Napoleon cake with "Ushki" cookies belongs to the category of so-called "lazy" desserts. If you decide to try this recipe, you will immediately understand that most of the time is spent on preparing the cream. There is no need to bake layers, which is certainly pleasing! Once the custard is ready, all that’s left is to spread it between the layers of cookies. Learn how to make the "Napoleon" cake by following the provided recipe. Stock up on cookies and enjoy cooking!
Napoleon Cake with Ushki Cookies
INGREDIENTS
Ushki puff cookies – 400 g
egg yolks – 7 pcs.
milk – 900 ml
sugar – 200 g
vanilla extract – 1 tbsp.
flour – 100 g
butter – 200 g
berries and fruits for decoration – to taste
STEP-BY-STEP RECIPE
Step 1
Start by preparing the cream for the Napoleon cake. In a saucepan, using a mixer, beat the yolks and sugar, then add the flour. Mix until you have a smooth mixture without lumps. Pour in a little (about 100 ml) of milk.
Step 2
Separately, heat the remaining milk over medium heat, stirring constantly. Then, slowly pour it into the yolk mixture while whisking, and bring to a boil. Cook over medium heat for 2–3 minutes until the cream thickens, remembering to stir so it doesn’t burn.
Step 3
Add the vanilla extract and butter, and mix thoroughly with a whisk until you achieve a homogeneous consistency. If the cream still contains lumps, strain it through a fine sieve.
Step 4
Let the cream cool, covering it with plastic wrap (it should touch the surface of the cream to prevent a crust from forming). Place it in the refrigerator.
Step 5
Proceed to assemble the cake. On a large plate, lay the first layer of cookies and spread cream on it. Then lay more cookies and generously spread cream again. Leave 5-10 cookies for sprinkling. Continue alternating layers until the cookies are finished. Finish the cake with cream and refrigerate for 2 hours.
Step 6
Crush the remaining cookies in a blender and carefully sprinkle the Napoleon cake with the crumbs on top and sides. Decorate with berries and fruits to taste.
