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.

Napoleon with custard and lingonberry
  • 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 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.
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