Cake lemon-hazelnut Napoleon

Description

Delicious! Minimum products, maximum pleasure!

Ingredients

Margarine

1.5 pack
Flour

5 cup
Water

1 cup
Milk

1 l
Chicken egg

3 piece
Sugar

2 cup
Lemon peel

1 piece
Butter

200 g
Walnuts

2 cup

Cooking

Start with cream: milk, put on fire and bring to a boil. While it boils, whisk eggs with sugar to increase mass in two.

Add 2 tbsp flour and whisk again (1-2 minutes).

In boiling milk trickle pour the mixture (eggs, sugar and flour) and stir so it doesn't stick.

Disturbing bring the cream until thick and remove from the heat. Add in the hot cream lemon zest and oil, stir and let them cool.

Dough: from the margarine, water and flour knead the dough. Just mix all the ingredients.

Divide the dough into 15-18 lepeshechki.

Each flapjack thinly roll out thinly and bake in a hot oven. Definitely our next cake on the baking sheet and pierce with a fork.

Here are the cakes turned out!

Grind the nuts (whichever you like, bigger or smaller). Start the Assembly of cake: cake - cream - nuts - cake - cream - nuts and so on. The last cake crumble them and sprinkle with the cake top and sides. Put in the fridge to soak for 3-4 hours (I always set it at night).