Vegan Napoleon
8 servings
120 minutes
The recipe is taken from the book "About delicious vegan food". "In principle, you can tinker and make puff pastry with your own hands, but I personally prefer to buy ready-made frozen yeast-free dough. The main thing is to find a package marked "Lenten product", which means that the dough will not contain eggs or butter. Depending on how high you want to make the Napoleon, you will need 1 or 2 packages, respectively, 2 or 4 sheets of dough. My recipe is designed for a low cake. As practice shows, it is quite enough for a company of girls of different ages celebrating another 18th birthday over tea. For your beloved grandmother, who probably has high cholesterol, this is also a great option.
1
Keep the frozen puff pastry sheet at room temperature. When it becomes soft, brush it with oil and bake in the oven at 200–210 degrees for 15–20 minutes. Then repeat the same with the second sheet. If the oven allows, it's better to bake the layers simultaneously.
- Yeast-free puff pastry: 2 pieces
- Vegetable oil: 1 teaspoon
- Yeast-free puff pastry: 2 pieces
2
For the cream: heat milk with sugar in a saucepan. Scrape the inner contents of the vanilla pod with the back of a knife into it. Once the milk boils and the sugar dissolves, add semolina and stir until cooked, about 5 minutes. Ideally, use Italian semolina – it will ensure no lumps. Cool the resulting cream.
- Coconut milk: 500 ml
- Sugar: 150 g
- Vanilla pod: 1 piece
- Semolina: 4 tablespoons
3
Divide the prepared dough into layers. Leave the top layer and stack the others while thoroughly spreading cream on each layer. The top layer should be made of cream. Crumble the remaining cakes into fine crumbs and sprinkle over the finished 'Napoleon'.
- Yeast-free puff pastry: 2 pieces
- Semolina: 4 tablespoons
4
Put the cake in the fridge for at least a night so that the layers soak well in the cream.
- Yeast-free puff pastry: 2 pieces