No-bake lavash Napoleon cake with pastry cream
The fastest, easiest Napoleon, made from everyday ingredients! A lavash Napoleon cake with pastry cream is the recipe to turn to when you need a dessert without using the oven. The lavash soaks up the cream beautifully, turning soft and delicious. And this cake is very budget-friendly.
Cooking method
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Step 1:
How do you make a no-bake lavash Napoleon cake with pastry cream? Gather your ingredients. My lavash is thin and round. If you can't find round, just use ordinary rectangular lavash and cut it into circles or squares — it doesn't matter. Choose good-quality butter with no additives. Take it out of the fridge ahead of time so it softens. Any fat percentage of milk works.
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Step 2:
Make the cream. How do you make it? Use a heavy-bottomed saucepan — that's important so the custard base doesn't scorch. Pour the milk into the saucepan, crack in the eggs, and add the sugar, flour, and starch. Whisk it all together until smooth.
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Step 3:
Set the saucepan over low heat and, stirring constantly, bring the mixture to a boil. Cook it for a few minutes, stirring, until it thickens.
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Step 4:
Take the cream off the heat and press plastic wrap directly onto its surface so no skin forms on top. Cool the custard base to room temperature.
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Step 5:
Then add the soft butter and stir until smooth. The cream is ready.
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Step 6:
Toast the lavash sheets in a dry hot skillet on both sides until crisp and golden.
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Step 7:
Pick the 1 or 2 most uneven lavash sheets and crush them into crumbs for sprinkling on top of the cake. I also added 2 crumbled cookies.
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Step 8:
Set a plating ring of the right size on a plate, lay a sheet of lavash on the bottom, and spread it well with cream. Cover with a second sheet. Build the whole cake this way, alternating layers of lavash and cream.
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Step 9:
Sprinkle the crushed lavash crumbs over the top of the cake. Refrigerate it overnight to let it soak through. You can decorate the finished cake to your taste with berries, nuts, or grated chocolate. Enjoy!
- If you like, you can add 1–2 tablespoons of condensed milk to the cooled cream.
- If you can't find ready-made round layers, no problem. Cut them from sheet lavash — you can make them a bit smaller, around 6 in (16 cm), and use more than 10 of them, so your cake comes out tall. Crush the scraps left over from cutting for the top of the cake.
- Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
- How do you choose good lavash? First, check the production date on the package — don't buy anything past its date. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no spots or signs of mold.
- For how to choose the perfect pot for soup, grains, or pickling cucumbers, read the article on 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
