The classic Napoleon cake is a dessert you can't refuse. But how much time does it take to roll out the cakes, bake them and assemble them? Fortunately, there is a smart life hack: “Napoleon” without dough and oven. It's made from simple flaky cookies, but it turns out just as tender, soft and delicious – especially after a night in the refrigerator.
Ingredients (for 6–8 servings):
- Puff pastry “Ears” – 350 g
- Milk – 500 ml
- Eggs – 2 pcs.
- Sugar – 150 g
- Wheat flour – 3 tbsp. spoons
- Butter – 100 g
- Vanillin – a pinch
- Fruits or berries – optional (for layering)
From part of the cookies (about 50 g) we will make crumbs for decoration.
How to cook:
1. Prepare the custard
In a heavy-bottomed saucepan, beat the eggs with sugar and vanilla until smooth. Add flour, stir until lumps disappear. Gradually pour in the milk, stirring continuously with a whisk.
Place the mixture over low heat and, stirring constantly, bring until slightly thickened (the cream will begin to bubble). As soon as it boils, immediately remove from heat.
Add butter to hot cream, stirring until completely dissolved. Cool to room temperature.
2. Preparing components
Set aside 50 g of cookies, crumble them – this will be the topping.
If you use berries or fruits, wash, dry and cut.
3. Assembling the cake
It is best to assemble the dessert in a detachable round form (or deep dish).
Place the cookies in one layer, with a thin layer of cream on top. Add berries if desired. Repeat layers until you run out of ingredients. The last layer is cream.
Top generously with cookie crumbs.
4. Impregnation
Refrigerate the cake for at least 8 hours (preferably overnight). During this time, the cookies will be completely saturated with cream, become soft, and the dessert will be truly tender and juicy.
