You can never have too many desserts, and this is one of my favorite. Napoleon or custard cream cake, made from layered thin and flaky puff pastry filled with creamy and delicious custard cream that melts in your mouth. Another advantage of this cake is that it stays fresh for a long time, although we ate the cake the same day 🙂
300g of puff pastry
⅓ cup sugar
3 cups of milk
1 sachet of vanilla sugar (15 g)
⅓ cup wheat flour
Divide the dough into 4 equal rectangular pieces and bake for 12-15 minutes at 200ºC. During this time, prepare the cream. Add eggs and plain sugar to the saucepan with a thick bottom, beat with a fork. Then add flour and vanilla sugar and mix again. Pour everything over with milk, put on low heat and stir constantly until a smooth mass is obtained. Be careful not to burn the pot. After boiling, put away from heat and let it cool down. When the dough and cream cool down, it’s time to make layers. Lay the cake and apply the cream, then again the cake and again the cream. Crush the last layer of cake and decorate the top. Set aside in the fridge for 2-3 hours.