Harlequin Cake

Puff pastry: divide into 3 portions, roll out, place on a slightly damp baking sheet, dock with a fork, and bake at 220 °C until golden.

Honey dough: mix the ingredients, divide into 4 portions, roll out, and bake on a dry baking sheet at 200 °C until golden brown.

Prepare the condensed milk cream: whip a can of caramel condensed milk (dulce de leche) with 200 g of butter.

Separately, cook a pastry cream using milk, eggs, flour, and sugar, then let it cool.

Combine the pastry cream with the condensed milk and butter mixture, optionally adding 100-150 g of sour cream.

Assembly: alternate the honey layers and puff pastry layers, spreading cream between them and sprinkling with chopped nuts.

Trim the edges of the cake, coat the sides with the remaining cream and sprinkle with crumbs, leaving it to set overnight in the fridge.