Grandma’s Millefoglie Cake

PREP: 30M
COOK: 10M
SERVING: 8 people
AUTHOR: Matilde Vicenzi
LEVEL: Easy

Share

Share on facebook
Share on linkedin
Share on twitter
Share on whatsapp
Share on telegram
Share on email

Ingredients

2 Puff Pastry bases for cakes

500 ml of milk

6 egg yolks

50 g of “00” white flour

150 g of sugar

1 untreated lemon

125 g of pine nuts

Preparation

Prepare the custard by boiling milk and lemon zest in a saucepan.

Meanwhile, beat sugar and egg yolks, then add flour by stirring constantly to prevent lumps from forming and dilute with a little milk.

As soon as the milk begins to boil, pour it into the mixture and stir with a whisk. Cook it, and
keep stirring, until the mixture will thicken. Let it cool down.

Cut 16 triangles as similar as possible from the puff pastry. Assemble the portions of the cake by starting from one puff pastry triangle, a layer of cream and previously toasted pine nuts; repeat the process in order to form a second layer and decorate with chocolate chips and lemon zest sliced into strips.