Cake wet napoleon

10 servings
1 day


1. To make the cakes, sift the flour through a sieve. Freeze the butter in the freezer and grate over a coarse grater, sprinkling with flour. Grate the flour with the grated butter in crumb.

2. Separately, in a glass, mix the ice water, egg, pinch of salt and vinegar.

3. Pour it all into the dough and mix quickly to form the dough into a ball. It is not necessary to knead for a long time so that the oil does not begin to melt. Divide the finished dough into 8 parts and put it in the refrigerator for 30 minutes.

4. Then roll out each piece very thinly, fork it over the entire surface and cut out a 22cm cake. After baking, it will be 20 cm.

5. Thus bake all the cakes in the oven, warmed to 190 degrees until golden. For each bark, about 10 minutes. Do not remove the trimmings, but bake with the corjas. They will be useful for sprinkling the surface of the finished cake.

6. To make the cream in a saucepan, mix the yolks, sugar and flour. Add the milk and mix well to avoid clumps.

7. Place the pan in a water bath and heat, with constant stirring, until well thickened. There is no need to boil the cream.

8. Then add the ice cream and butter to the hot cream. Mix well so that they melt into the cream. Boil the cream for another 2-3 minutes.

9. You don't need to cool the cream. Start assembling immediately. Layer all the cakes with cream and collect the cake. It is convenient to collect a cake in a form lined with foil so that the cream does not leak out. When the cake stands, the cream will absorb very well into it and the shape can be removed. 10. Put the collected cake in the refrigerator overnight for soaking. 1
1. Grind the remaining baked trimmings into crumbs. Sprinkle the finished cake on the sides and top with this crumb. Have a nice tea party! The finished cake can be sprinkled with crushed nuts, grated or melted chocolate. A cake with such a cream turns out to be very soaked and very tender. Cook with pleasure!