Easy Napoleon Cake
- puff pastry - 17.5 oz (500 g)
- milk - 4 1/5 cups (1 L)
- butter - 2/5 cup (100 g)
- sugar - 1 4/5 cups (450 g)
- flour - 2 tbsp
- starch - 2 tbsp
Roll out the puff pastry, pierce them with a fork and bake for 5 min. at 356°F (180°C). To prepare the cream, boil the milk. In the meantime, beat the eggs with the sugar, starch and flour.
Pour this mixture in a thin trickle into the boiling milk and let it boil again. Remove from the stove and let it cool to 104°F (40°C). Add the softened butter and stir until it melts.
Smear the layers with this cream and arrange them one on top of the other, finishing off with cream on the top layer and sprinkling crumbs from the baked dough. 10 min. after smearing the cake with the cream, it can be served.