Summer is the time for juicy and tasty berries and a great reason for making a delicious puff cake.
It is necessary
- - ½ kg of finished puff pastry
- - 150 ml heavy cream
- - 1 cup fresh blueberries
- - 1 can of condensed milk
- - 1 glass of fresh raspberries
Instructions
Step 1
The oven must be preheated to 180 degrees.
Step 2
Roll out each dough sheet to 3 mm in thickness. Then cut the sheets into 4 identical squares.
Step 3
Cover the baking sheet with parchment paper.
Step 4
Bake the dough sheets in turn, each for 5-8 minutes. When baking, the puff pastry sheets will rise. If desired, each of them can be divided into 2 more parts. This will allow the cake to soak in the cream faster.
Step 5
The cream must be cooled and whipped until thick sour cream. Then, continuing to beat, you need to gradually add condensed milk.
Step 6
Put the first cake on a plate and grease with cream.
Step 7
Put blueberries on top of the cream, spreading them evenly over the cake. Cover with a second cake on top, grease it with cream and lay out the raspberries.
Step 8
The layers need to be alternated until the cakes run out.
Step 9
The top crust of the dough should be generously greased with cream, as well as its sides.
Step 10
The finished cake must be placed in the refrigerator for 5-6 hours so that the cream is well soaked in the cakes.
