Napoleon curd cake

Step-by-step preparation

Cooking time: 13 hr

1. STEP 1

   

   Cream. First, let's prepare the cream, since it needs a lot of time to cool to room temperature. In general, I made the cream the day before, and the next day I prepared the cake layers and assembled the cake. So, we need: milk

2. STEP 2

   

   Pour 1.2 liters of milk into a saucepan and bring to a boil.

3. STEP 3

   

   Grind the eggs with sugar and vanilla sugar until smooth.

4. STEP 4

   

   Pour the remaining 300 ml of milk into the eggs. Mix.

5. STEP 5

   

   Add sifted flour and starch. Mix the mixture thoroughly until smooth, so that there are no lumps. In this case, it is better to add milk to the flour, and not vice versa. I forgot about this rule and as a result I got small lumps that I couldn’t break up with a whisk. I had to use a mixer.

6. STEP 6

   

   This is the final mass.

7. STEP 7

   

   Pour the egg mixture into the boiling milk in a thin stream with constant stirring.

8. STEP 8

   

   Continuing to stir constantly, bring the cream to a boil over medium heat. The cream should thicken to the desired consistency. You can check by running a spoon or spatula over the surface of the cream: the mark does not linger.

9. STEP 9

   

   Remove the cream from the heat and cool at room temperature. To prevent a crust from forming on the cream, and it forms already in the first minutes of cooling, it is better to cover the cream with cling film in contact.

10. STEP 10

    

    Stir soft butter into cooled custard.

11. STEP 11

    

    Beat the cream with a mixer until smooth.

12. STEP 12

    

    Dough. To prepare curd cakes we will need: cottage cheese

13. STEP 13

    

    In a deep bowl, combine cottage cheese, eggs, sugar, vanilla sugar.

14. STEP 14

    

    Mix. Since my cottage cheese is lumpy, I beat the cottage cheese with a blender. This way the dough will be more homogeneous without pieces of cottage cheese.

15. STEP 15

    

    Add soft butter at room temperature. Stir until the oil is dispersed throughout the mixture. I kneaded the dough in a kitchen machine using the hook attachment.

16. STEP 16

    

    Sift the flour with baking powder and add to the dough.

17. STEP 17

    

    Knead into a soft, elastic, non-sticky dough.

18. STEP 18

    

    Divide the dough into 15 equal pieces and roll them into balls. Place the dough balls in the refrigerator for 30 minutes.

19. STEP 19

    

    Roll out each ball into a cake on parchment paper.

20. STEP 20

    

    Place a plate with a diameter of 20 cm on top and circle the cake with a knife. I made the cuttings with a culinary ring of the appropriate diameter.

21. STEP 21

    

    Bake the cakes in an oven preheated to 180°C for 5-7 minutes.

22. STEP 22

    

    Stack the cakes on top of each other, and place the trimmings from the edges into a separate bowl.

23. STEP 23

    

    Assemble the cake, liberally layering the cake layers with cream (curd cakes absorb cream very well, so there is no need to spare it, each cake uses 3-4 tablespoons of cream, fortunately you get a lot of it) and stacking it on top of each other. Grease the last cake layer generously with cream.

24. STEP 24

    

    Grind the cake scraps into crumbs.

25. STEP 25

    

    Sprinkle crumbs over the top of the cake, reserving some for the sides. Cover the pan with cling film and refrigerate for 12 hours to soak.

26. STEP 26

    

    The next day, remove the form. Sprinkle the sides of the cake with crumbs as well.

27. STEP 27

    

    Decorate the cake as desired. I garnished with passion fruit, rosemary and blueberries. If desired, sprinkle the cake with powdered sugar. Bon appetit!

Comments on the recipe

Anyutka

02.12.2023

4.5

What a beauty, there are no words! All cottage cheese lovers will also love this cottage cheese cake.

Christmas tree

02.12.2023

4.6

This is a discovery!!! Napoleon cottage cheese cake, the dough is very easy to work with. The cottage cheese is homemade, but the cottage cheese is not visible at all in the dough. 15 cakes with a diameter of 22 cm, 2 of them were used for sprinkling. Custard with whipped cream. Definitely in the piggy bank!!!