Napoleon cake in a frying pan
4 servings
60 minutes
The 'Napoleon' cake in a pan is a simplified version of the famous layered dessert from France. Its history is linked to Napoleon's victory, but over time the recipe has adapted and received many variations. This version is made in a pan without complex layered dough but retains its tenderness and rich creamy flavor. The layers made without butter have a light crispy texture, while the airy cream with milk and condensed milk adds juiciness and pleasant sweetness. The cake is perfect for family tea gatherings or cozy evenings when you want to enjoy classic flavors with minimal effort. Its simplicity makes it accessible for any occasion, and the softness and delicacy of the cream captivate everyone from the first spoonful.
1
Mix 2 eggs with condensed milk, flour, and baking soda. Knead the dough. Divide the dough into 5-6 parts. Roll the dough balls slightly wider than the diameter of the pan.
- Chicken egg: 3 pieces
- Condensed milk: 200 g
- Wheat flour: 1.5 glass
- Soda: pinch
2
Fry the dough in a heated pan without oil until it hardens. Trim the excess from the dough. This will be a topping for the cake.
3
Mix milk with sugar and bring to a boil. Whisk the egg with flour. Slightly cool the milk and pour it into the mixture, stirring a bit. Mix everything well and place on the stove. Stir until thickened.
- Milk: 2.5 glasss
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Wheat flour: 1.5 glass
4
The cream is ready. We layer the cakes, spreading cream on each and on the sides. We sprinkle the cake with leftover crumbs. We put it in the fridge for an hour until the cream sets.