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Cremşnit This vanilla custard slice signifies the world of our royal family. Queen Marie of Romania was the granddaughter of Queen Victoria, born in Kent; I can imagine this being served to her.


SERVES: 8-10 TAKES: 40 MINS PLUS OVERNIGHT CHILLING


INGREDIENTS 2 x 320g ready-rolled puff pastry sheets


FOR THE VANILLA CREAM 6 egg yolks 120g caster sugar 30g plain flour 30g cornflour 500ml milk 3 tsp vanilla extract 50g unsalted butter, diced


FOR THE WHIPPED CREAM 250g double cream 15g icing sugar, plus extra for dusting 1 tsp vanilla extract 50ml orange liqueur (optional)


METHOD Heat oven to 200C, 180C fan, gas mark 6.


Roll out both sheets of pastry to rectangles around 30 x 35cm in size and around 5mm thick. Place on lined baking sheets and bake for 20-25 mins until golden and crisp. While still warm, trim one of the pastry rectangles to the size of the baking dish you’ll use to assemble the cake (mine was 23 x 28cm). Reserve the trimmings for the topping. To make the vanilla cream, mix the egg


yolks and sugar in a large bowl, then add the flour and cornflour. Heat the milk and vanilla extract in a pan set over a medium


heat, then gradually add to the egg mixture, stirring continuously. Pour the mixture back into the pan, bring to a simmer and whisk until thickened. Remove from the heat and leave to cool for 15 mins, then add the butter, combining well. Set aside to cool completely. To make the whipped cream, whisk the


double cream with the icing sugar until it forms soft peaks, then stir in the vanilla and orange liqueur, if using. Set aside. Line the baking dish with cling film,


allowing it to overhang on all sides, then press the trimmed pastry layer into the dish. Spread the vanilla cream on top, then add the whipped cream mix. Cover with more cling film and set in the fridge overnight. When you’re ready to serve, crumble over


the remaining pastry rectangle and leftover trimmings. Cut into rectangular slices and dust with icing sugar.


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