Light Napoleon cake with custard

12 servings

150 minutes

The cake is surprisingly light and delicious. It is eaten in one go by all participants in the process.

Energy value per serving

• Calories: 327.1
• Proteins: 2.4g
• Fats: 28.5g
• Carbohydrates: 15.5g

Ingredients

• Water: 100 ml
• Vinegar: 20 ml
• Salt: pinch
• Butter: 400 g
• Milk: 250 ml
• Wheat flour: 200 g
• Powdered sugar: 20 g

Cooking steps

1. Chop flour with 200 grams of butter or margarine on a board with a knife, gradually adding water with vinegar and salt. Chop until homogeneous. Do not knead with hands or other tools. Divide the finished dough into 8 parts (I make them into balls for easier rolling) and send to the freezer for 30-40 minutes.

   Required ingredients:

   • Wheat flour: 200 g
   • Butter: 400 g
   • Water: 100 ml
   • Vinegar: 20 ml
   • Salt:  pinch

2. While the dough is freezing, we make the cream. Bring 1 cup of milk to a boil. Dissolve 1 tablespoon of flour in 1/3 cup of cold milk. Pour part of the hot milk into the cup with cold milk while stirring. Then pour everything back into the pot with hot milk. Cook, stirring constantly, for 3 minutes. Cool the resulting custard while continuously stirring to avoid lumps. In a separate container, cream the powdered sugar with 200 grams of butter. Mix the cooled custard with the sweet butter.

   Required ingredients:

   • Milk: 250 ml
   • Wheat flour: 200 g
   • Powdered sugar: 20 g
   • Butter: 400 g

3. We take the first ball of dough out of the freezer and roll it out thinly. Using a stencil, we cut a circle from the dough (any round object can serve as a stencil) — I am making a cake with a diameter of 28–30 cm. We carefully transfer it to the baking sheet and prick it in several places with a fork to prevent the baked layer from bubbling. Next to the future layer, we place all the scraps from cutting and prick those too — this will be used for sprinkling on top of the cake. We do the same with the remaining balls.

4. Bake the layers for about 7–10 minutes at 180–200 degrees until a pleasant golden color. Place the finished layers on a beautiful plate or a special cake stand with a flat bottom.

5. Layer each cake with the prepared cooled cream. Important! Before spreading the last layer, gently press down on the already placed and spread layers by placing something flat on top of them. After that, spread the cream on the top layer.

   Required ingredients:

   • Wheat flour: 200 g
   • Butter: 400 g
   • Powdered sugar: 20 g

6. Chop the baked scraps into 5–10 mm pieces and generously sprinkle them on top of the cake.

   Required ingredients:

   • Wheat flour: 200 g