Napoleon Cake with Custard Cream

Name: Napoleon Cake with Custard Cream
Total time: 3 h
Yield: 4
Ingredients: butter — 200 г; eggs — 3 шт; flour — 200 г; milk — 400 мл; starch — 30 г; vanilla sugar — 10 г; vinegar — 1 ч. л.; salt — щепотка; sugar — 100 г; water — 60 мл

Russian cuisine

Editorial 3 h 4 servings

Ninja 269 kcal/100 g updated November 12

Crisp puff pastry layers with a delicate buttery custard cream turn soft and melting overnight. A classic cake for the festive table.

Method

Sift the flour, grate 100 g of cold butter on a coarse grater and quickly rub it into the flour until crumbly.
Mix the egg with ice water, vinegar and salt, pour into the crumbs and quickly knead the dough. Divide into 6 parts and refrigerate for 1.5 hours.
For the cream, whisk 2 eggs with the sugar, starch and vanilla sugar, then pour in the hot milk in a thin stream. Cook over medium heat for 10 minutes until thick, cool under cling film and mix in the remaining soft butter.
Preheat the oven to 200 °C. Roll out each piece of dough thinly, prick with a fork and bake for 6–8 minutes until golden, trim the hot layers evenly and crumble the trimmings.
Layer the cakes with the cream, coat the sides and top with it and sprinkle with the crumbs.
Refrigerate the cake for 6–8 hours, preferably overnight, so the layers soak through.