The Great Australian Bake Off

This beautiful recipe features cream cheese filling, jam and black icing. 


  • Puff Pastry

  • 500g plain flour

  • 10g salt

  • 50g unsalted butter (melted and cooled)

  • 250ml cold water

  • 250g cold unsalted butter

  • Crème Patisserie

  • 200g caster sugar

  • 2 eggs

  • 2 egg yolks

  • 50g plain flour

  • 70g cornflour

  • 2 vanilla pods

  • 1L full cream milk

  • 300ml Whipped cream

  • Icing

  • 1 cup icing sugar

  • 1 tsp lemon juice

  • ½ egg white

  • Cream cheese filling

  • 250g cream cheese

  • ½ cup icing sugar

  • 300g crème fraiche

  • 300ml thickened cream, whipped

  • 1 vanilla bean

  • Jam

  • 10 passionfruits

  • ½ cup caster sugar

  • Black Icing

  • ½ cup icing sugar

  • Few drops of lemon juice

  • Black food gel colour

  • ¼ egg white


  • Puff Pastry:

  • 1.

    Mix flour and salt on low speed until combined

  • 2.

    Add melted butter and cold water

  • 3.

    Knead until smooth 2-3 minutes

  • 4.

    Shape dough into ball and refrigerate

  • 5.

    Prepare butter for laminating process

  • 6.

    Roll between baking paper

  • 7.

    Place dough on floured surface, roll into rectangle

  • 8.

    Place butter in centre of dough and fold both ends so they meet and pinch together

  • 9.

    Roll dough into rectangle and rotate 180C

  • 10.

    Repeat the process until you have a rectangle which is 20x65cm

  • 11.

    Fold one third over into the middle then fold the other end over the top

  • 12.

    This is one single turn (this needs to be repeated three times)

  • Crème Patisserie:

  • 1.

    Boil milk and one vanilla bean

  • 2.

    Blanch sugar, egg and flours

  • 3.

    Slowly incorporate hot milk

  • 4.

    Transfer mixture back into pan and heat until thickened

  • 5.

    Pour  half of the cooled mixture over pastry set in a lamington pan

  • Cream Cheese Filling:

  • 1.

    Beat cream cheese, vanilla and icing sugar together until smooth. Add crème fraiche, then fold in whipped cream

  • 2.

    Place over the layer of crème pat and level with a cranked spatula

  • 3.


  • Passionfruit Crème Patisserie:

  • 1.

    Add ½ cup of whipped cream and fresh passionfruits to the half quantity of crème pat remaining

  • 2.

    Cover cheesecake layer with this final layer of crème pat

  • 3.

    Swirl  the passionfruit jam through the crème pat and then top with the top layer of pastry

  • Jam:

  • 1.

    Combine ingredients in a saucepan and cook, stirring until sugar dissolves. Boil for 10-15 minutes or until thickened

  • 2.

    Strain passionfruit seeds from jam

  • 3.


  • Black Icing:

  • 1.

    Mix all ingredients until smooth, not too runny

  • 2.

    Place second layer of pastry over the top and press down gently

  • 3.

    Smooth the white icing over the pastry

  • 4.

    Decorate with a swirl of passionfruit jam and a few small dots of black icing

  • 5.

    Refrigerate until cold

  • 6.

    Slice into even pieces

Nutritional information

Nutritional analysis per serving (30 servings)

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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This recipe has not been edited or tested by the Bake Off Food Department

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