Ingredients
The following ingredients have 4 Servings
- 2 sheets puff pastry (we used Carême All Butter Puff Pastry)
- 4 titanium-strength gelatine leaves
- 600ml thickened cream
- 2 tsp vanilla extract
- 1/4 cup (55g) caster sugar
- 250g dulce de leche (from gourmet food stores) or caramel spread
- 3/4 cup (75g) flaked almonds, roasted
Instruction
- Preheat the oven to 200°C. Grease a 20cm square cake pan and line with baking paper, leaving some overhanging (this will make the cake easier to remove).
- Lay the pastry sheets on a large baking tray lined with baking paper (alternatively, use 2 trays and swap trays during baking). Prick the pastry with a fork. Cover with baking paper and place another baking tray on top to weigh it down.
- Bake for 20 minutes or until pale golden. Remove the top baking tray and baking paper, then bake for a further 10-15 minutes or until golden. Set aside to cool.
- Soak gelatine in a bowl of cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add the leaves to 1/4 cup (60ml) hot water. Stir until melted and combined, then set aside to cool.
- Using an electric mixer, whisk cream, vanilla and caster sugar in a bowl until thick. Stir in the dissolved gelatine.
- Cut the pastry sheets to fit the cake pan. Place 1 pastry square in the pan and top with the cream filling. Place the second pastry square over the filling.
- Dot with the dulce de leche, then, using a palette knife, spread evenly and sprinkle with flaked almonds. Chill for at least 4 hours or until the filling has set.
- Carefully remove cake from the pan. Slice into pieces and serve.
