Napoleon cake

Under one name "Napoleon" in stores appear a variety of cakes and pastries. But the real Napoleon, unfortunately, the store can not buy. But you can prepare yourself. Effort, and most importantly time, will have to spend a lot, but the result will be remembered for a long time. By the way, can boast a success Napoleon even the hostess, who prepares it for the first time. And so as to fill the hand is not necessary, you can start cooking without training, one day before the scheduled feasts.

To take the test:
750 g butter margarine;
500 ml sour cream 20% fat;
6 cups of white flour.
some flour to choose? we'll show

Frozen margarine rub on a small grater, sprinkle in it once all the flour and knead and wrinkle hands as long as you do not get the dough, a little reminiscent of wet sand. With considerable effort, it should wrinkle up into a ball in your hand, but when lightly pressed him again to break up in the sand. Pour into pastry cream and mix again. Should not get any lumps or liquid fragments of the test.
Note that the process of rubbing margarine and mixing test must take a minimum of time, or margarine melted from the heat of your hands and the dough will not be so soft and poorly impregnated. If you've heard about the beneficial effects of the test on your hands, then this is not the case when you can afford to delay. If it is absolutely unbearable, separate yourself a little piece of dough for a long vyminaniya and the rest of the dough, divide into 15-16 equal parts, roll each piece into a ball, put all the balls in the pan, cover it with a lid so that the dough does not zavetrivalos, and put on three hours in the refrigerator.

Meanwhile, prepare the cream.
For the cream, use:
3 cups of milk;
10 eggs;
4 cups granulated sugar;
3 tablespoons potato starch;
3 tablespoons flour;
100 grams of butter.

Separate glass of milk, dilute it in flour and starch. The remaining milk to a boil. Whisk the eggs with sugar and pour the boiling milk in them a thin stream, stirring vigorously. Bring the mixture to a boil over very low heat, without ceasing to interfere. Once the mixture comes to a boil, slowly pour the milk into it with starch and flour. Stir to thicken. Remove cream ready to chill. When it has cooled slightly, add the butter, cut into small pieces. Mix the cream and use it warm - so it is better to impregnate cakes.

Preheat the oven, prepare a form for baking cakes, this may be a cast-iron frying pan with no wooden handles. Form or sprinkle lubricate anything not necessary, the cake stand out from the margarine, and the cake itself is easy to fall behind from the bottom, even to fidget on it (baked cake are smaller than the raw).

Remove from the refrigerator one balls of dough with your fingers and spread it on the bottom of the form. Try to evenly knead the dough, but if you get a small hole, do not worry, no one will notice it in the cake. By the way, you can download a cake baked and ready to take out with holes - this is also not a problem, the holes overlap and zamazhutsya cream, no taste or appearance does not hurt!

One cake baking time - about five minutes. Then requires ten to fifteen minutes to cool shape (the time depends on the form itself. In order to accelerate the cooling can put it on a cold wet towel). Do not worry if some cake burned. Is the norm, unless of course you do not sit all the cooking at the stove to burn a couple of cakes of sixteen).

Finished cakes can be stored for several days (it is convenient to prepare in advance).
Spread cakes look so: two large ladle cream or three small one cake. Immediately cover the cake spread with the following, but not pressed down. Put it all cakes, except one. This last cake grind in a mortar, if desired, mix with chopped walnuts and sprinkle the cake top and side.

Napoleon should soak for at least twelve hours in the heat, and on the table it should be served chilled.

Bon Appetite!