Try this amazing slice by Liesel from The Great Australian Bake Off.
For the pastry, preheat the oven to 180°C and line with baking paper. Warm the milk to lukewarm and mix in sugar, then yeast. Allow to sit. Using a food processor, combine chilled butter and flour until it reaches a “breadcrumb” texture. Add the egg yolks, sour cream and then the milk mixture and knead until smooth dough. Set aside whilst preparing the filling. Divide pastry into three portions. Roll out one portion thinly to fit the base of the baking tray, then place in tray. Spread apricot jam over the top, then half of the filling. Repeat layering the pastry, jam, then filling again. Finally top with last portion of pastry, then bake until golden brown (maybe 20 minutes). Allow to cool in tin, then cover with ganache.
For the filling, process the walnuts until finely ground, then combine with all other ingredients (except jam). Add more coffee/sugar/cocoa to taste.
For the ganache, break up chocolate into small pieces, then heat the cream in a saucepan until almost boiling. Pour over the chocolate and stir until smooth, stir in lemon juice. Once cooling, pour over slice. Chill, cut and serve with a good strong cup of coffee.
This recipe has not been edited or tested by the Bake Off Food Department
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