Napoleon cake (in a frying pan)

Ingredients:
For the dough:
1.5 cups of milk
200 g of butter
1 cup of sugar
2 eggs
1 tbsp of vegetable oil
0.5 tsp of baking soda extinguished in vinegar
a pinch of salt
flour (I use about 2 kg)

For the cream:
2 cups of milk
4 eggs
1.5 cups of sugar
600 g of butter
1 can of condensed milk
1 packet of vanilla sugar

Preparation:
Dough: Knead the dough to a medium consistency, divide into 20-22 parts, but I never get less than 30! It depends on the diameter of the frying pan! Roll out thin cakes and fry in the pan on both sides under a lid. This is how I do it - I place the cake, cover it with a lid, and roll out the second one, by the time I finish rolling, I can already turn it over. While the second side is baking, I trim the previous cake (along the lid) to make the edges even. And it goes like a conveyor belt, my hand gets used to it and it goes quickly. The finished cakes need to be covered with a towel so they don't dry out, because they are thin.



Cream: Bring the milk to a boil, pour in the mixture of eggs and sugar. Cook until the eggs curdle. Then cool this mixture (usually I prepare this mixture, and then work on the dough, by the time I bake the cakes this mixture is already cold), add the butter, beat well until the mixture doubles in size and add the condensed milk and vanilla sugar.


Spread the cream on the cakes. From the "trimmings" of the cakes I make crumbs for sprinkling the sides. The top I just always cover with cream and that's it.

The cake is best made a day before the celebration, then it has time to soak well.

Enjoy your meal!
Author katush