Layered cake with apricots
350 g wheat flour
some flour to choose? we'll show
250 g margarine
120 g water
1/4 h. l. salt
1/4 h. l. vinegar
200 g butter
150 g condensed milk
1 Art. l. cognac
1 Art. l. vanilla sugar
500 g canned apricots
Mix the flour with the softened margarine, sneaky salted and acidified with vinegar water and quickly knead the dough. Put the dough in the fridge for 3 hours. During this time, two times, roll the dough into a thin layer and fold it into 4 layers.
The finished roll puff pastry to a thickness of 6 mm, cut two round cakes, put on a baking sheet. Bake, cool, cream Sandwich. Decorate top of cake apricots and cream, lubricate the lateral surface of the cream and sprinkle sandwich crumbs.
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