The Cremeschnitte-Napoleon cake is very tasty and easy to make:
Leavened puff pastry (according to instructions on the back of the package)
100 grams of powdered sugar
1 container sweet cream 38%
1 cup milk
1 pack of instant pudding vanilla
Preheat the oven to 180 degrees(356F).
Slice the dough leaves on a surface and cut it according to desired size (possible squares / circles by curling / rectangles).
Each dish consists of 3 pieces of puff pastry / squares / rectangles / circles.
Transfer the dough to a baking pan lined with baking paper. Sprinkle with powdered sugar on the dough so that all the dough is covered with powdered sugar (during the baking process, sugar is curled). Put the baking paper over the dough and on top of the baking paper put another mold to serve as a dough that will not rise too much.
The dough is baked about 25 minutes to brown. Wait for it to cool down and prepare the cream.
· Whip in creamy cream, milk and instant vanilla pudding until firm.
Take a piece of puff pastry and sprinkle cream with a layer of uniform over it. Put another layer of puff pastry, drizzle another layer of cream and finally close the cremeschnitte with another piece of puff pastry, sprinkle with powdered sugar, cool for at least two hours.