PP Napoleon from lavash with custard

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   First, prepare the cream. This recipe is for a small cake, so I doubled all the ingredients. The milk and egg should be at room temperature, so remove them from the refrigerator in advance.

2. STEP 2

   

   Beat the egg with sugar and vanilla sugar until smooth.

3. STEP 3

   

   Add starch to the mixture. You can sift it through a sieve. Mix everything thoroughly, breaking up any lumps.

4. STEP 4

   

   Pour in a quarter of room temperature milk and mix everything thoroughly.

5. STEP 5

   

   You should get a homogeneous, slightly viscous mixture.

6. STEP 6

   

   Pour the rest of the milk into a thick-bottomed saucepan, place over medium heat and heat until hot, but do not boil.

7. STEP 7

   

   Stirring constantly, pour hot milk into the egg-starch mixture in a thin stream. This method helps prevent the formation of lumps.

8. STEP 8

   

   Pour the entire mixture back into the saucepan and place over low heat.

9. STEP 9

   

   Cook the cream, stirring constantly with a whisk, until it thickens. Determine the thickness of the cream yourself, which one you like best, but keep in mind that as the cream cools, the cream will thicken.

10. STEP 10

    

    Remove the custard from the heat, cover with cling film and refrigerate. It is not advisable to immediately put the cream in the refrigerator. In the cool season, it is better to take it out onto the balcony.

11. STEP 11

    

    We will use ordinary lavash as cake layers. For convenience, it is advisable to take pita bread in the form of an even rectangle.

12. STEP 12

    

    Cut the pita bread into squares or rectangles of the desired size. Depending on the size and shape of the pieces, your cake may turn out to be short but long in length, or small in shape but multi-layered.

13. STEP 13

    

    Place a sheet of lavash on a dish and spread with cream. Sprinkle coconut cream on top. If you don't like coconut, you don't have to add it at all. Cover with a second sheet of pita bread. So, alternating layers of cake layers, cream and coconut, assemble the entire cake.

14. STEP 14

    

    Sprinkle the top of the cake thickly with coconut. I also sprinkled coconut flakes (coconut crunch) on top. Place the cake in the refrigerator overnight to soak.

15. STEP 15

    

    Place the finished cake on a plate, cut into pieces and serve. Bon appetit!

Comments on the recipe

tatyanochka2022

06.08.2023

4.5

I had one pita bread left in my refrigerator after the weekend. So I decided to use it to prepare a small PP Napoleon of pita bread with custard. I calculated the quantity of other products using a calculator. First of all, I prepared a custard from eggs, sugar, starch and milk. Then I cut the pita bread into small squares with a knife. As soon as the cream cooled, I began to assemble the cake. I greased the squares with cream, placing them on top of each other. I used about one tablespoon of cream for each square. Sprinkled coconut on top of the cake. After that, I put it in the refrigerator for 3 hours. Napoleon was well soaked, it turned out very soft and tender, moderately sweet. Wonderful tasty and easy dessert! Thank you very much for the recipe!

SvetlanaLotova

06.08.2023

5

Is it possible to replace corn starch with something else?