No-Bake "Napoleon" сake with сrispy сrumbs and вelicate мanilla сream

I never believed you could make a "Napoleon" cake without baking the layers! You absolutely have to try making this delicious cake using my recipe. It’s incredibly tasty and quick to prepare. This recipe features a delicate vanilla cream made with a new method! No-Bake "Napoleon" сake with crispy crumbs and delicate vanilla cream! This incredibly delicious cake is quick and easy to make, with no rolling or baking layers required. Be sure to try this new version of a classic favorite! Ingredients for the Crumb Mixture 450 g flour 150 g sugar 270 g butter Preparing the Crumb Mixture Place the butter in the freezer for 30 minutes. Mix the flour with the sugar. Coat the butter in the flour and sugar mixture, then quickly grate it on a fine grater. You should get a crumbly mixture. Divide the mixture into three parts and fry each portion separately in a pan. While frying one portion, keep the remaining mixture in the refrigerator. Fry the crumb mixture over low heat until golden and crumbly. Ingredients for the Vanilla Cream 500 ml milk (2.5–3.2% fat) 3 eggs 100 g sugar 25 g flour 25 g cornstarch 10 g vanilla sugar 100 g butter 14 g gelatin + 70 ml water Gelatin with a gel strength of 200 Bloom 300 ml heavy cream (33% fat) Preparing the Cream Combine the gelatin with the water and leave it to bloom for 15 minutes. In a heavy-bottomed saucepan, combine the eggs, sugar, vanilla sugar, flour, and cornstarch. Mix well, then gradually add the warm milk in two portions. Place the saucepan over low heat and, stirring constantly, bring the cream to a boil. Boil for 2 minutes, stirring constantly, to allow the cornstarch to fully thicken. Remove from the heat and add the bloomed gelatin and room-temperature butter. Mix until smooth, cover with plastic wrap, and refrigerate for 2 hours. Whip the heavy cream with a mixer until stiff peaks form, then gently fold it into the cream. Blend the prepared cream with an immersion blender until smooth. Cake Assembly 5 layers of crumb mixture, 150 g each. 4 layers of cream, 250 g each. Set aside 200 g of the cream for decorating and refrigerate it. Use a bottomless cake ring, 21–22 cm in diameter. Line the sides of the cake ring with plastic wrap or parchment paper. First layer — crumb mixture. Spread evenly. Second layer — cream. Spoon the cream in small portions over the entire surface. This helps spread the cream evenly without mixing it with the crumb mixture. Continue alternating the crumb and cream layers. The final layer should be the crumb mixture. Refrigerate the assembled cake for 5 hours. Decoration Decorate the cake with the reserved cream using a closed star piping tip. Garnish with fresh berries. Enjoy! 00:00 Preview 00:30 Ingredients for the vanilla cream 01:00 Combining the cream ingredients 02:00 How to сook the cream properly 02:40 Adding gelatin and butter to the cream 03:20 Ingredients for the crispy crumb mixture 04:00 Grate the frozen butter into the crumb mixturе 04:50 Fry the crumb mixture in a pan 06:05 The crumb mixture you should end up with 06:30 Whip the cream for the filling 07:18 Combine the prepared cream with the whipped cream 08:20 Set aside some of the cream for decorating the cake 08:50 Divide the cream and crumb mixture into equal portions 09:20 Cake assembly ring 09:50 Assembling the cake layer by layer 11:15 Refrigerate the cake to allow it to soak 11:50 Cake presentation 12:50 Cake cross-section.