Puff condensed milk cake

Puff condensed milk cake

Ingredients:

puff yeast dough – 1 packaging (at me 470 gr.)
desi – 100 gr.
concentrated milk – half banks
dried peel of 1 lemon
walnut for ornament – to taste

Preparation:

In packaging of puff pastry of 2 square leaves, we roll each of which in one direction before receiving rectangular shape.
Each rectangle is cut on 4 parts, having received thus 8 leaflets of dough.
We spread them on the baking tray covered by paper for pastries. We bake dough at temperature of 180 degrees of minutes of 15 until it becomes golden shade
While the baked layers are cooled, we will prepare cream. On small grater we rub lemon dried peel
We connect the oil softened at the room temperature, condensed milk and dried peel. We mix
We coat with this cream dough layers, a little bit pressing down every time
We do not smear the last layer, we press down mini-cake press and we will put on cold for 1 hour.

After cake was pressed, we grease with cream upper layer and sides and again we place on cold for impregnation.

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