Ingredients
Method
- Place baking paper or plastic wrap in a round cake pan of approximately 23 cm in diameter. Add a little ice cream in the bottom of the pan and spread it very well with a rubber spatula. Form a layer on top of the ice cream with a quarter of the puff pastry crushed with your hands in irregular pieces and flatten a little so that it is even.
- Then add a third of the ice cream and with the rubber spatula spread it carefully until it covers the layer of the puss pastry but avoid mixing with it. Add a third of the cajeta on top of all the ice cream and then add a third of the chopped walnuts on top of the cajeta.
- Repeat this process two more times until three layers of each ingredient are formed, but in the last layer only go as far as the ice cream, since the cajeta and nuts will be used to decorate once the cake is frozen.
- Cover the cake with plastic wrap and freeze for at least 6 hours or preferably overnight. Once ready, unmold the cake and place it on a large serving plate. Top with the remaining crushed puff pastry pieces and then garnish with the remaining cajeta and nuts.