No-Bake Napoleon Cake from Palmier Cookies

Cooking method

1. Step 1:

   

   How do you make a Napoleon cake from palmier cookies with custard? Get all the ingredients ready. Use all-purpose (top-grade) flour and milk that's at least 3% fat. Large or extra-large eggs work. If you use vanilla sugar instead of vanillin, use 10 times the amount given — too much vanillin can ruin the flavor of the finished cake.

2. Step 2:

   

   To make the cream, beat the eggs with the sugar and vanillin in a bowl or round-bottomed saucepan until the sugar fully dissolves. (Don't forget to wash the eggs first with a food-safe soap and brush.) You don't need to beat them to a fluffy foam.

3. Step 3:

   

   Add the sifted flour and whisk until smooth — sifting removes any small debris and makes the cream more uniform and airy. Then pour in the milk and stir. Whisk everything smooth with a whisk or mixer; the key is to have no lumps.

4. Step 4:

   

   Set it over medium heat and warm it to lukewarm but not yet hot, whisking constantly.

5. Step 5:

   

   As soon as the cream thickens (about 5 minutes, depending on your stove), take it off the heat and whisk well. If it seems a little thin, don't worry — it'll thicken as it cools.

6. Step 6:

   

   To keep a skin from forming, press plastic wrap directly onto the surface of the cream. Cool it to room temperature. Take the butter out of the fridge so it softens.

7. Step 7:

   

   Beat the butter — it should lighten in color a little and turn fluffier.

8. Step 8:

   

   Add the cooled cream to the butter a little at a time, whisking.

9. Step 9:

   

   Keep whisking until you have a smooth, airy cream.

10. Step 10:

    

    A Napoleon is usually rectangular or round, but you can make it any shape. I used a round bottomless springform ring 7.5 inches (19 cm) across, to make it easier to assemble and neater. Spread cream on the bottom so the first layer of cookies soaks in well and sticks.

11. Step 11:

    

    Then lay out the first layer with the palmiers. Fill any gaps with cookie pieces or crumbs.

12. Step 12:

    

    Then spread the cookies generously with cream, spreading it evenly.

13. Step 13:

    

    Build up the cake until you run out of cookies. Just remember to save about 10 palmiers and a little cream for decorating. Refrigerate the cake for 30 minutes.

14. Step 14:

    

    Carefully remove the ring and decorate. I first stuck palmiers onto the sides — I spread cream on one side of each and pressed that side to the cake. Then I dusted the top and sides with cookie crumbs and laid cookies on top. The cake already looks interesting like this — you can leave it as is. You could also drizzle a chocolate-glaze net over the top. Refrigerate the finished cake for at least 4 hours.

15. Step 15:

    

    I wanted some bright color, so I topped the cake with berries and mint. It's best to do this right before serving so the berries and herbs stay fresh.