Name: Legendary two-colour pastry with vanilla and chocolate flavor!
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 4 eggs; 1 cup milk; ½ cup water; 3 cups semi-coarse flour; 1 cup sugar; 1 teaspoon baking powder; 4 tablespoons softened butter; 1 can sweetened condensed milk (approx. 400 g); 6 tablespoons powdered milk; 2 tablespoons softened butter; 100 ml whipping cream; 1 can sweetened condensed milk (approx. 400 g); 4 heaped tablespoons hazelnut spread (e.g. Nutella); 2 tablespoons cocoa; 1 tablespoon butter; 100 ml whipping cream; hazelnut spread for coating the surface; grated coconut or chopped nuts

Preparation procedure

Base Beat the yolks with the sugar and butter until fluffy. Stir in the flour, baking powder, milk and water. Whisk the egg whites into stiff peaks and gently fold them into the batter. Spread the batter on a baking sheet lined with parchment paper and bake at 170 °C for about 30 minutes until golden. Let cool completely.
Milk cream In a saucepan over low heat warm the condensed milk, powdered milk, butter and cream. Stirring constantly, cook until thickened into a smooth cream. Remove from the heat and let cool.
Chocolate cream In the same way, over low heat combine the condensed milk, spread, cocoa, butter and cream. Stir until smooth and let cool.
Layering Slice the cooled base horizontally into three equal layers. Spread the bottom layer with the chocolate cream, top with the second layer and spread the milk cream. Cover with the last layer. Spread a thin layer of hazelnut spread over the surface and sprinkle with coconut or nuts.
Chilling and slicing Refrigerate for at least 2 hours, ideally overnight. Cut with a sharp knife into neat slices.

Total preparation time: approx. 35–40 minutes active work + 30 minutes baking + min. 2 hours chilling

Servings: 8

Editor’s tips

You can also use butter in the base instead of part of the liquid for a richer flavor.
For a more pronounced vanilla note, stir 1 teaspoon of vanilla paste into the milk cream.
Slices are easiest to cut when well chilled; wipe the knife into a warm damp cloth before each cut.

Conclusion

The two-coloured Easter pastry combines the best of the classic: a tender base and two delicate creams that meld beautifully in the mouth. Better make a double batch – it disappears from the tray incredibly quickly and tastes great even the next day after resting.

Legendary two-colour pastry with vanilla and chocolate flavor! recept

For 8 portions

Ingredients

Base:

Milk cream:

Chocolate cream:

Finishing:

Preparation procedure

Editor’s tips

Conclusion

Similar recipes

Crumble cake with vanilla pudding and apricots

Jelly cake with strawberries: a refreshing summer dessert

Mandarin dessert with vanilla jelly