Napoleon cake

Chopped dough, vanilla custard and a mountain of berries for the most festive mood.
The recipe is for a cake with a diameter of 16 cm.
Ingredients:
For the cakes:
● flour - 300 g
● butter - 200 g (small cubes)
● sour cream - 100 g
● yolks - 40 g
● salt - 4 g
● vinegar - 8 g (wine 6%)
Preparation:
1. Cool the sifted flour and butter for at least 1 hour in the refrigerator.
2. Grind the flour with pieces of butter until crumbly. This can be done in a food processor or in a mixer with a shovel attachment.
3. Mix together cooled sour cream, yolks, vinegar and salt. Pour the resulting mixture into the flour and stir quickly until the mixture forms a lump. Dust the counter with flour and knead the dough. Roll out the dough a little and fold in half, then roll out again, repeat the process 4 times. Wrap in film and refrigerate for at least 1 hour, preferably overnight.
4. Divide the chilled dough into 7 equal parts (it is better to use a scale). Roll out each piece of dough evenly between two sheets of baking paper to form a circle. Cool for 10 minutes in the refrigerator. Peel off one sheet, cut out a circle with a diameter of about 18 cm, prick with a fork and bake.
5. Bake in a preheated oven in top-bottom mode at 190C degrees for about 12 minutes (until golden brown). Cool before assembling the cake.
Ingredients:
For the vanilla custard:
● corn starch - 38 g
● sugar - 75 g
● yolks - 68 g
● milk - 300 g
● cream 35% - 75 g
● vanilla paste - 1 tsp
● butter - 38 g
● condensed milk - 75 g
● cream 33% - 75 g (whipped)
Preparation:
1. Mix together cornstarch, sugar and yolks.
2. Bring milk, cream and vanilla to a boil, pour in a thin stream over the yolks, tempering them. Return the entire mixture to the saucepan and cook over medium heat until thickened, after thickening, cook for 1 minute, the cream should be smooth, homogeneous, shiny and thick. Immediately transfer the cream into a clean container.
3. Cool the cream to 45C degrees, stirring it occasionally with a whisk. Add butter and stir with a whisk until smooth.
4. Cover the cream with cling film and put it in the refrigerator for at least 1 hour, until the cream has cooled completely.
5. When the cream has cooled completely, soften it with a whisk, add condensed milk, mix with a whisk. Whip the cream in a separate bowl and fold it gently into the main cream with a spatula. Divide the cream on the scale into 7 parts, it will be more convenient.
Cake assembly:
1. Grease the base with a small amount of cream so that the cake sticks.
2. Place the cake, brush with cream, then press with the second cake and brush with the second part of the cream, repeat the process until the end. Leave the last part of the cream for the final coating of the cake.
3. Wrap the cake in cling film, place a 16cm ring on top and press it on top, put it in the refrigerator to stabilize for at least 1 hour, preferably overnight.
4. Remove the cooled cake from the ring, remove the film, chop the dough scraps into crumbs and sprinkle them on the cake on all sides, decorate with berries as desired.

[@svetmoskal9337]

Очень красиво!!!❤❤❤

[@Foodieinspiration]

Спасибо 😊😘😍

[@natalidenisova1912]

Какой шикарный свет✨ Невероятно красиво 😍

[@Foodieinspiration]

Спасибо 🤗

[@koreauskoreaus7210]

За уют подписалась на вас 😊

[@Foodieinspiration]

Хорошо👍