Napoleon Cake with Puff Pastry

1. 1 Puff pastry (frozen)pack 500 g ≈ $4.50 65 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 65 ml
3. 3 Eggspack 10 pcs ≈ $1.89 0.2 pcs
4. 4 Sugar 15 g
5. 5 Wheat flour 6 g
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Vanilla sugar 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the puff¹ pastry, roll it out thinly, and prick it with a fork. Bake the layers at 200 °C for 10–12 minutes each, until golden.

2. Dry one small scrap or edge of a layer a little more and crumble it for the topping.

3. Mix the egg, sugar, vanilla sugar, and flour, then pour in the milk² and stir until smooth.

4. Set the custard over low heat and cook for 6–8 minutes, stirring constantly, until it thickens and holds a trail from the whisk.

5. Remove the custard from the heat, stir in the butter⁶, and let it cool until warm.

6. Spread the custard over the layers, pressing them down gently. Cover the top and sides with custard and crumbs.

7. Refrigerate the cake for at least 8 hours so the layers soak through and the cake slices easily.