Cake "Napoleon"

600 g puff pastry

3 Art. l. cherry liqueur

2 glass cream - and Chantilly - 1 cup

200 g chopped walnuts

Roll out puff pastry thinly and cut three round juicy. Slightly nakolite them with a fork, sprinkle with water and bake in the oven at 220 � C for 20 minutes. Cool.

Half liquor pour in the custard and whisk.

In Chantilly, add the remaining liqueur and a little water.

Place the cakes on each other, interbedded custard, cover the surface of Chantilly. Arrange nuts, cream and a cherry.