Lake Bled, the gem of Slovenia, turns into a true winter fairy tale during the colder months. As snow blankets the surrounding hills and peaks of the Julian Alps, the lake’s serene surface reflects the glow of festive lights. On its shore, at the heart of this winter idyll, lies the famous Kavarna Park—the birthplace of the original Bled cream cake.
With its large glass windows and cozy interior, Kavarna Park offers the perfect retreat to enjoy this iconic dessert. While seated in comfortable armchairs with a cup of hot tea or coffee, guests can admire the stunning view of the lake and the island crowned by the Church of the Assumption. This place isn’t just a feast for the eyes but a true gastronomic spectacle.
The Bled cream cake, served here following the original 1953 recipe, arrives as a harmonious blend of crisp pastry, rich vanilla custard, and a layer of lightly whipped cream. A dusting of powdered sugar completes the experience. Each slice is handcrafted and carefully presented, offering a symphony of flavors and textures that have become a symbol of Bled.
Visitors often remark that the cream cake at Kavarna Park has a unique taste that cannot be replicated elsewhere. Perhaps it’s the quality ingredients, the pastry chefs’ skill, or the magical ambiance. The lake’s tranquility, the view of snowy peaks, and the festive atmosphere make every bite extraordinary.
In winter, Kavarna Park becomes the center of holiday festivities. The air is filled with the aroma of mulled wine and cinnamon as visitors explore local stalls featuring handmade crafts. The illuminated Bled Castle, perched on a cliff above the lake, adds an extra magic touch. For many, savoring the cream cake in this setting is more than just a meal—it’s an unforgettable experience that blends tradition, nature, and holiday spirit.
For those who wish to bring a piece of Bled into their kitchen, here’s the original recipe:
Recipe for Bled Cream Cake
Ingredients:
- 500 g puff pastry
- 1 liter milk
- 6 eggs
- 11 tablespoons sugar
- 6 tablespoons flour
- 2 tablespoons cornstarch
- 2 packets vanilla sugar
- 500 ml heavy cream
- 2 tablespoons powdered sugar
Preparation:
- Pastry: Roll out the puff pastry and bake at 180°C (350°F) until golden. Divide it into two equal parts.
- Custard: Separate egg whites from yolks. Beat yolks with 4 tablespoons of sugar, then add flour, cornstarch, and 200 ml milk. Heat the remaining milk with vanilla sugar, then mix in the yolk mixture. Cook over low heat until thickened. Beat egg whites with 2 tablespoons of sugar and gently fold them into the hot custard.
- Assembly: Place one layer of pastry, spread the custard over it, let cool, add whipped cream sweetened with powdered sugar, then top with the second pastry layer.
- Final Touch: Dust with powdered sugar and let cool for several hours before slicing.
The Bled cream cake is much more than a dessert—it’s a memory of moments spent in an idyllic setting that captivates all the senses.