The Variety “Napoleon”

500 g puff unleavened dough

1 egg for lubrication


700 ml. milk
3 egg yolks
150 g sugar
2 tbsp flour
2 p. l starch
50-100 g of plums. oil

The dough thaw, roll in length and slightly in width, cut into strips 1-2 cm. (approximately 50 pieces).
Lay strips on a baking sheet and grease with beaten egg. Bake at 220 deg. until Golden brown.
Ready to remove the strips from the pan and transfer to a container.
If in the process of removing the strips from the pan, you have some strips of crumbled — NO problem! Collect them in a separate container, and they will serve as a topping for cake.
Beat eggs with sugar, add milk, mix well.
Add vanilla, flour and starch, whisk to avoid lumps and put on the stove on a small fire. Stirring continuously, the composition does not burn. The steeping time of the cream depends on its density. The more thick cream you want to brew, the more time it will need.
The cream cool slightly and add butter, stir. Cover with cling film and cool down completely at room temperature.
Defective tubes crushed into crumbs (hands) — this is for sprinkling on top of cake.
On the table spread plastic wrap, brush with cream and 12-15 pieces put layers, peremeshivaya abundantly each layer of cream. And with the help of film to turn into a tight “log”.
Leave to soak at room temperature for 2-3 hours!!! And then put it in the refrigerator. Before serving, sprinkle crumbs.

Cake "Coffee, cream, chocolate"