Pt Slot Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment leaving an overhang for easy removal.

Mix dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp salt until evenly combined.

Cream butter and eggs

In a large bowl, beat 6 tablespoons softened unsalted butter until creamy. Add 2 large eggs one at a time, beating briefly after each addition. Mix in 1 tsp vanilla extract.

Combine wet and dry

Alternate adding the dry mixture and 1 cup whole milk to the butter-egg mixture in three additions, beginning and ending with dry ingredients. Mix until just combined; do not overmix.

Bake

Pour batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If top browns too quickly, tent with foil for the last 10-15 minutes.

Cool and slice

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack using the parchment overhang. Cool completely (about 1 hour). Once cooled, slice the loaf horizontally into 3 even slabs lengthwise to create slots for filling.

Make the fruit jam: In a small saucepan, combine 1 cup mixed berries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and releases juices, about 6–8 minutes.

Thicken: In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to form a slurry. Stir the slurry into the berry mixture and simmer 1–2 minutes more until thickened. Remove from heat and let cool to room temperature. Chill briefly if needed so it’s spreadable but not runny.

Make vanilla cream: In a medium bowl, beat 4 oz softened cream cheese until smooth. In a separate bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until medium-stiff peaks form. Fold the whipped cream into the cream cheese gently until uniform and spreadable. Chill briefly if too soft.

Create slots: Place the cooled cake slabs on a work surface. Spread a thin layer of the vanilla cream on the bottom slab. Spoon or pipe a line of the berry jam down the center of that layer, leaving a small border at ends. Place the middle slab on top and repeat—cream then jam—then top with the final slab.

Top and finish: Spread remaining vanilla cream over the top of the loaf and smooth. Optionally dust with 1 tablespoon powdered sugar and garnish with fresh mint leaves. For cleaner slices, chill the assembled loaf for 30 minutes to an hour before slicing.

Serve: Using a sharp serrated knife, slice the loaf into 10–12 even pieces. Each slice will reveal the filled 'slots' of jam and cream. Store leftovers refrigerated up to 3 days; bring to room temperature before serving for best texture.