Quick recipe
Description
You can make a traditional "Napoleon" cake without using puff pastry by opting for a simplified version of puff pastry. The result will be very delicious, and in terms of taste, you won't be able to tell it apart from the original, while visually they are completely indistinguishable. If your custard cream turns out too thick, add a little cream to it. I also recommend baking the layers thoroughly so they become crisp—this will give the cake a special touch, as the crunchy layers will contrast beautifully with the incredibly tender and aromatic cream. Serve the cake cooled down or slightly warm.
Instructions
- 1
Step 1
1. Prepare the dough: mix the egg yolks with vinegar and salt, then stir. Add ice water, mix, and place in the refrigerator.
- 2
Step 2
2. Mix the flour with diced cold butter and use a blender to process until it resembles crumbs. Make a well in the center of the flour mixture, pour the liquid ingredients (without ice) into it, and knead the dough starting from the edges toward the center.
- 3
Step 3
3. Knead the dough quickly so the butter doesn't melt in your hands. Divide the finished dough into seven parts and wrap each part in plastic wrap. Refrigerate the dough for 1 hour.
- 4
Step 4
4. Roll out the dough on a well-floured surface, cut into the shape of future layers, and prick with a fork. Bake on parchment paper in a preheated oven at 180 degrees for 3-4 minutes.
- 5
Step 5
5. Prepare the cream: add sugar and vanilla sugar to the egg yolks and mix well with a mixer. Add flour, starch, and mix again with the mixer.
- 6
Step 6
6. Add the resulting mixture to the boiling milk, pouring it in a thin stream while constantly stirring. Reduce the heat and cook until thickened. Slightly whip the cream with a mixer and add it to the custard to make it a bit thinner.
- 7
Step 7
7. Spread the layers with cream and sprinkle with crushed nuts. Leave the cake overnight at room temperature, covered with plastic wrap or a towel.