Napoleon Lavash Layer Cake – Much easier than the classic
Portions: 6 persons | Preparation: 350 minutes
Napoleon cake is one of the most popular cakes in Russian cuisine and is popular with young and old alike. This variant of the Napoleon cake is very easy and quick to prepare. The delicious milk buttercream is cooked and the lightly toasted lavash leaves are spread with it. The cake tastes creamy, is super tender and incredibly delicious.
Please review recipe:
Ø 4.3 out of 5 stars ( 3 votes )
- 1 l milk
- 250 g sugar
- 3 eggs
- 90 g flour
- 30 g starch
- 200 g butter
- 6 sheets of lavash
- mixing spoon
- hand mixer
- pie plate
- Mix the milk with 125 g sugar in a saucepan and heat up, but do not bring to the boil.
- Beat the eggs and the remaining sugar until fluffy.
- Mix the flour with the cornstarch and mix with the egg mixture.
- 100 ml hotter Pour the milk into the egg mixture.
- Mix well and add to the remaining milk in the saucepan while stirring.
- Let the egg and milk mixture simmer over a low heat for about 1-2 minutes, stirring constantly, until it has thickened and allow to cool.
- Mix the soft butter until it is light and creamy.
- Add the cooled egg-milk mixture in portions to the butter and mix into an even, fluffy cream.
- Cut the lavash leaves into rectangular pieces of the same size and bake in the oven at 200°C for approx. Roast for 1.5-2 minutes in succession until the cake bases are crispy.
- Roast the Lavash cuts as well, let them cool down and crumble for later topping.
- Place the first cake base on a cake plate.
- Greastically spread the cream .
- Proceed in the same way with the remaining bases and stack them on top of each other.
- Grease the top and sides of the cake with cream.
- Sprinkle with the crumbled lavash leaves.
- The layered cake approx. 5-7 hours, preferably overnight , set aside in the fridge.
- Remove from the fridge 20-30 minutes before serving.
- Cut into pieces and enjoy with coffee or tea.