🎂 Napoleon Cake
🥞Dough:
200 g butter (7 oz, frozen, 82% fat)
200 g sour cream (7 oz, fat 10-20%)
50 g eggs (1 egg)
7 g baking soda (0.5 spoonfuls)
1 g salt (a tip of the knife)
500 g flour (1 lb + 1.8 oz)
🍦 Cream:
1 l of milk (2 pints + 1.7 fl.oz)
250 g eggs (5 eggs)
40 g cornstarch (1.4 oz)
40 g flour (1.4 oz)
200 g sugar (7 oz)
200 g butter (7 oz, cold, 82% fat)
Vanilla pod (optional), you can substitute with vanilla sugar
🥞Prepare the dough.
✅Spread the flour on a baking tray, grate the butter into the flour, mix together.
✅Send the sour cream, egg, baking soda into a bowl and mix.
✅ Add the liquid ingredients to the crumbs and knead the dough. Divide into 11 equal parts. Wrap each piece in clingfilm and leave in the fridge for 2 hours.
✅ Take out one piece of dough at a time from the fridge and roll out into a circle 24 cm in diameter (under a 22 cm mould). Cut off any excess and prick with a fork.
✅ Bake in a preheated 360F oven for 5-6 minutes. Roll out in the same way and send the remaining 10 pieces of dough to bake.
🍦 Prepare the cream:
✅ Put milk in a saucepan, heat until steaming.
✅ Combine the eggs and sugar. Stir, add flour and cornstarch, stir again until smooth.
✅ Pour one third of the milk into the egg and flour mixture, stir and return to the saucepan. Bring to a boil over medium heat, stirring constantly. Allow to simmer for 30 seconds and remove from heat.
✅ Transfer to a bowl and add the vanilla seeds.
✅ Stir.
✅ Add cubes of cold butter, stir until smooth.
🎂 Assemble the cake.
✅ Line the bottom of the cake tin with parchment, place the cake on the bottom. Brush with 3 tablespoons of cream. Do the same for all 10 cakes.
✅ Crumble the remaining shortcrust into crumbs and combine with toasted crushed walnuts. Sprinkle the crumbled crumbs on top of the cake.
✅ Leave the cake for a few hours at room temperature, then put it in the fridge for 5-6 hours.
✅ Remove the cake mold, sprinkle the crumb topping over the sides.
Bon appetit😉