Napoleon cake made from puff pastry with milk cream

Name: Napoleon cake made from puff pastry with milk cream
Total time: 40 min
Yield: 12
Ingredients: 1 kg Cookie; 1 L Milk; 3 Eggs; 1 cup Sugar; 150 g Butter; 6 tablespoon Wheat flour; 1 g Vanillin

Do you love Napoleon, but don't have time? This recipe is for you! I adore the classic Napoleon, but it’s no secret that fiddling with cakes takes a long time, and there’s often a catastrophic lack of time! When I heard about this recipe, I immediately became interested, although I didn’t expect that it would turn out something worthwhile) The result made me very happy - this is a worthy alternative to my beloved Napoleon, so to speak in a hurry!

23

137

Madelyn Powell

Author of the recipe

Napoleon cake made from puff pastry with milk cream

Calories

686Kcal

Protein

11gram

Fat

33gram

Carbs

82gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

1kg

1L

3

1cup

150g

6tablespoon

1g

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Prepare all ingredients. Ushki cookies should be made from puff pastry, purchased or homemade. I have them with poppy seeds, you can take others. In this No Bake Napoleon Cake recipe, the only thing we do is the custard. There should be enough cookies for the cakes and for the topping.
STEP 2
Break three eggs over a deep container.
STEP 3
Pour in half the milk and whisk lightly.
STEP 4
Pour the second part of the milk into a saucepan and place on the stove. If possible, place a flame spreader under the pan.
STEP 5
Add sugar to the egg mixture.
STEP 6
Add vanillin or vanilla sugar.
STEP 7
Beat the egg mixture with a mixer until the sugar dissolves.
STEP 8
Add the flour, gently folding it into the eggs. Make sure that the mixer does not spray the flour in all directions. First stir it with a spoon.
STEP 9
The result should be a liquid, homogeneous mass, in which under no circumstances should there be any lumps!
STEP 10
Meanwhile, the milk is boiling on the stove.
STEP 11
Pour the egg-milk mixture into the milk in a thin stream, stirring constantly.
STEP 12
Let the cream simmer for 4-5 minutes, stirring constantly and lifting the thick mixture from the bottom so that nothing burns. When the mixture thickens, leave it to cool.
STEP 13
In a separate container, beat the butter. Beat until the butter turns white and fluffy. Be careful not to accidentally interrupt it, otherwise it will separate.
STEP 14
When the cream base has cooled, beat it again for greater homogeneity.
STEP 15
Add butter little by little to the cream and beat until the ingredients are completely mixed.
STEP 16
The fragrant, delicious cream for Napoleon is ready! Grind some of the ears in a blender until crumbly.
STEP 17
Now let's assemble the cake. Place the first layer of ears on the bottom, try not to leave empty space, filling it with small pieces of cookies.
STEP 18
Generously coat the ears with cream on top.
STEP 19
Alternate layers until you run out of cookies and cream.
STEP 20
Sprinkle the top and sides of the cake with cookie crumbs, which were previously crushed in a blender. Place the cake in the refrigerator to soak for at least 2-3 hours.
STEP 21
Enjoy your tea!