Napoleon Cake with Ready-Made Phyllo Pastry
- for the layers
- phyllo pastry - 17.5 oz (500 g) ready - made
- sugar - 5 tablespoons
- oil - 5 tablespoons
- for the cream
- milk - 4 1/5 cups (1 liter)
- sugar - 1 1/2 cups
- eggs - 4 yolks
- flour - 6 tablespoons
- lemon peels
- orange peels
Break apart the phyllo pastry sheets, sprinkle with the oil and sugar and mix well. Bake them at 356°F (180 °C) until golden, stirring often so they don't burn. Allow them to cool.
Meanwhile, make the cream. In a bowl, place 2/5 cup (100 ml) milk , egg yolks and flour, stir with a whisk until smooth. If there are lumps of flour, strain it to get a smooth cream.
Boil the remaining milk and sugar in a pot and once the sugar comes to a boil, turn off the heat. While stirring continuously, add the egg mixture. Season with vanilla and the citrus peels. In a cake form with a diameter of 8 3/4″ (22 cm), place a spoonful of cream on the bottom (this is done so the cake doesn't slide).
Begin to arrange baked phyllo pastry bits, then cream and finish off with phyllo pastry. Leave some phyllo pastry bits aside for decorating the sides after removing it from the form.