Napoleon “Six Hundred” – I Finally Found It! Made with Water, No Expensive Cream! Just Like Vanilla Ice Cream!

Preparation:

Cake Layers:

1. In a bowl, mix cold water, cold eggs, salt, and vinegar. Place the mixture in the freezer for a few minutes.

2. In a separate bowl, sift the flour. Grate the cold butter into the flour and rub it into crumbs.

3. Pour the cold egg mixture into the flour-butter mixture and knead the dough by hand.

4. Place the dough in a plastic bag and freeze for 30–60 minutes.

5. Divide the chilled dough into 8 pieces, form each into a ball, cover with plastic wrap, and return to the freezer.

6. Take out one dough ball at a time and roll it into a 26 cm (10 in) round.

7. Place on a baking sheet lined with parchment paper and prick with a fork.

8. Bake in a preheated oven at 200°C (390°F) for 8–10 minutes.

9. Repeat with all 8 dough balls.

10. After baking, trim the edges of each layer using a lid or plate as a guide. Save the trimmings — grind them into fine crumbs for decorating.

Cream:

1. In a saucepan, mix sugar, starch, eggs, and milk.

2. Cook over medium heat, stirring constantly, until the mixture thickens.

3. Pour the custard into a bowl, add vanilla sugar, and mix well.

4. Cover with plastic wrap directly touching the surface (to prevent a skin from forming) and let it cool.

5. Separately, beat softened butter until fluffy using a mixer.

6. Add the sweetened condensed milk and continue beating until smooth.

7. Then gradually add the cooled custard mixture and beat until creamy and uniform.

Assemble the Cake:

1. Layer the cake by spreading cream between each layer.

2. Generously coat the top and sides of the cake with the remaining cream.

3. Decorate with the reserved crumbs from the trimmed layers.

4. Let the cake sit in the fridge to soak and set.

Enjoy your delicious, creamy, nostalgic cake — just like from childhood!
Perfect for family gatherings, birthdays, or simply treating yourself.