Layered with custard cream
Description
The number of Napoleon recipes is hard to count. I've come to the conclusion that it tastes best with custard cream, especially when the layers are thin and well soaked. Therefore, to make a layered Napoleon with custard cream, I prepare a simple shortcrust pastry and make plenty of layers. The dessert is ready. Serve at the table.
Instructions
- 1
Step 1
Knead the dough from sour cream, eggs, and flour. Add a pinch of sugar and a pinch of salt. Refrigerate for half an hour.
- 2
Step 2
Then knead the dough and roll out thin layers. The thinner, the better—but not too thin, otherwise they will break during baking.
- 3
Step 3
Bake the cake layers at 200 degrees until golden brown (I don't time it exactly, approximately 15-20 minutes; check for doneness with a toothpick).
- 4
Step 4
While the crusts are cooling, it's the perfect time to prepare the cream: mix flour and sugar, add egg yolks, then pour in the milk. Cook over low heat, stirring constantly, until thickened. Then remove from heat, add vanilla to taste and butter, and mix well. Assemble the Napoleon: evenly spread the cream between the crusts, and if desired, add crushed nuts.
- 5
Step 5
Top with nuts and refrigerate to let it soak. Ideally, leave it overnight. The layered Napoleon with custard cream is ready.