The first custard cake came out of the Samobor pastry shop owned by Ɖuro and Marko Lukačić in the 20-es of the 20th ct. Crunchy layers of puff pastry among which comes the frothy cream of eggs, milk and sugar today are a symbol of the city of Samobor, and they are a reason for visiting it from surrounding places, especially from Zagreb. Always served fresh and warm, they are a proof of quality and tradition in its finest form. Here they are for you revealed :).
500 g (17.5 oz) puff pastry
480 g (16.8 oz) yolk
200 g (7 oz) soft flour
2 liter (8.5 cups) milk
550 g (19 oz) egg-whites
500 g (17.5 oz) sugar
Unfreeze the puff pastry and roll out a sheet on a floured surface a bit wider than the baking pan (50×30 cm/20×12 in). Turn the baking pan upside down and place the puff pastry sheet on it, pierce in few places with a fork and bake for 10 minutes in an oven previously heated to 220°C (428°F).
For the cream, dissolve the flour in part of the milk, making sure not to leave any lumps. Stir in the yolks and mix it all together with a whisk.
Leave the rest of the milk to boil.
Pour the hot milk over the yolks and from the moment the mixture boils, cook for 5 minutes, constantly stirring (after 5 minutes you do not stop cooking). After the cream has been cooking for 5 minutes, start mixing the egg-whites with an electric mixer, and when they start frothing, add little by little sugar. Whisked egg-white has to be shiny and firm, but you need to be careful not to over-whisk it, because it will not connect to the cream nicely. For the entire time the egg-whites are being whisked, the cream is being cooked and stirred.
Transfer the egg-whites into a larger bowl, where you will connect it with the cream. In an even flow pour the cream into the center of the egg-whites, and mix it in from the center of the cream outward for the entire time with circular movements. That way you get a nice, aired texture of the cream.
Place one sheet of baked puff pastry into a baking pan and pour the hot cream over it. Cut the second sheet in squares (6×4 cm/2.6×1.6 in) and cover the cream with them. Sprinkle them abundantly with powder sugar.
Custard cake prepared like this can be eaten warm or cold. They are best on the same they when prepared when the puff pastry is still crunchy.
Note: This amount of cream will suffice for 24 pieces of custard cake.