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Try - 🍰 Vanilla Cream & Chocolate Slice
About This Recipe
Makes: about 12–16 pieces
Tin: 20 × 30 cm slice tin
Tin: 20 × 30 cm slice tin
Ingredients
Scale
Convert
Base
Yellow Vanilla Layer
☁️ White Cream Layer
Chocolate Topping
Steps
1
For Base:
Crush the biscuits finely, mix with melted butter and press firmly into a lined tin. Refrigerate while you prepare the filling.
Crush the biscuits finely, mix with melted butter and press firmly into a lined tin. Refrigerate while you prepare the filling.
2
For Yellow Vanilla Layer:
1. Whisk the sugar, cornflour and egg yolks with about 100 ml of the milk until smooth.
2. Heat the remaining milk until hot but not boiling.
3. Slowly whisk the hot milk into the egg mixture.
4. Return everything to the saucepan and cook over medium heat, stirring constantly, until very thick.
5. Remove from the heat and stir in the butter and vanilla.
6. Pour over the biscuit base and smooth the surface.
7. Refrigerate until completely cold and set.
1. Whisk the sugar, cornflour and egg yolks with about 100 ml of the milk until smooth.
2. Heat the remaining milk until hot but not boiling.
3. Slowly whisk the hot milk into the egg mixture.
4. Return everything to the saucepan and cook over medium heat, stirring constantly, until very thick.
5. Remove from the heat and stir in the butter and vanilla.
6. Pour over the biscuit base and smooth the surface.
7. Refrigerate until completely cold and set.
3
For ☁️ White cream layer:
1. Sprinkle gelatine over the cold water and leave for 5 minutes.
2. Add boiling water and stir until completely dissolved. Allow to cool slightly.
3. Whip cream, icing sugar and vanilla until soft peaks form.
4. Slowly pour in the cooled gelatine while whipping.
5. Continue whipping until thick and firm.
6. Spread over the completely cold vanilla layer.
7. Refrigerate for at least 2–3 hours.
1. Sprinkle gelatine over the cold water and leave for 5 minutes.
2. Add boiling water and stir until completely dissolved. Allow to cool slightly.
3. Whip cream, icing sugar and vanilla until soft peaks form.
4. Slowly pour in the cooled gelatine while whipping.
5. Continue whipping until thick and firm.
6. Spread over the completely cold vanilla layer.
7. Refrigerate for at least 2–3 hours.
4
🍫 Chocolate topping:
Melt the chocolate and butter together gently, stirring until smooth. Allow it to cool slightly, then spread it over the cream layer.
Important: Don’t pour the chocolate on while it’s hot, or it will melt the cream underneath.
Refrigerate until the chocolate is set.
Melt the chocolate and butter together gently, stirring until smooth. Allow it to cool slightly, then spread it over the cream layer.
Important: Don’t pour the chocolate on while it’s hot, or it will melt the cream underneath.
Refrigerate until the chocolate is set.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories1,046kcal52%
-
Fat60g92%
-
Saturated Fat35g175%
-
Carbohydrates115g38%
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Fiber2g8%
-
Sugar90g180%
-
Protein13g26%
-
Cholesterol150mg50%
-
Sodium150mg6%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Cutting it like the picture
For those lovely clean, tall pieces, use a sharp knife dipped in hot water and wiped dry between cuts.
One thing I’d change from my first cream recipe: I would use the gelatine version above. Looking at your photo, that white layer is very substantial and holds its shape beautifully, so ordinary whipped cream alone wouldn’t give you that result.
For those lovely clean, tall pieces, use a sharp knife dipped in hot water and wiped dry between cuts.
One thing I’d change from my first cream recipe: I would use the gelatine version above. Looking at your photo, that white layer is very substantial and holds its shape beautifully, so ordinary whipped cream alone wouldn’t give you that result.
Comments
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