Crispy Napoleon cake

These tasty little cakes are simply impossible to resist. What you need for long conversations over a cup of tea.

Cooking time 1 hour


Butter 120 g

Wheat flour of the highest grade 200 g

Boiled water 50 g

Butter for cream 100 g

Sugar for cream 50 g

Chocolate (for decoration) 50 g


Sift flour.

Grate butter in a bowl of flour.

Rub butter and flour with your hands.

Add water and knead hard dough. Divide into pieces, roll up balls. Put in the cold for 20 minutes.

Roll each ball into a thin layer, transfer to a baking sheet with parchment and bake in an oven preheated to 200 degrees C for 5-7 minutes, until golden brown.

Cool each cake.

Grind the cakes into crumbs.

For the cream, mix softened butter and powdered sugar, beat well.

Add the cream to the crumb and stir.

Fill the molds with the mixture, tamp a little and put in the refrigerator for 2-4 hours.

Before serving, turn the molds onto a dish, remove the mold and pour over the melted chocolate.

Serve to the table.

Bon appetit!