Eat cake first! Quick and easy to make Napoleon cake recipe

Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it’s easy.” – Nigella Lawson.
 
 
 
 
   I am a sweet tooth and I really like baking, but I am not kind of person who would enjoy spending the whole day in the kitchen. Napoleon cake is my hubby’s favorite, so I got to bake it pretty often. Sometimes I do everything from the scratch, but today I am sharing with you an easy to make cake using puff pastry sheets you can find in your local grocery store. It has great texture and tastes good, but doesn’t require too much time and any extra skills to make it. So this is what you’ll need:
 
For custard cream:
3 eggs + 3 egg yolks
3 cups of whole milk
1 ½  cups of sugar
14 oz of butter
2 tbsp. of flour
pinch of salt
vanilla essence (optional)
1 lemon zest (optional)
 
For pastry:
2 packs of Puff Pastry Sheets
 
Let’s bake!
Custard cream:
Pour 1 1/2 cups of milk into a thick pot and bring it to boil on medium heat.
In the meantime, beat eggs and egg yolks and stir them with sugar and a pinch of salt.
Add flour and mix well until blended. Add remaining milk while mixing. Make sure there are no lumps in the cream.
When the milk in the pot starts boiling, reduce the heat and start adding the mixture while whisking. Keep stirring the mixture until becomes thick. Let it simmer for 3-4 minutes, remove from the stove and let it cool down.
Slowly add cream to butter (room temperature) and mix well. Set aside.
 
Pastry:
Preheat the oven to 450 degrees F.
Defrost the sheets and roll them into very thin crust using enough flour so the dough doesn’t stick to the surface. Make the desired shape, put on the baking sheet and pierce each of the sheets with a fork all over. Bake in the hot oven until golden brown.
 
   Spread an even layer of the cream on each crust.Bake the leftovers of the dough until golden brown and make great fine crumbs (I use a blender to do it sometimes). Pour the crumbs over the cake, decorate if desired and let it soak in the fridge for at least 3-4 hours.
 
Have a great weekend and eat cake first! 😉
XX,
Gena

 

 
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