Kremna Rezina


Kremna Rezina is a traditional Slovakian dessert. It is a layer cake, with a walnut filling, and a creamy vanilla frosting.


  • 1 cup (250 ml) of water
  • 1 cup (200 g) of sugar
  • 1 teaspoon of vanilla extract
  • 4 egg yolks
  • 1/2 cup (100 g) of flour
  • 1/2 teaspoon of baking powder
  • 2 tablespoons (30 ml) of butter, melted
  • 1 cup (100 g) of walnuts, finely ground
  • 1 cup (250 ml) of whipping cream
  • 1 tablespoon (15 g) of sugar


  1. Preheat oven to 375 F (190 C).
  2. Grease and flour an 8 inch (20 cm) springform pan.
  3. In a small saucepan, heat the water, sugar and vanilla extract until the sugar has dissolved.
  4. In a medium bowl, whisk together the egg yolks and flour.
  5. Slowly pour the sugar syrup into the egg yolks, whisking constantly.
  6. Add the baking powder and melted butter and mix until well combined.
  7. Pour the batter into the prepared pan and sprinkle with the ground walnuts.
  8. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven and let cool completely.
  10. In a large bowl, whip the cream with the sugar until stiff peaks form.
  11. Spread the cream over the cooled cake and refrigerate for at least 2 hours before serving.

Potential changes & improvements

If you want a richer flavor, you can add a tablespoon of rum or brandy to the sugar syrup.

If you don’t like walnuts, you can use another type of nut, or leave them out altogether.

What other food it works well with

Kremna Rezina goes well with fresh fruit, or a fruit salad.

Common Mistakes

One common mistake is to not let the cake cool completely before frosting it. This will cause the frosting to melt and run.

Nutritional Information

Serving size: 1 slice (1/8 of cake)

Calories: 350

Fat: 17 g

Saturated fat: 8 g

Unsaturated fat: 9 g

Trans fat: 0 g

Cholesterol: 100 mg

Sodium: 150 mg

Carbohydrates: 41 g

Fiber: 2 g

Sugar: 27 g

Protein: 6 g


Eggs, milk, nuts, wheat.

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