Log cake with ricotta and boiled condensed milk

Defrost puff pastry in advance, put on a work surface.

Dust with flour if necessary.

Roll out a layer of dough on a silicone mat 0.5 cm thick.

Cut into strips 1.5-2 cm wide.

Bake in the oven, preheated to 190 gr., 10 minutes.

Let the strips cool.

In a container, combine ricotta and boiled condensed milk.

Beat with a mixer.

Add softened butter and beat again with a mixer until smooth.

Cover the form in which we will form the cake with cling film or a plastic bag.

Spread 1/4 of the cream.

Spread 1/3 of the puff pastry, nuts and cranberries on top.

Then again cream – sticks, nuts, cranberries, again cream – sticks, nuts, cranberries and the final layer of cream.

Cover the cake with cling film and refrigerate overnight.