Consider that "Napoleon" on puff pastry will certainly turn out hard and dry? In vain! This recipe will give you a gorgeous soaked cake with a minimum of effort!
It is necessary
- - 1 kg of puff yeast-free dough;
- - 340 g of boiled condensed milk;
- - 180 g butter.
Instructions
Step 1
Prepare a mold with a diameter of 20 cm. I recommend using a detachable one: it is very convenient to cut out the cakes with the bottom from under it!
Step 2
Defrost the puff yeast-free dough, roll out and cut the cakes to shape. Depending on the thickness, you will get from 12 to 15 pieces.
Step 3
Preheat the oven to 200 degrees and prepare the trays by lining them with baking paper.
Step 4
Put the dough pieces on paper and send them to the hot oven for 7-8 minutes. Don't forget to bake the trimmings: we will need them to sprinkle on the cake.
Step 5
Cool all the cakes by stacking them.
Step 6
For the cream, whisk the condensed milk with softened butter (remove it from the freezer or refrigerator beforehand) until smooth at maximum speed using a mixer. Place the cream in the refrigerator for about half an hour.
Step 7
Spread the cakes together with the "grabbed" cream, as well as the top and sides of the product.
Step 8
Chop the dough cuts in any convenient way (for example, using a rolling pin) and sprinkle the sides and top of the cake with the resulting crumbs.
Step 9
Be sure to let the cake sit in the refrigerator overnight. Remove from the refrigerator shortly before serving and let sit at room temperature for about 15 minutes.
