Preparation:

1. Lift the freeze puff pastry, divide into 4 pieces and bake in the oven at 230 degrees deco with parchment paper. Bake for 10 minutes (I bake 5 minutes on one side, 5 minutes on the second). Each cake is divided into two cakes. Should get 8 layers. One cake bake in the oven more than others and grind into crumbs for top of cake.

2. Boil the mushrooms. Chop finely.

3. Finely chop the onion.

4. Fry the mushrooms and onions with vegetable oil. Add salt and pepper to taste.

5. Cooking cream: 33% cream beat with a mixer until light thickened. Add to the cream cheese.

6. Assembling the cake: each layer spread with the cheese cream dough, spread the filling of mushrooms. The top layer of dough lubricates the cream and sprinkle with crumbs. Bon Appetit!