Hello friends! I would like to share my version of Napoleon curd cake with crème brulee flavor. This cake has two whole advantages, firstly, it is very tasty, and secondly, it can be prepared very quickly.
I decided to try this cream because the classic Napoleon is a rather fatty cake. The butter is in the dough, the butter is in the cream. Therefore, in the cream I wanted to somehow reduce the fat content a little. I really liked this option and I decided to offer it to you.
Watch the video clip to understand the technology of baking cakes:
VIDEO RECIPE
Napoleon cake with curd cream
Puff pastry you can use a store or make it at home in advance.
DOUGH
- Add salt to the sifted flour.
- Mix cold water with lemon juice and refrigerate or freeze.
- Grate cold butter into flour on a coarse grater and mix with flour all the time.
- This must be done quickly so that the butter does not have time to melt.
- Pour half an egg and water into the flour, quickly knead the dough.
- It may be patchy, with bits of butter.
- Wrap the dough in foil and refrigerate for an hour.
CREAM
- Add vanilla and boiled condensed milk to the curd.
- Grind everything well with a blender into a homogeneous smooth mass.
- You can rub the cottage cheese through a sieve or pass it through a meat grinder, and then mix with condensed milk.
- Whisk the chilled cream until well-firm.
- Stir in the curd little by little.
- Cover the finished cream with foil and refrigerate.
Preheat the oven to 220 ° C degrees.
- Divide the dough into 6 pieces. Leave one part, put the rest in the refrigerator.
- Roll out the dough on parchment to match your cake size.
- Chop the dough with a fork.
- Bake for about 7-8 minutes.
- During this time, you will have time to roll out the next cake.
- Finished cakes can be slightly trimmed with scissors.
ASSEMBLING THE CAKE
- Squeeze some cream onto a serving plate.
- Press the first crust to it so that the cake does not slide on the plate.
- Apply the cream to the surface of the cake and press with the next cake.
- I leave the edges without cream, then they will crunch, I like it better.
- Before serving, the cake can be aged for 6-8 hours, but that's how anyone likes it.
I wish you bon appetit!
Video recipe for another Napoleon mousse cake. As beautiful as it is, so tasty:
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