How to make
Leave the two puff pastry sheets to thaw at room temperature.
We take the bottom of a 10″ (26 cm) detachable cake tin, place it on one sheet of puff pastry and cut a circle on it with the help of a knife.
Do the same with the second sheet of puff pastry.
Place the two circles on baking paper and bake until golden at 340°F (170°C).
They are left aside to cool.
The remaining pieces of dough are also put to bake until golden.
During this time a Napoleon cake cream is made. Boil the milk with the sugar over low heat. After it boils, add the eggs beaten with the flour in a thin stream, stirring constantly so that it does not burn.
Stir until a smooth cream is obtained, remove from the heat and add the butter. If desired, you can also add vanilla. Set aside to cool.
Cut the cooled round pieces of puff pastry in half using a sharp knife.
Place one piece on the bottom of a detachable cake tin. Put a generous amount of the delicious custard on top of it. It is covered with a second piece and again smeared abundantly with custard. Repeat this with the other two pieces.
We finish off our Napoleon cake with custard.
The remaining baked pieces of the puff pastry are crushed by hand into small pieces. Sprinkle the cake generously with them, it should cover the custard.
It is left in the refrigerator for two or three hours to harden.
The mold is opened up and the juicy homemade Napoleon cake is covered with the remaining crumbled pieces of puff pastry.
