400 g filo pastry
2-3 sachets cream starch (other vidive +) products necessary for making cream starches
about 250 ml soluble napita of your choice (I use cappuccino)
2 tbsp sugar
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Corey tear and put in a tray covered with baking paper. Bake pinking about 250C degrees, stirring occasionally so as not to burn the top layer. After removing from the oven is crushed, mixed with sugar and leave to cool. Move in court, which will make the cake and watered reconstituted napita. The creams are prepared according to the description on the packaging. Are made in stages. Sheet are covered with the first cream. Allow to cool the cream well and pour the second very carefully, starting from the edge of the dish to the center. The cake is allowed to sit for several hours to set. The more you sit the more delicious it. You can add different products to your liking, always gets a very tasty cake.