Jelina cake

A fine combination of puff, cream and fine nut bisvit. If you haven’t already be sure to try this classic.

Preparation steps

Preheat the oven to 180 degrees. Roll out each crust of puff pastry, stab it the entire length with a fork and bake on the facing side of the baking sheet. My tray is 22X35.
For the biscuit, froth the eggs with the sugar, then gently stir in the dry ingredients. Bake in a preheated oven at 180 ° C, about 20 min.
Mix the thickener with 1 dcl of milk, bring the rest of the milk to a boil, and add the thickener mixture to the boiled milk. Return to low heat and stir until cream separates from pan (about a minute). Cover the surface of the hot cream with a piece of cling film so that no crust will form and when you combine the cream with the butter there will be no lumps.
Whisk the malac with powdered sugar, and combine with the thick cream.
Stacking: puff pastry half cream biscuit half cream puff pastry

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Rosa Cooking