Napoleon - cake for the winners with the name of a loser

Lean Napoleon cake

Ilze Šteinfelde/Neatkarīgā

Ingredients

• Mini lavash 12 pcs.
• Eggs 2 pcs.
• Sugar 100 g
• Cornstarch 25 g (2 tbsp)
• Milk 350 g
• Vanilla pod 1 pc.
• Sour cream 500 g

Instructions

Place the sour cream (at least 25% fat) in a fine sieve to drain off any excess liquid. (This is done to make the cream thicker. But you can also do without this action). Pour the milk into the pot, add the vanilla pod (if you don't have any, you can use vanilla sugar), and start heating it. While it is heating, beat the eggs with the sugar. Then mix the cornstarch into the egg mass (if you don't have cornstarch, wheat flour is also suitable). Remove the vanilla pod from the milk, cut it in half, dig out the seeds and add them back into the hot milk. Pour half of the heated milk into the egg mass and mix. Then pour the egg mass back into the pot and set on low heat, stirring constantly. When the mass has thickened, remove the pot from the heat. Cover the cream with plastic wrap and set it aside to cool. When the cream has cooled, put it in the refrigerator for another half hour. Then whip the cooled cream together with sour cream.

Brown each lavash in the oven for about 5 minutes to make it crispy. As they will lose their shape during baking (they will swell in places), they will have to be divided into several pieces before adding them to the cake, so that they can be laid evenly.

In a cake form with removable edges, set a layer of baked lavash pieces, spread cream on it, put another layer of lavash, then cream, etc. The cake is finished with a layer of cream, leaving some lavash aside that will be used for decoration. Put the cake in the refrigerator to cool for at least a couple of hours. Before serving, remove the sides of the cake form, and sprinkle the top and sides of the cake with chopped lavash crumbs.