Custard Napoleon Cake - Very Tender and Simple

Kitchen appliances and utensils: stove with oven, 2 pans, deep large bowl, whisk, blender or mixer, rolling pin, parchment, knife.

Ingredients

Step cooking

Dough

1. In a large bowl, put 200 g of chilled butter and knead it with a fork. Oil should not be very soft. Let it lie for a couple of hours in the refrigerator after the freezer. Add 200 g of sour cream, half a teaspoon of salt and grind to a homogeneous mass.
   
2. First, prepare 500 g of flour and gradually pour it into a container with oil. Knead the dough. Add flour in portions, otherwise the dough will turn out to be dense.
   
3. We introduce flour in 3-4 doses. We begin to knead with a hand when it is already difficult to do with a spoon.
   
4. Check the readiness of the test. To do this, tweak a small piece and roll it into a ball. Thinly roll the ball on the surface of the table and gently separate the layer from the table. If the dough leaves no residue, then it is ready. In the opposite situation - add more flour. We divide all the dough into 8 parts, form balls, put in a container. Cover with cling film and put in the refrigerator for 1 hour.
   

Custard

1. We put a pan with a thick bottom on the stove and turn on the minimum heating mode. Separate 6 yolks from the proteins, pour them into the pan. We mix them intensively, a whisk is best for this.
   
2. Heat 375 g of milk in another pan without boiling. Add sugar (250 g) to the yolks little by little, stirring all the time. Add a little milk (gram 70) and mix everything again.
   
3. Pour into the pan 3 tbsp. l corn starch, 3 tbsp. l flour, 1 pack of vanilla sugar, half a teaspoon of salt. Mix all this to remove lumps. We increase the mode of heating the stove to medium. In two stages, pour the remaining milk and start cooking the cream until bubbles form. After their appearance, cook another 10 minutes.
   
   Important!At this stage, we stir the cream all the time so that it does not burn. 9. Allow the cream to cool well when it is ready. If you have lumps, you can kill them with a blender (or mixer).
4. Beat with a mixer 200 g of soft butter. Gradually add the cream without stopping whipping. You can put less oil (120-150 g) if you want to reduce the fat content of the cream.

Cooking cakes

1. We cut 8 pieces of parchment of about 30 cm each. We take out the dough from the refrigerator. Roll thinly (2-3 mm) the dough directly on parchment. Take a lid or a dish with a diameter of 20-25 cm, apply to the dough and cut along the edge. We do not remove the excess dough, leave it directly on the parchment. We only check that the circle is well separated everywhere.
   
2. We pierce the dough with a fork in several places. This must be done so that the cake does not swell. It is better to roll all the cakes first, and then bake them. Bake cakes in a preheated to 190 C oven for 5 minutes each. The dough was baked when the cake has a uniform golden color.
   
3. Knead the leftovers in crumbs. It will be needed to decorate the cake.
   

Making a cake

1. Take the dish on which we will serve the cake. From below we apply a little cream for the stability of the cake.
   
2. We spread the cakes, greasing them with cream. On the first and last cake we put more cream. Grease all the rest evenly with a thin layer.Put the last cake with the bubble part down.
   
   Did you know? If you want the cake to have a more pronounced vanilla flavor, sprinkle vanilla sugar on each layer. Use 1 sachet (10 g) of vanilla sugar on the cake. 3. Each cake is gently pressed. You can use a kitchen board for this.
3. Lubricate the top and sides of the cake with cream. Sprinkle the top and side of the crumbs. The cake should stand for 2-3 hours to soak. Cut the cake carefully. Napoleon is very lightweight, so we’re not pushing hard.
   

Video recipe

You can learn more about this recipe from this. Here you will find useful and necessary information for the preparation of a delicious Napoleon cake.

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