Thousand-feuille Almond Cake with Flying Cake Skin

Overview

Everyone likes puff pastry very much, but puff pastry is really troublesome. As the weather gets hotter and hotter, puff pastry becomes increasingly difficult to make (it’s easy to break the puff pastry). This flying cake version of mille-feuille is easy for many novice bakers to use. It is golden and crispy and is a very simple and delicious snack.

Tags

• baking
• oven dishes
• old man
• summer recipes
• students
• dry starch
• egg white
• egg yolk
• quick-frozen flying cake crust
• sliced almonds
• powdered sugar

Ingredients

Steps

1. 1 Sprinkle a little dry starch on one side of two pieces of quick-frozen cake crust and spread evenly.

   

2. 2 Brush one with a thin layer of egg white.

   

3. 3 Place another piece of flying cake skin with the dry starch side on top so that the two flying cake skins overlap.

   

4. 4 After thawing at room temperature for a while, roll out the dough into a rectangular shape and cut into long strips.

   

5. 5 Then cut into small pieces.

   

6. 6 Add 1 tablespoon of powdered sugar to the egg yolks and beat evenly, brush on the surface and sprinkle with appropriate amount of almond slices. Place in the preheated oven at 180 degrees for 15-20 minutes. Observe if the color is too deep in the middle, cover it with tin foil.

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product