Napoleon Cake
Layers of crisp puff pastry sandwiched with silky vanilla custard that soften overnight into the classic celebration cake.
Ingredients
- Puff pastry800g
- Milk700ml
- Egg yolk4pcs
- Sugar180g
- Flour40g
- Butter150g
- Vanilla sugar10g
Steps
- 1
Roll out puff pastry into thin sheets and bake each at 200°C until golden; trim and save crumbs.
- 2
Whisk yolks with sugar, vanilla sugar and flour until smooth.
- 3
Heat the milk, pour it over the yolk mixture while whisking, return to the stove and cook until thick.
- 4
Cool the custard slightly and beat in soft butter until silky.
- 5
Layer the pastry sheets with generous custard between them, coating the top and sides.
- 6
Cover the cake with reserved crumbs and refrigerate overnight to soften.
Nutrition per serving
7gProtein
45gCarbs
27gFat
450Calories
