Napoleon cake without biscuit egg pastries with custard

8 servings
1 hour 30 min

How do I make Napoleon cake without baking out of ear biscuits? Prepare all the necessary ingredients. Take the flour of the highest grade, milk - with a fat content of at least 3%. Eggs are suitable for S1 or CO. If you plan to use vanilla sugar instead of vanillin, take it 10 times more than the amount indicated. Putting too much vanillin can ruin the taste of the finished product.

To make the cream in a bowl or saucepan with a rounded bottom, whisk the eggs with the sugar and vanillin until the sugar dissolves completely. Before that, be sure to wash your eggs using a special soap and food brush. It is not necessary to beat to a lush foam.

Add the sifted flour, whisk until smooth. Sifting will remove fine debris if present and make the cream more uniform and airy. Then pour in the milk and stir. Whisk everything until smooth with a whisk or mixer. The main thing is that there are no lumps left.

Put on a medium heat, heat to a warm but not yet hot state. Beat constantly.

Once the cream has thickened (it takes about 5 minutes depending on your stove), remove from the heat and whisk well. If the cream seems liquid to you, do not worry, after cooling it will become thicker.

To prevent the cream from being covered with a crust, you need to cover it with cling film on top so that it fits tightly on the cream. Cool the cream to room temperature. Take the oil out of the fridge, it should get softer.

Whisk the oil - it should whiten a little and become more airy.

Add a slightly cooled cream to the oil and whisk.

Keep beating until you have a smooth air cream.

Usually Napoleon's cake is rectangular or round. But it can be done in any form. I took a round detachable baking tin with no 19cm bottom to make it easier to assemble and more neat. Cream the bottom so the first layer of biscuits soaks well and sticks together.

Then lay out the first layer with ears. Voids can be filled with pieces or crumbs of biscuits.

Then generously brush the cookies with cream, distribute evenly.

Collect the cake until the biscuits run out. Just remember to leave about 10 ears and a little cream to decorate. Put the cake in the fridge for 30 minutes.

Carefully remove the tin from the cake and garnish it. I first glued my ears to the sides of the cake. To do this, I smeared them on one side with cream and applied this side to the cake. Then the top and sides were sprinkled with cookie crumbs. And put the biscuits on top. In this form, the cake already looks interesting - you can leave it like that. You can also add a chocolate glaze net on top. Refrigerate the finished cake for at least 4 hours.

I wanted bright colors, and I laid out the top of the cake with berries and mint. It is best to do this before serving so that the berries and greens do not lose freshness.