Recipe Layered neenish slice : Easy, Special and Delicious
Recipe Layered neenish slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Layered neenish slice. This Recipe Layered neenish slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Layered neenish slice was necessary 1h 15m, cook 25m and serving 20. Attention: allergies Contains gluten, milk and egg.. Without having to wait long, let's just check the Recipe Layered neenish slice
This slice pays homage to the classic Australian bakery treat neenish tart, with its layers of pastry, jam, mock cream and two-tone icing.
Thank you for reading this Recipe Layered neenish slice : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Layered neenish slice with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Layered neenish slice. This Recipe Layered neenish slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Layered neenish slice was necessary 1h 15m, cook 25m and serving 20. Attention: allergies Contains gluten, milk and egg.. Without having to wait long, let's just check the Recipe Layered neenish slice
This slice pays homage to the classic Australian bakery treat neenish tart, with its layers of pastry, jam, mock cream and two-tone icing.
17 Ingredients
100g unsalted butter, at room temperature, chopped
100g (1/2 cup) caster sugar
1 egg
100g (2/3 cup) plain flour
50g (1/3 cup) self-raising flour
160g (1/2 cup) raspberry jam
Mock cream
140g (2/3 cup) caster sugar
2 tbsp milk
1/2 tsp powdered gelatine
185g unsalted butter, at room temperature, chopped
2 tsp vanilla extract
Glace icing
450g (3 cups) pure icing sugar
25g unsalted butter, melted
1 tsp vanilla extract
80ml (1/3 cup) milk
Pink food colouring, to tint
3 tsp cocoa powder
Select all ingredients
7 Method Steps
Preheat the oven to 180C/160C fan forced. Line the base of a 19 x 29cm slice pan with baking paper, allowing the paper to overhang 3cm on each long side.
Use electric beaters to beat the butter, sugar and egg in a bowl until pale and creamy. Fold in the sifted flours until combined. Spread the mixture into the base of the prepared pan, smoothing the top. Bake for 20-25 minutes or until golden. Set aside to cool.
Meanwhile, for the mock cream, stir the sugar, milk and 80ml (1/3 cup) water in a small saucepan over low heat, without boiling, until the sugar dissolves. Sprinkle the gelatine over the sugar mixture and stir until the gelatine dissolves. Set aside to cool to room temperature. Mixture will thicken slightly.
Use electric beaters to beat the butter and vanilla in a bowl until very pale. With the motor running, gradually beat in the cooled milk mixture, beating until pale and creamy.
Spread the cooled pastry base with jam. Top with the mock cream, smoothing the surface. Place in the fridge until required.
For the glace icing, sift the icing sugar into a bowl. Stir in the butter, vanilla and slowly add the milk to make a thick icing (you may not need it all). Divide the icing evenly between two bowls. Tint the icing in one bowl with pink colouring. Sift the cocoa into the other bowl of icing until combined (you may need to add a little more milk, if necessary) until the icing is a spreadable consistency.
Use a ruler to divide the slice in half, lengthways, and run a knife down the middle to lightly mark. Mark another two lines down the middle of each half (you will have 4 even strips running lengthways across the slice). Spoon each batch of icing into a snap lock bag. Snip off one corner. Use the pink icing to mark out the edges of the two outside strips and then fill with icing. Repeat with chocolate icing to mark out and fill the remaining middle strips (see note). Set aside for 15 minutes or until set. Use a hot knife to cut the slice down the middle and then into slice into thin fingers, with a pink and brown iced half on each finger.
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Thank you for reading this Recipe Layered neenish slice : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Layered neenish slice with your social media like IG, FB and WhatsApp.
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