NAPOLEAN SLICE the old fashioned way

1 sheet puff pastry
200 grams butter softened
1 1/2 cups caster sugar
2 teaspoons vanilla
4 eggs
1/2 cup cream
1 3/4 cup self raising flour
raspberry jam

preheat oven to 200 c

bake pastry sheet till nicely brown

remove from oven and turn temperature down to 180c

cool pastry.

grease, flour and line bottom of square cake tin.

cream butter, sugar and vanilla.

add eggs one at a time, beating well.

fold in flour and cream in two batches.

spoon into tin and level.

cook for approx. 40 mins or until a skewer comes out clean.

cool.

cut cake in half (side to side).

spread each half with a thickish layer of jam.

cut pastry to fit on cake (bottom part)

place top section of cake on top of pastry.

ice.

ICING

3 cups icing sugar
2 teaspoons strawberry essence
3 drops pink food colour
1/4 cup milk approx.

mix all together but add one tablespoon milk at a time until spreading consistency.

NOTE. you can use a packet vanilla cake mix if preferred.