napoleon cake with custard classic

Sift five cups of flour.

Put margarine at room temperature, chop everything with a knife into crumbs.

If desired, you can cut margarine into pieces, and then rub it with flour with your hands. At the same time, the crumb turns out to be more uniform, and the process goes faster.

Pour in the milk, knead the dough. The dough will be greasy, but it will not stick to your hands. It is better not to knead it for a long time, so that it rolls out better.

Divide the dough into 14 parts. Roll out each one into a thin layer.

Put the layer on a dry and clean baking sheet (I used the bottom of a split mold), trim the excess edges.

Bake cakes for 5-7 minutes at 200 degrees until golden.

Remove the cakes from the baking sheet carefully with a wide knife.

We bake the dough trimmings too, after we make crumbs from them for sprinkling.

Rub three yolks with three tablespoons of sugar until white, pour three tablespoons of flour, mix.

Add a little milk so that a thin jelly turns out.

Boil the second part of the shelf (0.5 liters), pour into the mass, stirring. Bring the mass to a boil. Then cool.

Beat the plum.butter with two cups of sugar. Add a spoonful to the custard, whisking at medium speed until smooth. The cream will be very lush.

Smear cream cakes, piling on top of each other. Sprinkle with half a crumb. Close the cake with a cutting board on top, put the weight of 2 kg and leave overnight.

In the morning the cake will settle, sprinkle crumbs on its sides too. Napoleon cake is not wet ready!