Angel Hair Pasta Cake

Cook the angel hair pasta in abundant boiling water until al dente

Drain

Grease a non-stick skillet and layer 1/3 of the pasta, frying it

Flip the mass to make it crispy on both sides

Repeat this process two more times to obtain three layers of pasta

Beat the fresh whipped cream with confectioner's sugar to make the chantilly

Mix 400g of forest fruits and reserve

Make a syrup by blending 200g of forest fruits with 80g of confectioner's sugar in a blender

Assemble

Alternate the three layers of pasta with the chantilly cream

Top with the remaining whipped cream, decorate with the remaining forest fruits, drizzle with the syrup, and dust with confectioner's sugar.