classic
Description
Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, prepare the dough. Sift 3/4 of the flour for the dough into a deep bowl. Rub it together with the soft butter. Pour the remaining flour into another bowl. Make a depression in the center. Pour water, lemon juice, and beaten egg into it.
- 2
Step 2
Then combine both flour mixtures. Knead the dough. Roll it out immediately into a sheet on a floured surface.
- 3
Step 3
Roll the dough into a rectangle. Wrap it in plastic wrap and refrigerate for 30 minutes. Then roll out the dough into a sheet 1-1.5 cm thick.
- 4
Step 4
Again, fold the dough into a envelope, put it in the refrigerator, then roll it out. Repeat the procedure about 5 times.
- 5
Step 5
Divide the finished dough into equal parts. Roll them out into sheets 1.5 cm thick. Make cuts so that air can escape during baking. Shape the form as you want your future cake to look.
- 6
Step 6
Bake the layers for 5-8 minutes in the oven at 200 degrees. Remove them to cool. Bake the leftover dough as well and save it for decoration.
- 7
Step 7
Meanwhile, prepare the cream. Bring the milk to a boil. In another container, whisk together the egg yolks, vanilla, flour, and sugar, then gradually add 100 ml of the hot milk. Mix well. Pour the yolk mixture into the boiling milk and stir quickly.
- 8
Step 8
The cream turned out to be runny. Separate the firmer part from the liquid part.
- 9
Step 9
Mix the thick custard cream with a blender.
- 10
Step 10
Assemble the cake. Stack the cake layers on top of each other, spreading each with cream. Also, frost the cake on the sides and top.
- 11
Step 11
Decorate the "Napoleon" with leftover pastry scraps, turning them into crumbs. Let the cake soak in the refrigerator for a couple of hours.