Curd Napoleon Cake

A cake for all times in a new version: with curd dough. Napoleon is one of my favorite cakes, although I don’t make it very often, but definitely once a year. And usually just before the New Year. For some reason, I strongly associate this cake with winter. This time I was preparing it for my mother-in-lawʼs birthday.
cook time: 13h
Isla Thatcher
Curd Napoleon Cake

Nutrition Facts (per serving)

243
Calories
12g
Fat
25g
Carbs
6g
Protein

Ingredients (13 portions)

Dough:

Sugar 200 g
Wheat flour 500 g
Butter 100 g
Eggs 2 pc
Baking powder 10 g
Cottage cheese 400 g
Vanilla sugar 1 tbsp

Cream:

Sugar 240 g
Wheat flour 5 tbsp
Butter 300 g
Milk 1.5 l
Eggs 6 pc
Starch 3 tbsp
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
Cream. First, letʼs prepare the cream, since it needs a lot of time to cool to room temperature. In general, I made the cream the day before, and the next day I prepared the cake layers and assembled the cake. So, we need: milk; butter at room temperature; eggs; sugar; flour; starch and vanilla sugar.

Step 2

Step 2
Pour 1.2 liters of milk into a saucepan and bring to a boil.

Step 3

Step 3
Grind the eggs with sugar and vanilla sugar until smooth.

Step 4

Step 4
Pour the remaining 300 ml of milk into the eggs. Mix.

Step 5

Step 5
Add sifted flour and starch. Mix the mixture thoroughly until smooth so that there are no lumps. In this case, it is better to add milk to the flour, and not vice versa. I forgot about this rule and as a result I got small lumps that I couldn’t break up with a whisk. I had to use a mixer.

Step 6

Step 6
This is the final mass.

Step 7

Step 7
Pour the egg mixture into the boiling milk in a thin stream with constant stirring.

Step 8

Step 8
Continuing to stir constantly, bring the cream to a boil over medium heat. The cream should thicken to the desired consistency. You can check by running a spoon or spatula over the surface of the cream: the mark does not linger.

Step 9

Step 9
Remove the cream from the heat and cool at room temperature. To prevent a crust from forming on the cream, and it forms already in the first minutes of cooling, it is better to cover the cream with cling film in contact.

Step 10

Step 10
Stir soft butter into cooled custard.

Step 11

Step 11
Beat the cream with a mixer until smooth.

Step 12

Step 12
Dough. To prepare curd cakes we will need: cottage cheese; flour; soft butter; eggs; sugar; vanilla sugar and baking powder.

Step 13

Step 13
In a deep bowl, combine cottage cheese, eggs, sugar, vanilla sugar.

Step 14

Step 14
Mix. Since my cottage cheese is lumpy, I beat the cottage cheese with a blender. This way the dough will be more homogeneous without pieces of cottage cheese.

Step 15

Step 15
Add soft butter at room temperature. Stir until the oil is dispersed throughout the mixture. I kneaded the dough in a kitchen machine using the hook attachment.

Step 16

Step 16
Sift the flour with baking powder and add to the dough.

Step 17

Step 17
Knead into a soft, elastic, non-sticky dough.

Step 18

Step 18
Divide the dough into 15 equal pieces and roll them into balls. Place the dough balls in the refrigerator for 30 minutes.

Step 19

Step 19
Roll out each ball into a cake on parchment paper.

Step 20

Step 20
Place a plate with a diameter of 20 cm on top and circle the cake with a knife. I made the cuttings with a culinary ring of the appropriate diameter.

Step 21

Step 21
Bake the cakes in an oven preheated to 180°C for 5-7 minutes.

Step 22

Step 22
Stack the cakes on top of each other, and place the trimmings from the edges into a separate bowl.

Step 23

Step 23
Assemble the cake, generously layering the cake layers with cream (curd cakes absorb cream very well, so there is no need to spare it, each cake uses 3-4 tablespoons of cream, fortunately you get a lot of it) and stacking it on top of each other. Grease the last cake layer generously with cream.

Step 24

Step 24
Grind the cake scraps into crumbs.

Step 25

Step 25
Sprinkle crumbs over the top of the cake, reserving some for the sides. Cover the pan with cling film and refrigerate for 12 hours to soak.

Step 26

Step 26
The next day, remove the form. Sprinkle the sides of the cake with crumbs as well.

Step 27

Step 27
Decorate the cake as desired. I garnished with passion fruit, rosemary and blueberries. If desired, sprinkle the cake with powdered sugar. Bon appetit!

Additional rubrics

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