"napoleon"

1 serving


From 50 g of butter, 160 g of flour, a pinch of salt, juice from 1/2 of lemon, knead the dough, fold four times and roll with a rolling pin into a layer 3 mm thick. Lay it on a metal sheet, cut off the hanging edges and puncture it in several places with a fork. Bake the layer in a hot oven until ruddy. Bake the second cake in the same way. Spread one of the baked cakes with warm cream, coat with another, sprinkle generously with icing sugar and cut into squares with a sharp knife.