Mille Feuille cake (Napoleon) is a vivid memory from my childhood.
This favorite dessert was made by my mother. I must say that this was not a classic recipe. And it had a lot of sugar, butter and white wheat flour in it. But I often remember the taste of this cake.
Today I decided to make my favorite dessert Mille Feuille cake (Napoleon) without gluten and refined sugar.
What came out of this, you will now find out.
Ingredients for the cake
- For the cakes, we need cottage cheese in a briquette, a whole egg, two whites (the yolks will go into cream) and vegetable oil.
- Flour of several types: rice, oatmeal, almond, cornstarch and milk powder.
- took the sweetener erythritol with sucralose. You can use whatever you like.
- The cream will be custard (I used to like butter cream more).
For its preparation we use: milk, egg yolks, corn starch, powdered milk, Jerusalem artichoke syrup, erythritol with sucralose sweetener and vanilla powder.
Making a cake Mille Feuille Napoleon
Mix milk, syrup, yolks, sweetener until smooth. Sift dry milk and cornstarch into the resulting mass in turn and mix everything. After that, stirring occasionally, cook the mixture until thickened over medium heat.
Then we put the cream in a bowl, cover with a plastic wrap so that it touches the mass and refrigerate for 6 hours.
While the cream is cooling, prepare the cakes. Turn the oven on at 200°C/390°F. Whisk the cottage cheese, egg, whites, butter and sweetener in a blender. In a separate container, mix rice, oatmeal, almond flour, cornstarch and milk powder.
Next, add the curd mass to the flour mixture. And knead the dough well so that it does not stick to your hands. If necessary, add rice flour to the table. Then put the finished dough in the refrigerator for 20 minutes. And after that we start baking.
First, we need to prepare the cakes.
To do this, we divide the dough into 8 pieces. Roll out each cake on parchment. After that, we cut out a circle with a diameter of 16 cm. Put the dough pieces aside (from which we will bake a crust for sprinkling).
It is advisable to roll the cake out on parchment. On the table, too, you can, but it will be difficult to transfer it to a baking sheet. Because the dough is sticky, it clings to both the table and the rolling pin. By the way, at the beginning I greased the rolling pin with vegetable oil.
After that, we transfer the parchment to a baking sheet and bake the cake on both sides. I put the baking sheet at the very bottom so that the process goes faster. Thus, it takes 3 – 4 minutes to bake one cake.
When the bottom is slightly brown with a spatula, turn it over. While one cake is being baked, we roll out another. Next, put all the scraps of the dough together and bake the crust for powdering the cake.
Assembling the cake
The cake can be assembled with or without the assembly ring. As you prefer. For each cake, we distribute 1.5 tablespoons of cream. We also apply cream on the top layer and on the sides.
After that, we cover the cake with foil or put it in a box and put it in the refrigerator for 10 – 12 hours. During this time, the cakes will be soaked in cream and will be soft.
Grind the biscuit for the powder in a blender or in a coffee grinder. The grinder will be faster and finer. Sprinkle the cake with the finished crumb. And now our delicious dessert is ready!
Have you ever made Napoleon Mille Feuille cake before?
Be healthy and love yourself!
Mille Feuille cake Napoleon Gluten-free (Refined sugar free)Course: Gluten free, RecipesCuisine: European
200g – cottage cheese in a briquette
4 tablespoons (40g) – vegetable oil, I used refined olive oil, coconut can be
1 pc – egg
2 pcs – protein, left after making the cream
¾ cup (120g) – rice flour
2 tablespoons (30g) – cornstarch
2 tablespoons (30g) milk powder
1.5 cups (140g) – oat flour, made from long-boiled flakes crushed in a coffee grinder
3 g – erythritol sweetener with sucralose, you can take 40g of coconut sugar
650g – lactose-free milk, you can take regular or vegetable
60g – egg yolk
2.5 tablespoons (40g) – cornstarch
2 tablespoons (30g) milk powder
2 tablespoons (25g) – Jerusalem artichoke syrup, you can also use another sweetener
6g erythritol sweetener with sucralose, you can take 90g of coconut sugar
1g – vanilla powder
- Mix milk, syrup, yolks, sweetener until smooth.
- Sift dry milk and cornstarch into the resulting mass in turn and mix everything.
- Over medium heat, stirring occasionally, cook the mixture until thickened.
- Then we transfer the cream to a bowl, cover with a film so that it touches the mass and refrigerate for 6 hours.
- Turn on the oven at 200°C/390°F.
- Beat the cottage cheese, egg, proteins, butter and sweetener in a blender.
- Mix rice, oatmeal, almond flour, cornstarch and milk powder in a separate container.
- Add the curd mass to the flour mixture. Knead the dough so it doesn’t stick to your hands. Sprinkle rice flour on the table if necessary.
- Put the finished dough in the refrigerator for 20 minutes.
- Let’s start baking. Divide the dough into 8 pieces. Roll out each cake on parchment. And cut out a circle with a diameter of 16 cm.
- Transfer the parchment to a baking sheet and bake the cake on both sides. I put the baking sheet at the very bottom. This makes the process faster. It takes 3-4 minutes for one cake.
- When the bottom is slightly brown with a spatula, turn it over. While one is being baked, roll out the other.
- We put all the scraps together and bake a crust for sprinkling.
- Bon appetit!