Napoleon classic Soviet Cake

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Pour almost all the flour into the bowl for making the dough (leave a little for pouring) and add the chopped butter. You can chop it in different ways - finely chop it with a knife, chop it with a chopper or grate it.

3. Step 3:

   

   Then mix flour with butter. It should turn out like this baby.

4. Step 4:

   

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

5. Step 5:

   

   Knead the dough quickly. The cold oil should not have time to melt. It is not necessary to knead the dough for a long time. It is only enough for it to form into a bun. At this stage, add the remaining flour. Flour may need a little more or less. The finished dough should not stick to your hands. Wrap the dough with cling film and let it stand for 30 minutes, then put it in the refrigerator for 1 hour.

6. Step 6:

   

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

7. Step 7:

   

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

8. Step 8:

   

   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.

9. Step 9:

   

   Pour hot milk into the egg mixture, stirring. Then return everything to the fire and bring it 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.

11. Step 10:

    

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

12. Step 11:

    

    Divide the rested dough into 10 cakes.

13. Step 12:

    

    Roll out each cake on parchment and cut out a circle. I have a 22 cm circle. Prick the cake with a fork so that no bubbles appear during baking. Do not remove the trimmings, but bake together with the cake. They will be useful for sprinkling the cake. Bake the cakes in the oven, preheated to 180 degrees, for 15 minutes each (approximately). The finished cakes should be golden in color.

14. Step 13:

    

    For the preparation of sour cream, you can beat fat sour cream with powdered sugar, or you can just mix thick sour cream with powdered sugar. I just mixed it up. The mass is a little thin, but it will soak the cake well.

15. Step 14:

    

    Putting together a cake. Lubricate 2 cakes with custard, the third cake with a little sour cream and custard. So collect the whole cake. Do not lubricate the last cake. But leave a little cream for the final coating. Press the cake with something heavy. You can cover it with a plate and put a liter jar of water. Leave it for an hour in the kitchen. The cakes will become softer in the heat. Then put the cake in the refrigerator for 4-6 hours so that it gets a little soaked.

16. Step 15:

    

    Chop the remaining scraps. You can mash them with a pusher.

17. Step 16:

    

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

18. Step 17:

    

    Ready-made cake before serving to the table, you can decorate a little to your liking. It was perfectly soaked, the cakes became soft and very tender.

19. Step 18:

    

    Have a nice tea party!