Napoleon cake with cooked condensed milk made from finished puff pastry

6 servings
9 hours

In order to make Napoleon cake from ready-made puff dough, prepare yeast-free puff dough (purchased, frozen), boiled condensed milk and good quality butter, natural.

The puff dough needs to be thawed to be soft and pliable. Divide the dough into so many pieces so that the cakes are the same in area (3-4 pieces). The dough can be rolled out a little. Place the cakes on a baking sheet lined with parchment paper. Make a few punctures in the test with a fork. Put in the oven and bake at 180 degrees for about 25 minutes. The dough should rise and brown.

Next, you need to combine softened butter and cooked condensed milk in a large bowl. Mix the indicated ingredients thoroughly to make the most uniform cream.

The finished corgi must be removed from the oven, cooled and placed on a wide board, and then the cake should be collected. I washed each cake with the resulting cream of butter and boiled condensed milk. The cream should be laid out without sparing, abundantly. I pressed my hand with my hand to reduce the height.

Leave the top layer without cream, we will rinse it later, so be sure to leave a small portion of cake top cream. Then press the cake with another cutting board or flat dish, leave for a few hours at room temperature. During this time, the cake will become denser and soaked.

Apply the rest of the boiled condensed milk cream to the top and sides of the cake. If desired, decorate the top with walnuts or crust crumbs. Put the cake in a cold place overnight to soak. Enjoy your meal!