Old Napoleon

 Now they are baking Napoleons in a simplified version, and the old recipe for Napoleon is completely forgotten.  But a real Napoleon should have a lot of thin   layers soaked in cream. I suggest we remember and enjoy the taste of a real Napoleon.

We prepare two doughs:

 1st dough

1 pack of margarine melted and mixed with 1 cup of flour

2nd dough

1 cup of sour cream whipped with 2 eggs

1.2 cups of flour + 0.5 cups for dusting

Knead the dough...  

 and cut it into 6 parts.

 Roll each part thinly and spread with the 1st dough. Stack all the spread layers (one on top of the other, that’s how you can spread them) and roll them into a log. Place in a bag and put in the refrigerator overnight (for 12 hours).

 Cut the log crosswise into 18-20 pieces with a thickness of up to 1.5 cm. Hide half in the refrigerator, and roll the remaining very thin. To make the layers more even, you can trim the edges using a plate.

 Bake the layers one by one on a baking sheet (dry, not greased) in a very heated oven. The layers bake quickly. 1.5-2 minutes on one side, then turn over and again 1.5-2 minutes.

  Remove  from the baking sheet and stack on a plate. Bake the trimmings too. Then do the same with the second half of the dough.

 Prepare the cream. Mix 2-3 tablespoons of flour with 1.5 cups of sugar and add to boiling milk (0.5l). Stir until it thickens and let it cool. Then beat this mixture with 300g of butter.

 Spread the cream on the layers, sprinkle the top and sides with broken trimmings and crumbs from the layers and place the cake in the refrigerator for 12 hours to soak well. This Napoleon has 18 layers!