Composition / ingredients
Step-by-step cooking
Step 1:
How to make a Napoleon cake from pita bread with custard without baking? Prepare the products. My pita bread is thin and round. If you don't find exactly round ones, feel free to take an ordinary rectangular one and cut it either into circles or squares, it doesn't matter. Choose high-quality butter, without additives, corresponding to GOST. Take it out of the refrigerator in advance, it should become soft. Milk is suitable for any fat content.
Step 2:
Prepare the cream. How to make a cream? Take a saucepan with a thick bottom, it is important that the custard base does not burn. Pour milk into a saucepan, beat eggs, pour sugar, flour and starch. Mix the products with a whisk until smooth.
Step 3:
Put the saucepan on a slow fire and bring the mass to a boil with constant stirring. Boil it for a few minutes, stirring, until thickened.
Step 4:
Remove the cream from the heat, cover with cling film "in contact " — so that it lies on the surface of the cream, this is necessary to avoid the formation of a crust on top. Cool the custard base to room temperature.
Step 5:
Then add soft butter to it and mix until smooth. The cream is ready.
Step 6:
Dry the pita bread in a dry hot pan on both sides until crispy brown.
Step 7:
Choose 1 or 2 of the most crooked pita bread and chop them into crumbs to sprinkle the cake on top. I also added 2 crumbled cookies.
Step 8:
Place a cooking ring of the desired diameter on the dish, put a sheet of pita bread on the bottom and smear it well with cream. Cover with a second sheet. So, alternating layers of cakes and cream, assemble the whole cake.
Step 9:
Sprinkle the cake with crushed pita bread crumbs on top. Send it overnight in the refrigerator for impregnation. You can decorate the finished cake to your taste with berries, nuts or grated chocolate. Bon appetit!
If desired, 1-2 tablespoons of condensed milk can be added to the cooled cream.
If you don't find ready-made round cakes, it doesn't matter. They can be cut out of sheet pita bread, and you can make cakes with a smaller diameter - 16 cm, and their number is more than 10, then your cake will be high. And the scraps remaining from the cakes, chop for the top of the cake.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
How to choose the right pita bread? First of all, look at the date of manufacture on the package. Do not take expired pastries. Fresh pita bread should have a pleasant smell. Take a good look so that there are no stains and signs of mold on it.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
