Lazy Napoleon cake
The Lazy Napoleon cake is a quick version of the popular Russian classic. Instead of cake layers, this recipe uses palmier cookies. Thus, the no bake cake is ready in no time.
Servings 10
Equipment
- Ø 20 cm cake ring
Ingredients
- approx. 500 g puff pastry cookies (e.g. palmier cookies)
for the cream
- 800 ml milk
- 2 eggs
- 100 g sugar
- 60 g cornstarch
- 80 g butter
- 1 pinch of ground vanilla bean
Instructions
Preparation of the cream
- Thoroughly whisk eggs and sugar in a thick-bottomed saucepan.
- Add cornstarch and mix until homogeneous without lumps.
- Pour in milk and stir again.
- Place the saucepan on the stove, bring the mixture to a boil over medium heat, stirring as it turns into a pudding, and simmer for 2 - 3 minutes, stirring constantly.
- Take the pudding off the heat, add butter cut into pieces and vanilla and stir it until the butter is melted.
- Let the cake cream cool to lukewarm, stirring occasionally.
Preparation of the cake
- Place the cake ring on a cake plate. Layer puff pastry cookies and the cream alternately in it, with the last layer being from the cream.
- Crumble the remaining cookies and sprinkle over the top of the cake, leaving some of the crumbs for the sides of the cake.
- Refrigerate the cake in the cake ring for at least 4 hours.
- Then carefully remove the cake ring and sprinkle the sides of the cake with the remaining cookie crumbs.
Notes
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- You can replace cornstarch with flour.
- The cake tastes best the next day. It is best to leave it in the refrigerator overnight.
- Note the detailed tips and tricks for the preparation of the Lazy Napoleon cake at the top of the post.