Cream for Napoleon
- Proteins: 9 g
- Fats: 7 g
- Carbohydrates: 31 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 1
This is a recipe for a rather unusual Napoleon cake frosting that will captivate you with its magical flavor and tenderness. The classic custard base pairs beautifully with mascarpone and sweet condensed milk. This frosting perfectly soaks the layered layers, imparting a light, creamy vanilla flavor to the cake.
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Milk1 l
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Egg C14 pcs
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Flour100 G
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Sugar150 G
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Vanilla sugar20 G
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Condensed milk400 G
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Mascarpone500 G
In a wide bowl, pour sugar, vanilla, flour and break the eggs.
Mix the ingredients well until smooth.
Add 250 ml of milk to the resulting mixture and stir again.
Pour the remaining milk into a saucepan with a thick bottom and place over low heat.
When the milk boils, pour the egg mixture into it in a thin stream.
Cook our base until it thickens, stirring constantly to avoid lumps.
Cover the prepared custard base with cling film and leave to cool to room temperature.
Place the mascarpone into a mixer bowl.
Add condensed milk to it and start beating with a mixer at low speed until smooth.
Add the well-cooled custard base to the cheese mixture in portions, whisking thoroughly each time until smooth.
The delicate, silky mascarpone custard is ready. Now we can begin assembling the cake.
- 3 hours 20 minutes
- 360 kcal
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- 1 hour
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- 50 min
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- 20 min
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- 20 min
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- 15 min
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- 20 min
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- 20 min
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