Cake "Napoleon" from pita bread with butter-custard and jam

In this recipe, thin pita bread is used instead of dough. This cake "Napoleon" is prepared much faster than the traditional one and contains fewer calories. Still, it's a beloved Napoleon, as the buttery custard and layering make it. Many will not even guess that instead of traditional cakes - ordinary pita bread! To enrich the taste between the cakes, we will make a layer of cherry jam.

Ingredients

• Lavash thin - 220 g (6 sheets)
• White cherry jam - 300 g
• Butter (softened) - 100 g
• Milk - 600 ml
• Eggs - 2 pcs.
• Sugar - 130 g
• Flour - 40 g
• Potato starch - 15 g

Directions

1. Prepare all the cake ingredients.
2. Lavash is the last thing to be taken out of the package, because it dries quickly and loses its elasticity.
3. Transfer the jam to a sieve to drain the syrup.
4. Turn on the oven to preheat to 190 degrees.
5. Cut pita bread into rectangles 15x35 cm in size, trimmings will also come in handy. From 220 grams of thin pita bread, I got 12 sheets.
6. Spread pita bread on a baking sheet in one layer and dry in an oven preheated to 190 degrees for 5-6 minutes.
7. Lavash has decreased in size quite a bit, it has become dry and hard.
8. Lightly brown the trimmings and the last batch of pita sheets - this will make the taste of the cake more vivid.
9. For the custard, beat the eggs with half the sugar until fluffy.
10. Add starch and flour. Whisk again until smooth.
11. In a saucepan, combine the milk with the second half of the sugar and heat to about 60 degrees.
12. Pour 100-150 g of hot milk into the egg mass, continuing to whisk it continuously and avoiding lumps.
13. Whisking the milk all the time in a saucepan, pour in the egg mass. Send the saucepan to heat.
14. Without stopping stirring the cream with a whisk, wait for the first bubble to appear and remove the saucepan from the stove. The cream thickened and became homogeneous, a large drop falls from the shoulder blade.
15. Cover the cream with cling film in contact and cool it in a cool place (on the balcony or in the refrigerator).
16. Beat the softened butter with a mixer until light.
17. Add the cooled cream to the butter. Whisk again.
18. The finished cream turned out smooth, uniform and thick.
19. Assemble the cake.
20. Put one prepared sheet of pita bread on the board and grease it with a portion of the cream (it is convenient to do this with the back of a spoon).
21. Cover the cream with the next sheet of pita bread and brush with cream again.
22. Lay 1-2 more sheets of pita bread on top, alternating with cream. With the next layer, spread half of the white cherries from the jam.
23. Set aside one sheet of pita bread, and lay the rest on top of a layer of cherries, smearing each with cream.
24. Then make another layer of cherries.
25. Cover the sweet cherry with the remaining sheet of pita bread and grease with cream (part of the cream should remain).
26. Leave the cake for 30-40 minutes so that it evens out and the cakes "sit down".
27. Put the dried pita slices into a blender bowl with a "knife" nozzle and grind into large crumbs. (You can also rub the trimmings with your hands.)
28. Make the crumb not very small - so the cake will look more original.
29. Brush the top and sides of the cake with the remaining cream and sprinkle with crumbs.
30. Send the finished cake to the refrigerator for at least 3 hours so that the pita sheets are soaked and the cream hardens slightly due to the butter content in it.
31. Cut the cake into portions and serve. Pieces of the cake keep their shape perfectly, layers of cakes, cream and cherries are clearly visible.
32. Cake "Napoleon" from pita bread, with butter-custard and jam, is a great way to please guests and loved ones. Easy and incredibly delicious!