The Best Creamy Vanilla Slice (Cloud Cake)
This dessert is famous for its “perfect” balance—a thick, rich custard layer sandwiched between light, crispy pastry, topped with a generous dusting of powdered sugar.
Ingredients
The Pastry: 2 sheets of frozen Puff Pastry (thawed) or a layer of plain tea biscuits.
The Custard Filling:
4 cups Full-fat milk.
1 cup Sugar.
1/2 cup Cornstarch.
4 Egg yolks.
1 tbsp Vanilla extract.
200g Butter (room temperature).
Optional Layer: 1 cup Heavy whipping cream (to be spread over the custard for extra height and fluffiness).
Topping: Powdered sugar for dusting.
Preparation Method
Bake the Pastry: If using puff pastry, bake the two sheets according to the package instructions until golden and puffed. Let them cool completely.
Make the Custard: * In a saucepan, whisk the milk, sugar, cornstarch, and egg yolks while cold.
Place over medium heat, stirring constantly until the mixture thickens into a smooth custard.
Remove from heat, stir in the vanilla, and cover the surface with plastic wrap (to prevent a skin from forming). Let it cool.
Cream the Butter: Once the custard is cool, beat the butter until fluffy, then gradually whisk in the custard until you have a silky, airy cream.
Assembly: * Place the first layer of pastry or biscuits in the bottom of a deep baking dish.
Spread the custard filling evenly over the base (and add the whipped cream layer if desired).
Gently place the second pastry sheet on top.
Setting: Chill in the refrigerator for at least 6 hours (preferably overnight) so the layers can set firmly.
The Final Touch: Just before serving, dust heavily with powdered sugar and cut into squares using a sharp serrated knife.
