This cake is all but a classic custard slice. But because of the puff pastry and custard creme, it reminded me of its traditional version. Certainly, the winning combination is when modern and traditional go well together. And this is just such a simple and quick recipe.
Preparation time: 30 minutes
– 250 g puff pastry
– 375 ml milk
– 1 teaspoon of vanilla extract
– 75 g sugar
– 3 egg yolks
– 40 g starch
– pinch of salt
– 1 teaspoon of coffee
– 25 g butter
– 150 g icing sugar (for icing)
If the puff pastry is frozen, take it out to room temperature.
We are preparing the creme. Warm up the milk until it starts to boil. In the second bowl combine with a mixer the eggs, sugar and corn starch for 2-3 minutes, until the mixture becomes pale and light.
Pour the milk over the mixture with eggs, stirring. Return to the fire and mix the mixture until it thickens (as when making a pudding).
Remove the mixture from the fire, add the pinch salt and butter. Separate the mixture in two parts. In one part add vanilla extract, and in another coffee. Let the mixtures cool down.
Heat the oven to 220°C. Divide the puff pastry into two parts and roll out each part into squares of 20 cm. Place each piece on the baking paper and prick several times with a fork so that it does not puff too much in baking. Bake the pastry for 15 minutes. Take it out and let it cool down.
Make the cake by putting one piece of puff pastry, then the yellow and brown creme, and then another part of the pastry.
Prepare the icing by mixing powdered sugar with a spoon of water. It should be dense.
And that is it! A genius dessert that will impress everyone.