Napoleon Cake with Custard and Condensed Milk
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
The cream is simply delicious. It would make a fantastic honey cake. It tastes like slightly melted ice cream. The cake turns out quite tall. But after a night in the refrigerator, it will settle.
Ingredients
- Chicken Egg - 2 pieces
- Milk - 17 fl oz
- Butter - 2.8 oz
- Sugar - 3.5 oz
- Baking Powder - ½ teaspoon
- Wheat Flour - 31.7 oz
- Sweetened Condensed Milk with Coffee - 1 can
- 10% cream - 20 fl oz
- Starch film - 4 tablespoons
- Powdered Sugar - ½ cup
Step by Step guide
Step 1
Place the butter and sugar in a bowl and beat with a mixer. Add the eggs. Beat with the mixer. Add the milk. Mix with a whisk. Measure about 150 g of flour, add the baking powder, and mix. Sift into the milk and egg mixture. Mix. Gradually add the remaining flour (it's better to sift it to avoid lumps). When the dough is thick enough... place it on the table and knead by hand. The dough should be elastic and not sticky. Leave it on the table for about 30 minutes.
Step 2
Mix the eggs and starch well with a whisk to avoid lumps. Slightly warm the milk and pour a little into the yolk mixture. Mix. Then pour everything into the warmed milk. Cook over medium heat in a non-stick pot until thickened, stirring constantly. If you don't have a non-stick pot, use a double boiler. If there are lumps in the cream, blend it with an immersion blender. This is how it should look. Now let the cream cool to room temperature while we work on the dough.
Step 3
Divide the dough into 4 parts.
Step 4
Then divide each part into 5 pieces. You should have 20 pieces.
Step 5
Take a piece, coat it well with flour, and roll it out thinly (the dough is elastic, pliable, and does not tear).
Step 6
Prick with a fork.
Step 7
Roll it onto a rolling pin.
Step 8
Transfer to a baking sheet (it's not necessary to line the baking sheet with paper, as the layers do not stick).
Step 9
Bake at 180–392°F for about 4 minutes. I took them out when golden spots appeared.
Step 10
Trim the edges immediately (I used a lid with a diameter of 21 cm). The trimmings will be used for sprinkling. Bake all the layers this way.
Step 11
While baking the layers, you can continue preparing the cream. If you don't have ready-made boiled condensed milk, cook it in advance. It should be cold.
Step 12
Add the can of boiled condensed milk to the cooled custard. Mix.
Step 13
Whip the cream with powdered sugar.
Step 14
Add a small portion of the whipped cream to the custard. Mix.
Step 15
Then add the custard to the whipped cream and mix well.
Step 16
Spread cream on the cooled layers. About 3 tablespoons per layer.
Step 17
Distribute it over the entire surface.
Step 18
And thus coat all the layers. The cream was just enough. I poured the leftovers on top.
Step 19
Spread the cream well on the sides.
Step 20
Sprinkle with crumbs and place in the refrigerator overnight.
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