Napoleon cake

Ingredients of the Napoleon cake:

For the cake dough:

butter - 250 g.

flour - 3 cups

salt - 1 pinch

cold water - 2/3 cup

vinegar - 1 tbsp.

For the cream of the cake:

milk - 1200ml.

egg yolks - 5 pcs.

vanilla sugar - 1 tsp.

sugar - 400 g.

brandy - 10 g.

flour - 150 g.

Recipe for Napoleon cake

Finely chop the butter and flour with a knife, add water with vinegar and knead the dough. Divide it into 12 parts. Place them in the refrigerator for 1 hour. Then take them out and roll out thin layers. To prevent them from sticking to the table, sprinkle flour under and on top of the dough.

Transfer the layers onto a rolling pin to the baking sheet. Prick the layers in several places with a fork and bake at 180°C. The layers bake quickly.

 Pour the milk into a saucepan and bring it to a boil. Then mix the flour with sugar and vanilla sugar, add 5 egg yolks and stir. Then add the brandy and stir again. Pour into the milk and mix one more time.

Place the resulting mixture over low heat.

Cook until thickened, stirring continuously. The consistency of the mixture should resemble thick sour cream. After reaching the desired consistency, let the cream cool.

Start spreading the cream on your layers, but leave one to decorate the cake later.

When all the layers are coated, take the remaining layer and crumble it on top to decorate the cake!