Rosebud flower cake with nutella
Instructions
After preparing the pastry stendetene 3/4, forming a disc of 3 mm thickness: their throats all around a ring be removed by perforating the dough.
Moisten the edges of the disc and then join the ring off.
Cut remaining dough half Moons with which ricoprirete the ring that rests on the circumference of the cake; using a pastry knife between Crescent and Crescent.
Bake at 200 degrees for about 20 minutes until the pastry is not inflated like a flower.
Whip the cream and dolcificatela with sugar.
Filled with Nutella the bud of the flower and decorated with clumps of whipped cream.
Ingredients and dosing for 6 persons
- 500 g of puff pastry
- 200 g of cream
- 2 tablespoons of icing sugar
- Nutella