Big Cakes: Caramelised Vanilla Millefeuille

Name: Big Cakes: Caramelised Vanilla Millefeuille
Yield: Serves 8
Ingredients: 1 nylon piping bag (optional); 100 g pistachios, hazelnuts or pecan nuts, skinned; seeds from 1 vanilla pod, or 1 tsp vanilla extract; 300 ml double cream; 300 g dulce de leche; 375 g bought all-butter puff pastry; 2 tbsp icing sugar, plus more to dust; 1 large star nozzle (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

This is a very simple, quick cake - using just a few storecupboard ingredients - and produces layers of caramelised flaky puff pastry leaves scattered with roasted nuts and sandwiched with a vanilla toffee cream. Dulce de leche is a wonderful caramel sauce from Argentina; find it in most good supermarkets.

Ingredients

100 g pistachios, hazelnuts or pecan nuts, skinned
375 g bought all-butter puff pastry

Cake
Vegetarian
Baking

Method

Preheat the oven to 200°C/fan 190°C/400°F/gas mark 6.

Scatter the nuts on to a baking sheet and roast for 4-5 minutes