Napoleon cake in butter with sour cream

We will need 2 types of test.

Knead the first: mix a glass of flour and butter, forming a mixture into a briquette, put it in the refrigerator for 40 minutes.

Knead the second dough: knead a soft dough from a glass of flour, eggs and salt and leave on the table for 40 minutes.

Next, roll out the second dough and put the first one in it.

Having fixed the edges well, roll out into a dough 1 cm thick.(if it breaks through, sprinkle this place with flour).

Fold the resulting layer of dough into four, place it for 35 minutes. in the refrigerator.

After the specified time, roll out the dough into a rectangle and fold it four times again, put it in the refrigerator for 10 minutes.

After 10 minutes, repeat this manipulation and put the dough in the refrigerator again for 10 minutes.

Then we take out our folded dough and cut it into 6 equal parts. We roll out each part very thinly. You should get rectangles of about 24 x 30 cm . Prick with a fork over the entire surface and bake each cake in a preheated 180" C oven for 12-15 minutes. to a golden color. Bake the last cake more strongly, it will go to the crumb.

Preparing the cream: mix sour cream, eggs, vanilla, zest, flour and sugar. Place in a water bath and cook until thickened. Completely cool down. Beat the softened butter and, continuing to beat, introduce the cooled cream.

Make a more baked cake into a crumb. Trim all 5 cakes, lubricate with cream. The top cake is greased with cream and sprinkle the sides with crumbs.

Place the load on top of the greased cakes (press down with a tray and place the load on top), leave at room temperature for 5-6 hours. Remove the load and put it in the refrigerator for a couple of hours.

Before serving, cut into portion squares or rectangles.

Ready-made Napoleon cakes can be sprinkled with powdered sugar.