Napoleon cake recipe:
Dough:
400 g flour
200 g frozen butter
200 g sour cream 15%
1 large egg
Salt - 0.5 tsp
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Napoleon cake pastry cream:
Butter at room temperature - 200 g
Condensed milk at room temperature - 150 g
Milk - 400 g
Egg - 2 pcs.
Sugar - 100 g + 20 g vanilla sugar
Flour - 25 g
Starch - 25 g
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For crumb:
Powdered sugar - 1 tablespoon
1. First, make the base for the custard, as it needs to cool to room temperature. Mix eggs with sugar, vanilla sugar, flour, starch. Add milk. Brew the cream over medium heat, stirring constantly, so that there are no lumps and the cream does not burn. Allow the custard base to cool to room temperature.
2. Grate the frozen butter, constantly dipping it in flour. Add salt to the egg, stir. Add the egg and sour cream to the butter and flour crumb. Knead the dough quickly, you don't need to knead it for a long time, you just need to combine it in a lump. Divide into 8-10 equal parts, put in the refrigerator for 1 hour.
3. Roll out each piece of the dough on parchment paper, dusting the dough with flour if necessary. Bake for 7-8 minutes at 200 degrees Celsius. While the cake layer is still hot, trim it to form a round shape. Bake all 8-10 cakes. Brown the scraps of the cake layers in the oven.
4. Beat butter at room temperature for 2 minutes, add room temperature condensed milk, beat for a few minutes until a fluffy homogeneous cream is obtained. Add the custard base at room temperature for 1 tsp. at a time, whisking until smooth.
5. Top each cake layer with a generous amount of frosting and spread it around evenly. Smooth out the frosting over the sides and top of the cake. Make crumbs from the scraps, mix it with powdered sugar. Sprinkle crumbs over the top and sides of the cake.
6. If you like Napoleon with crispy cakes layers, then put the cake in the refrigerator for 2 hours to stabilize a little. If you like soaked Napoleon, let it soak in the refrigerator for at least 6-8 hours.