- Cake crusts Napoleon-Cheroka
- 300 grams
- 1 egg
- flour 13 grams
- milk 190 grams
- sugar 80 grams
- butter 130 grams
Heat up 2/3 of milk quantity with sugar till sugar melts fully. Put together an egg (55gr.), flour and 1/3 quantity of milk and stir until smooth. Very accurately pour the egg mix into slightly heated milk with sugar, stir intensively. Cook till the mixture thickens (up to 85⁰C), do not stop stirring. Tightly cover the mixture with plastic film and cool to reach room temperature, whip butter until white, continue whipping and add the mixture in three portions.
Use one crust to make the crumb topping.
- Spread cream over each layer
- Put the crump topping on the cake top layer and all over the sides.
- After assembling the cake leave for soaking for at least 3 hours.
The cake is ready ! Bon appetite !