Skillet Napoleon Cake

An easy and simple recipe for a Napoleon cake that does not require an oven. The cake turns out very tender and soft, not too greasy, simply delightful in my opinion. It is quickly prepared and does not require much time for soaking, just about half an hour. For a creamier flavor, you can add soft butter (1 cup) to the cream. In this case, the cream will be thicker, and the cake will need more time to soak for Napoleon cake

For the dough:

Flour

3 cups

Sugar

1 cup

Butter

2 tbsp

Eggs

3 pieces

Baking Soda

2/3 tsp

Salt

a pinch

For the cream:

Milk

4 cups

Eggs

3 pieces

Flour

2 tbsp

Sugar

1 cup

Vanilla

Walnuts

1 cup

To prepare the Skillet Napoleon Cake, beat eggs with sugar, add softened butter, salt, baking soda (extinguish with vinegar), and 2.5 cups of flour (the remaining flour will be used for rolling out the layers). Knead the dough and let it rest for 15-20 minutes.

I measured the flour and sugar in cups of 250 ml capacity.

Meanwhile, prepare the cream for the Napoleon Cake. Beat eggs with sugar until well combined.

Then add flour, mix, and dilute with cold milk.

Place over low heat and bring to a boil, stirring continuously with a whisk to avoid lumps and prevent the cream from burning. Once the cream boils, remove from heat, add vanilla, and let it cool.

Roll out the dough into a sausage shape and divide it into 14 pieces. Roll out each piece to the size of the skillet (my skillet is 8-9 inches in diameter). Bake the layers on a preheated dry skillet over medium heat. The layers bake very quickly, so make sure they don't burn.

To ensure the cake is perfectly even, trim each hot layer by placing a slightly smaller plate on top. I didn't do this; instead, I baked all the layers and then carefully, using kitchen scissors (without a plate), leveled the layers. Save the trimmings for sprinkling the cake. Don't worry if a layer breaks; the cream will bind everything together later.