Napoleon cake made from finished puff pastry

8 servings
3 hours

How to bake Napoleon cake from finished puff pastry? Pre-thaw the puff dough in the fridge without removing it from the bag. You get 4 plates. You don't need to roll them out, so they are the perfect size for a cake. If your dough is not in plates, but in the form of a long rectangle rolled up with a roll, then this rectangle can simply be cut into 2-3 parts depending on the desired size and thickness of the cake.

Place the dough on a parchment-lined baking sheet. Fork punctures to make the dough rise evenly during baking. Bake the cakes in preheated to 190 ° C for about 10-12 minutes.

Korzhi should rise well and brown a little.

While the cakes are baking, make the cream. Butter should be at room temperature (choose natural, high-quality, better than 82% fat), so take it out of the refrigerator in advance.

Sour cream for cream should be of high quality, thick, 25-30% fat content. If the sour cream is liquid, as well as to obtain a thick consistency, the sour cream can be pre-weighed (hung in a cloth bag) to excess glass liquid. Alternatively, you can use a thickener from a bag (read the instructions for it). In a bowl, combine the sour cream, sugar and vanilla sugar and whisk with a mixer until fluffy.

Separately, whisk the soft butter and condensed milk with a mixer. Condensed milk, like other cream products, choose high-quality, thick. The quality of the ingredients you choose will depend on the density and quality of the finished cream.

Combine both masses together and whisk with a mixer at a low speed until smooth.

The cream should be thick, not fluid, but soft and lush. Put the finished cream in the refrigerator until you need it.

Now back to the corjas. Cut each puff cake lengthwise into two cakes and cool completely.

It is very important that the cakes are properly cooled, because if they are at least a little warm, they will melt the oil part of the cream and it will simply flow. You get 8 thin cakes.

Grind one bark into fine crumbs.

Fold the corgis on top of each other, thoroughly rinsing with cream, leaving some cream for the top and sides of the cake.

Do not miss the last cake with cream.

Place the board on top of the cake with some weight and leave for 10 minutes to compress the cake a little. Then remove the load. If necessary, level the sides of the cake with a knife.

Brush the top and sides of the cake with the rest of the cream and sprinkle with crumbs. You can serve the cake immediately while it's crisp or let stand in the fridge for 3-4 hours to soak.

Garnish with berries, mint, sprinkle with icing sugar, if desired. I have a little cream left and made beautiful stars with the help of a pastry bag. Enjoy your meal!