Over in Slovenia, kremsnita is commonly sold throughout the famous Alpine tourist town of Bled. Krempita is usually eaten as dessert, although not every day because we often serve quite a generously sized slice. Serbia's famous krempita, as served in Australia at Fabrika by Madera.
Zecevic adds that krempita is quite a rarity in Australia unless you visit an Eastern European family home, bakery or restaurant.
Owner of the two Serbian restaurants, Petar Tasic, explains that his venues offer two distinct recipes for Sydneysiders to try. We use three layers of crispy pastry, homemade vanilla custard, berry compote and sugar to top it off.
The presentation is the most unique thing about it. Unfortunately, Tasic announces, the recipe features a heavily guarded family secret. For lovers of strawberry this one's for you. Pop some pandan into your custard and you'll never look back.
Tugging at those summer strings is this mango and passionfruit version. Sign out. The Cook Up recipes. Since most cake shops are more patisserie than they used to be the humble slice has become somewhat more gourmet — less yellow gel and more custard, millefeuille -ish as per your phtographs.
The lattice biscuit version lives on according to the internet, so I presume that lattice biscuits are still available. My own cooking experiences begin in the mids and I am certain it was around then. This was the era of things made with biscuits. Next week is History Week here and I am going to a few of the events so I will see if I can track down any experts who may have more to add.
Just curious if I am the only one who never pluralises?? Alison, once again you impress me with the exotic as I never saw a pink icing on vanilla slice around my neck of the woods.
I feel like I missed so much! I recently was looking through old magazine recipe clippings for recipes and found one on vanilla slices — probably early s or a bit earlier — it has passionfruit icing. I also found an old recipe for Matches — which apparently is an Australian name for millefeuille and did post a pic of this clipping on my blog.
Johanna: Thanks for that date. Fantastic, Phil. I must look through this more. The vanilla slices aka Pus Pies we used to have at our school canteen were definitely of the fluoro yellow gel-like custard variety. Horrible, but we still ate them. I have also had home made ones with both lattice biscuits and saos, but they were never quite right. The range of goods was pretty standard for that era, but their custard squares were outstanding.
Mainly because the pastry was shatteringly crisp. I tend to lick off the icing, nibble out the custard the best part and throw the rest away. Thinking of those custard squares, that bakery also make a square that I was equally enamoured of, call a Fly Cemetery.
I never knew it by any other name. The top layer of puff pastry had a dark finish of caramelized sugar. I always used to ask for an edge piece from the tray as you got more of the crisp sugar that way. Have you ever heard of anything that might match this description? I would love to eat one again, but fly cemeteries seem to have gone the way of the Dodo.
Cheers from Wellington, Karen. The Fly Cemetery sounds like what Aussies call Fruit Slice from a bakery, albeit without a dark caramelised top. A little journey I grew up eating vanilla slices as my preferred after-school snack, albeit constrained somewhat by the disappointing options opposite my high school.
So where are the vanilla slices at home? And what should a vanilla slice be? My apologies in advance for any rumbling stomachs these questions may cause. Missing our Liaison chats and of course your Macarons. Mich xx. Jeff personally supported the Triumph, acting as a guest judge until For 13 years, local volunteers coordinated the event, which attracted hundreds of entries.
But, eventually, the work involved took its toll. Perhaps regretfully, in Ouyen decided to award the right s to host the Great Vanilla Slice Triumph to another town in the Sunraysia district — Merbein. This was, of course, in addition to the traditional Vanilla Slice section and an Innovative Vanilla Slice award, open to professionals only.
In all other sections there were awards for apprentices, amateurs and juniors. The competition was won by Sharps Bakery of Birchip.
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