Cake "Napoleon" with coconut

Recipe for a delicious cake "Napoleon" with custard. Thanks to the addition of coconut flakes to the cream, the cake remotely resembles a bounty.

Ingredients

• For test:
• Margarine - 400 g
• Flour - 4 cups (510 g) + for kneading
• Vinegar 9% - 1 tbsp. l.
• Water - 1 cup (200 ml)
• For cream:
• Milk - 1 l
• Eggs - 4 pcs.
• Sugar - 150 g
• Flour - 6 tbsp. spoons (150 g)
• Condensed milk - 200 g
• Butter - 50 g
• Coconut flakes - 70 g
• For decoration:
• Coconut flakes - 20 g

Directions

1. Prepare food for testing. The water should be slightly warm (36 degrees). Margarine should be well chilled, so you need to get it out of the refrigerator just before preparing the dough. You can take any margarine, but the layering of the dough depends on it. Therefore, I recommend using margarine for puff pastry.
2. First of all, you need to sift the flour into a deep large bowl.
3. Then, rolling margarine in flour, grate it on a coarse grater.
4. Lightly rub the flour with margarine with your hands into crumbs and make a well in the center.
5. Add vinegar to warm water and stir.
6. Pour water with vinegar into flour crumbs.
7. Mix all the dough ingredients with a spoon. When it becomes difficult to stir, transfer the shortcrust pastry to the table and quickly gather it into a lump. Form a sausage from the dough, cover with cling film and refrigerate for 1 hour.
8. After an hour, take the shortbread dough out of the refrigerator, divide it into 8 parts (you can use the scales, I got 170 g each). Roll each piece of dough into a ball.
9. Cover the koloboks with cling film and put them back in the fridge.
10. Take out one piece of dough and roll it into a thin layer, sprinkling the surface and rolling pin with flour.
11. Sprinkle a baking sheet with flour and use a rolling pin to shift the rolled dough onto it. Prick frequently with a fork.
12. Preheat oven to 220°C. Bake the crust for about 5 minutes. Watch the surface of the cake, it should dry and lightly browned.
13. Put the still hot cake on a table covered with parchment. Put the shape of the desired diameter on top (I have 24 cm) and cut off uneven edges. Be careful, the shells are very fragile.
14. Do not throw away the cake scraps, they will come in handy for sprinkling the cake.
15. Thus, bake 8 cakes.
16. Prepare products for the cream.
17. Break eggs into a saucepan, add sugar and flour.
18. Stir thoroughly with a whisk so that there are no lumps.
19. Pour milk into the egg mass in a thin stream, constantly stirring with a whisk.
20. Place the saucepan over the lowest heat possible and, stirring constantly, simmer until the cream thickens, about 10 minutes.
21. Add the butter to the hot custard and stir until completely dissolved.
22. Then add coconut flakes.
23. Add condensed milk to the custard with coconut flakes and mix.
24. The Napoleon cake cream is ready, cover it with a film in contact with the surface and leave to cool.
25. When the cakes and cream have cooled, you can start assembling the cake. Put a little cream on a flat large cake dish so that the cake does not “fidget” later on. Put the first cake on top and put 4 tbsp. cream spoons. Spread the cream evenly over the entire surface of the cake.
26. In the same way, grease all the cakes with cream, stacking them alternately on top of each other.
27. Break the scraps from the cakes with your hands to make large crumbs.
28. Sprinkle the sides of the cake with crumbs.
29. Decorate the top of the cake with coconut flakes.
30. Send the Napoleon cake with custard to the refrigerator for at least 8 hours so that the cakes are well saturated with cream.
31. Cake "Napoleon" with coconut flakes is ready.
32. Enjoy your meal!