Napoleon cake with cream and vanilla flavor

10 servings
3 hours

To begin with, we will prepare dough for cakes. To the sifted flour, I add oil (not frozen, usual room temperature) and start rubbing into crumbs. In any convenient way. Previously, it is good to wrap the oil in flour. It will be easier, it will not stick to a knife.

Such a crumb should work out.

In the center I make a depression, pour water (room temperature) and vinegar there. And I knead a homogeneous dough.

This is the kind of dough that should work out. I wrap it in a bag and put it in the refrigerator for an hour.

Meanwhile, let's start the cream. Boil it best in a thick-bottomed saucepan!!! I mix (in a saucepan) eggs, sugar, vanilla sugar, salt, starch.

And I mix everything well until homogeneous. There should be no unblended lumps left.

And I add milk (room temperature) to the egg mixture. I mix everything well. And I will send it to the stove.

Over a fire below average, I constantly actively mix the cream. This is the consistency of the cream should work out. It took me 9 minutes to brew. I always cook it on a small fire, so it probably won't curl up and burn it. After cooling, the cream will become even thicker. If, suddenly, it so happened that the cream went with lumps, punch it with a blender.

Cover with cling film in contact and leave to cool. You can in the refrigerator, you can (if time allows) leave on the stove. But it is very important that when you mix cream with whipped oil, both masses should be the same temperature. Otherwise, the cream will peel off. And the oil will be room!!!

The hour has passed, the dough has rested, I am starting to roll out the cakes. I divide it into 8 equal parts. Each piece of 80 g. You can just look at it.

I round it, cover it with film so that the dough does not curl.

And while I roll out one piece, I keep everyone else in the refrigerator. I roll out the corgi thinly, about a couple of millimeters. The size of my cake will be 20 * 20. From parchment paper, I made such a stencil. I will trim the cakes after baking. And from the remains I will make a sprinkle.

I heat up with a knife or fork and send it to a preheated oven to 180 degrees. Baking time 5-7 minutes. Until golden, ruddy crust.

These are the appetising cakes. They are very tender, crisp, fragrant. I put aside.

Let's go back to the cream. Whisk the softened butter well until white. The mass should be lush, glossy.

By this time, the custard base had already cooled well, thickened.

I stir well with a verchik, you can use a mixer.

And literally on a low, I begin to mix with whipped oil. !!! I repeat, the masses should be approximately one temperature!!! I mix well. You can also do this with a mixer.

This is such a lush, air cream should work out. It is very delicate, to taste like melted cream ice cream.

I cut out the cakes in shape. They cut easily, without problems.

This is the way (trimming after baking) I like the most. Usually, the dough after baking sits down and the cakes do not turn out perfectly even. And here everything is stable: )

Shredded the trimmings. This is the amount of crumbs that turned out.

And I start assembling the cake. I put a spoon of cream at the bottom of the dish so that the cake does not go. For each cake there are 2 tablespoons with a slide of cream. And so I collect the whole cake.

The amount of this cream is enough for the sides.

I sprinkle with crumbs. And I leave it to soak. The size of the cake after impregnation turned out to be 20 * 20 * 5. 5

I decorate at will.

You can also sprinkle with icing sugar.

And call everyone to the table.

The cake is very tasty, tender, creamy, moderately sweet. In general - the ideal & quot; Napoleon & quot;.