Cream layer cake

1 serving


Roll the puff fresh dough, prepared in the same way as for puff tongues, into two layers with a thickness of 4-6 mm, put on a sheet slightly wetted with water, puncture in several places and bake at a temperature of 220-240 ° C. Apply a layer of cream to the layer of puff dough cooled after baking, put the second layer with a smooth side up, apply a thin layer of cream on the surface and sprinkle with chopped crumbs. Cut the layer into separate rectangular cakes and sprinkle sugar on top.