Lazy Napoleon Cake from Lavash
Description
A quick and easy cake without baking layers. Crispy lavash soaked in a delicate custard cream with a cherry sourness.
- Prepare the lavash sheets: cut them to fit your mold or simply tear them into large pieces.
- Make the cream: in a small saucepan, whisk together the egg, sugar, vanilla sugar and flour until smooth.
- Gradually pour the milk into the egg mixture, stirring constantly to avoid lumps.
- Place the saucepan over medium heat and cook the cream, stirring constantly with a whisk, until thickened (about 3-5 minutes). Remove from heat.
- Add the butter to the hot cream and stir until fully melted. Cool the cream to room temperature.
- Assemble the cake: place a layer of lavash on a flat plate and spread it with the cooled cream.
- Repeat layers of lavash and cream until all ingredients are used. The top layer should be cream.
- Spread the remaining cream over the top and sides of the cake and drizzle with jam.
- Refrigerate the cake for at least 2-3 hours to soak. Before serving, cut into portions.
615
217 kcal / 100 g
kcal
12.9 g
4.5 g / 100 g
Protein
100.3 g
35.3 g / 100 g
Carbohydrates
18.1 g
6.4 g / 100 g
Fats
2.6 g
0.9 g / 100 g
Ash
2.4 g
0.8 g / 100 g
Fiber
49.7%
Water
50.5 g
17.8 g / 100 g
Sugars
44.8 g
15.8 g / 100 g
Starch
0.13 g
0.05 g / 100 g
Omega-3
1.04 g
0.37 g / 100 g
Omega-6
10.3 g
3.6 g / 100 g
SFA