In a saucepan pour the milk, water, put the butter, salt and sugar. Bring to a boil. In the boiling liquid pour the sifted flour in a slow stream, all the time stirring the dough and breaking up lumps. Boil the dough for a minute or two, stirring, pressing to the sides of the pan, stretching it to slightly dry and beginning to lag behind the bottom and sides of the pan, knocking in kom. Remove the dough from heat and cool slightly.

To drive eggs one by one, intensively mixing the dough after each until smooth. The last egg is better to mix separately in a bowl and pour a little. Because the eggs are all different, but the dough should not be liquid in any case. The dough is thick and the spatula very slowly drains.

The dough should be still very warm after mixing. Quickly shift into a pastry bag with a serrated nozzle large diameter spiral squeeze it into shape with a diameter of 22 cm it is Better to transplant on a lightly oiled baking paper. If the dough remains, simply squeeze rolls, the second row does not squeeze.

Bake in a hot oven at 200 degrees for 25-30 minutes. The door won't open!!! When the dough rises high, reduce the heat to 180 and bake until well browned. Cool until warm in the oven, then remove and cool completely on wire rack.

The berries and rinse the apricots and dry well. Remove the tails of strawberries, and apricots pits. The strawberries depending on size can be cut in half, leaving the most beautiful berries for decoration intact.

Well-chilled cream vzbit in a lush foam. Then gently stir the cream with the quality gostowski condensed milk.

To cut the cake in half, put half of the butter cream on the bottom, put the apricots and strawberries. Cover the second half spread on top of cream from a piping bag or syringe.

Decorate with berries and fruits and be sure the mint leaves a very adorns not only the appearance but also the taste. Serve cake immediately, to crispy crust not olmakla.