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Layered neenish slice
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Prep Time:
75 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
A delicious tribute to the Aussie favorite neenish tart, featuring layers of pastry, jam, mock cream, and two-tone icing.
Ingredients:
  • 100g unsalted butter, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 1 egg
  • 100g (2/3 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 160g (1/2 cup) raspberry jam
  • 140g (2/3 cup) caster sugar
  • 1.50 gm powdered gelatine
  • 185g unsalted butter, at room temperature, chopped
  • 8.80 gm vanilla extract
  • 450g (3 cups) pure icing sugar
  • 25g unsalted butter, melted
  • 4.40 gm vanilla extract
  • 80ml (1/3 cup) milk
  • Pink food colouring, to tint
  • 7.50 gm cocoa powder
Instructions:
  • Preheat the oven to 180C/160C fan forced. Line a 19 x 29cm slice pan with baking paper, ensuring a 3cm overhang on each long side for easy removal.
  • Beat butter, sugar, and egg until pale and creamy using electric beaters. Fold in sifted flours until combined. Spread mixture into prepared pan, smoothing the top. Bake for 20-25 minutes or until golden. Allow to cool before serving.
  • Prepare the mock cream by gently heating the sugar, milk, and 80ml (1/3 cup) water in a saucepan until the sugar dissolves. Sprinkle the gelatine over the mixture and stir until dissolved. Let it cool to room temperature until slightly thickened.
  • Beat butter and vanilla with electric beaters until very pale. Gradually beat in cooled milk mixture with the motor running until pale and creamy.
  • Spread the chilled pastry base evenly with jam. Cover with the mock cream, ensuring a smooth surface. Chill in the fridge until ready to serve.
  • For the glace icing, sift icing sugar into a bowl. Mix in butter, vanilla, and gradually pour in milk to create a thick icing (you may not need all the milk). Separate the icing evenly into two bowls. Color one bowl pink. Sift cocoa into the other bowl until combined (add more milk if needed) to achieve a spreadable consistency.
  • Halve the slice lengthways, making sure to mark the divisions with a knife. Create 4 evenly spaced strips by marking two lines on each half. Place batches of icing in snap lock bags and snip off the corner. Use pink icing to outline and fill the outer strips, then repeat with chocolate for the inner strips. Allow to set for 15 minutes. Cut the slice down the middle and then into thin fingers, each with pink and brown icing.

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