Layered custard Napoleon - how to make a delicious, vanilla and “wet” cake

This wet Napoleon recipe with delicious vanilla custard is simply incomparable. No pastry shop sells such a masterpiece. It is better to bake it yourself at home and with soul. The recipe is super - even a novice hostess can make a cake. Step by step photographs will help to better understand those moments that are difficult to explain in words.

Cake Ingredients:

• 500 gr. margarine,
• 150 gr. milk,
• 1 egg
• a pinch of salt,
• 1 pack vanilla,
• flour - up to 1 kg (how much dough will take).

Custard Ingredients:

• 2.5 l. milk;
• 1.5 st. Sahara;
• 5 pack vanillin;
• 6 egg yolks;
• 7 art. spoons of flour.

How to make Napoleon Cake Dough

Make it simple. Melt margarine.

Pour milk, add flour, egg. Salt a little and give vanilla for the smell.

We knead the dough.

Stir in the flour as much as possible, the dough will become very tight. We tear it into 8-10 parts and roll it into a thin, thin cake. Move to an empty baking sheet. The dough should be lightly pricked with a fork, otherwise it will be very twisted.

We bake in the oven.

If possible, you can put several baking sheets at the same time, as in my photo.

How to Make Delicious Custard for Napoleon

Starting to cook, the first thing to do is boil the milk, after making sure that it is fresh. Even slightly sour milk will curdle when boiled.

Separately, you need to mix vanilla sugar, sugar and yolks. Add flour and carefully pour into boiled milk.

Putting on a weak fire and stirring constantly, wait for a slight thickening and set aside in the cold.

How to make and decorate Napoleon

Lubricate the cooled cakes with the cooled custard. Choose a dish for shaping so that the leaked cream gathers there. If suddenly some of your cakes are broken, we don’t worry, we carefully form a layer or layers of them inside the cake. We leave one of the cakes for decoration.

Leave the smeared cake in the refrigerator overnight. It can be "clumsy" and uneven. There is nothing wrong with that, we fix everything in the morning. By this time, the cakes are soaked and cut without breaking.

In the morning we equalize the edges, cut out a neat rectangle, put all the trimmings on the top of the cake, pour them with cream that has drained onto the dish.

Sprinkle an already beautiful, even cake with laid-off broken cakes, worn into medium crumbs.

The smell and aroma of vanilla, the breathtaking "wet" taste of Napoleon with custard - exactly what the soul of a real sweet tooth craves!