Napoleon cake made of cookie ears with custard

Step-by-step cooking

1. Step 1:

   

   How to make a Napoleon cake from abalone cookies with custard? Prepare all the necessary ingredients. Take flour of the highest grade, milk with a fat content of at least 3%. Eggs will suit C1 or CO. If you plan to use vanilla sugar instead of vanilla, take it 10 times more than the specified amount. Putting too much vanillin, you can spoil the taste of the finished product.

2. Step 2:

   

   To prepare the cream in a bowl or saucepan with a rounded bottom, beat the eggs with sugar and vanilla until the sugar is completely dissolved. Before that, do not forget to wash the eggs using a special soap and a food brush. It is not necessary to beat up to a lush foam.

3. Step 3:

   

   Add the sifted flour, whisk until smooth. Sifting will remove small debris if present and make the cream more homogeneous and airy. Then pour out the milk and mix. Beat everything until smooth with a whisk or mixer. The main thing is that there are no lumps left.

4. Step 4:

   

   Put on medium heat, heat to a warm, but not yet hot state. Beat constantly.

5. Step 5:

   

   As soon as the cream thickens (it takes about 5 minutes, depending on your stove), remove from the heat and whisk well. If the cream seems a little runny to you, do not worry, after cooling it will become thicker.

6. Step 6:

   

   So that the cream is not covered with a crust, you need to cover it with cling film on top so that it lies tightly on the cream. Cool the cream to room temperature. Remove the butter from the refrigerator, it should become softer.

7. Step 7:

   

   Beat the butter - it should turn a little white and become more airy.

8. Step 8:

   

   Add a little cooled cream to the butter and whisk.

10. Step 9:

    

    Continue whipping until you get a homogeneous air cream.

11. Step 10:

    

    Usually the Napoleon cake is rectangular or round. But it can be made of any shape. I took a round detachable baking dish without a bottom with a diameter of 19 cm, so that it would be easier to assemble it and it turned out to be more neat. Lubricate the bottom with cream so that the first layer of cookies is well soaked and glued together.

12. Step 11:

    

    Then lay out the first layer with the ears. Voids can be filled with pieces or crumbs of cookies.

13. Step 12:

    

    Then generously smear the cookies with cream, spread evenly.

14. Step 13:

    

    Collect the cake until you run out of cookies. Just do not forget to leave about 10 ears and a little cream for decoration. Put the cake in the refrigerator for 30 minutes.

15. Step 14:

    

    Carefully remove the mold from the cake and decorate it. I first glued the ears to the sides of the cake. To do this, I smeared them with cream on one side and applied this side to the cake. Then the top and sides were sprinkled with cookie crumbs. And put the cookies on top. In this form, the cake already looks interesting - you can leave it like this. You can also add a mesh of chocolate glaze on top. Put the finished cake in the refrigerator for at least 4 hours.

16. Step 15:

    

    I wanted bright colors, and I laid out the top of the cake with berries and mint. It is best to do this before serving, so that the berries and greens do not lose their freshness.