Napoleon Cake with Pastry Cream
Baking and Desserts • European
Description
Napoleon Cake with Pastry Cream
Ingredients
- Milk 40 fl oz
- Butter 10 oz
- Whole egg 5 pieces
- Wheat Flour 4 glasses
- Sugar 15 oz
- Vanilla salt 1 tablespoon
- Cognac 0 fl oz
- Vinegar essence 1 tablespoon
- Salt a pinch
- Water 5 fl oz
Step-by-Step Guide
Step 1
Chop the butter and 3 cups of flour finely with a knife, add water mixed with vinegar, and knead the dough. Divide it into 12 portions. Place in the refrigerator for 1 hour.
Step 2
Roll out thin dough rounds. To prevent sticking to the table, sprinkle flour underneath and on top of the dough. Use a rolling pin to transfer to a baking sheet. Prick in several places with a fork and bake at 355°F. They bake quickly.
Step 3
Pour the milk into a saucepan and bring it to a boil. In a separate bowl, mix the remaining cup of flour with sugar and vanilla sugar, then add 5 egg yolks and stir. Add the brandy and mix well. Pour this mixture into the boiling milk and stir.
Step 4
Place over low heat and cook until thickened, stirring continuously. The consistency should resemble thick sour cream. After that, allow the cream to cool.
Step 5
Start spreading cream on the layers, leaving one aside to decorate the cake later. Once the layers are coated, crumble the remaining layer and sprinkle it over the cake.
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