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Hot-milk sponge cake with strawberries and double-thick cream

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Berry recipes

Strawberry and cream millefeuille

25 minutes

Strawberry and cream millefeuille

Name: Blueberry French toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: flaked almonds 25g,free-range eggs 4,milk 1cup,vanilla paste 1t,salt ½t,butter 2T,raisin bread slices 8,blueberries 120g,sugar 2T,lemon, juiced 1,lemon curd 100g,Icing sugar, for dusting

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 x 500 g frozen butter puff pastry packets
1 free-range egg, beaten
1 cup double cream
1 x 400 g ripe strawberries punnet, sliced
Icing sugar for dusting

Method

Preheat the oven to 200°C. Cut the slightly softened butter puff pastry into rectangles and lightly brush with beaten egg. Place on a preheated baking tray and bake for 20 to 25 minutes, or until puffed, golden and crispy.

Spoon some of the double cream onto a layer of pastry and top with sliced strawberries.

Repeat with the remaining layers of pastry and strawberries, dust liberally with icing sugar and serve.

This is a test recipe

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Strawberry and cream millefeuille

Strawberry and cream millefeuille

Ingredients

Method