Napoleon - cake for the winners with the name of a loser

The real Napoleon cake

Pixabay

Ingredients

• Wheat flour 380 g
• Sour cream 230 g
• Butter 500 g
• Vinegar, 9% 15 g (1 tbsp)
• Eggs 1 pc.
• Milk 600 g
• Sugar 90 g
• Corn starch 50 g (4 tbsp)
• Vanilla sugar 15 g (1 tbsp)
• Egg yolk 6 pcs.
• Vanilla pod 1 pc.

Instructions

Pour the flour into a bowl, use a knife to work 250 g of butter into the flour. Stir the egg in the flour and butter mixture, then add the sour cream, vinegar. Roll the dough into a ball and place it in the refrigerator for at least half an hour. When the dough has rested, divide it into as many parts as you want layers for the cake. Roll out each layer, poke it with a fork and bake in the oven until light brown.

Cream whipped egg yolks with sugar. When the eggs are whipped, sift in cornstarch and mix. Pour the milk into a pot, place the vanilla pod in it, and start heating. When the milk is about to boil, remove it from the heat. Remove the vanilla pod from the milk, cut it lengthwise in half, dig out the seeds and put them back into the milk. (If a vanilla pod is not available, vanilla sugar can be used.)

Carefully mix the milk into the egg mixture, pour back into the pot and put it back on the stove. Stir and heat for 4-5 minutes until the cream thickens. Stir 250 g of butter into the cream and let the cream cool. Be sure to cover the dish with plastic wrap touching the whole surface to prevent a skin from forming.

Spread the cream on the baked layers and arrange them on top of each other. The crumbs left over from the baked layers are used to finish the edges. If desired, it can be decorated with seasonal berries or fruits.