Cooking description:
This is perfect for a family or friendly tea party. The cakes can be cooked a few days before the cake is assembled. They keep well. And most importantly, the finished cake needs to be soaked very well.
Purpose: At the festive table
Main Ingredient: Dairy / Flour / Butter
Dish: Baking / Cakes / Napoleon / Sweet
Ingredients:
- Butter - 600 grams (250 grams - in the dough, 350 grams - in the cream)
- Flour - 450 grams (in dough)
- Flour - 4 Art. spoons (in cream)
- Water - 150 grams (ice cold)
- Egg - 5 Pieces (1 egg - in the dough, 4 eggs - in the cream)
- Vinegar 9% - 2 Tbsp. spoons
- Sour cream - 700 Grams
- Sugar - 220 Grams
- Vanillin - 1 Pinch
Servings: 10
How to cook "Napoleon with Sundae cream"
Prepare the required ingredients to prepare the cakes. Pre-freeze the oil to make it easier to grate.
Sift the flour through a sieve. Grate butter on a coarse grater and sprinkle with flour. Pound everything into crumbs.
Mix ice water, egg, and vinegar separately.
Pour into the dough and mix quickly. It is not necessary to interfere for a long time. It is enough for the dough to come together in a ball.
Divide the finished dough into 8 parts. Roll each piece into a crust and cut into a 22 cm shape. Bake in an oven preheated to 180 degrees for 10-13 minutes. Do not remove the trimmings, but bake everything together.
Bake all the cakes in this way.
Prepare everything you need to make the cream.
To make the cream, combine eggs, sugar, flour and sour cream in a small saucepan. Stir well and place in a water bath to warm. Bring the cream until thick, stirring constantly. Then cover the cream and cool.
When the base cream has cooled, take the soft butter and beat until fluffy.
Gradually add the custard to the whipped butter. Add a pinch of vanillin. Beat the cream well.
Layer the cakes with cream and let stand at room temperature for 3-4 hours. Then press the cakes a little so that they become tighter to each other.
Use the remaining baked scraps to crunch and sprinkle on the top and sides of the cake. Put the finished cake in the refrigerator for a day to soak it.
Decorate the torus to your liking. Enjoy your tea!