Now I know how to make Cream Slice myself, and I want to share with you it`s recipe. This is the easiest and tastiest recipe of popular dessert. You need a little work, time and ingredients to bake this delicious pastry!

Cream Slice is making from thin slices with a milk and vanilla custard. The recipe has a long and interesting history. There is a version that this recipe was invented in Naples at the end of the XVII century. Therefore in Italy this cake is called Napolitano. In France it named mille-feuilles, what means “the thousand of sheets”.

Let`s bake this yummy tender cake, and the recipe will become your favorite too!

Ingredients:

For the slice dough:

250 g of cold butter;

400 g of wheat flour;

100 ml of cold water;

A pinch of salt.

For the custard:

1 l of milk;

2 eggs middle size;

280-300 g of sugar;

2 tablespoons of flour full with top;

A pinch of vanilla.

Instruction

The butter must be cold, so hold it for a some time in the fridge. Then sift the flour into a bowl and grate the butter to the flour.

Grind with hands the flour with the butter till you`ll get crumbs. Add a pinch of salt and pour the cold water.

Quickly knead the dough. Mold it to ball, wrap up in the food package and put to the fridge for 30 minutes.

Form from a dough a “sausage” and divide it into 8 parts.

Preheat the oven to 200 C (392 F).

Take two sheets of baking paper. Powder one of them with the flour, put the piece of dough and powder with flour again.

Cover with second sheet of baking paper and flatten the dough between the sheets until you`ll get a thin slice.

Take a plate or a saucepan lid 18-20 cm in diameter and cut the round slice. Although, you may make a rectangle or square cake.

Shift the paper with slice to the baking tray and put into the oven. Bake during 5 minutes at 200 C (392 F). Until the first slice is baking, flatten the next.

Put the ready-made slices on a plate, and the cuttings in the other bowl: it will be used for decorating.

When all the slices are ready, let`s make custard. A half of milk (0,5l) pour into a thick-walled saucepan and heat up. Add eggs, sugar, vanilla and flour to the second half of the milk and whip with mixer.

When the milk in the saucepan became hot, but still not boil, pour into it the whipped mix by a thin stream, stirring all the time.

Brew the custard with stirring until thickening, during 8-10 minutes.

Cool the custard to the room temperature. Cover slices with cream.

The top and the sides of the cake also cover with cream. Chop cuttings into crumbs and strew the cake with them.

Let the cake soak for 2-12 hours, then it will be even more tasty!