Napoleon with cream
Description
The pastry is prepared simply and quickly. This one is perfect for a family or friendly tea gathering. The layers can be made several days before assembling the cake. They store well. Most importantly, the finished cake needs to be very well soaked. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
For preparing the crusts, prepare the necessary ingredients. Chill the butter beforehand so that it is easier to grate it on a grater.
- 2
Step 2
Sift the flour through a sieve. Grate the butter on a coarse grater and coat it with flour. Rub everything into crumbs.
- 3
Step 3
Separately mix the ice‑cold water, egg, and vinegar.
- 4
Step 4
Pour into the dough and mix everything quickly. No need to stir for long. Just enough for the dough to come together into a ball.
- 5
Step 5
Divide the ready dough into 8 parts. Roll out each part into a crust and cut it with a 22 cm cutter. Bake in a preheated oven at 180 °C for 10–13 minutes. Do not discard the trimmings; bake everything together.
- 6
Step 6
Thus bake all the layers.
- 7
Step 7
Prepare everything needed for making the cream.
- 8
Step 8
To make the cream, combine the eggs, sugar, flour, and sour cream in a small saucepan. Mix well and set it to heat over a water bath. Cook the cream until it thickens, stirring constantly. Then cover the cream and let it cool.
- 9
Step 9
When the main cream has cooled, take soft butter and beat it until fluffy.
- 10
Step 10
Gradually add the custard portion of the cream to the beaten butter. Add a pinch of vanillin. Beat the cream well.
- 11
Step 11
Layer the cake layers with cream and let them sit at room temperature for 3-4 hours. Then gently press the layers together so they become tighter to each other.
- 12
Step 12
Make crumbs from the remaining baked scraps and sprinkle them over the top and sides of the cake. Place the finished cake in the refrigerator for a day to let it soak.
- 13
Step 13
Decorate the cake to your taste.