This recipe first appeared in Food magazine issue 76.
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Ingredients
Icing
Method
1.Preheat the oven to 200°C. Line three oven trays with baking paper.
2.Place the sheets of pastry on the prepared oven trays. Prick each sheet generously with a fork. Place an extra piece of baking paper over each sheet of pastry, followed by another oven tray to prevent the pastry rising.
3.Bake the pastry sheets in the preheated oven for 10 minutes. Remove the baking trays and baking paper from the top of the pastry sheets and continue to cook them for a further 5 minutes, or until they are golden. Set them aside to cool.
4.When ready to assemble, whip the cream, icing sugar and vanilla essence together until the mixture is lightly stiff.
5.Spread a thin layer of jam over two sheets of the pastry. Cover each one with an even layer of the whipped cream. Stack one pastry sheet on top of the other then place the remaining sheet of pastry on top, pressing down gently.
6.To make the icing, sift the icing sugar into a bowl. Add enough hot water to make a thin, spreadable icing. Spread a thin layer of icing over the top pastry sheet and refrigerate the slice for a few hours to firm up.
7.Use a large serrated knife to cut down the middle of the slice (cut completely through the first layer of pastry, then through the cream to the next pastry layer, then through to the bottom layer). Wipe the knife clean, then cut each half into 5 slices.
