Quick Napoleon Cake

The cake according to this recipe is prepared really very quickly! The active phase of making this cake took only 2.5 hours: 15 minutes - kneading the dough, 30 minutes cooling. While the dough was cooling, I managed to prepare the cream and put it to cool. While I was cooking the cakes - 40 minutes (rolled out and baked two at a time) - the cream cooled. Assembling and sprinkling with crumbs took 10-15 minutes. That's all. There's nowhere faster. As a result, we spent the May holidays in the company of our family's favorite cake.

Maria

Recipe author

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Composition / ingredients

Servings:

Dough:

Flour

400

Butter

250

Water (icy)

100

Cream:

Flour

2.5

Milk

Sugar

300

Eggs

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 26 % 12 g

Carbohydrates 65 % 30 g

243 kcal

GI: 7 / 7 / 87

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Dough.
Step 2:
Sift flour. Grate the cold butter and add it to the flour.
Step 3:
Grind into crumbs.
Step 4:
Pour in ice water and knead the elastic dough.
Step 5:
Roll the dough into a ball and refrigerate for 30 minutes.
Step 6:
Divide the cooled dough into 8-10 equal parts. I made cakes with a diameter of 18 cm, so I divided the dough into 10 parts.
Step 7:
Roll out each part thinly and transfer to parchment.
Step 8:
Immediately mark the contours of the future cake. I did it with a cooking ring.
Step 9:
Bake the cakes for 3-4 minutes at 200 ° C until a light golden color appears.
Step 10:
Bake all the other cakes in the same way.
Step 11:
Break off the uneven edges of the cakes and grind them into crumbs.
Step 12:
Cream.
Step 13:
Pour half of the milk into a saucepan and put it to heat.
Step 14:
Beat eggs with sugar and vanilla sugar until smooth.
Step 15:
Pour in the remaining milk and add flour. Beat again.
Step 16:
Pour the milk-egg mixture into the hot milk in a thin stream.
Step 17:
Cook, stirring constantly, over medium heat for about 10 minutes until the cream thickens.
Step 18:
Pour the finished cream into another container, cover with cling film "in contact" and cool.
Step 19:
Assemble the cake by laying the cooled cakes on top of each other and smearing each with cream.
Step 20:
Sprinkle the top and sides of the cake with crumbs from the scraps of cakes and put them to soak in the refrigerator overnight. Since my cream was not very thick, I collected the cake in a cooking ring and sprinkled the sides with crumbs the next day.