This super simple, delicious cake is worthy of receiving the honor of being my first blog post! It only has four ingredients and will definitely leave your family and friends wowed with your amazing abilities.
It’s life expectancy isn’t very long so that’s why this recipe calls for 2 of these bad boys, or just one giant-mega-ultra-super cake! I usually make one for my husband and I and one for my parents.
Obviously you can make any alterations to the recipe, bake another puff pastry sheet for more crumbs to put on the outer shell, or add more condensed milk to the frosting to make it not as stiff, or add more cream cheese to stiffen it up. The cake is magnificent on it’s own but adding any toppings doesn’t hurt, right? I just added some strawberry topping, you can add fresh berries, fruit (although make sure to top it off right before serving ’cause you don’t want wilty fruit. I’ve also added pastel confetti sprinkles between the sheets (on top of frosting) to make it pop a little more, the sprinkles dissolve into the frosting and create just a pretty lil’ thang!
- 5 10" x 15" Puff pastry dough sheets thawed
- 32 oz Whipped topping 2 big tubs or 4 little ones
- 1 8 oz FULL-FAT cream cheese NOT Neufchatel
- 7 oz Sweetened condensed milk 1/2 a can
Cut 3 pastry sheets in half (giving you 6 halves, 3 halves for each cake) and leave 2 full sheets, poke holes throughout the sheets with a fork to avoid air pockets. Put into oven at 350° for about 20 minutes or until they are a golden color. Bake all the sheets.
Meanwhile, combine cheese cream and the condensed milk into mixer until fully combined. Add whipped topping to mixture until stiff peaks form.
When pastry sheets have completely cooled, tear up the two full sheets in crumbs, each in a separate bowl to assure you use the same amount of crumbs for each cake and set aside.
Frost each layer, the top and sides of the 2 cakes and top it off with the crumbs.
Use full-fat or your frosting will come out grainy and watery, trust me, I've tried.
Whipped topping should be cold but not frozen or it will get runny when mixed with the cheese cream and condensed milk. It can still recover it'll just need 5-10 more minutes on high in the mixer.
After frosting the layers, I also push down on it a little so there are no big empty spaces.
I personally like this cake after it's sat in the fridge at least overnight because the frosting absorbs into the layers and makes it into a moisty goodness.
Like I said before, you can make one giant cake and keep it for yourself if you don't like sharing! 😉