Classic Napoleon Cake
A classic layered cake made with ready-made pastry sheets and custard cream, usually made for holidays.
Ingredients
- Napoleon cake pastry sheets 400 g
- Milk 500 ml
- Eggs 2 pcs
- Sugar 150 g
- Butter 100 g
- Flour 2 tbsp
- Vanilla sugar 1 packet
We add only what we sell. The rest is up to you.
Method
- Whisk together eggs, sugar and flour in a saucepan until smooth.
- Pour in warm milk in a thin stream, stirring constantly.
- Cook the cream over low heat, stirring, until thickened.
- Remove from heat, add butter and vanilla sugar, stir until smooth.
- Let the cream cool to room temperature.
- Spread each pastry sheet with cream, stacking them into layers.
- Cover the top and sides of the cake with the remaining cream.
- Chill the cake for at least 4 hours before serving.
