Layered cake "Napoleon" with butter cream recipe with photos step by step

Ingredients

	Dough:
	Margarine — 400 g
	Chicken eggs — 4 pcs.
	Flour — 4 cups(250 ml each)
	Vinegar 7-9% — 1.5 tablespoons
	Water — 0.75 cups
	Cream:
	Butter — 300-450 g
	Condensed milk — 1-1.5 jars

Napoleon is a very delicious layered cake, and especially homemade.

4 pcs. Chicken eggs

4 cups Flour (250 ml each)

1.5 tablespoons Vinegar 7-9%

0.75 cup Water

Cream:

300-450 g Butter

1-1.5 jars of condensed milk

How to make a Layer cake «Napoleon» with butter cream

Stunning classic cake «Napoleon» made of puff pastry. And the more cakes and they are thinner, the more delicious the cake is.

The process of preparing the dough is long, but there is no special complexity in it. The cream can be used in various ways: whipped cream, custard, cream.

Step-by-step recipe

1.	Cut the margarine into small pieces. Add the sifted flour and chop thoroughly with a knife (not with your hands), thus mixing both ingredients.
2.	Continuing to chop, add eggs, cold water and vinegar one at a time. Mix everything well. You should get an elastic, soft dough. Divide the dough into 6-8 parts, and put everything in the refrigerator for 1 hour or more.
3.	In an hour… Preheat the oven to 220C. We take one piece from the refrigerator. Roll out the dough into a rectangle, 0.3-0.5 cm thick of the desired size. The easiest way is to take a plate and cut a circle on it, or take A4 paper and cut out a rectangle. It is most convenient to immediately roll out the dough on parchment paper.
4.	We prick the cake with a fork (so that it does not swell much when baking) and put it in the oven. We cook until a ruddy color. The approximate time is 8-10 minutes. Repeat the process with the rest of the test… we get them out of the refrigerator and so on…
5.	Prepare the cream: soften the butter, mix with condensed milk. It is best to beat it with a mixer, it will turn out to be hotter and mix better. Put the cream in the refrigerator for 30 minutes to cool.
6.	Put the cooled cakes on the table and trim, cutting off the edges. We do not throw away the trimmings, but turn them into crumbs. If all the cakes are smooth, you can use one whole cake for crumbs. Grease the cakes with cream, stacking on top of each other. Sprinkle the top and sides with crushed crumbs.
7.	Such a cake should be left to soak for several hours. We put it in a cold place for 4-5 hours.
8.	Before serving, cut the «Napoleon» into cubes. insanely delicious to serve with strawberry jam and vanilla ice cream. Bon Appetit!

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