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