With lemon cream
Description
The pastry comes together easily and quickly. This lemon Napoleon goes beautifully with unsweetened hot drinks—tea or coffee. The dessert turns out delicate, juicy, soft, and full of flavour. Most importantly, taste the cream as you go and adjust the sugar so it doesn’t end up tasting too tart to you. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Sift the flour into a deep bowl, cut the cold butter into it and sprinkle in salt. Chop the butter thoroughly with a knife until it mixes with the flour.
- 3
Step 3
Then rub the flour and butter together with a fork until you have coarse buttery crumbs.
- 4
Step 4
Pour in icy water and gather the dough into one ball. Then divide it into portion-sized pieces and roll each piece into a ball. Place in the freezer for 5–10 minutes.
- 5
Step 5
After this time, take the balls of dough out of the freezer. Preheat the oven to 200 degrees. Roll each ball thin and cut a circle from it using a plate or shallow dish. Dust a baking tray with flour, place the rolled-out circles on it, and prick them with a fork.
- 6
Step 6
Bake for approximately 3–5 minutes until crisp and transfer to a plate. Bake the remaining layers the same way. Let them cool for 20–30 minutes.
- 7
Step 7
Separate the egg yolks from the egg whites by cracking the chicken eggs. Put the yolks in a heavy pot (kazan) or a saucepan with a non-stick bottom. The egg whites are not needed for this recipe. Add the sugar.
- 8
Step 8
Pour in cold milk, add the flour and whisk everything with a whisk, trying not to form lumps.
- 9
Step 9
Scald the lemon with boiling water and grate the zest from half of it. Squeeze the juice from half a lemon.
- 10
Step 10
Pour the juice into the milk mixture and add the zest. Stir and place the saucepan on the stove over medium heat.
- 11
Step 11
Whisk continuously until the cream thickens.
- 12
Step 12
Blend the butter into the cream and mix until combined. Chill the cream for about 30 minutes, covered with plastic wrap.
- 13
Step 13
Spread the sponge layers with cooled cream, stacking them one on top of the other. Set aside two layers for a crumb toppings.
- 14
Step 14
Crumble two cake layers and sprinkle the sides and top of the cake with the crumbs. Put the cake in the refrigerator to soak for 4–8 hours. After about 2 hours, press the dessert down lightly so it absorbs the moisture better.
- 15
Step 15
Decorate the cake when serving.