Napoleon Cake with Berry Compote (Regional Twist)
60% автентично · Russian
A creative variation of the Napoleon cake, incorporating a layer of tart berry compote between the pastry and custard for a fruity contrast.
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Съставки
- All-purpose flour400g
- Butter, cold and cubed200g
- Ice water120ml
- Salt1 tsp
- Eggs5
- Granulated sugar180g
- Milk900ml
- Cornstarch90g
- Vanilla extract1.5 tsp
- Butter, softened180g
- Mixed berries (fresh or frozen)300g
- Lemon juice1 tbsp
- Powdered sugar40g
Стъпки
- 1
Prepare puff pastry as in the classic recipe. Bake thin layers until crisp and golden. Let cool.
- 2
Make the custard: Whisk eggs, sugar, and cornstarch. Heat milk. Temper egg mixture with hot milk, return to pot.
- 3
Cook custard until thickened. Stir in vanilla. Cool completely, then beat in softened butter.
- 4
Make berry compote: Combine berries, sugar, and lemon juice in a saucepan. Cook until berries break down and sauce thickens. Cool.
- 5
Assemble: Spread a thin layer of custard on a pastry layer, then a layer of berry compote, then more custard. Repeat with remaining layers.
- 6
Frost the top and sides with remaining custard. Garnish with fresh berries and powdered sugar.
- 7
Chill for at least 4 hours before serving.
