Winter cake "Napoleon" with fruits

8 servings

120 minutes

Winter cake 'Napoleon' with fruits is a refined treat where crispy layers combine with delicate creams and fresh fruits. This cake is inspired by traditional Swedish cuisine, valuing harmony of flavors and textures. The buttery and custard creams give the dessert a rich creamy taste, while the added liqueur brings a touch of sophistication. Fruits add freshness and brightness, creating a balance between sweetness and slight acidity. After soaking, the cake becomes soft, its layers melt in the mouth. It's the perfect dessert for winter holidays when one seeks comfort and warmth.

Energy value per serving

• Calories: 794.3
• Proteins: 14.6g
• Fats: 48.2g
• Carbohydrates: 74.7g

Ingredients

• Butter: 250 g
• Puff pastry: 400 g
• Condensed milk: 400 g
• Chicken egg: 6 pc
• Sugar: 8 tbsp
• Milk: 2 glass
• Starch: 2 tsp
• Fruits: 350 g
• Cream liqueur: 2 tbsp

Cooking steps

1. Thaw the ready-made puff pastry at room temperature, roll it out thinly, and cut it into circles of the required size. Bake them in an oven preheated to 180 degrees until golden brown. Let cool. Crumble one of them into crumbs.

   Required ingredients:

   • Puff pastry: 400 g
   • Puff pastry: 400 g

2. Butter cream: whip room temperature butter until white, then add condensed milk and continue whipping until smooth. Place the finished cream in the refrigerator for half an hour.

   Required ingredients:

   • Butter: 250 g
   • Condensed milk: 400 g

3. Custard: put sugar, starch in a small saucepan, and pour in the eggs; after stirring for 1-2 minutes, add milk, place on the stove, and heat while stirring with a wooden spatula until thickened and the first bubbles appear. Remove from heat and let the cream cool. Add cream liqueur to the cooled cream and mix well.

   Required ingredients:

   • Sugar: 8 tablespoons
   • Starch: 2 teaspoons
   • Chicken egg: 6 pieces
   • Milk: 2 glasss
   • Cream liqueur: 2 tablespoons

4. Assembling the cake: spread buttercream on the first layer, cover with the second layer. Apply custard on the second layer, cover with the third layer. Continue assembling the cake, alternating layers of cream. Important - leave some buttercream for coating the assembled cake.

   Required ingredients:

   • Butter: 250 g
   • Condensed milk: 400 g

5. After assembling the cake, trim any uneven edges if present to shape the cake as desired. Coat the entire cake with leftover buttercream. Sprinkle the sides of the cake with crumbs from puff pastry. Leave the top untouched (this will help the fruits stay better).

   Required ingredients:

   • Butter: 250 g
   • Puff pastry: 400 g

6. Decorate the finished cake with fruits of your choice and leave it overnight to soak.

   Required ingredients:

   • Fruits: 350 g