800 g puff pastry
200 g sour cream
250 ml sweetened condensed milk
200 g butter (softened)
150 g sugar
200 g sour cream
250 ml sweetened condensed milk
200 g butter (softened)
150 g sugar
- For Cream #1: Beat sour cream and sugar with a mixer until smooth and fluffy.
- For Cream #2: Combine softened butter and condensed milk, and beat until creamy.
- Mix the two creams together for the ultimate frosting—rich, silky, and perfect for layering. Chill until ready to use.
- Preheat the oven to 220°C. Place the puff pastry on a OneSheet tray (with iPinium Technology™ for even baking) and bake for 7 minutes per layer. Repeat to make 4 layers.
- While warm, slice each layer in half horizontally with a serrated knife, creating 8 layers total. Allow layers to cool completely.
- Spread the cream generously between each layer.
- Assemble, decorate with berries and sprinkle powdered sugar.