Napoleon cake for microwave oven
8 servings
30 minutes
The Napoleon cake is a symbol of sophistication and French cuisine that emerged in the 19th century and became a favorite among gourmets worldwide. Its traditional multilayered layers soaked in airy custard turn each piece into a true celebration of flavor. This recipe is adapted for the microwave, speeding up the cooking process while preserving that tenderness and harmony of flavors. The flaky pastry baked to crispy perfection pairs with a velvety cream made from milk, egg yolks, and vanilla, creating a rich, sweet yet refined dessert. This version is perfect for those who want to enjoy classic Napoleon without long hours of waiting.
1
Divide the dough into two equal parts and roll it out thinly.
2
Bake each layer on the lower rack in convection mode at 250 degrees.
3
To prepare the cream, thoroughly mix the egg yolks with sugar, adding flour in small portions. Carefully pour in the milk and mix everything well. Cook at 100% power for 5-6 minutes, stirring every minute.
- Egg yolk: 2 pieces
- Sugar: 80 g
- Wheat flour: 4 tablespoons
- Milk: 400 ml
4
Add butter and vanilla to the slightly cooled cream.
- Butter: 50 g
- Vanilla: to taste
5
Divide the ready puff pastry layers in half.
6
Spread custard cream on each layer and connect them together, cover the top of the cake with the remaining cream. Decorate the top with crumbs left from the layers.
