Napoleon Lavash Layer Cake – Much easier than the classic
Ingredients
- 1 l milk
- 250 g sugar
- 3 eggs
- 90 g flour
- 30 g starch
- 200 g butter
- 6 sheets of lavash
Utensils
- pot
- mixing spoon
- hand mixer
- knife
- pie plate
Instructions
- 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.
