Ingredients
Puff pastry 500 g
Condensed milk 380 g
33% cream 200 ml
Blueberries 2 cups
Raspberries 1 cup
Preheat oven to 180°C. Roll out each sheet of dough to 2 mm thick. Cut the sheets into 4 equal squares. Line a baking sheet with parchment paper. Bake the layers of dough one at a time, each for 7-10 minutes.
The layers of dough will rise well during baking. If desired, divide each layer into 2 more pieces. This will allow the cake to soak up the cream faster.
Chill the cream and whip it until thick and creamy. Then, continuing to whip, gradually add the condensed milk.
Place the first layer of cake on a plate and spread with cream (divide the cream into as many portions as you have layers). Arrange a small amount of blueberries on top of the cream, distributing them evenly throughout the cake. Top with the second layer of cake, spread with cream, and arrange the raspberries on top.
Alternate layers until all the layers are used up. Generously spread the top layer of cake with cream. Try to spread the cream along the sides of the cake as well. If you have any leftover dough while baking or cutting the layers, crumble it with a knife and sprinkle it over the cake.
Refrigerate the cake for 4-5 hours to allow the layers to soak in the cream and the aroma of fresh berries.
Enjoy!
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