How to make
The puff pastry is left at room temperature, but it does not need to soften. The roll must unwrap without tearing. Cut 2 circles about 26 cm in diameter from the dough.
First, outline the circles on baking paper with the bottom of the mold you will use for baking. The cut circles are pierced with a fork so that they do not puff up too much when baking. Bake the cake layers one at a time in a preheated oven at 370°F (185°C) until golden, and place the cut outs on the side of the oven tray and bake them. They are necessary to decorate the Napoleon cake. After baking, leave the cake layers to cool completely and cut them horizontally in 2 to get 4 cake layers.
For the milk-egg cream, milk and sugar are placed in a saucepan on the stove. While the milk boils, beat the eggs, starch, flour, vanilla and 3.4 fl oz (100 ml) of cream with a mixer into a smooth mixture.
If the mixture is very thick, dilute with some milk from the saucepan. Once the milk has been boiled, the egg mixture is added to a thin stream with continuous stirring.
Boil and stir vigorously until you have thick confectionery cream. Allow the finished cream to cool completely, stirring it from time to time to prevent a crust from forming the surface, cover it with cling film.
Once the milk-egg cream has cooled, beat it with the softened butter with 3 tablespoons of sugar into a fluffy cream.
To the beaten butter cream, start adding the cooled milk and egg cream in parts by beating with a mixer.
You can move on to assembling the Napoleon cake. Put 1 cake layer on a cake plate, spread a lot of cream, then put a second cake layer and again spread a lot of cream, and finish off by spreading it well with cream. The cut outs are crumbled to cover the sides and top of the cake.
The Lazy Napoleon Cake is refrigerated for at least 4 hours.
