Napoleon with Sundae Cream
by Editorial Staff
Napoleon cake is usually made with custard. But I would like to suggest that you cook it with Sundae cream. A new taste of the classic cake. Try a new product!
Cook: 19 hour
Servings: 10
Ingredients
- Butter – 600 grams (250 grams – in dough, 350 grams – in cream)
- Flour – 450 grams (in dough)
- Flour – 4 Art. spoons (in cream)
- Water – 150 Grams (ice cold)
- Egg – 5 Pieces (1 egg – in dough, 4 eggs – in cream)
- Vinegar 9% – 2 Tbsp. spoons
- Sour cream – 700 Grams
- Sugar – 220 Grams
- Vanillin – 1 Pinch
Directions
- Prepare the required ingredients to prepare the cakes. Pre-freeze the oil to make it easier to grate.
- Sift the flour through a sieve. Grate butter on a coarse grater and sprinkle with flour. Pound everything into crumbs.
- Mix ice water, egg, and vinegar separately.
- Pour into the dough and mix quickly. You don’t need to interfere for a long time. Enough for the dough to come together in a ball.
- Divide the finished dough into 8 parts. Roll each piece into a crust and cut into a 22 cm shape.
- Bake in an oven preheated to 180 degrees for 10-13 minutes. Do not remove the trimmings, but bake everything together.
- This way, bake all the cakes.
- Prepare everything you need to make the cream.
- To prepare the cream, combine eggs, sugar, flour and sour cream in a small saucepan. Mix well and place in a water bath to warm. Bring the cream until thick, stirring constantly. Then cover the cream and cool.
- When the base cream has cooled, take the soft butter and beat until fluffy.
- Gradually add the custard to the whipped butter. Add a pinch of vanilla. Beat the cream well.
- Layer the cakes with cream and let stand at room temperature for 3-4 hours. Then press the cakes a little so that they become denser to each other.
- Use the remaining baked scraps to crunch and sprinkle on the top and sides of the cake. Put the finished cake in the refrigerator for a day to soak it.
- Decorate the torus to your liking.
Enjoy your tea!
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