Napoleon Cake with Pastry Cream

Baking and Desserts | European cuisine

⏳ Time

2 hours + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Napoleon Cake with Pastry Cream

Ingredients

Milk - 40 fl oz
Butter - 8.8 oz
Whole egg - 5 pieces
Wheat Flour - 4 glasses
Sugar - 14.1 oz
Vanilla salt - 1 tablespoon
Cognac - 0 fl oz
Vinegar essence - 1 tablespoon
Salt - a pinch
Water - 5 fl oz

Step by Step guide

Step 1

Chop the butter and 3 cups of flour finely with a knife, add water mixed with vinegar, and knead the dough. Divide it into 12 portions. Place in the refrigerator for 1 hour.

Step 2

Roll out thin dough rounds. To prevent sticking to the table, sprinkle flour underneath and on top of the dough. Use a rolling pin to transfer to a baking sheet. Prick in several places with a fork and bake at 356°F. They bake quickly.

Step 3

Pour the milk into a saucepan and bring it to a boil. In a separate bowl, mix the remaining cup of flour with sugar and vanilla sugar, then add 5 egg yolks and stir. Add the brandy and mix well. Pour this mixture into the boiling milk and stir.

Step 4

Place over low heat and cook until thickened, stirring continuously. The consistency should resemble thick sour cream. After that, allow the cream to cool.

Step 5

Start spreading cream on the layers, leaving one aside to decorate the cake later. Once the layers are coated, crumble the remaining layer and sprinkle it over the cake.