Millefeuille cake with puff pastries and strawberries
Bake a Millefeuille cake with Forno Bonomi's Sfogliatine, a sugar topped puff pastry, originated from Italy.
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Cooking tools:
- Piping bag
- Hand mixer
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Serving platter
- Refrigerator
Ingredients
- 135g Sugared Pastry Forno Bonomi
- 250g of Strawberries
- 200g Cream Cheese Spread
- 50g Icing Sugar
- 250ml of Fresh Cream
- Icing Sugar for garnishing
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