Gluten-Free Napoleon Cake

Before you start

• Prepare baking parchment for all the layers and a 24 cm plate or lid. Preheat the oven to 200°C before baking.
• Plan a day ahead: chill the dough for 1–2 hours, then let the assembled cake rest for 1 hour at room temperature and 12–24 hours in the refrigerator.

Ingredients

Method

1. 1

   Butter and flour crumb

   Cut 250 g cold butter into cubes and add it to 250 g flour in a food processor. Pulse briefly.

2. 2

   2–3 min

   Sour cream mixture

   In a separate bowl, mix the sour cream, eggs and a pinch of salt. Combine the baking soda, citric acid and 2 tsp flour, stir into the sour cream mixture and leave for 2–3 minutes.

3. 3

   A brief mix

   Stir 250 g flour into the sour cream mixture, then add the butter and flour crumb from the first step. Mix just until the dough comes together; a couple of minutes in a mixer.

4. 4

   1–2 hours

   Portion and chill

   Gather the dough into a ball, shape it into a few logs and cut into 12 portions. Dip the cut sides in flour, cover and refrigerate for 1–2 hours.

5. 5

   Two folds

   On baking parchment, roll one portion out a little, then fold the edges in to make a square. Roll and fold once more, then roll out thinly to the shape you need.

6. 6

   Cut to size

   Remove the top sheet of parchment, if used, and prick the dough with a fork. Use a 24 cm plate or lid as a guide and cut around it. Leave the trimmings beside the round on the same parchment: once baked, they will make the crumb topping.

7. 7

   7–10 min · 200°C

   Bake until golden

   Transfer the pastry on its parchment to a baking tray and bake with the trimmings at 200°C for about 7–10 minutes. Gently slide the baked layer off the parchment onto a plate.

8. 8

   Milk for the custard

   Pour all the milk (2000 ml) into a large saucepan and bring to a boil.

9. 9

   Egg mixture

   In a large bowl, combine the sugar, flour, starch, vanilla sugar and custard eggs — 6 pcs. Whisk until smooth.

10. 10

    Warming the egg mixture

    Take about 2 cups of hot milk from the saucepan. Pour it into the egg mixture in a thin stream, whisking continuously until smooth.

11. 11

    Thickening the custard

    Pour the egg mixture into the hot milk, stirring continuously. Heat while sweeping the whisk or spatula across the entire bottom and lifting the thickening mixture to prevent sticking or scorching.

12. 12

    Butter to finish

    Add the butter and stir until it has completely melted into the custard.

13. 13

    Optional nuts

    While the custard is cooking, chop raw or toasted walnuts or pecans into small pieces.

14. 14

    Layers and finish

    Use six pastry layers for each cake, spreading warm custard over each one. If using nuts, add them to every layer or alternate layers. Top with crumbs from the baked trimmings.

15. 15

    1 hour

    A short rest

    Leave the cakes at room temperature for about 1 hour to let them settle a little.

16. 16

    12–24 hours

    Overnight in the fridge

    Chill for 12–24 hours so the pastry layers absorb the custard. Serve the next day for the best flavour.