Napoleon cake classic soviet

10 servings
1 day

How to make a classic Napoleon cake? Prepare the necessary ingredients to make the cakes. Sift the flour through a sieve to saturate it with oxygen. Sour cream can be taken 15-20%. Butter must be solid. You can freeze it a little in the freezer.

Pour almost all the flour into the dough bowl (leave to pour a little) and add the crushed oil. You can grind it in various ways - finely chop it with a knife, grind it with a shredder or grate it.

Then mix the flour with the butter. It should turn out to be such a crumb.

Now add egg, vodka, cold water, sour cream and salt to the dough.

Knead the dough quickly. Cold oil should not have time to melt. It is not necessary to knead the dough for a long time. Only enough for it to form into a kolobok. At this stage, add the remaining flour. Flour may need a little more or less. The finished dough should not stick to the hands. Wrap the dough in clingfilm and allow to stand for 30 minutes, then refrigerate for 1 hour.

While the dough is resting, prepare everything you need to make two types of cream.

To make the custard, pour 2/3 of the milk into a non-stick saucepan and add the sugar. Put on a heat and bring on the boil. Stir to dissolve the sugar.

Mix the remaining milk with eggs and flour. Add cognac to the cream. You can use a mixer so that there are no lumps of flour left.

Pour hot milk into the egg mixture, stirring. Then return everything to the heat and bring to the appearance of the first bubbles. The cream must be constantly stirred so that it does not start to burn. For reliability, you can cook the cream in a water bath. During cooking, the cream will thicken.

Remove the pan from the heat and add the butter. It will melt. Immediately intervene it in the cream. Cover the finished cream with a lid or cling film and cool.

Divide the rested dough into 10 cakes.

Roll each cake on parchment and cut out of the circle. I have a circle of 22 cm. Put a fork on the cake so that bubbles do not appear when baking. Do not remove the trimmings, but bake with the bark. They will be useful for sprinkling cake. Bake the cakes in an oven preheated to 180 degrees for 15 minutes each (about). Ready-made cakes should be golden in color.

To make sour cream, you can beat fatty sour cream with powdered sugar, or you can simply mix thick sour cream with powdered sugar. I just mixed. The mass is liquid, but it will soak the bark well.

We collect cake. Grease 2 bark with custard, the third bark is a little sour cream and custard. So collect the whole cake. Do not grease the last root. But leave the cream a little on the final coat. Press the cake down with something heavy. You can cover with a plate and put a liter jar of water. Leave it for an hour in the kitchen. Korzhi will become softer in warmth. Then put the cake in the fridge for 4-6 hours to soak a little.

Grind the remaining trimmings. You can crush them with a pusher.

Coat the cake on top and sides with the remaining cream. Sprinkle with crumbs. And put it back in the fridge. I usually put the cake in a cake box so that the moisture goes all the way to soak the cake. And I soak the cake for a day. I like a well-soaked, soft Napoleon.

The finished cake can be decorated a little to your liking before serving. It soaked perfectly, the cakes became soft and very tender.

Have a nice tea party!