Layer cake "Lazy"

Layer cake "Lazy"

Ingredients

• Yeast-free puff pastry - 750 g
• Butter - 330 g
• Condensed milk - 270 g
• Chocolate black bitter - 70 g
• Cognac or rum - 30 ml
• Vanillin - to taste

Directions

1. Defrost the dough. Turn on the oven to 200 degrees. Roll out each square of dough a little to make it thinner. Trim the edges with a knife. (The size of my rolled cakes is about 25x25 cm.)
2. Put the dough on parchment and send it to the preheated oven for 10-15 minutes.
3. Bake until golden brown. Do the same with the rest of the dough squares.
4. Cool each cake and cut into two.
5. To prepare the cream, lightly beat the softened butter with a mixer for 3-4 minutes.
6. Gradually adding condensed milk, continue whisking until a fluffy gentle cream.
7. When the cream is ready, add vanillin, pour in cognac and whisk again for 1 minute. Put the finished cream in the refrigerator for half an hour.
8. Fold the cooled cakes in a pile and carefully cut around the edges to give the future cake an even shape.
9. Save the dough scraps and grind into crumbs.
10. Cut the chocolate with a sharp knife. I like large pieces of chocolate, but you can also make smaller ones.
11. Brush each square of dough with buttercream and sprinkle with chocolate chips.
12. Cover the top and sides of the cake with cream. Sprinkle chocolate on top.
13. Sprinkle crushed crumbs generously on the lazy Napoleon cake on all sides and refrigerate for 1 hour.