Lavash Cake
Description
Perfect with tea and coffee. Need to say that the lavash cake, besides being quick to prepare, has the advantage of being low‑calorie. If you want a more filling version, add whipped cream to the cream. Also note that the cake turns out small, so for a large group the ingredients need to be increased 2–3 times. If you cannot find lavash in rolls, use round tortillas. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the cream. Take a saucepan and whisk the eggs with sugar in it until smooth.
- 3
Step 3
Add milk, flour, and mix well.
- 4
Step 4
Place over low heat and stir constantly. Cook until thickened.
- 5
Step 5
Remove the cream from the heat, cover with plastic wrap, and let it sit at room temperature.
- 6
Step 6
While the cream is cooling, work on the layers. Cut the lavash into equal rectangles, 10 pieces. Toast in the oven at 200 °C for 2 minutes or until a light color appears.
- 7
Step 7
Stack the prepared layers on top of each other.
- 8
Step 8
Add softened butter to the chilled cream. Mix well, or better yet, whisk with a mixer.
- 9
Step 9
Assemble the cake. From the stack of layers, select the two most deformed layers. They will be used for the crumbs. Layer the remaining layers with cream sequentially, gently pressing with a spoon. Don't be alarmed if a layer breaks; it won't affect its taste or appearance.
- 10
Step 10
Assembled cake, spread the cream well on top.
- 11
Step 11
Crush the deformed two layers into crumbs. And sprinkle the cake.
- 12
Step 12
The finished “Napoleon” cake made from lavash should be left at room temperature to soak for 3 hours, or overnight in the refrigerator.
- 13
Step 13
The cake is ready.