Napoleon Cake with Custard and Nuts
Baking and Desserts | European cuisine
⏳ Time
2 hours + 5 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
This is an old recipe I found in a book titled '100 Recipes for a Sweet Life', published in 1988. It's best to add sugar to taste.
Ingredients
- Butter - 8.8 oz
- Egg white - 1 piece
- Water - 4 fl oz
- Citric Acid - ¼ teaspoon
- Milk - 27 fl oz
- Sugar - ½ cup
- Vanilla salt - ½ teaspoon
- Salt - a pinch
- Nuts - 1.8 oz
- Wheat Flour - 2½ cups
Step by Step guide
Step 1
On the table, pour out two cups of flour and 200 g of butter, and cut with a knife.
Step 2
In a glass with water, mix the egg, citric acid, a pinch of salt, and pour the entire mixture into the dough. Knead the dough.
Step 3
Roll into 7 balls and place in the refrigerator for 30 minutes.
Step 4
Roll out each ball. Cut out a circle with a lid that has a diameter of 26 cm or as desired.
Step 5
Bake the layers until done; also bake the dough scraps (they will be used for crumbs).
Step 6
For the cream, combine milk, 3 tablespoons of flour, a pinch of salt, sugar, and vanilla sugar in a saucepan, mix with a mixer until smooth, and place on the heat. Add the remaining butter, stir, and cook until thickened.
Step 7
Crush the scraps into crumbs. Chop the nuts and add them to the crumbs.
Step 8
Spread cream on the layers, sprinkle with crumbs, and let it sit in the cold for 5–6 hours.
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