Quick puff pastry cake 

Quick puff pastry cake
Puff pastry 275 g.
Cream:
Milk 250 ml.
Egg 1 pc.
Sugar 50 g.
Vanilla sugar 8 g.
Corn starch 15 g.
Water 4 tsp.
Butter 25 g.
Mix sugar, vanilla sugar and one egg in a bowl. Pour the starch into 4 teaspoons of water and mix well. Add to the egg mixture and mix. Pour milk into a saucepan and place on medium heat, stirring occasionally. When the mixture begins to boil, pour in the egg mixture and stir thoroughly until thickened. When the mixture begins to boil, remove from heat. Pour into the mold and add butter. Mix well. Cover with film end to end so that there is no crust and put in the refrigerator. Cut the finished dough into pieces and place in the oven. Check the package for how long to bake. Let the puff pastry cool. In a mold (mine is 15 cm), crumble half the dough and grease it with cream, crumble the dough again and pour in the remaining cream. Sprinkle some crumbs on top. Place in the refrigerator for at least 2 hours. Remove the finished cake from the mold. Bon appetit.