Cake puff pastry

Cake puff pastry

The original variation on the theme of the classic cake «Napoleon».


500 grams of non-yeast puff pastry,
350 gr of butter,
250 gr of condensed milk,
1-2 tbsp. Spoons of cognac.


1. Cut the dough into strips 1 ~ 2 cm wide. Place the strips on a baking tray a short distance from each other. Bake until brightly colored at t 200-220 ° C.
2. Cool the finished strips to room temperature. Three or four of the most baked strips to put aside to decorate the cake.
3. Beat butter at room temperature in a mixer, pour in condensed milk and beat again.
4. Add cognac and shake for the third time. Pour the condensed milk.
5. On the table overlap several beds of food film. Collect the cake, alternating layers of chopsticks and cream. Remains of the cream to cover the cake from all sides, wrap it in a film and tighten the ends of the film so that the cake looks like a log.
6. Remove to the refrigerator for at least a night. Put the dough sticks to the state of crumbs.
7. Unfold the film and sprinkle the cake with crumbs. Put the cake on a dish and put it in the refrigerator before serving.

Helpful Hints:

The thinner the strips, the better and faster the cake will be soaked.
Cutting dough is most convenient with a round knife for pizza.
Cognac in cream use to give a nutty flavor.
It is important that the cake is twisted very tightly, otherwise it will crumble when sliced.
Crumb the cake with warm hands.
From the warmth of the hand, the top layer of the cream will soften, and the crumbs will stick well.

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