Diet Napoleon cake made of lavash
12 servings
60 minutes
Dietary Napoleon cake made from lavash is a light and healthy alternative to the classic French dessert. It combines airy crispy layers of Armenian lavash with a delicate, aromatic cream based on milk, egg yolks, and corn starch. The history of Napoleon dates back to the times of the Russian Empire, where it became one of the most beloved festive treats. This version uses skimmed dry milk and sugar substitute, making it lower in calories but equally rich in flavor. The cream fills each layer of the cake, giving it a velvety texture, while the lavash crumbs add a crunchy note. This dessert is perfect for those who watch their diet but don't want to give up sweet pleasures.
1
For the layers: fold 2 long sheets of lavash into 3 layers, cut at the folds, resulting in 6 layers.
- Armenian lavash: 450 g
2
Preheat the oven to maximum temperature (mine is 250°), place one layer on a clean baking sheet, set it on the top rack, and dry them one by one for 2-3 minutes (check your oven, don't overdo it, the sheets should become golden and crispy)
3
Cut 1/4 of the 3rd long lavash sheet, slice into small squares, evenly distribute on a baking tray and similarly dry in the oven, then crumble into smaller pieces by hand/rolling pin (should result in crumbs + larger pieces).
4
For the cream: Pour the milk into a thick-bottomed pot and set it on low heat to warm up slowly.
- Milk: 1 l
5
Separate the yolks from the whites, add sugar to the yolks to taste (I used stevia) and vanilla (I also added 2 drops of vanilla flavoring) and mix well (you can beat it a little with a mixer for more uniformity).
- Egg yolk: 4 pieces
- Vanillin: to taste
- Sugar substitute: to taste
6
In a separate bowl, mix starch and dry milk, dilute with water until smooth, and beat well with a mixer to avoid lumps.
- Cornstarch: 4 tablespoons
- Skim milk powder: 4 tablespoons
- Water: 100 ml
7
Gradually add the egg mixture to the warm milk, stirring constantly until smooth.
- Egg yolk: 4 pieces
8
Then we add the dissolved starch, continue stirring and heating, as soon as the mixture starts to thicken and the first bubble appears on the surface - remove from heat and let cool to room temperature (after 10 minutes without heating, you can keep it in the fridge for another 10 minutes), the mass should thicken by 2 times.
- Cornstarch: 4 tablespoons
- Skim milk powder: 4 tablespoons
9
Assembling the cake: Place the first layer on a stand (I used a baking tray), generously spread cream on it (including the edges, even if they curled up during drying) to ensure no uncovered areas remain (otherwise they will stay hard).
- Armenian lavash: 450 g
- Milk: 1 l
10
Place the next layer on top, spread cream on it, and do the same for the other layers; the top layer should also be covered with cream.
- Armenian lavash: 450 g
- Milk: 1 l
11
Evenly distribute the prepared lavash crumbs over the surface of the cake, helping it to mix into the top layer of cream, and also spread it with any leftovers (if available, I had some).
- Armenian lavash: 450 g
12
Leave the finished cake in the fridge overnight to soak.