Big Cakes: Caramelised Vanilla Millefeuille

Preparation info
  • Serves


    • Difficulty


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.


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


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