Napoleon Cake with Puff Pastry
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
8
Description
Napoleon Cake with Puff Pastry
Ingredients
- Puff Pastry - 17.6 oz
- Sugar - 5.3 oz
- Milk - 17 fl oz
- Farm fresh eggs - 2 pieces
- Corn Starch - 2.6 oz
- Butter - 5.3 oz
- Vanillin - a pinch
Step by Step guide
Step 1
Roll out the pastry, trim to the desired shape, and bake in the oven at 392°F for 10 minutes. Bake the trimmings from the layers as well to make crumbs later.
Step 2
Place the milk with sugar over low heat and bring to a boil. In a separate bowl, mix the cornstarch with the eggs until smooth.
Step 3
Slowly pour a cup of hot sweet milk into the egg mixture in a thin stream, whisking with a mixer or whisk to prevent the eggs from curdling. Gradually return the mixture to the hot milk and stir over very low heat. The cream will thicken instantly, so stir vigorously. Remove from heat immediately, stir, and strain through a sieve.
Step 4
Add vanillin to the cream and let it cool. The cream will thicken further as it cools.
Step 5
Beat the softened butter and add the cooled cream to it. Mix with a mixer until smooth.
Step 6
Assemble the cake. Optionally, you can add fruits or berries between a couple of layers.
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