Perfect Napoleon Cake Using Store-Bought Puff Pastry скачать в хорошем качестве

Perfect Napoleon Cake Using Store-Bought Puff Pastry

Ingredients: Milk — 210 g Sugar — 50 g Butter — 175 g Condensed milk — 125 g Egg — 1 Flour — 9 g Starch — 9 g Preparation: • Preheat the oven to 180°C. • Unpack the puff pastry and cut it into three parts(I used a cutting board for measuring). The pastry didn’t fully fit on the baking tray, so I cut off part of it and arranged it so the edges wouldn’t bend. Prick the pastry with a fork and bake until golden (25–30 minutes). • Let the cake layers cool completely. Crush one layer into crumbs for decoration. Cream: • In a saucepan, mix milk, sugar, vanilla sugar, egg, flour, and starch until smooth. • Cook over medium heat, stirring constantly, until the cream thickens. • Remove from heat and let the cream cool. • Separately, beat the butter and condensed milk with a mixer until smooth. • Gradually combine the butter mixture with the cooled custard, whipping with a mixer until smooth and uniform. Assembly: • Spread the cream over each cake layer. • Cover the top and sides of the cake with cream. • Sprinkle with pastry crumbs. Resting: • Refrigerate the cake for at least 6–12 hours (preferably overnight) so it absorbs the cream and becomes soft and tender. #NapoleonCake #NapoleonCakeRecipe #PuffPastryCake #HomemadeCake #CakeRecipe #DessertRecipe #EasyBaking #LayeredCake #CustardCream #BakingAtHome