“Napoleon” – a cake, of course, laborious, and it takes time. But still, there are some holidays that are worth trying, so we bake Napoleon for New Years, birthdays, or when we just want to pamper our loved ones.

Summary

Ingredients

For the dough:

• Creamy margarine – 200 g
• Flour – 350 g
• Cold water – 0.33 cups
• Salt – 0.5 teaspoon
• Vinegar 9% – 1 tbsp

For the cream:

• Milk – 1.5 cups
• Flour – 1 tbsp
• Yolk – 2-3 pcs.
• Butter – 350 g
• Sugar – 1 glass
• Vanilla sugar – 5 g

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Instructions

1. First you need to make the dough for Napoleon. Grate well cooled butter margarine or butter on a coarse grater.
2. Add flour, a third of a glass of very cold water, half a teaspoon of fine salt and one tablespoon of vinegar.
3. Chop everything with a wide knife until smooth and quickly knead the dough, trying not to crush it too much.
4. Then roll it out on a floured board.
5. Fold the dough in half, half again and roll out again.

   

6. Fold the dough again and roll it out again. Repeat 6-7 times.
7. Place the dough in the refrigerator (not in the freezer) to mature for at least 3 hours.
8. Prepare the custard. To do this, separate the yolks (whites are not needed). Grind the yolks with sugar, add flour. Stir until smooth.
9. Dilute the mass with cold milk.
10. Put on fire, simmer over low heat, stirring with a whisk, until it boils.
11. Add butter and vanilla sugar. Beat well. Refrigerate.
12. 3 hours passed. Turn on the oven.
    After this time, remove the dough and cut into 4 parts.
13. Roll each part in turn into a layer about 3 mm thick.
14. Screw on a rolling pin and transfer to a baking sheet. You do not need to grease the baking sheet. Use a fork to prick the dough often enough to keep it from swelling when baking.

    

15. Put in a preheated oven and oven for 5-7 minutes at a temperature of 200 degrees. Bake 4 cakes in this way.
16. Gently shake the finished cakes from the baking sheet and cool. Cut the cakes using a stencil, which can be used as a lid from a saucepan, dish or plate of a suitable size.
17. Crush the rest of the cakes into crumbs.
18. Grease the thickest crust with cream first (a quarter of the whole cream).
19. Put the next on it and press it with your hands to the bottom cake. Grease with cream again (another quarter of the original amount of cream), put the next cake and press. So fold the whole cake.
20. Grease the top cake with the remaining cream and sprinkle with prepared crumbs.
    Put the finished Napoleon cake in the refrigerator for at least a day.

    

The Napoleon cake is ready.
Have a nice tea!