Homemade Napoleon Cake with Custard

Ingredients

• Wheat Flour 3 cups
• Chocolate eggs 3 pieces
• Sugar 1 cup
• Butter 15 oz
• Milk 10 fl oz
• Vinegar essence 0 fl oz

Step-by-Step Guide

Step 1

Set aside 4 tablespoons of flour. Chop the remaining flour with 200 g of butter.

Step 2

Beat 1 egg into the flour.

Step 3

Slightly warm 1/3 cup of milk and add it to the flour along with the vinegar.

Step 4

Knead the dough until smooth. Cover and refrigerate for 30 minutes.

Step 5

Roll out sheets to a thickness of 1 mm. Cover with a plate and trim the edges to make the layers even.

Step 6

Preheat the oven to 480°F. Place the layer on a baking sheet and prick it several times with a fork all over the surface.

Step 7

Bake in the oven for about 1 minute on each side.

Step 8

Lightly beat 2 eggs and 0.5 cups of sugar, then add 4 tablespoons of flour. Mix until smooth.

Step 9

Put 1 cup of milk and 0.5 cups of sugar on the heat and bring to a boil.

Step 10

Slowly pour the egg mixture into the milk while stirring continuously until the mixture thickens. Let it cool.

Step 11

Beat the butter (200 g), add the egg mixture, and beat again until fluffy.

Step 12

Set aside one layer for crumbs. Spread cream on the remaining layers, stacking one on top of the other. Coat the sides of the cake with cream.

Step 13

Crumble the reserved layer and sprinkle the crumbs on top and around the sides of the cake.