Napoleon Cake with Strawberries and 'Plombir' Cream: an elementary recipe for a tasty dessert

Napoleon is one of the most delicious, flavorful, and easy-to-make cakes. The most important thing is to create the correct, successful dough and a delicious cream that will soak the cakes well, making them soft. In the summer, this dessert can be prepared in a slightly different way by enhancing the sweet taste with berries or fruit.

Food blogger Kateryna shared an original recipe for a delicious Napoleon with Plombir cream and strawberry jam on Instagram

Ingredients:

Dough:

• butter - 200 g
• flour - 900 g
• sugar - 200 g

• Honey - 5 tbsp.
• Baking soda - 3 tsp.
• Eggs - 5 pcs.

Strawberry confiture:

• Strawberries - 300 g
• Sugar - 20-30 g

• Corn starch - 2 tsp.
• Lemon juice - 1 tsp.

Ice cream cream:

• Eggs - 2 pcs.
• Butter - 150 g
• Cream - 450 ml

• milk - 500 g
• vanilla sugar - 16 g
• sugar - 250-300 g
• corn starch - 60 g

Method of preparation:

1. Dough: combine butter, sugar, honey in a saucepan, put on fire, heat well so that the sugar dissolves but does not boil.

2. Pour the mixture into a bowl and cool slightly, then add the baking soda and mix.

3. Then add the eggs, mix with a whisk and add the flour in parts.

4. Knead the soft dough, divide it into 12 pieces, roll each one out thinly, place on parchment and prick with a fork.

5. Bake for about 5-7 minutes at 180°C.

6. Immediately after baking, cut the cakes to 26 cm in diameter. Use a blender to make crumbs from the leftovers.

7. Cream: beat the eggs, add sugar, a pinch of salt and beat again. Next, pour the cold milk into the bowl with the egg mixture and mix thoroughly until smooth. Add a little flour and stir to make sure there are no lumps.

8. Bring the remaining milk to a boil in a saucepan over medium heat. Then pour the previously prepared egg mixture into the hot milk in a thin stream. Stir the contents of the pan constantly. Reduce the heat to low and continue to cook the custard for about a few more minutes, stirring constantly, until it begins to thicken. After the custard part of the cream has thickened enough, remove the pan from the heat and cover it with cling film. Cool the cream to room temperature. Then add the butter and stir until light and airy.

9. Confiture: cover the strawberries with sugar, stir to release the juice, then add cornstarch and lemon juice, cook until tender.

10. Assemble the cake: put the cream on the bottom, the cake on top, the confiture, and so on until you run out of ingredients.

11. Put the finished cake in the refrigerator so that it is well saturated with cream.