Cake "Napoleon" from puff pastry, with banana and custard

If you have to choose between cakes for which you need to roll out and bake, and cakes without baking, then the answer is obvious.

Ingredients

• Puff pastry - 400 g
• Banana - 200 g (1 pc.)
• For cream:
• Milk - 0.5 l
• Eggs - 2 pcs.
• Sugar - 65 g
• Flour - 75 g
• Butter - 50 g

Directions

1. Combine eggs and sugar in a heavy bottomed saucepan.
2. Shake eggs with sugar.
3. Pour in the flour and mix again until smooth (you can use a mixer or a blender with a whisk attachment).
4. Pour all the milk into the pan with the egg-flour mass and mix.
5. Put the pan on a minimum fire and, constantly stirring with a whisk, so as not to burn, cook the cream for 8-10 minutes, until thickened.
6. Remove the finished cream from the heat.
7. Add butter to cream.
8. Stir the cream until the butter is completely melted.
9. Cover the cream with cling film in contact with the surface so that it does not become weathered, and leave to cool.
10. At the bottom of a flat plate put 1.5 tbsp. spoons of cream and distribute. Put a layer of cookies on top. You can break the cookies into smaller pieces to fill in any gaps.
11. Brush generously with cream.
12. Peel banana and cut into slices.
13. Arrange half of the banana slices on top of the buttercream layer of biscuits.
14. Repeat layers of cookies and cream three more times.
15. Arrange remaining banana slices on top.
16. Lay out a layer of cookies again.
17. Coat the top and sides of the cake with cream.
18. Put the remaining cookies in a bag and crush into crumbs with a rolling pin. Sprinkle the crumbs over the top and sides of the cake.
19. Send the Napoleon cake from cookies to the refrigerator for 4-6 hours so that it soaks.
20. After a while, cut the cake into portioned pieces and serve.
21. Enjoy your meal!