Napoleon Cake with Baked Peaches

Recipe for making Napoleon cake with baked peaches and custard cream. On pre-baked puff pastry cakes custard, then baked peaches in vanilla глазури. Photo of the dish: ЮнхиKim Time: 3 hours. Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For custard:

• 2 tbsp. milk
• 2/3 Art. granulated sugar
• A pinch of salt
• 5 egg yolks
• 1/3 Art. starch
• 1/2 vanilla bean cut lengthwise, scrape off the seeds and set aside their

For peaches:

• 4 peaches, sliced
• 1/4 Art. granulated sugar
• 1 tbsp. l freshly squeezed lemon juice
• 1/2 vanilla bean cut lengthwise, scrape off the seeds and set aside their

For puff pastry:

• Special grease spray
• 2 sheets of frozen puff pastry (500 gr.) Previously defrost
• Powder Flour
• Powdered Sugar

Recipes with similar ingredients: peaches, lemon juice, vanilla pod, puff pastry, icing sugar, eggs, milk, starch, cream

Recipe preparation:

1. Make custard: in a medium bowl, mix 1/2 Art. milk, 1/3 tbsp. granulated sugar, salt, egg yolks and starch. In the middle stewpan, mix the remaining 1.5 tbsp. milk, 1/3 tbsp. granulated sugar, vanilla seeds and pod. Bring to the weak boil over medium heat. Pour the hot milk mixture slowly into a bowl of egg mixture, stirring constantly. Mixture transfer back to the saucepan and stir, bring to a boil. Cook 1 minute until thickened. Pour into a bowl and take out the pod vanilla. Put the plastic wrap directly on the resulting cream and remove in the refrigerator for 1 hour 30 minutes, until it cools down.
2. Meanwhile, bake peaches: preheat the oven to 200 degrees. In a medium bowl, mix peaches, granulated sugar, juice lemon and vanilla seeds and pod, mix gently. Put in pan with high edges and spread evenly. Bake in for 30 minutes until the peaches are soft and glossy. Behind mix them once this time. Cool peaches.
3. Prepare puff pastry: grease a baking sheet with a special spray. On a surface lightly sprinkled with flour, lay out lap sheets of puff pastry. The edges should go on each other approximately 5 cm. You will get one large sheet of dough. Rolling pin slightly sprinkle with flour and roll out a dough rectangle of size 40 onto 30 cm. Gently place it on a baking sheet and prick it with a fork. the entire surface. Bake until golden crisp 25-30 minutes. When half of this time has passed, prick up again a fork over the entire surface of the dough. Cool completely without cleaning batter from a baking sheet, then put on a cutting board and cut into 3 identical pieces.
4. Collect the Napoleon cake: put 1 piece on the dish puff pastry. Lubricate with half custard, put on top half baked peaches. Cover with the next piece of puff dough, then grease with the remaining cream and lay out the peaches, laying aside some slices for decoration. Cover with the remaining piece of dough and sprinkle with powdered sugar. Put the left peaches on top. Cut into portions.