Vanilla and Berry Torte Stack
1 hr 15 min.
ready in 3 h. 15 min.
- To garnish
- ¼ cup caster sugar
- 2 tablespoons Raspberry liqueur
- plain flour (for rolling)
- 3 ½ ounces Puff pastry
- ¼ cup powdered sugar
- For the custard layer
- 8 medium egg yolks
- 1 tablespoon Corn starch
- 0.333 cup superfine caster sugar
- 1 cup whipping cream
- 1 cup Whole milk
- 1 tablespoon vanilla extract
Combine the sugar and raspberry liqueur in a small saucepan and heat over a moderate heat, swirling gently until the sugar is dissolved.
Continue to cook until the temperature registers 168°C-170°C | 334-338F on a sugar thermometer.
Pour the raspberry caramel onto a silicone sheet or a baking tray lined with greaseproof paper and leave to cool and set.
Whisk together the egg yolks, cornflour and sugar until pale and thick. Add the cream, milk, and vanilla extract and mix well before passing through a fine sieve into a saucepan.
Heat over a medium heat to blood temperature, stirring all the time until thickened. Pour into a bowl and cover the surface with an oiled piece of clingfilm before chilling.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Combine all the ingredients for the sponge, apart from the jam, in a mixing bowl, beating for 1-2 minutes until smooth.
Spoon into a greaseproof paper-lined 8” long rectangular cake tin and bake for 15-18 minutes until a cake tester comes out clean.
Remove to a wire rack to cool; once cool, turn out and cut in half so you have two 8” long pieces of cake.
Roll the pastry out on a lightly floured surface to 1/2“ thickness and cut into two 8” x 3” pieces.
Dust with icing sugar and bake on a baking tray for 15-18 minutes until golden brown in colour.
Remove to a wire rack to cool; once cool, arrange one piece in the base of an 8” rectangular mould that has been lined with clingfilm.
Spread half of the custard on top of the pastry and top with a piece of trimmed sponge. Spread the jam on top and sit the other piece of sponge on top.
Top with the rest of the custard and sit the other piece of pasty on top. Chill for at least 2 hours.
Dust liberally with icing sugar and garnish with cracked raspberry caramel and fresh raspberries on top.