Napoleon cake in a frying pan

Easy and simple recipe for a Napoleon cake that doesn't require an oven. The cake turns out very tender and soft, not too greasy, simply delightful in my opinion. It is quick to prepare and doesn't require much soaking time, just half an hour. For a creamier taste, you can add soft butter (250 g) to the cream. In this case, the cream will be thicker and the cake 'Napoleon' will need more soaking time.

For the dough:

Flour

3 cups

Sugar

1 cup

Butter

2 tbsp.

Eggs

3 pcs

Baking soda

2/3 tsp

Salt

a pinch

For the cream:

Milk

1 l

Eggs

3 pcs

Flour

2 tbsp

Sugar

1 cup

Vanilla

Walnuts

100 g

To prepare the Napoleon cake in a frying pan, beat eggs with sugar, add soft 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 by using a cup with a volume of 250 ml.

Meanwhile, prepare the cream for the Napoleon cake. Beat eggs well with sugar.

Then add flour, mix and dilute with cold milk.

Place on low heat and bring to a boil, stirring constantly with a whisk to avoid lumps and prevent the cream from scorching. When the cream boils, remove from heat, add vanilla and let it cool down.

Roll out the dough into a sausage shape and divide it into 14 pieces. Roll out each piece to the size of the frying pan (mine has a diameter of 20-21 cm). Bake the layers on a preheated dry frying pan over medium heat. The layers bake very quickly, so make sure they don't burn.

To make the cake perfectly even, while still hot, trim each layer by placing a plate slightly smaller in diameter on top. I didn't do this, I baked all the layers at once, and then carefully, trying not to break them, leveled the layers with regular kitchen scissors (without a plate). Save the trimmings for sprinkling the cake. Don't worry if a layer breaks, it will all stick together with the cream.