I share the cooking recipe:
To prepare the cream, heat the milk, but do not bring it to a boil. Beat the eggs with sugar until they turn white and increase in size.
Pour vanilla and flour into the egg mass, continue to beat until all the ingredients are combined. Pour the egg mixture in a thin stream into the hot milk, mix.
Cook the mixture over medium heat until thickened, and then cover with cling film. For the first dough, melt margarine and combine with flour, knead the dough.
For the second dough, sift 360 g of flour into a bowl with sour cream, salt and eggs, and knead the dough. We sprinkle the table with the rest of the flour and continue to knead it with our hands.
Divide the second dough into 6 equal parts and roll out into identical round layers. We spread the first viscous dough on each layer, spread it over the entire surface.
We stack the layers on top of each other, and then roll them into a roll. Put the roll in the freezer for 30 minutes, and then divide it into 14 parts.
We roll out each part into a layer with a diameter equal to the shape for baking. Bake the cakes at 200 degrees for 4-5 minutes.
Beat the butter for the cream until white. Put the custard base in a bowl with oil, beat.
We put the cakes in a pastry ring and grease each one with cream, assemble the cake. Grind the last two cakes to the state of crumbs.
Sprinkle the sides and top of the cake with crumbs. Leave the cake at room temperature for 2-3 hours, and then in the refrigerator for 6 hours.
The result is a juicy cream cake “Napoleon”. This cake can also be decorated with berries, fruits or left in the classic version.
Ingredients for the first dough:
margarine – 250 g;
flour – 160 g;
Ingredients for the second dough:
sour cream – 250 g;
salt – ΒΌ tsp;
eggs – 2 pcs.;
flour – 520 g.
Ingredients for the cream:
milk – 1 l;
eggs – 5 pcs.;
sugar – 500 g;
vanillin – 10 g;
flour – 3 tablespoons;
butter – 180