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Napoleon Cake (Mille-Feuille)

Sia RibaginaSia Ribagina
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Napoleon Cake (Mille-Feuille)
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21/04/2017
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Preparation
40 min.
Cooking
30 min.
Тotal
70 min.
Servings
6
"Our user Sia Ribagina has shared this superb recipe for Mille-Feuille especially for you! Grab your ladle and let`s go!"

Ingredients

  • puff pastry - 2 lb (1 kg)
  • flour - 7 tbsp
  • vanilla - 2 packets
  • eggs - 3
  • butter - 1/2 cup (125 g)
  • milk - 4 1/5 cups (1 L)
  • sugar - 1 cup
measures

How to cook

Take the puff pastry and using the bottom of a cake form make an outline of 4 round layers and cut them.

Put every one of them onto baking paper, make holes in them with a fork lightly so they don't rise and put in a preheated 390°F (200 °C) oven to bake until golden.

Gather up the cut off parts and bake them as well because you'll need them for decoration. Leave the baked layers to cool. Make the cream: put half the milk with the sugar and butter on the stove to come to a boil.

Combine the rest of the milk with the flour and whipped eggs, stir to a smooth mixture. Once the milk comes to a boil, begin to pour the egg mixture into it in a thin trickle, while stirring energetically with a whisk at the same time. Boil the cream until fully thickened.

Start arranging the cake in a round cake form: 1st put one of the layers at the bottom, pour on cream, even it out, place the 2nd layer, cream again and so on until done. Finish the cake off with cream. Leave it in the fridge to cool for several hours.

Once the cake has set, remove the cake ring, crumble the cut off pieces from earlier and cover the cake's top and sides with them.

Decorate as desired with random caramel figures. You can make these by caramelizing sugar and while it's still warm, pour it onto baking paper to make figures. Leave them to cool and unstick from the baking paper.

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