Big Cakes: Caramelised Vanilla Millefeuille

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Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Bake and Decorate

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

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