The vanilla slice is a bit of a benchmark for bakers in rural Victoria. Each year, for the past 18 years, country bakehouses have been refining their recipes and making wobbly wodges of vanilla custard sandwiched almost impossibly between crisp pastry for a crack at the annual Great Australian Vanilla Slice Triumph.
Competition winners can expect to more than treble their vanilla slice output, and see a few out-of-towners in the bakery who’ve made a special detour. For some, the greatness of the vanilla slice is in the icing (often passionfruit), for others it’s in the creaminess of the custard. This Polish version is made with choux pastry, filled with velvety custard and coated in sugar dust. A true triumph.