Napoleon Cake with Puff Pastry
Baking and Desserts • Russian
Description
To cut the cake into perfect small portions, it needs to be slightly frozen.
Ingredients
- Puff Pastry 5 pieces
- Powdered Sugar 5 oz
- Wheat Flour 15 oz
- Whole egg 14 pieces
- Sugar 15 oz
- Corn Starch 0 oz
- 3.2% Milk 40 fl oz
- Vanilla Pod 2 pieces
- 10% cream 40 fl oz
Step-by-Step Guide
Step 1
For the layers, roll out the sheets of puff pastry on parchment paper and sprinkle with powdered sugar, so that after baking, the layers will be covered with a caramel crust. Bake in a preheated oven at 220–445°F for 8 minutes.
Step 2
For the custard, whisk the egg yolks with one-third of the sugar, then add the flour and mix well. In a separate saucepan, pour in the cream, split the vanilla pod in half, scrape the seeds into the cream, add the pod as well, stir in the remaining sugar, and bring to a boil.
Step 3
Then, gradually pour the cream mixture into the egg yolk mixture in a thin stream, stirring constantly, and strain it into a saucepan. Heat the mixture over medium heat, stirring continuously until bubbles start to form. Let it cook for an additional 2 minutes and then remove from heat. Allow to cool, covering with plastic wrap directly on the surface.
Step 4
Gently fold the whipped cream into the cooled custard. Divide into four portions.
Step 5
Spread cream between the baked layers and assemble the cake in the following order: layer - cream - layer - cream - layer - cream - layer - cream - layer. Place the top layer with the flat side up and do not spread cream on it. Refrigerate the cake overnight to allow it to soak.
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