Recipe for Bled Slovenia cream cake?

I was recently in Bled Slovenia. Had a wonderful puff pastry base, cream cake filling topped with a thin layer of whipped cream and puff pastry. I would love to have the recipe for it, if anyone has itRecipe for Bled Slovenia cream cake?
It is called Kremna rezina. The recipe for it is as follows:





Cream Cake


SUBMITTED BY: Carol








';This is a delicate white cake. Heavy cream is used instead of butter.';


Original recipe yield: 12 servings





US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


2 eggs


3/4 cup white sugar


1 teaspoon vanilla extract


1 1/2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


1 cup heavy whipping cream


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.


Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.


Combine the flour, baking powder, and salt. In three parts add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pan.


Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.





2)


a golden crispy crust made from butter dough (mixed with butter, not margarine), a delicious vanilla cream of exactly the right consistency (with exactly the right amount of flour - if there is too much the cakes are no good, if too little, they collapse after cutting), topped with whipped cream and a crispy layer of butter dough and finally, last but not least, a good dusting of icing sugar.





3) a vanilla-custard-and-cream cake called kremna rezina . This dish was first created right here in Bled, at the big, red Park Hotel. Slovenes travel from all over the country to sample this famous dessert.





Slightly less renowned, but just as tasty, is grmuda (literally ';bonfire';). This dessert was developed by Hotel Jelovice as a way to get rid of their day-old dessert leftovers. Start with the remains of cakes, add rum, milk, custard, and raisins, and top it off with whipped cream and chocolate syrup. It's the perfect end to a perfectly relaxing day.





4)


Vanilla Custard





Rating:


Preparation Time: 10 minutes


Cooking Time: 5 minutes


Serves: 6





Ingredients





1 cup sugar


3 Tbsps. cornstarch


3 Tbsps. all purpose flour


3 cups milk


3 whole egg yolks


1 Tbsp. unsalted butter


1 tsp. vanilla extract


6 chocolate wafer cookies











Instructions





Sift together sugar, cornstarch and flour in a non-reactive saucepan. Add milk and egg yolks to mixture. Place over medium-high heat and whisk vigorously to combine. Stir constantly until mixture comes to a boil. Immediately remove from heat. Add butter and vanilla. Stir until butter is melted and incorporated. Transfer to a serving bowl and cover with plastic wrap, pressing down on pudding to prevent skin from forming. Serve warm or cold with cookies.





Chocolate Frosting Print-Friendly Format














6 oz semi-sweet chocolate pieces


1/2 cup light cream


1 cup butter


2 1/2 cups powdered sugar





To make frosting, in a medium saucepan, compine chocolate pieces, cream, butter; stir over medium heat. With a whisk, blend powdered sugar. In bowl set over ice, beat until it holds shape.





Chocolate Icing Print-Friendly Format














4oz (120g) plain dark chocolate


1 dessertspoon (10ml) honey


2oz (60g) butter





Just melt them together in a double boiler and spread on the cake (or whatever).Recipe for Bled Slovenia cream cake?
CARROT CAKE WITH COCONUT CREAM CHEESE


ICING





The Cake:





2 cups sugar


3 cups flour


1 teaspoon baking soda


1 teaspoon salt


1 teaspoon cinnamon


2 cups grated carrots


1-1/3 cups vegetable oil


4 eggs, slighly beaten


1 cup chopped and toasted walnuts or pecans


1 - 20 ounce can crushed pineapple, drained


1 teaspoon vanilla extract


1 teaspoon lemon extract


1/2 teaspoon almond extract





Preheat the oven to 350掳F.





Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.





Bake for 1 hour or until done. Completely cool cakes before frosting.





The Frosting:





1/2 cup butter, softened


1 - 8 ounce cream cheese, softened


1 - 16 ounce box powdered sugar, sifted


2 teaspoons vanilla extract


1 cup chopped and toasted walnuts or pecans


1 cup flaked coconut





Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.





Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.