Cake "Napoleon" from lavash (without butter and condensed milk)

A budget cake that can be prepared without an oven and in just 20 minutes is a lazy lavash Napoleon. Such a delicacy will definitely be appreciated by lovers of delicate cakes - there is little dough and a lot of cream in it. Light custard without butter and condensed milk is easy to prepare, and the base is even easier!

Ingredients

• Lavash - 3 pcs. (120-150 g)
• Milk - 560-600 ml
• Egg - 1 pc. (55 g)
• Starch - 4 tbsp. spoons with a slide (60-70 g)
• Sugar - 3 tbsp. spoons (60 g)
• Vanilla sugar - 1-2 teaspoons

Directions

1. We prepare products according to the list.
2. Starch is suitable for both potato and corn.
3. You can also choose the fat content of milk at your discretion.
4. Adjust the amount of sugar to your liking. The main thing is to take into account that fresh pita bread slightly "dilutes" the sweetness of the cream, that is, it is better to make it a little sweeter than you like.
5. Pour some of the milk into the pan (about 125 ml). Add starch and mix thoroughly.
6. Milk does not need to be heated before this, since starch dissolves only in cold liquid.
7. We beat the egg.
8. Add sugar and vanilla sugar.
9. Mix thoroughly until smooth.
10. Pour in the remaining milk and mix again.
11. We put the pan on medium heat and, stirring constantly, cook the cream for about 10 minutes, so that it becomes thick.
12. Set the bowl of cream aside. It is not necessary to completely cool the cream. Firstly, he won’t have time, since Napoleon’s cakes are cooked very quickly, and secondly, warm cream will better soak dry pita bread.
13. We cut the sheets of pita bread with a small plate. Save the lavash scraps - as in the classic version of Napoleon, they will come in handy for decoration.
14. If it is not important for you that such a lazy Napoleon looks like a cake, then you can simply cut the pita bread into squares or rectangles that are convenient in size.
15. We heat up the pan. We dry the sheets of pita bread on maximum heat for about 10 seconds on each side.
16. It is not necessary to dry the "cakes" strongly - I generally dried several sheets of pita bread in a frying pan at a time.
17. Lavash trimmings are also dried in a frying pan.
18. We collect the cake.
19. On a flat wide plate lay out about 2 tbsp. cream spoons. Put a "cake" of pita bread on top and press lightly. If the cake cracks, do not be discouraged - it will not affect the look or taste of the cake.
20. Then put a couple of tablespoons of cream on the cake and evenly distribute. Cover with the next layer.
21. Thus, we collect the whole cake.
22. If desired, during the assembly of the cake, you can also use the largest dried pita cuts - it is better to alternate them with "cakes" so that the cake turns out to be even and does not "go" in different directions.
23. By the way, oddly enough, if you make such a "Napoleon" cake only from scraps, then not only in appearance, but also in texture and taste, it does not look like Napoleon. That is, of course, it is no less tasty, but it already looks more like "Anthill" - only with custard.
24. Grind the remaining scraps and sprinkle the top and sides of the cake.
25. I grinded the scraps in a coffee grinder, but it’s not necessary to bother at all and you can just crumble them with your hands - this way the cake will look even more interesting.
26. Lazy lavash Napoleon is ready.
27. You can eat the cake right away, as it does not need to be soaked, but I still advise you to let it cool for about half an hour and finally stabilize in the refrigerator.
28. Enjoy your meal!