Mother’s Day Cake: A step-by-step recipe for making a Mother’s Day holiday cake

Milfei literally means a thousand letters. And the important thing is that the whole thousand must be crunchy. People often confuse this dessert with Napoleon because of the similarity between the layers and the flames, but it is different. You can use any fruit and seasonal fruit for burning and filling. This cake is the perfect gift for mom on Mother’s Day. Read the Milfei cake recipe for Olga Martynovska’s Mother’s Day right now!


  • 500 g of puff pastry without yeast
  • 2 st. l. powdered sugar

For burning:

  • 500 ml of milk
  • 2 eggs
  • 80 g of sugar
  • 20 g cornstarch
  • 100 g butter
  • Any fruit or fruit
  • 1 teaspoon. cinnamon.

Cooking method:

1). For the cream, heat the milk in a pan almost to a boil. Beat the eggs with the sugar and add the starch.

2). Pour the hot milk over the eggs, stir and return to the heat. Bring to a boil and simmer for 4-5 minutes, stirring vigorously. Rub the cream through a colander.

3). When the cream has cooled a little, add the cold butter in pieces, stirring constantly with a whisk or beating with a whisk. Cover with cling film and refrigerate.

4). Place the dough 3-4 mm thick on parchment, cover with another sheet of parchment and bake under the grill (press so that the dough does not grow) for 20 minutes at a temperature of 180 C.

5). Remove the parchment and grate, sprinkle the dough with powdered sugar for caramelization. Keep in the oven for another 8-10 minutes.

6). In the berries (fruit), if desired, add cinnamon, mix. Collect layers of cakes, cream and berries (fruits).

Good luck!

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