Delicious cake Napoleon with cream "Diplomat"
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Cakes for Napoleon:
Flour - 300 g + flour for rolling out the dough
Ice water - 120 g
Egg - 1 pc.
Salt - a pinch
Apple cider vinegar 6% - 1 tbsp.
Cream Diplomat
Milk - 750 g
Egg - 3 pcs.
Corn starch - 40 g
Flour - 40 g
Sugar - 230 g
Vanilla sugar - 20 g
Butter - 50 g
Cream 33% - 500 g
For crumbs from cakes
Powdered sugar and vanilla sazar
1. Add salt to the flour, mix. Grate the frozen butter on a grater, constantly rolling it in flour.
2. Add vinegar and egg to ice water, mix. Pour the liquid into the butter and flour crumbs. Knead the dough. Divide the dough into 4 parts and put in the freezer for 30-60 minutes.
3. Heat milk until hot. In a separate bowl, mix flour, sugar, cornstarch and eggs. Pour in some hot milk and stir. Then pour this mixture into milk, put on fire. Bring to a boil, stirring constantly. After the appearance of the first bubbles of boiling, boil for another 1 minute. Add butter and vanilla sugar. Mix until smooth. Cover with cling film and let cool completely.
4. Roll out each piece of dough thinly. Prick with a fork. Bake each cake for 8-10 minutes at a temperature of 190 degrees. When the cake is still very hot, cut off the edges and cut each cake into 2 pieces. A total of 8 cakes are obtained.
5. When the custard has completely cooled, whip the heavy cream until stiff peaks form. The cream must be very cold.
6. Beat the custard with a mixer and add it in parts to the whipped cream.
7. Lubricate the cakes with cream. Coat the top and sides of the cake with cream. Make crumbs from scraps of cakes, add a little vanilla sugar and powdered sugar. Sprinkle the top and sides of the cake with crumbs.