Classic whipped cream napoleon

9 servings
6 hours 10 min


1. Put margarine in a bowl, pour flour, chop into crumbs with a large knife, roll the mass into a ball. It will be the number 1 batter.

2. Sift the flour into a separate bowl, add salt and lemon juice. In a small container, break the egg, pour in the water, stir and pour into a bowl of flour. Knead the dough, which does not stick to the hands, elastic and pliable. This is the number 2 dough.

3. Roll the dough 2 into a large layer, put the margarine mixture (dough
1) on it, wrap it with a converter and send it to the refrigerator for half an hour. Then remove, roll and roll again with envelope. Then let the test lie in the refrigerator for another half hour and repeat the algorithm for the third time.

2. Divide the finished dough into 6 pieces (if you want a smaller cake, then 8 pieces). On clean, dry parchment paper, lightly sprayed with flour, roll each piece of dough into a thin cake.

3. Do the punctures on the dough with a fork and flatten the edges. Do not crumble the trimmings - they will also need to be baked.

4. Bake the cakes in the oven, warmed to 200 degrees, for 10-15 minutes, and bake the trimmings as well.

5. Regarding the cream: - whisk the cream to strong, steady peaks; - pour in the condensed milk and whisk until the mass is dense.

6. Rinse the completely cooled cakes with cream, and break the baked trimmings with your hands into a large crumb and sprinkle it on the surface and sides of the Napoleon.

7. Let the cake soak for two hours, then garnish with fresh strawberries and blueberries. Serve "Napoleon" on the table - everyone has already waited for it: ) Eat with pleasure!