adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Neapolitan vanilla slice cake
Neapolitan vanilla slice cake
0 Likes
Prep Time:
420 minutes
Cook Time:
40 minutes
Total Time:
460 minutes
Neapolitan Vanilla Slice Cake: A vibrant twist on a nostalgic dessert that everyone will adore.
Ingredients:
  • 4 sheets frozen puff pastry, just thawed
  • 10 egg yolks
  • 270g (1 1/4 cups) caster sugar
  • 50g (1/3 cup) plain flour
  • 50g (1/3 cup) cornflour
  • 1L (4 cups) milk
  • 600ml ctn thickened cream
  • 80g butter, chopped, at room temperature
  • 6 (10g total) gelatine leaves (see tip)
  • 1 tsp strawberry essence
  • Red food colouring, to tint
  • 20.00 gm cocoa powder
  • 195g (1 1/4 cups) pure icing sugar, sifted
  • 20g butter, at room temperature
  • 20.00 gm boiling water, plus 1-2 tsp, extra
  • 1.25 gm cocoa powder
Instructions:
  • Preheat your oven to 200C/180C fan forced and line 2 baking trays with baking paper. Lay a sheet of pastry on each tray and prick all over with a fork. Bake for 10 minutes until golden. Flip and bake for an additional 3-5 minutes until crispy and golden. Cover the pastry with a tea towel, gently press to flatten, then transfer to wire racks to cool completely. Repeat with the remaining pastry sheets.
  • For the custard, combine egg yolks and sugar in a large heatproof bowl until pale. Whisk in flours. In a saucepan, heat milk and cream until just boiling. Gradually pour over the egg mixture while whisking. Transfer everything to a clean pan and cook over low heat until thick. Remove from heat, stir in butter until melted. Transfer to a heatproof bowl.
  • Place the gelatine leaves in a bowl and cover with cold water. Let them soak for 5 minutes until soft. Squeeze out excess water from the gelatine and add it to the hot custard. Stir until the gelatine dissolves. Divide the custard into 3 heatproof bowls and customize each: mix vanilla extract into one portion, strawberry essence and a few drops of red food coloring into the second for a pink hue, and sift cocoa powder over the last portion. Stir each mixture occasionally until cooled to room temperature.
  • 1. Use a 20cm springform pan to cut out rounds of puff pastry from each sheet. 2. Remove the pan base and line it with baking paper, letting it overhang by 4cm. 3. Place the base back in the pan, paper side up. 4. Grease the side of the pan and line it with baking paper, letting it extend 2cm above the side.
  • Layer the pastry rounds and custards in the prepared pan, starting with chocolate, then vanilla, and finally strawberry. Finish with the last pastry round on top. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
  • Prepare the icing by combining icing sugar and butter in a bowl. Pour boiling water over the butter and stir until smooth. Add more boiling water if needed. Divide the icing into 3 bowls. Color one portion pink by stirring in red food coloring, and mix cocoa into another portion.
  • Carefully transfer the cake from the pan to a serving platter. Spread the white icing evenly over the top, then drizzle with the remaining icings (thin with a few drops of water, if needed). Allow to set aside.

Similar Recipes