Napoleon cake

Ingredients for 1 servings:

• 250 g butter
• 1 can condensed milk, sweetened, e.g. Milchmädchen
• 1 pack of cake base from the Russian store
• n. B. Walnuts, desiccated coconut or other toppings of your choice

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

the quicker version of the “Napoleon” cake

It’s best to let the butter soften at room temperature before preparing the cake. First, put the butter in a bowl. It’s even better to cut the butter into pieces, as this makes it easier to mix. Then pour the entire contents of the milk can into the bowl. Stir until you have a smooth cream mixture. Place one layer of the cake base on a serving plate and spread the cream on top. Continue layer by layer: cake base, cream, add a new layer on top, press it down a little, and then spread another layer of cream on top. Repeat this process until you have reached the desired cake height. If desired, you can add certain toppings between the individual cake layers, such as walnuts, desiccated coconut, etc. I personally crumble one or two layers of the cake base and sprinkle the crumbs on the top cream layer to finish. Refrigerate the cake overnight and enjoy the next day.