Raspberry Vanilla Custard Cake – Raspberry Kremšnita

This Raspberry Vanilla Custard Cake is my take on a classic Raspberry Kremšnita-style dessert. It combines crispy puff pastry layers, silky vanilla custard, and bright raspberry sauce for a dessert that feels both elegant and comforting.

What makes this cake special are the two layers of raspberry sauce tucked between the vanilla custard filling. The sweet-tart raspberry flavor cuts through the richness of the custard, creating a beautiful balance in every bite. The combination of creamy vanilla and fresh raspberry is one I never seem to get tired of, especially when raspberries are in season.

Despite its impressive appearance, this cake is surprisingly simple. The custard is smooth and creamy, the raspberry sauce adds a burst of fruitiness, and the puff pastry layers bring everything together perfectly. After a few hours in the refrigerator, the flavors meld beautifully, and the cake slices into gorgeous layers.

I love serving this cake for family gatherings, holidays, or whenever I want a dessert that feels a little extra special. It’s light enough to enjoy after a meal but rich enough to satisfy a sweet craving. If you enjoy classic custard desserts and fresh berries, this Raspberry Vanilla Custard Cake is sure to become a favorite.

How to make raspberry vanilla custard cake 

Begin with preparing the vanilla pastry cream. Place the milk in a medium saucepan and bring it to a gentle simmer.

Meanwhile, whisk together the egg yolks, sugar, and salt until well combined. Add the flour and cornstarch, mixing until smooth.

Gradually pour about a third of the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring continuously until the mixture comes to a boil and thickens into a smooth pastry cream.

Remove from the heat and stir in the vanilla extract. Transfer the pastry cream to a clean bowl and cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Prepare the raspberry sauce

Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat.

Bring to a boil and cook for about 10 minutes, until the mixture thickens slightly. Stir in the cornstarch mixed with water and cook for another minute until glossy and thickened.

Remove from the heat and pass the sauce through a fine sieve to remove the seeds. Set aside to cool completely.

Bake the puff pastry

Preheat the oven to 400°F (200°C).

Roll the puff pastry into a thin sheet and transfer it to a parchment-lined baking sheet. Bake for 15–18 minutes, or until deeply golden and crisp. Let it cool completely.

Prepare the vanilla custard filling

Sprinkle the gelatin powder over the cold water and let it bloom for 5–10 minutes.

Gently heat until the gelatin is fully dissolved, then stir it into the cooled vanilla pastry cream.

In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the pastry cream mixture until smooth and airy.

Assemble the cake

Cut an 8-inch (20 cm) round from the baked puff pastry and place it onto a serving platter.

Position a cake ring around it and line the sides with acetate sheets.

Spread one-third of the vanilla custard filling evenly over the puff pastry base. Spoon half of the raspberry sauce over the filling and use a skewer or toothpick to create gentle swirls.

Add another third of the custard filling, followed by the remaining raspberry sauce. Swirl again, then finish with the last third of the custard filling, smoothing the top with an offset spatula.

Break the remaining puff pastry into small crumbs and sprinkle them evenly over the top.

Chill and serve

Refrigerate the cake for at least 4–6 hours, or preferably overnight, to allow it to fully set.

Before serving, dust generously with powdered sugar. Slice with a hot knife for clean layers and enjoy.

With its crisp puff pastry base, light vanilla custard, and vibrant raspberry swirls, this cake is a beautiful twist on a classic kremšnita, elegant, refreshing, and perfect for any special occasion.

Hope you will try it out. If you do, don’t forget to tag me on your Instagram posts or stories.

Other similar recipes you may like to try

This Norwegian Cake – Verdens Beste is a classic Scandinavian dessert with soft sponge, crisp meringue, creamy vanilla custard, and toasted almonds.

You will love this Eclair Cake – Karpatka, a classic dessert made with airy choux pastry layers and a rich vanilla custard filling, creating its signature mountain-like, rustic look. 

This Kremšnita – Vanilla Custard Cake is a timeless dessert made with flaky pastry and silky vanilla custard for a light, creamy, and elegant treat.

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