Torta Millefoglie – Puff Pastry Cake

Ingredients for 5 servings:

• 1 roll (to taste dough, approx. 275 g
• 1 sachet of cream powder (Paradise Cream)
• 250 g mascarpone
• 300 ml milk
• 1 pack of chocolate drops, approx. 100 g
• 1 egg yolk
• Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 200°C (top/bottom heat). Prepare the paradise cream with the milk according to the package instructions. Then add the mascarpone and finally fold in the chocolate chips. Chill the cream. Roll out the puff pastry, cut into three equal pieces, brush with egg yolk and dust with powdered sugar. Place the dough on a baking sheet lined with baking paper and prick several times with a fork. Bake in the preheated oven for about 5 minutes on the middle rack. Then bake for another 10 minutes at 180°C, more or less depending on your oven. When the puff pastry is browned, it is ready. Let cool for 1 hour. Place one layer of puff pastry on a serving platter and spread half of the cream on it. Place another puff pastry sheet on top and spread the remaining cream. Place the last piece of puff pastry on top of the cream and dust with powdered sugar. The cake will be easier to cut if it rests in the refrigerator overnight. You can really get creative with this. Garnish with raspberries or layer in single servings. About 450 calories per serving.