Light Napoleon Cake with Custard
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
The cake is surprisingly light and delicious. It is devoured in one breath by all participants in the process.
Ingredients
- Water - 3 fl oz
- Vinegar essence - 0 fl oz
- Salt - a pinch
- Butter - 14.1 oz
- Milk - 8 fl oz
- Wheat Flour - 7.1 oz
- Powdered Sugar - 0.7 oz
Step by Step guide
Step 1
Chop the flour with 200 grams of butter or margarine using a knife on a board, gradually adding water mixed with vinegar and salt. Chop until a homogeneous mass is formed. Do not knead with your hands or any other tools. Divide the finished dough into 8 parts (I make them into balls, which makes it easier to roll out later) and send them to the freezer for 30–40 minutes.
Step 2
While the dough is chilling, prepare the custard. Bring 1 cup of milk to a boil. In 1/3 cup of cold milk, dissolve 1 tablespoon of flour. Pour some of the hot milk into the cup with the cold milk while stirring. Then pour everything back into the saucepan with the hot milk. Cook, stirring constantly, for 3 minutes. Let the resulting custard cool, stirring continuously to avoid lumps. In a separate container, cream the powdered sugar with 200 grams of butter until light and fluffy. Mix the cooled custard with the sweet butter mixture.
Step 3
Take the first ball of dough out of the freezer and roll it out thinly. Use a stencil to cut out a circle from the dough (anything round can serve as a stencil) — I make the cake with a diameter of 28–30 cm. Carefully transfer it to a baking sheet and prick it in several places with a fork to prevent the baked layer from puffing up. Next to the future layer, place all the scraps from the cutting process and prick them as well — these will be used for sprinkling the top layer of the cake. Repeat the same process with the remaining balls.
Step 4
Bake the layers for about 7–10 minutes at 180–392°F until a pleasant golden color is achieved. Place the finished layers on a nice dish or a special cake stand with a flat bottom.
Step 5
Spread the cooled custard on each layer of the cake. Important! Before spreading the last layer, gently press down on the already layered and spread layers by placing something flat on top. After this, spread the custard on the top layer.
Step 6
Finely crumble the baked scraps to 5–10 mm and generously sprinkle them on top of the cake.
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