The Great Australian Bake Off

Try this incredible twist of the classic vanilla slice. This recipe features white chocolate and raspberry custard!


  • Puff Pastry

  • 500g plain flour

  • 200ml water

  • Pinch salt

  • Juice half a lemon

  • 400g unsalted butter, cold

  • 70g caster sugar

  • White Chocolate Custard

  • 2 ½ cups milk

  • 130g butter unsalted

  • 190g icing sugar

  • 4 tbs cornflour

  • 2 egg yolks

  • 3 gelatine leaves

  • Caramelized White Chocolate

  • 400g callebaut white chocolate

  • Raspberry Custard Layer

  • 2 ½ cups milk

  • 130g butter unsalted

  • 190g icing sugar

  • 4 tbs cornflour

  • 2 egg yolks

  • 3 gelatine leaves

  • 200g raspberries

  • Fondant Topping

  • 500g caster sugar

  • 100ml water

  • 100ml liquid glucose

  • Vanilla Pastry Cream

  • 450ml milk

  • 1 vanilla bean

  • 3 eggs

  • 1 egg yolk

  • 140g caster sugar

  • 40g cornflour

  • Pink food colouring


  • 1.

    Place the white chocolate in the oven at 105’C

  • 2.

    Make the puff pastry by combining the water, salt, lemon juice and flour in a bowl. Roll the pastry into a ball and cut a cross, then place in the fridge for 20 minutes.

  • 3.

    Flatten the butter and roll into a rectangle and refrigerate. Then place the butter in the centre of the dough and fold the four corners in. Place it in the fridge.

  • 4.

    Roll pastry into a rectangle and make a book fold.

  • 5.

    Return to the fridge for 30 minutes, and repeat 6 more turns.

  • 6.

    Stir the white chocolate every 30 minutes in the oven.

  • 7.

    Place the gelatine in cold water.

  • 8.

    Make the custard by warming the milk and butter in a saucepan. Whisk together the cornflour, icing sugar and egg yolks. Pour in some of the hot milk and whisk, pour all the mixture back into the saucepan and stir constantly over the heat until thick.

  • 9.

    Stir in the gelatine leaf and then the caramelized white chocolate.

  • 10.

    Continue to roll and fold the pastry and refrigerate.

  • 11.

    Make the second batch of custard the same way as before, make a puree out of the raspberries and fold into the custard.

  • 12.

    Make the pastry cream by bringing the milk to a boil with the vanilla bean, whisk the eggs, sugar and cornflour in a separate bowl and temper it with the milk. Then return all the mixture to the pot and cook until thick, then continue to cook for another 1 minute to cook out the cornflour.

  • 13.

    Roll out the puff pastry on caster sugar. Cut into 4, roll out thinly and bake the 4 sheets of puff pastry at 200’C for 15-20 minutes.

  • 14.

    Place one in the bottom of the tin and then pour on the caramelized white chocolate custard, then place another layer of puff pastry on top and then the raspberry custard, then puff pastry. Refrigerate and then remove from the tin and cut into portions. Pour the fondant on the last layer, marble a pattern and cut into squares and then cut into tops. Then place on top of the custard and refrigerate.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 377kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 5g
  • Carbohydrate 48g
  • Sugar 36g
  • Sodium 42mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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