Puff pastry sheets in between a rich buttercream. A classic Russian Napoleon cake recipe.
Pour 2 cups milk into a heavy-bottomed pot and set over medium heat. Split 2 vanilla beans, scrape out the seeds and add to the milk. Bring to boiling point.
While the milk is heating (keep close eye on it), in a large bowl whisk together 140 grams starch, 455 grams sugar and 1 tsp salt. Add 6 eggs one at a time and continue whisking until homogenous.
Dissolve 1 tsp gelatin in 1/2 cup cold water. Allow to bloom for 2-3 minutes, then heat until gelatin is dissolved (do not boil).
Add 1/2 cup simple syrup into the dissolved gelatin mixture. Stir to combine.
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