Napoleon Russian Cake

Ingredients

2 puff pastries sheets

100 gr sugar

3 tbsp corn flour

250 ml milk

250 butter

seeds scraped from 1 vanilla pod or 1 tsp vanilla extract

Method

1. Preheat your oven at 180C/350F/Gas mark 4. Bake the pastry sheets until golden brown, around 10 minutes or according to package instructions. Remove and leave to cool off.

2. In a pot add in milk, sugar and corn starch and bring to boil on medium heat. Using a balloon whisk stir continuously until thick enough.

3. Remove from heat, leave to cool 10 minutes than brig in the butter cut in cubes and vanilla seeds or extract. Mix until well combined.

4. Cover with clinging film until used.

5. Using a cake ring, cut four circles from pastry.

6. Layer one by one in the cake ring, adding custard in between.

7. Sprinkle the top with pastry leftovers.

8. Store in the fridge to set for minimum 4 hours, overnight would be ideal.

9. Enjoy!

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