Usuba
Napoleon Cake with Crackers and Custard Cream
A simple cracker-based cake with delicate custard cream. It's prepared faster than classic Napoleon, but no less delicious. Perfect for a homemade table.
- Total
- 60 min
- Standard serving
- 277.7 g
Ingredients
Total 6
Instructions
- 1
Step 1
Whisk 3 eggs with 100 g of sugar until fluffy. Add 90 g of flour, vanilla, and 250 ml of milk. Mix until smooth.
- 2
Step 2
Bring the remaining milk (750 ml) to a boil. Slowly pour in the egg mixture, stirring constantly. Boil for 1 minute, then remove from heat. Add butter if desired for extra tenderness.
- 3
Step 3
Coat the bottom of the plate with cream. Layer crackers, then cream. Repeat layers: cream, crackers, cream, until ingredients run out.
- 4
Step 4
Cover the top of the cake with cream and sprinkle with crumbled cracker crumbs.
- 5
Step 5
Place the cake in the refrigerator for 7–8 hours. During this time, the crackers will soften, the layers will be soaked with cream, and the cake will acquire the desired consistency.
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