Cake Napoleon with butter cream and vanilla flavor

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   First, let's prepare the dough for the cakes. I add butter (not frozen, regular at room temperature) to the sifted flour and begin to grind it into crumbs. In any convenient way. It is good to coat the butter in flour first. It will be easier this way and it won’t stick to the knife.

2. STEP 2

   

   This is how the crumb should turn out.

3. STEP 3

   

   I make a hole in the center, pour water (room temperature) and vinegar into it. And knead a homogeneous dough.

4. STEP 4

   

   This is how the dough should turn out. I wrap it in a bag and put it in the refrigerator for an hour.

5. STEP 5

   

   In the meantime, let's start with the cream. It is best to cook it in a saucepan with a thick bottom!!! Mix (in a saucepan) eggs, sugar, vanilla sugar, salt, starch.

6. STEP 6

   

   And mix everything well until smooth. There should be no unmixed lumps left.

7. STEP 7

   

   And add milk (at room temperature) to the egg mixture. I mix everything well and put it on the stove.

8. STEP 8

   

   Brew the cream over low heat, constantly stirring vigorously. This is the consistency of the cream you should get. It took me 9 minutes to brew. I always cook it over low heat, so it probably won’t curdle and burn. After cooling, the cream will become even thicker. If, suddenly, the cream turns into lumps, punch it with a blender.

9. STEP 9

   

   Cover with cling film and leave to cool. You can put it in the refrigerator, or you can (if time allows) leave it on the stove. But it is very important that when you mix the cream with whipped butter, both masses should be at the same temperature. Otherwise the cream will peel off. And the oil will be at room temperature!!!

10. STEP 10

    

    An hour has passed, the dough has rested, I begin to roll out the cakes. I divide it into 8 equal parts. Each piece is 80 g. You can just eyeball it.

11. STEP 11

    

    I round it and cover it with film so that the dough does not dry out.

12. STEP 12

    

    And while I roll out one piece, I store the rest in the refrigerator. I roll out the cakes thinly, about a couple of millimeters. The size of my cake will be 20*20. I made this stencil from parchment paper. I will trim the cakes after baking. And I’ll use the leftovers to make sprinkles.

13. STEP 13

    

    I prick it with a knife or fork and send it to a preheated oven at 180 degrees. Baking time 5-7 minutes. Until golden brown crust.

14. STEP 14

    

    These are the delicious cakes you get. They are very tender, crispy, aromatic. I set them aside.

15. STEP 15

    

    Let's return to the cream. Beat the softened butter well until white. The mass should be fluffy and glossy.

16. STEP 16

    

    By this time, the custard base has already cooled well and thickened.

17. STEP 17

    

    I stir well with a whisk, or with a mixer.

18. STEP 18

    

    And literally a little at a time, I start mixing with the whipped butter.!!! I repeat, the masses should be approximately the same temperature!!! Mix well. You can also do this with a mixer.

19. STEP 19

    

    This is the kind of lush, airy cream you should get. It is very tender, tastes like melted creamy ice cream.

20. STEP 20

    

    I cut out the cakes according to the shape. They cut easily, without problems.

21. STEP 21

    

    I like this method (trimming after baking) the most. Usually the dough shrinks after baking and the cakes do not turn out perfectly smooth. And here everything is stable :)

22. STEP 22

    

    I chopped the scraps. This is the amount of crumbs we got.

23. STEP 23

    

    And I start assembling the cake. I put a spoonful of cream at the bottom of the dish so that the cake does not move. For each cake there are 2 heaped tablespoons of cream. And so I collect the whole cake.

24. STEP 24

    

    The amount of this cream is enough for the sides.

25. STEP 25

    

    I sprinkle it with crumbs. And I leave it to soak. The size of the cake after soaking turned out to be 20*20*5.5

26. STEP 26

    

    I decorate as desired.

27. STEP 27

    

    You can also sprinkle with powdered sugar.

28. STEP 28

    

    And call everyone to the table.

29. STEP 29

    

    The cake is very tasty, tender, creamy, moderately sweet. In general - the perfect "Napoleon".