔
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I have to say that I am over this whole pandemic stuff and the panic around it. 🤭 .
What also makes me happy is that the stores are finally getting full with yummy stuff. Like fresh veggies, meat, fish and fruits. 🍎🍏🧄🥬🥚
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And thanks to that I can again create awesome recipes for you 😉 So stay tuned and follow @tasteisyours 👍🏻 Jan 🙋🏻♂️
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#fotografiakulinarna #fishphotography #foodphotography101 #foodphotography📷 #moodyfood #moodyfoodphotography #foodphotographyandstyling #foodphotographer #foodphotographyblog #foodblogger #foodbloggerlife #foodbloggerfeed #bloglovinfood #healthyfoodblog #japaneseknives
Hello friends. How are you doing after Easter? 🙂
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I am back to work now. Will create some new recipes this week so stay tuned 😌
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And what you can see on the photo? The cake is called Pischinger and it originates in #krakow. It is very easy to make and so good that it will last only few hours 🤭😭
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It is made with wafers, jam and a chocolate filling. You can use a store bought filling like čokonuty from @infinuty.sk or make your own one in no time😋
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👉🏻 for the recipe just click the link in my profile @tasteisyours .
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#fotografiakulinarna #foodphotography #foodphotography📷 #foodphotoaday #foodphotos #foodphotographer #darkmoody #darkmoodyfoodphotography #moodyfood #darkphotos #darkfoodstyling #darkfoodgallery #darkfoodchallenge #foodstylist #foodstylish #foodstylistlife #foodstylists #polishdessert #pischinger
Happy Easter friends. 💐🌷🌸
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Wish you all the best and a lot of health. Take care, Jan 👍🏻🙋🏻♂️
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#fotografiakulinarna #foodphotography #foodphotograhy #foodphotography📷 #foodphotography101 #foodphotographystyling #foodphotoblog #foodphotographyforbusiness #darkmoodyphotography #darkmoody #moodyfood #moodyfoodphotography #easterbunny #easter2020🐰
#eastersunday #easterdessert #easterfood
1,2,3 spring 🤭😭
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💐🌷🌾🥀🌹🌼🌸🌻
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Btw, I would immediately skip to 2021 if it would be possible 🙈 coz it seems this year will get even more crazy. Not sure if you heard about the fire in Chernobyl or the recent eruption of Krakatoa volcano 🙈😬
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Anyways, I am 90% ready for the Easter. Tomorrow will make some schnitzels for lunch and just enjoy the Easter Sunday😌
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Hope you all good 😉🙋🏻♂️
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#springbreak2020 #spring2020 #fotografiakulinarna #foodphotography📷 #foodphotography #foodphotographyandstyling #foodphotografy #foodphotographie #foodphotographystyling #foodphotography101 #darkmoody #darkmoodyfoodphotography #foodblogers #foodbloggerfeed #foodblogger
Happy Easter Friday friends 👍🏻🙋🏻♂️
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How are you doing? How is your Easter preparation? 🤔
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I am still far away from being ready but tomorrow will push it and finish the majority of the things. So no stress😌
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PS: One huge benefit of this years #socialdistancing2020 Easter is? Noone is coming to visit so almost no cleaning needed 🤭😭
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#fotografiakulinarna #foodphotography📷 #foodphotograhy #foodphotononstop #foodphotographyprops #foodphotografy #foodbloggerph #foodblogg #foodbloggerfeed #foodstylingbackgrounds #foodphotooftheday #easter2020🐰
#eastercake #eastercakes #polishfood
Hello friends and happy Tuesday 😎🙋🏻♂️
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Do you like granola? If yes, what is your favorite combo? 🤷🏻♂️
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I like nuts from @infinuty.sk , coconut shreds, some sort of seeds, dried and candied fruits and cinnamon 🙂
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#fotografiakulinarna #foodphotography📷 #photofoodiegram #photofood23 #photofooddiary #foodphotooftheday #foodphotographyprops #darkmoodyfood #moodyfoodphotography #foodstylingphotography #foodstyling #granolahomemade #granolarecipe #breakfastrecipes #foodphotographie #foodphotoblog
Happy Sunday friends. How are we today? 🤔
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I am already getting 🥴 of this #quarantine .
Miss fresh veggies & fruits and some nice creative time to make photos like this 😵
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And what about you? On the scale of 1-10 where are you with your creativity level? .
I am at 3 🙈😬
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#foodplating #fotografiakulinarna #darkfoodstyling #darkfoodphoto #darkfoodphotography #darkmoody #darkmoodyphotography #foodstyling #foodstylists #tamahagane #japanknife #japanknives #selfisolating #selfisolate #socialdistancing2020 #socialdistancingsaveslives
English 
Please read and delete … 1st paragraph, 2nd sentence, “stop them eat”. (stop eating them)
Hi Cynthia, thanks for the info. The paragraph is adjusted 🙂 And btw, how do you like the recipe?
Is it difficult to cut? I envision all the filling squeezing out.
Hello Diane. There are 3 basic rules you have to follow if you want to cut it nicely. 1. the cake must be chilled properly. 2. use a sharp knife. 3. move the knife while cutting and don’t use the pressure to push it.
Does the recipe come in the metric measurements? I am from America and would love to make this dish!
Dear Cynthia. For now, I use only European measurements in all my recipes. But I will think about the new solution which will help you to get American measurements too. Jan
Is 4 Tablespoons correct? Or is it teaspoons?
Hello Jamie. The correct amount is 4 tablespoons. I’ve adjusted the recipe accordingly. Please let me know how did you like it 🙂 Jan
Fun recipe and quite appetizing. Is there a reason why the dimensions of this cake are not provided? It would help with rolling out the puff pastry and to ensure the right thickness of the two cream layers.
Hello MK. Thanks for the comment. To bake the puff pastry I recommend using a 13 x 9 inches baking tray. Also, I’ve added this point to the recipe for future reference. Jan
Hi Jan. Thank you for the recipe. It’s fun to make and delicious. One thing that would help is providing the dimensions of the cake, the pan and the height. This would help with rolling out the puff pastry and to ensure the right thickness of the cream layers. Many thanks.
Hello M. Thank you very much for the comment. I will adjust the pan size accordingly. Have a great day. Jan
HI, absolutely love this recipe and it’s a winner amongst all my friends and family – but I’ve never known what the butter in the ingredients list is for? It’s not mentioned in the method… I’ve always just left it out…?
Hello Rebecca. Thank you for the comment. I am super happy to hear that your family and friends love this cake 🙂 To answer your question, the butter is there to make the cream thicken a bit more. Thanks to this step it will be easier to cut once chilled. I’ve adjusted the recipe accordingly and the step is now available in the directions. Can you share some photos with me from your papal cake? I would love to see it 🙂 you can find the Taste Is Yours pages on Instagram or Facebook. Thank you and take care. Jan
Should I leave this out of the fridge before serving it?
If so, for how long? I’ve had it in the fridge overnight.
Hi Anne. To achieve the best results I would recommend cutting the cake after a few hours in the fridge. Then you can place it back to cool again. For the serving, I would take the cut cakes out of the fridge approximately for 10 minutes before serving. Jan
Hello, I was wondering when to put the salt in. Does it go in the egg yolk mixture? And does it make a difference if I leave it out? Thanks!
Dear Candie. Thank you very much for the comment. After reviewing the recipe I have decided to take out the salt. It actually did not made any significant difference. Take care. Jan
[…] 1 year ago 1 min read […]
[…] Polish Papal Cream Cake – kremowka […]
Does it need the amaretto liquor? Does it taste ok without it?
Hi Natalie. The amaretto gives it a nice almond flavour. But if you decide to skip it just add 1 drop of almond extract instead. Jan
[…] Papal cream cake or kremowka. – One of the best Polish desserts. […]