A bright, delicious, rich Napoleon Citrus cake with custard cream and pieces of orange. For those who love the classics with a new twist, for connoisseurs of experiments and a playful mix of flavors. I highly recommend baking this and judging for yourself - treat your family and friends!
Napoleon Citrus Cake
Napoleon with a twist: thin flaky layers, lemon custard cream, and pieces of orange between the layers. A bright, playful flavor for connoisseurs.
Ingredients
Method
Dough and layers
- Sift the flour with the salt into a mound, add the margarine and chop it in with a knife into crumbs. Pour the warm water mixed with vodka into the flour mixture and knead the dough.
- Shape the dough into a log, cut it up and form balls. Place the balls in the fridge for a couple of hours.
- Take the dough out and roll each ball out very thin. Bake the layers at 180-200 C for 7-10 minutes. I got 10 layers.
Custard cream
- Pour 500 ml of milk into a saucepan. In another bowl, mix the remaining 100 ml of milk with the sugar, flour, egg and vanillin into a smooth mixture.
- Pour this mixture into the milk in a thin stream and cook over low heat, stirring constantly, until thickened and the first bubbles appear. Transfer the finished cream into another container, add the lemon zest, and let it cool completely.
Assembly
- Generously spread cream on the layers, placing pieces of orange on the first two layers. Assemble the cake and coat the sides with crumbs.
- Be sure to give the cake time to soak - overnight in the fridge. Bon appetit!
Notes
It's convenient to make the crumb coating from trimmings or the most uneven layer. The cake absolutely needs to soak overnight in the fridge.
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