Cake "Napoleon" with curd cream "creme brulee"

Recipe for an unusual curd cake "Napoleon" with creme brulee flavor. Cake made of crispy shortcakes and a delicate cream of cottage cheese, boiled condensed milk and cream. This cake is prepared quickly, and eaten even faster.

Ingredients

• Flour - 300 g
• Butter, cold - 150 g
• Cold water - 100 ml
• Salt - 0.25 tsp
• Lemon juice - 1 tsp
• Egg - 0.5 pcs.
• or yolk - 1 pc.
• Curd - 200 g
• Boiled condensed milk - 200 g
• Cream 33-35% - 250 ml
• Vanilla sugar - 1 tsp

Directions

1. Mix flour with salt. Quickly grate the butter into it on a coarse grater and rub it with your hands into crumbs.
2. Pour water with lemon juice into the recess in the flour with butter, add the egg and quickly blind all the products in a lump.
3. Wrap the dough in cling film and refrigerate for at least an hour.
4. Divide the dough into 6 parts and put it back in the refrigerator.
5. Remove one portion of the dough from the refrigerator and roll out on parchment into a circle with a diameter of 20 cm.
6. Prick the dough with a fork.
7. Bake the cakes in turn in an oven preheated to 220 degrees for 7-8 minutes.
8. Finished cakes can be trimmed (it is convenient to do this with scissors).
9. For cream, mix cottage cheese with boiled condensed milk and vanilla sugar with a blender.
10. Whip the cream (for sweet lovers, you can add 1-2 tablespoons of powdered sugar) and mix with the curd mass.
11. Leave the cream for an hour in the refrigerator.
12. Assemble a cake from shortcakes and curd cream. Cake scraps can be used to decorate the cake.
13. Cake "Napoleon" with cottage cheese cream can be eaten right away if you like crispy cakes. Or let the cake soak if you prefer the more traditional option.
14. Enjoy your meal!