An unusual Napoleon cake made from sour cream layers
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Napoleon cake is a classic dessert we've all been familiar with since early childhood. This cake has been featured on the holiday table in almost every home. However, the recipe has undergone various changes over the years. One of the variations of the recipe is Napoleon cake with sour cream dough.
This happened not so much because of the housewife's imagination as because one or another product needed for Napoleon cake was in short supply. Even if all the ingredients were available, making the cake according to the classic rules is not easy. That's why the recipe was simplified and modified, and as a result, you can now find a wide variety of recipes for this dessert. One of them is Napoleon cake, which adds sour cream to the dough. The sour cream makes the cake layers thicker and the cake itself richer.
The classic Napoleon cake recipe is made with unleavened puff pastry. Not every cook can master the art of making it correctly. Napoleons made with sour cream are much easier to make than the custard used to soak the classic dessert. But today we'll share a recipe that specifically calls for sour cream.
For the test you will need:
- 2 cups of flour,
- 200 g butter,
- 200 g sour cream,
- a little salt.
For the cream you need to take:
- 1 liter of milk,
- 3 eggs,
- 1 tbsp. sugar,
- 1 tbsp flour,
- 2 tbsp. starch,
- 100g butter.
Preparing the base for the dessert
Place flour on a clean table or wide board, then top with finely chopped chilled butter. Using a knife, chop the butter into crumbs. Make a small well in the flour and pour in the sour cream. Season with a little salt and knead into a soft dough. After kneading, form the dough into a ball, wrap it in plastic wrap, and refrigerate for half an hour.
When the required time has passed, remove the dough pieces, roll them into a sausage shape, and divide them into equal portions. These will become the cake layers. Roll them out thinly. To prevent the dough from sticking to the counter or rolling pin, dust the entire surface with flour. Carefully transfer the finished thin cake layer to a baking sheet using a rolling pin and trim it to the shape of the dish. Prick the cake layer in various places to ensure it bakes faster and better. Bake in the oven at 220 degrees Celsius (425 degrees Fahrenheit) until golden brown.
Preparing custard
This recipe uses custard for the Napoleon cake. To make it, place 200 ml of milk, sugar, eggs, and flour in a blender and combine. Bring the remaining milk to a boil, then slowly pour in the blender contents. Cook the custard, stirring constantly to avoid lumps. You'll know it's cooked when the mixture thickens. Remove from heat and add the chopped butter. Mix thoroughly. You can also beat it with a mixer.
Assembling the cake
Place the cake layer on a serving plate and spread a generous amount of hot cream. Then, top with the next layer. Generously spread cream on all layers except the top layer. Break the top layer into crumbs and sprinkle the crumbs over the top and sides of the cake. After the cake has cooled to room temperature, refrigerate it overnight so the Napoleon has time to fully soak in the cream before serving. We hope you enjoy this recipe!
