Winter Napoleon Cake with Fruits
Baking and Desserts | Swedish cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
Winter Napoleon Cake with Fruits
Ingredients
- Butter - 8.8 oz
- Puff Pastry - 14.1 oz
- Sweetened Condensed Milk with Coffee - 14.1 oz
- Farm fresh eggs - 6 pieces
- Sugar - 8 tablespoons
- Milk - 16 fl oz
- Corn Starch - 2 teaspoons
- Grapefruits - 12.3 oz
- Egg Liqueur - 2 tablespoons
Step by Step guide
Step 1
Thaw the puff pastry at room temperature, roll it out thinly, and cut into circles of the desired size. Bake them in an oven preheated to 356°F until golden brown. Let cool. Crumble one of them into crumbs.
Step 2
Buttercream: Whip the room temperature butter until white, then add the sweetened condensed milk and continue to whip until smooth. Refrigerate the finished cream for half an hour.
Step 3
Custard: In a small saucepan, combine sugar, cornstarch, and eggs; after stirring for 1-2 minutes, add the milk, place on the stove, and heat while stirring with a wooden spatula until thickened and the first bubbles appear. Remove from heat and let the cream cool. Add the cream liqueur to the cooled cream and mix well.
Step 4
Assembling the cake: Spread buttercream on the first layer, cover with the second layer. On the second layer, spread the custard, then cover with the third layer. Continue assembling the cake, alternating layers of cream. Important — reserve some buttercream for coating the assembled cake.
Step 5
After assembling the cake, trim any uneven edges to achieve the desired shape. Coat the entire cake with the remaining buttercream. Sprinkle the sides of the cake with crumbs from the puff pastry. Leave the top untouched (this will help the fruits stay better).
Step 6
Decorate the finished cake with fruits of your choice and let it sit overnight for soaking.
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