“Napoleon” Cake with Cheese

Submitted by Nobility_Cuisine on Sun, 11/26/2017 - 12:37.

Ingredients for dough:

6 egg
14 oz (400 g) sugar
17.5 oz (500 g) tvorog, or Ricotta cheese, or Farmer's cheese
25.5 oz (700 g) flour
1.5 tsp baking soda with lemon juice
Pinch of salt

For cream:

¼ G (1 L) milk
4 egg
7 oz (200 g) sugar
14 oz (400 g) butter
3 tbsp flour
17.5 oz (500 g) home-made Mascarpone cheese

Method:

Whip eggs and a sugar into a foam, add a salt and a tvorog, and whip until a consistency turns even.

Add a baking soda and a flour, and knead a dough.

Divide the dough into 15 equal parts, and make dough balls.

Chill the dough balls in a refrigerator for about 5 minutes.

Roll every ball into a thin sheet.

Pre-heat an oven to 370 F (180 C), and bake the every dough sheet for 5-10 minutes, until it's color turns golden.

Note:

Preferably, use 2 or 3 baking sheets.

Set baked sheets aside, and make a cream:

Whip eggs, sugar, and flour for a cream together, and put into a sauce-pan.

Put 2 halves of a vanilla stick and vanilla seeds into a milk, and bring the milk to boil.

Remove the vanilla, and pour milk slowly into the egg-sugar-flour mixture, stirring permanently.

Turn a low heating on, and heat this mix for about 10 minutes.

Chill.

Meanwhile, whip a butter and a cheese for the cream together, and start adding chilled mix by portions, continuing to whip.

Cut the baked dough sheets into same sizes.

Shred leftovers.

Create a cake:

Put the baked dough sheet, then a cream layer on top, then the next sheet, and so on.

Cover the cake sides and top with the cream, and sprinkle with the shredded leftovers.

Note:

This cake is not so decorative, but it has a very good taste.