Cake with buttercream
Description
Delicious baked goods for the whole family. An experienced housewife will have no trouble making such a cake. Beginners need to follow the step‑by‑step recipe and everything will turn out. The number of dough balls may not match the number of layers. For example, I got 10 layers from eight balls because the layers have to be rolled out very thinly. I did it like this: I rolled out a layer and, using a plate, cut out a circle 20 cm in diameter. I used the remaining dough for the next layer, and so on. Otherwise everything is simple. The buttercream is also easy to make, and it turns out tender, silky, aromatic and extraordinarily tasty. Any butter can be used for the layers; margarine will do as well. But for the cream use high‑quality butter. You may need a little more or less flour for the layers; it all depends on how much gluten it contains. The cake turns out large and beautiful. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making the "Napoleon" cake.
- 2
Step 2
Add the flour to the bowl.
- 3
Step 3
Add cold, but not too firm, butter.
- 4
Step 4
Mix the butter with the flour into a crumb.
- 5
Step 5
Add a pinch of salt, a teaspoon of 9% vinegar, and sour cream.
- 6
Step 6
Mix all the dough ingredients.
- 7
Step 7
Gather the dough into balls and place them in the cold for 1.5–2 hours.
- 8
Step 8
Roll each ball into a thin, round sheet with a diameter of 20 cm.
- 9
Step 9
Do the same with all the dough. Bake the layers in the oven at 175‑180 °C until golden brown.
- 10
Step 10
Prepare the cream. Pour the milk into a saucepan and place it on the stove.
- 11
Step 11
Place the egg yolks in a bowl.
- 12
Step 12
Add the sugar and beat it well with the yolks.
- 13
Step 13
Add starch.
- 14
Step 14
Pour in a few tablespoons of cold milk and mix thoroughly; there should be no lumps.
- 15
Step 15
When the milk is almost boiling, pour the mixture of yolks, sugar, and starch into it. Constantly stirring, bring the cream to a thickened consistency. As soon as it starts to bubble, it will be ready. Add vanilla sugar to the cream. Chill it until fully cooled.
- 16
Step 16
Beat the softened butter until fluffy. The cooled pastry cream should be the same temperature as the butter. Add the pastry cream to the butter one tablespoon at a time, beating until the cream is finished.
- 17
Step 17
Spread the cake layers with the prepared cream. Reserve one layer for the crumbs that you will use to cover the cake.
- 18
Step 18
The "Napoleon" cake is ready. Let it soak for at least 12‑14 hours, preferably a whole day.
- 19
Step 19
After that, slice and serve at the table.