Layered cake with apricots

→ Layered cake with apricots

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350 g wheat flour
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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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