Cake
Description
You've long wanted to know. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Sift the flour through a sieve several times. Mix it with salt and pour into a bowl. Cut the chilled butter into cubes and add to the flour. Rub everything together with your hands until it resembles crumbs, then make a well in the center.
- 2
Step 2
Place raw chicken eggs into a separate plate, add vinegar and milk. Beat the ingredients with a whisk.
- 3
Step 3
Pour the resulting mixture into the depression in the flour with the butter. Thoroughly mix all the ingredients and knead an elastic dough.
- 4
Step 4
Divide the dough into equal parts and roll them into balls. Place them in the refrigerator for half an hour to cool the dough.
- 5
Step 5
Place parchment paper for baking on the work surface. Put the dough ball on it. Roll it out into a sheet, shape it into a circle, and trim the edges. Prick the dough with a fork.
- 6
Step 6
Bake each layer in the oven for ten minutes at 200 degrees together with the trimmings.
- 7
Step 7
Prepare a custard cream from five egg yolks. Whip the heavy cream until stiff peaks form. Add the custard cream to the whipped cream. Gently mix everything together.
- 8
Step 8
Assemble the cake using ready-made layers, spreading cream between them. Crush the leftover pieces into crumbs and coat the cake on all sides. Place the Napoleon in the refrigerator overnight to let it soak.