Quick cake "Poleno" from puff pastry, condensed milk and sour cream

With only three ingredients, you can make a very tasty and unusual cake. We use puff pastry sticks as the basis for the cake, and prepare a cream from sour cream and boiled condensed milk. Cling film will help to give the cake a neat log shape. Very simple, yet effective!

Ingredients

• Puff pastry (yeast or yeast-free) - 450 g
• Sour cream 20% and above - 350 g
• Boiled condensed milk - 350 g
• Flour - for working with dough
• Instant gelatin (if necessary) - 0.5 tbsp. spoons
• Water (if necessary) - 1 tbsp. a spoon

Directions

1. Prepare the necessary ingredients.
2. Sour cream should be taken at least 20% fat (preferably separatory, if available).
3. Remove the finished frozen puff pastry (I have yeast-free) from the freezer 15 minutes before the start of cooking the cake - let it defrost a little.
4. Turn on the oven to preheat to 200℃.
5. Sprinkle the table with a little flour, put the dough there and cut it into long strips. I have two sheets of dough measuring 30x10 cm each. I cut them lengthwise into sticks about 2 cm wide and shortened to 25 cm. The resulting short sticks are useful for sprinkling the cake.
6. Line a baking sheet with parchment paper and place the dough pieces there.
7. Bake puff pastry in a preheated oven at 200 degrees for 25 minutes.
8. Put the finished puffs on a dish and leave to cool.
9. Make cream.
10. Put the boiled condensed milk into a bowl for whipping.
11. Beat the condensed milk with a mixer at high speed for 2 minutes. The mass will become thinner and lighter a little.
12. Now start adding sour cream to the whipped condensed milk by a spoonful, whisking properly each time.
13. Mix all the sour cream in this way. The finished cream will turn out not too dense, liquidish (as in the photo).
14. If the consistency is too thin, dissolve the instant gelatin in water, and then stir it into the cream.
15. Assemble the cake.
16. Spread a piece of cling film on the table and fold it in half. Stepping back from the edges, lubricate the film with part of the cream.
17. Lay the cooled puff sticks (those that are long) in a row on top of the cream-greased surface.
18. Cover the puff pastry with the remaining cream.
19. Helping yourself with a film, roll up a tight roll, which is wrapped in a few more layers of cling film.
20. Place the cake in the refrigerator for at least 6 hours (I spent a day in the refrigerator).
21. After the cake is soaked, free it from the film and put it on a dish.
22. Grind the remaining puff sticks (short) into crumbs.
23. Sprinkle the cake on all sides with puff crumbs, pressing it with your hands to the cream so that it sticks better.
24. Carefully remove any leftover crumbs from the dish.
25. Quick log cake made of puff pastry, condensed milk and sour cream is ready!