Afghan cake napoleon

12 servings
3 hours 35 min

If you want to please the family with an impeccable dessert, make a fragrant, melting in your mouth and delivering great pleasure Napoleon cake with layers of meringue with walnut and cream. Today we share with you an old recipe that our great-grandmothers used, in which cream is necessarily made to soak the cake, which is considered ideal for this cake. Have a pleasant appetite!

How to make the Afghan Napoleon cake? First of all, we prepare the necessary products for making a delicious cake with layers of meringue with walnut and cream!

To make the dough, take a bulky bowl and pour five hundred grams of prime wheat flour, which has been previously sifted through a fine sieve, into it, then pour one quarter of a teaspoon of salt, one teaspoon of vanilla sugar, one teaspoon of baking powder into it and mix all the dry ingredients together.

Put in a bowl with three hundred grams of flour pre-cut into pieces of margarine, which can be replaced with butter if desired.

Grind all the ingredients well in a bowl with your hands until crumb.

Separate the yolks from the proteins from the six chicken eggs and put the yolks in a common bowl, then put one hundred and eighty grams of sour cream in it.

Stir all the ingredients together in a bowl and knead the dough. Flour can go more or less, focus on the consistency of the dough.

Continue to pick and knead the dough in a bowl with your hands until smooth.

Assemble the dough into a lump, which in turn put in a cellophane bag and put in the refrigerator for thirty minutes.

To make the cream, take a deep bowl and put proteins from six chicken eggs into it, then pour two hundred and fifty grams of sugar into it.

Beat the sugar with the proteins with a mixer until fluffy white, then add a small pinch of citric acid to the bowl and continue to beat the cream for two minutes.

Put one hundred eighty grams of pre-fried walnut in a blender cup and grind, then put in a bowl with protein cream.

Mix the cream well with the nut crumbs at low mixer speeds.

As time passes, sprinkle a small amount of flour over the table and lay out the dough, which is then beaten and formed, then divide the dough into seven approximately identical parts.

Roll each of the dough parts into a kolobok and put them in a cellophane bag.

Using the lid, cut out and shape the cakes into the desired diameter.

Transfer the pastry pieces to a parchment-lined baking tray and apply to six of them in an even layer of four tablespoons of the cooked cream, then place the baking tray in an oven preheated to 180 degrees and bake each cake for 10-20 minutes. Focus on your oven.

After baking, put the cakes on the table, after which, pressing with a spatula, give them a shape and cool.

On the remaining blank, make arbitrary punctures with a fork and bake it in the preheated oven for 15 minutes, and bake an arbitrary cake from the leftover dough to further decorate the cake.

To make the cream, take a deep bowl and put half a kilogram of softened butter in it, which then whisk with a mixer, then add three hundred and seventy grams of cooked condensed milk to the bowl and continue to mix all the ingredients together.

Put three hundred and seventy grams of condensed milk in a total bowl and mix all the ingredients well into each other until you have a smooth cream.

Start collecting the cake and put in an even layer on the cake without meringue the necessary amount of cooked cream.

Put in turn all the cakes with a layer of meringue down and apply cream on them with a uniform layer, then put the final cakes on top and press slightly.

We apply the remaining cream on top and sides of the assembled cake in a uniform layer.

Crush the tortilla into a crumb and apply it to the collected cake on top of the cream layer, pressing lightly with your hands.

Place the cooked cake to soak in the fridge.

We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To everyone appetite and hearty tea!