Ingredients for a quick Napoleon cake in 15 minutes:
unleavened puff pastry in butter – 500 g
milk – 800 ml
chicken egg – 3 pcs. (yolks)
sugar – 180 g
butter – 160 g
wheat flour – 2 tbsp. spoons
lemon – 1 pc. (peel)
Preparation:
Step 1.
Defrost the dough at room temperature for about 40 minutes – or overnight in the refrigerator on the warmest shelf.
Make the cream for a quick “Napoleon” cake: separate the yolks from the whites (you won’t need the whites) and rub them with sugar.
Step 2.
Fry the flour in a dry pan until light-cream color and nutty aroma.
Step 3.
Heat the milk to 60-70 °C and pour it into the flour, mix thoroughly with a whisk. Add yolks with sugar, mix and cook, stirring, until the cream thickens. Remove from heat.
Step 4.
Add butter to the hot cream and grate the zest of one lemon, beat the cream with a mixer into a lush mass. Cover the finished cream with cling film and leave to cool in a cool place.
Step 5.
Preheat the oven to 220 °C. Stretch the dough into a square, place it on a baking sheet on a sheet of parchment and put it in the oven for 10 minutes. Then reduce the temperature to 190 °C and bake until golden (about another 25 minutes). You can prepare the crust for the lazy “Napoleon” cake in advance and not waste time on baking.
Step 6.
Chill the finished dough. Cut the edges to make an even square or rectangle, remove the top golden layer. Save all crumbs and scraps.
Step 7.
Divide the dough in layers, you should have 4-5 “cakes”. Finely chop the crumbs and scraps and dry them in the oven at 180 °C for another 5 minutes.
Step 8.
Assemble a quick Napoleon cake, smearing each layer with cream, sprinkle the top and edges with crumbs. Leave to infuse for 4-5 hours.
Our simple Napoleon cake is ready in 15 minutes! Delicious!