Lazy Napoleon Cake from Lavash
Vitamin H
manganese (Mn)
phosphorus (P)
selenium (Se)
cobalt (Co)
copper (Cu)
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.
613.0
218 kcal / 100 g
kcal
12.825 g
4.6 g / 100 g
Protein
101.975 g
36.3 g / 100 g
Carbohydrates
17.175 g
6.1 g / 100 g
Fats
2.6 g
0.9 g / 100 g
Ash
2.4 g
0.9 g / 100 g
Fiber
49.0%
Water
52.1 g
18.5 g / 100 g
Sugars
44.8 g
15.9 g / 100 g
Starch
0.12 g
0.04 g / 100 g
Omega-3
1.02 g
0.36 g / 100 g
Omega-6
9.7 g
3.4 g / 100 g
SFA
