Vanilla Slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. Slightly moisten the pastry sheets with water, place them on top of each other, press lightly and roll out into a rectangle (approx. 24 x 32 cm). Place on a baking tray lined with baking paper and let rest for 10-15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the puff pastry sheet cool down. Then cut the edges straight with a saw knife and cut the plate in half lengthwise.

2. 2

   You get two oblong rectangles (approx. 10 x 27 cm). Now cut these plates horizontally. Place the two lower plates on a large piece of aluminium foil and fold the sides to 5-6 cm high edges. Brush the edges with oil. Separate the eggs. Mix the egg yolks and 2 tablespoons of milk. Beat the egg whites until stiff and finally add 1 tablespoon of sugar. Stir pudding powder, 200 ml milk and 85 g sugar until smooth. Bring the rest of the milk to the boil, remove from the heat and stir in the pudding powder. Put back on the stove and cook for at least 1 minute while stirring. Then stir the egg yolk into the hot pudding (do not boil any more!) and fold in the beaten egg white. Leave the pudding to cool for 5-10 minutes and spread on the cake bases.

3. 3

   Beat the egg whites until stiff and finally add 1 tablespoon of sugar. Stir pudding powder, 200 ml milk and 85 g sugar until smooth. Bring the rest of the milk to the boil, remove from the heat and stir in the pudding powder. Put back on the stove and cook for at least 1 minute while stirring. Then stir the egg yolk into the hot pudding (do not boil any more!) and fold in the beaten egg white. Leave the pudding to cool for 5-10 minutes and spread on the cake bases. Smooth and let it set in the fridge for 3-4 hours. In the meantime, cut the top two plates into 5 pieces each. Stir icing sugar and lemon juice until smooth and brush the pieces with it. Leave to dry. Carefully loosen aluminium foil edges and place the puff pastry lids coated with icing on the pudding strips. Cut the strips into the given pieces and arrange them on a plate

4. 4

   Smooth and let it set in the fridge for 3-4 hours. In the meantime, cut the top two plates into 5 pieces each. Stir icing sugar and lemon juice until smooth and brush the pieces with it. Leave to dry. Carefully loosen aluminium foil edges and place the puff pastry lids coated with icing on the pudding strips. Cut the strips into the given pieces and arrange them on a plate

Nutrition Facts

KCAL
320 kcal

CARBS
44 g

FATS
13 g

PROTEINS
6 g