The Lazy "Napoleon" cake without baking is a recipe that offers maximum flavor with minimum time and effort. The key is to choose fresh, crispy cookies, and you'll definitely enjoy the result. The custard cream turns out very tasty and tender.
Ingredients
For the test
- Puff pastry ears — 350-400 g
For the cream
- Eggs — 2 pcs
- Milk — 600 ml
- Butter — 100 g
- Sugar — 3 tbsp
- Flour — 3 tbsp
- Vanilla sugar — 10 g
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Cooking Instructions!
To make custard filling, thoroughly mix 2 eggs, sugar, and flour to avoid lumps.
Heat milk until hot (there should be steam coming out of it), but do not boil.
Take milk pot off the heat. Gradually add hot milk (about half of it) to the egg mixture, stirring constantly.
Pour the egg-milk mixture into the pot with the remaining milk. Stir well.
Cook the custard over medium heat, stirring constantly, until it thickens. Do not let it boil. If the custard boils and clumps appear, use an immersion blender to achieve smooth consistency.
Remove the custard from heat. Add vanilla sugar and butter while it's hot, stir well. The custard will thicken as it cools.
Line a 17cm cake tin with plastic wrap. Lay out one layer of puff pastry, cover it with warm custard, add another layer of dough. Repeat until all the custard is used up. Leave some dough to decorate the top of the cake.
Crush the leftover pastry into crumbs.
Sprinkle the crumbs over the top of the cake. Leave the Napoleon cake at room temperature until it cools down completely and soaks through. Then place it in the fridge for 2 hours to let the custard set.
Remove the no-bake Napoleon cake from the pan and transfer it to a serving plate.
