Thousand-Layer Cake
A stunning homemade mille-feuille with crisp, flaky pastry layers and a light vanilla cream filling, finished with a dusting of edible gold for a touch of elegance.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F. Roll out the puff pastry sheet on a lightly floured surface to a 12x12 inch square. Prick all over with a fork.
Step 2
Place the pastry on a baking sheet lined with parchment. Top with another sheet of parchment and a second baking sheet to keep it flat. Bake until golden and crisp, about 20 minutes.
Step 3
Let the pastry cool completely, then carefully cut it into 3 equal rectangles (about 4x12 inches each).
Step 4
In a chilled bowl, whip the 1 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 3-4 minutes.
Step 5
Spread half of the whipped cream over one pastry rectangle. Top with a second rectangle, spread the remaining cream, and finish with the third rectangle.
Step 6
Dust the top with the 1/2 teaspoon edible gold dust. Chill for at least 30 minutes before slicing to set.
Step 7
Slice into 4 portions with a sharp knife and serve cold.
Tools you’ll need
- rolling pin
- baking sheet
- parchment paper
- mixing bowl
- electric mixer or whisk
- sharp knife
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