Recipe from my mother's old notebook with a culinary note.
Cake "Napoleon" classic (from the home test)
ingredients etc.To test:
Margarine - 400 g
Egg - 1 pc
Flour - 700 g
Ice water - 150 ml
Salt - 1 pinch
For the cream:
Milk - 1 liter
Sugar - 370 g
Egg - 2 pcs
Flour - 3 tbsp
Butter - 200 g
Vanilla sugar - 5 g
Preparation:
1. Making the dough. On the working surface combine sifted flour with salt and margarine. Knife chop all, until a fine crumb.
2. Separately, mix the egg with a fork with ice water.
3. In a deep pot (or just on the table), pour the crumbs. Making the middle recess and pouring the water from the egg.
Knead the dough. The dough is perfectly in anyone's going to hand does not stick.
4. The finished dough divide into 12 pieces.
5. Cut the two squares of parchment. Cakes are baked very quickly.
6. Preheat the oven to maximum. Each lump of dough is rolled as thin as possible, the thickness of not more than 1 mm.
Using plates or covers the handle knife cut the dough circle. Bake a cake for 3-5 minutes.
7. Ready cake spread on a flat plate to cool, and the remnants of dough chipped cake decorating.
8. While cakes cool, make the cream. Combine the sugar with the flour, eggs, sugar and vanilla usual.
Mix and pour the milk in small portions. Massa should get a smooth, lump-free.
9. Put the milk mixture on low heat and bring to a boil, stirring constantly, as soon as the cream becomes thick, immediately remove from heat. Boil is not necessary!
10. Spread the oil in the cream to room temperature and whisk mixer. Let cool!
11. Putting the cake. Platter was covered with two pieces of parchment.
Spread the first cake, it lubricates -3 2 tablespoons of cream.
About half a glass of cream defer separately, you will need it to lubricate the sides of the cake.
12. We continue so until the last cake. It also lubricates well, and remove cream cake for soaking in the refrigerator for 10 hours. During this time, will settle cakes.
13. After a time, grease the sides of the cake with cream and again the upper hand. And sprinkle with crumbs side, then top.
When the whole cake is sprinkled gently pull the parchment in different directions, so the cake will remain on the plate, and two pieces of parchment with the crumbs in your hands.
Everything is clean and beautiful!
Bon Appetit!
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