Napoleon curd cake

13 servings
13 hours

Cream. Let's make the cream first, as it takes a long time to cool down to room temperature. I generally made cream the day before, and the next day I made corgi and collected cake. So we'll need: milk; butter at room temperature; eggs; sugar; flour; starch and vanilla sugar.

Pour 1. 2 liters of milk into the saute pan and bring to a boil.

Rub the eggs with sugar and vanilla sugar until smooth.

Pour the remaining 300 ml of milk into the eggs. Mix.

Add sifted flour with starch. Mix the mixture thoroughly until homogeneous so that there are no lumps. At the same time, it is better to add milk to the flour, and not vice versa. I forgot about this rule and as a result I got small lumps that could not be broken with a whisk. I had to use a mixer.

This mass turned out to be the result.

With a thin stream, with constant stirring, pour the egg mixture into boiling milk.

Continuing to stir constantly, bring the cream to a boil over medium heat. The cream should thicken to the desired consistency. You can check by spoon or spatula on the surface of the cream: the trace does not tighten.

Remove the cream from the heat and cool at room temperature. So that the crust does not form on the cream, and it forms in the first minutes of cooling, it is better to cover the cream with cling film in contact.

Introduce soft butter into the cooled custard.

Beat the cream with a mixer until smooth.

Dough. To make curd cakes, we need: cottage cheese; flour; soft butter; eggs; sugar; vanilla sugar and baking powder.

In a deep bowl, combine cottage cheese, eggs, sugar, vanilla sugar.

Mix. Since my cottage cheese is lumpy, I beat the cottage cheese with a blender. So the dough will turn out to be more uniform without pieces of cottage cheese.

Add mild butter at room temperature. Mix so that the oil spreads throughout the mass. I kneaded the dough in the kitchen machine with a & quot; hook & quot; attachment.

Sift the flour with baking powder and add to the dough.

Knead a soft, elastic, non-sticky dough.

Divide the dough into 15 identical pieces and roll the balls out of them. Send the dough balls for 30 minutes to the refrigerator.

Roll the cakes from each ball on parchment paper.

Put a plate with a diameter of 20 cm on top and round the bark with a knife. I made cuttings with a culinary ring of the appropriate diameter.

Bake the cakes in the oven warmed to 180 ° C for 5-7 minutes.

Fold the corgi on top of each other, and fold the trimmings from the edges into a separate bowl.

Collect the cake, generously laminating the cake with cream (curd cake absorbs the cream very well, so you don't need to feel sorry for it, there are 3-4 tbsp. l of cream for each cake, since it turns out a lot) and folding it on top of each other. The last cake is also abundantly greased with cream.

Grind the bark trimmings into crumbs.

Sprinkle the crumbs over the top of the cake, leaving some of the crumbs for the sides. Tighten the mold with cling film and refrigerate for 12 hours for impregnation.

The next day, remove the form. Sprinkle the sides of the cake with crumbs as well.

Decorate the cake as desired. I decorated with maracua, rosemary and blueberries. Sprinkle icing sugar over the cake if desired. Enjoy your meal!