Napoleon Cake
Five thin layers of sour cream pastry with a cooked custard cream, topped with crumbs from a sixth.
Steps
1. Tip the flour onto the table, chop the margarine into it and make a well in the middle.
2. Pour in the sour cream and vinegar and gradually knead a dough.
3. Roll it into a log and divide it into 6: 5 for the layers, one for the crumb topping.
4. Roll the layers out thinly, dusting with flour, and bake at 180 °C.
5. For the cream, bring the milk to the boil. Mix the eggs, sugar and flour well and pour them into the boiling milk.
6. Over low heat, stirring all the time, cook until thick. Let it cool completely.
7. Add the softened butter and vanillin and beat with a mixer.
8. Spread the layers with cream and sprinkle the cake with crumbs from the sixth piece.
More in this category
“Black Prince” Cake
A plain and a chocolate layer, broken up and mixed with a sour cream and walnut cream, piled up under a glaze.
“Jelly” Cake
Cubes of sponge and coloured jelly set in a sour cream and gelatine cream.
“Monastery Hut” Cake
Cherry-filled tubes of sour cream pastry with a sour cream cream.