Napoleon cake in a pan

Favorite cake with delicate custard and thin cakes can be prepared without an oven. With this recipe it will turn out easy.

Cooking time

Total 9 h.Active

(your participation is required)

1 h. 30 min.The number of servings8

Ingredients for the test

Eggs3 plastyakhar100 GSOL1 Blist -sized oil1 st. spoon 400–450 grazed pusher1 hours. spoon

Ingredients for cream

Eggs2 plastyakhar100 gvanil sugar2 h. spoon3 Art. spoon -melo -700 mline oil100 g


  1. Beat eggs with a mixer with sugar and salt until smooth. Add melted oil, beat again.
  2. Pour flour and baking powder, knead soft and smooth dough. Roll it into a ball, cover it with a film and leave for 20-30 minutes.

    Flour may need a little more or less. The dough should turn out to be soft and plastic.

  3. For the cream, mix the eggs until smooth, both types of sugar and flour. Pour warm milk, mix thoroughly.
  4. Constantly stirring, cook the mixture over low heat for 5-7 minutes until thickened. Cover the mass with film and cool.
  5. Divide the dough into 8-10 equal parts. Roll each in a thin round cake.
  6. Fry the cakes on both sides in a dry pan for 3-4 minutes until golden. Cut the uneven edges.
  7. Complete the cakes completely. Grind the scraps into small crumbs.
  8. Beat the softened butter to the mixer. Add a cooled cream base, beat again.
  9. Collect the cake, smearing each cake with a thin layer of cream. Cover the top and sides of the cake with cream, sprinkle it with crumbs and take it into the refrigerator for 6-7 hours.

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