Cream cheese and caramel dessert

1. 

puff pastry 1.1 lb (500 g)

Use a rolling pin to spread the puff pastry in the size of a baking tin (42x32cm) to cover the sides, too. Cut off the dough leftovers at the top of the baking tin edges.

2. 

cream curd 1.7 lb (750 g) • egg yolk 5 pcs • sugar granulated 2 oz (60 g) • semi skimmed milk 1,5% 2.1 cup (500 ml) • butterscotch pudding - powder 2 oz (60 g) • condensed milk 5.25 oz (150 g)

Beat cream cheese with egg yolks, sugar, milk, pudding and sweetened condensed milk until smooth.

3. 

Pour the liquid mixture on top of the dough.

4. 

Bake in preheated oven at 355°F (180°C) for 25 - 30 minutes. Take the baked cake out of the oven.

5. 

egg white 5 pcs • powdered sugar 2 oz (60 g)

Beat egg whites and sugar into stiff foam.

6. 

Spread egg whites foam onto the stiff cream cheese filling.

7. 

Place it back in the heated oven and bake the egg whites foam 5-8 minutes. Cool the dessert well, then place it in the fridge for two hours.

8. 

double cream

Before serving cut off the edges with a little bit of filling (as a tasting sample for the family members). Cut the rest into slices, decorate with whipped cream and fruit to your taste.