in Eastern Europe

Lazy Cake Napoleon

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Ingredients for 1 servings:

  • 500 g puff pastry
  • 500 ml milk
  • 7 eggs
  • 200 g powdered sugar
  • 300 g butter
  • 1 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Thaw the dough. Roll out the bases to a thickness of 3-4 mm. Bake at 180°C until golden brown. For the custard, lightly beat the eggs. Pour in the milk. Then add the sugar. Stir continuously over a bain-marie until the mixture thickens. Remove from the heat. Dust the custard with a little powdered sugar to prevent a skin from forming. Cream the butter until creamy, then stir in the vanilla sugar. Stir the butter into the cooled custard. Spread the custard over the bases and refrigerate overnight. Cut the soggy cake into triangles and sprinkle with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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