Cake in a pan
Description
The baking is simple and quick. Making a classic "Napoleon" cake is quite complicated, so I'll share with you a simplified version that tastes and looks similar, and doesn't even require baking in the oven, as the layers are cooked on a skillet. The best choice for cream is a custard one—it holds its shape once set and perfectly soaks the layers. You can decorate the cake with chopped nuts, coconut flakes, or crushed cookies, depending on your taste. Serve it warm or chilled. It's perfect with tea.
Instructions
- 1
Step 1
1. Pour the condensed milk into a bowl and add the slightly beaten egg. Sift the flour into the dough in portions, add the baking powder, and mix. Knead the dough on a floured surface. The dough will be firm.
- 2
Step 2
2. Shape the dough into a sausage and divide it into 6 pieces. Knead each piece on a dry surface and roll out into a round flatbread slightly smaller in diameter than your pan. Heat a dry skillet and quickly cook the dough on both sides. Stack the flatbreads and let them cool.
- 3
Step 3
3. For the cream, beat the eggs with a whisk, add sugar, flour, and mix. Add a little milk and stir. Gradually add the remaining milk in parts, constantly stirring. Place the cream over heat and cook until it comes to a boil.
- 4
Step 4
4. Reduce the heat and cook until thickened, stirring constantly. Let the cream cool. Beat the soft butter with a mixer, then gradually add the cream to the butter in three parts. Beat until smooth.
- 5
Step 5
5. Spread the cake layers with the cream, and also cover the sides and top of the cake with cream. Sprinkle the cake with crushed cookies and nuts. Leave the cake in the refrigerator overnight.