Napoleon Recipe

500 g flour
some flour to choose? we'll show

250 g solid margarine

1 egg

5 tablespoons milk

2 tsp vinegar

1/2 tsp salt

Cream:

300 g butter

150 g sugar

1 egg

1/2 l milk

2 tablespoons starch

2 tablespoons flour

Pour half of the flour gorochkoy on the table in the center to make a hole, break an egg into it, add milk, vinegar, salt and knead the dough.

Put the remaining flour on a wooden plate, top with margarine, all knife to chop into crumbs, then quickly knead until smooth hands.

Roll out the first batter, put him second with margarine, add up all the envelope, powder with flour and roll out again powdered with flour, fold the dough and put into the cold for 10-15 minutes, covered with a towel.

Repeat the test bedroll and keeping it in the refrigerator for 3-4 times, then roll, bake the cake on the size of the entire sheet in a preheated 240 degree oven.

Cream: Whip the egg with sugar, pour a small amount of milk, starch, flour, stir, then pour the rest of the milk, if you want to add vanilla cream.

Put the cream on the weakest fire, or in a water bath, stirring constantly until thick boil, remove from heat, stir the cream to continue adding softened butter, one spoon (add up to a third of all oil cream), the remaining 2/3 of the softened butter added in the cooled cream, which, together with whipped butter.

Cut the cake in half, fold cakes on each other too much to trim the edges.

Grease the cake cooked cream one, lay on top of the second, fluff it with cream, sprinkle with crushed into crumbs Napoleon scraps, powdered sugar minutes (if desired).