Greek Cheese Layer Cake

Roll out puff pastry on lightly floured surface to about 2 mm thickness. Cut out four dough circles, a tiny bit larger than the diameter of the tart springform pan. Melt half of the fat and cool a tiny bit. Brush the top of the dough circles with it and set aside to cool. For the filling, melt the remaining fat over low heat. Add flour and sauté briefly. Pour in milk while stirring and let it bubble up gently. Simmer the sauce on low heat for 8 to 10 minutes. Stir constantly so that it does not burn. Season with salt, pepper and nutmeg, then cool. Add the beaten eggs. Later, crumble the cheese with a fork and add. Grease the edge of a cake springform pan. Later, spread the bottom with a circle of dough. put a third of the cheese mixture on top. Cover with the 2nd circle and repeatedly spread a third of the cheese mixture on top. Continue in this way until all ingredients are used up. Brush the surface with beaten egg. Bake the cake in the lower part of the oven at 220 degrees for 50 to 60 min. If the surface gets too dark, cover with aluminum foil.

Eli & Thomas

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