Vanilla slice on puff pastry

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Today I want to share a recipe for a delicious cake anyone can make. We'll prepare a puff pastry vanilla slice, the main star of which is lightly vanilla, stable, custard-based filling. An easy but special dessert that will make an impression on your guests.


There is something magical in this simple but delicious combination. Pleasantly buttery, flaky puff pastry goes perfectly with delicate vanilla filling. The whole thing is only lightly sweet and it will disappear off your plate in no time.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (20 x 20 cm baking tin)

Vanilla filling

  • 750 ml milk
  • 3/4 cup (150 g) granulated sugar
  • 3 egg yols
  • 60 g cornstarch (~2 heaped tbsp)
  • 60 g flour (~2 heaped tbsp)
  • 1 tsp vanilla paste
  • 150 g butter

Also

  • 1 sheet puff pastry (320 g)
  • Icing sugar, for dusting
 Method
  1. Cut one sheet of puff pastry (320 g) to your baking tin size. I'm cutting one 20 x 20 cm square and 25 smaller squares that I will arrange on top of the cake. This means I can make complete use of puff pastry and cut down on food waste, but this way also makes it easier to deal with ready cake. Baked puff pastry is famously difficult to cut, so it's worth doing it while it's raw. Once pastry is cut, prick the base with a fork across the whole surface. Put the pastry into a fridge as you work on the custard.
  2.  Pour about half of 750 ml of milk into a pot. Place the pot over medium low heat, add 150 g white caster sugar and stir until sugar dissolves. Heat up milk until it starts simmering around the edges. Keep an eye on it so it doesn't boil over.
  3. Meanwhile, work on remaining bits. Add 3 large egg yolks, 60 g cornstarch, 60 g wheat flour and 1 tsp vanilla paste into remaining milk. Stir the contents of the jug until uniform liquid forms.
  4. Once milk in the pot starts simmering, turn heat down to low and pour in custard base. Stir milk as you do it to prevent unpleasant lumps from forming. Once all of custard base is in, bring heat back up to medium low. Cook the custard for a few minutes until it becomes very thick.
  5. Take pot off heat and pour its contents into a wide dish. Cover custard with plastic wrap in such a way that it touches its surface to prevent unpleasant skin from forming. Set custard aside to cool completely.
  6. While custard is cooling, bake puff pastry. Put cold pastry into an oven preheated to 220 deg C (no fan) for 15 minutes. Once pastry is ready, take it out of the oven and leave on the tray for 10 minutes. Transfer it onto a wire rack then to cool completely.
  7. Once everything is cool, prepare vanilla filling. Put 150 g soft butter into a large bowl. Cream the butter with an electric mixer until light and fluffy. Start adding cool custard then. Do it slowly, a spoonful at a time, combining custard and butter completely before adding the next batch. Once all of custard is in scrape down the sides of the bowl with a silicone spatula to ensure everything is combined as it should.
  8. Put the cake together. I'm assembling my cake in a square baking tin, 20 x 20 cm. The bottom is lined with baking paper, and the sides - with acetate foil. Place the large pastry piece in the bottom of the baking tin. Transfer all of vanilla filling onto the base and spread it in an even layer across the surface. Arrange small pastry squares on top of the cake. Put the cake into a fridge for at least 2 hours, or best overnight, for filling to set. Take ready cake out of the tin and dust generously with icing sugar.
  9. Enjoy!

Approximate nutritional value

100 g

  • 272 kcal
  • Carbs: 30 g 
  • Fat: 16 g
  • Protein: 4 g
  • Fibre: 0 g

1 slice (recipe makes 12 slices)

  • 307 kcal
  • Carbs: 33 g 
  • Fat: 18 g
  • Protein: 5 g
  • Fibre: 0 g

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