Layer Cake “Napoleon” with Custard Recipe
I often make a Napoleon cake from ready-made puff pastry. Firstly, it takes very little time, and secondly, it turns out very tasty, puff, soaked, tender and thanks to the custard – divine!
Servings
8
Cook Time
50minutes
Servings
8
Cook Time
50minutes
Ingredients
Instructions
  1. Defrost the puff pastry without yeast. Cut it into 4 equal parts.
  2. Grease a baking sheet with vegetable oil and lay out 2 cakes. We send it to bake in a preheated oven for 20-25 minutes at a temperature of 190 degrees. Repeat the same with the rest of the cakes.
  3. Each finished cake is divided into three parts. Sprinkle the upper and lower layers with crumbs from each cake.
  4. Mash the crumbs with your hands.
  5. For the cream, you need to boil 1 liter of milk.
  6. Prepare a separate mixture by mixing eggs, sugar, vanilla sugar, milk and flour. Mix everything thoroughly with a whisk so that there are no lumps.
  7. Pour the mixture into the boiling milk and stir constantly until the custard boils.
  8. Cool the cream and start collecting the cake, greasing the cakes from all sides. Do not spare the cream.
  9. Decorate the pie with crumbs from all sides. The Napoleon cake should be put in the refrigerator for at least 12 hours so that it is well soaked.
  10. Enjoy your tea!
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