Napoleon cakes with citrus cream

Ingredients for Napoleon cakes with citrus cream

Instructions for Napoleon cakes with citrus cream

To prepare the Napoleon cakes with citrus cream recipe, please follow these instructions:

Let the butterflies thaw at room temperature about 20min.

Cream:
Mix egg yolks, milk, sugar and corn starch in a small saucepan and bring to a boil while stirring. Boil for 1 min. Stir the juice and chop.

Sprinkle the thawed butterfly plates with a fork. Bake them on the second row at 210 ° for approx. 8 min. Until they are golden and tall. Cool off.

Spread the baked pieces of butterdej in two. Whip cream and sugar to foam and turn half into the completely cold cream. Spread the cream on the bottom of the cakes and put the lid over. Decorate with the remaining whipped cream and decorations. The cakes become soft if they are put together before serving.