2020-08-13 / test@t

Napoleon with custard and lingonberry

What could be better than Napoleon? The cream reminded the taste of creme brulee ice cream. Moderately sweet, like melting ice cream, is always a win-win. And the lingonberry interlayer gives off sourness.

Ingredients

for cakes:
cold butter (or margarine) 400 g
egg 2 pcs.
cold water 150 ml
vodka 1 tbsp
salt pinch (s)
vinegar 1 tbsp
flour 700 g
for cream:
milk 500 ml
corn starch 4 tbsp
eggs 2 pcs.
boiled condensed milk 600 g
lemon juice 2 tablespoons
cream 30% 750 ml
powdered sugar 3/4 cup (s)
cranberries 150 g

STEP-BY-STEP COOKING RECIPE

Step 1

When the dough is well cooled, take one ball of dough and roll it out on silicone or baking paper .. Place a plate on the dough and cut out a 21-22 cm circle. Prick the dough with a fork and bake in an oven preheated to 220 º C (440 F) 5-7 minutes. The cakes are baked quickly, the main thing is to keep track of them and not overexpose them in the oven, while one is being baked - roll out the next ball of dough. Put the finished cake on a flat surface until it cools (so that it takes the correct shape). Thus, bake all 15 cake layers together with the scraps. We will use the trimmings for decoration.

Preparation time

Cooking time

30m

Servings

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