Napoleon cake with plombir cream

20 servings
8 hours

First, we prepare dough for the cakes of the future cake. To do this, sift the flour into a large bowl, thereby making it even more airy and oxygenated. Chop the solid butter with a sharp knife into small pieces and add it to the bowl with flour. Then, with the help of a food processor or simply with our hands, we rub the oil with flour to the state of fatty crumbs. During the kneading process, add salt, chicken egg and table 9 percent vinegar. To piece the crumb together and make the dough more elastic, add cold or even icy water to it a little. Thanks to this, the cakes from this will puff and crunch appetitingly. In the process of mixing water, you may need a little more or a little less - depending on the type of flour and its gluten. As a result, a soft elastic dough should be obtained, which can be divided into 10 parts. Each piece of dough is wrapped in cling film so as not to dry, and we will send it to the refrigerator for half an hour. We turn on the oven 190-200 degrees Celsius in advance. While the dough is "resting, " we will prepare a cake cream. Mix eggs and egg yolks with sugar and starch in a separate container. Carefully take them with a mixer. We boil milk in a saucepan. Then we pour hot milk into the egg-sugar mixture in a thin stream, without ceasing to beat it with a mixer. Then pour the resulting mass back into the pan and put on a slow heat, where, with constant stirring, weld the custard until thickened for 3-5 minutes. Next, remove the pan from the heat and put butter in it. stir the cream until the oil is completely dissolved and cover the pan with cling film. Let us cool the custard of the cream. Meanwhile, take out the dough from the refrigerator and roll each piece into a thin sheet of round shape with a diameter of 21-23 cm. Pierce each cake with a fork or knife. Then we put it on a baking sheet pre-lined with baking paper. We bake cakes in the preheated oven in turn and several pieces at once (depending on the number of available sheets) for 5-6 minutes each. While the cake cakes cool, we will prepare the creamy part of the cream. To do this, pour cold cream into a bowl and use a mixer to beat them to a thick consistency. Then we add the whipped cream to the cooled custard and mix it until homogeneous with careful movements. We spread each bark abundantly with cream, and leave one on the crumb. Grind it in a blender and sprinkle the cake with the obtained crumb on top and sides. We put the cake in the refrigerator for 6 hours or more, or better all night so that it soaks well and becomes soft. Enjoy your meal!