Description
Tender cake with caramel cream, a bit like Napoleon cake. Quite simple and quick to prepare. I did half portions. Highly recommend. For the recipe thank Vicus
Ingredients
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Flour
600 g
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Butter
450 g
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Powdered sugar
350 g
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Yeast
10 g
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Milk
1 l
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Chicken egg
1 piece
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Sugar
140 g
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Leavening agent
6 g
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Vanilla sugar
1 pack
Cooking
1. Again it is better to make a cream. In a saucepan add 140g of sugar, melt it until light brown. Pour half of the milk. Now we need to wait until the caramel has dissolved in the milk.
2. While waiting for the caramel, pour in a Cup 100g of flour, gradually pour the rest of milk ( 3 tablespoons milk to leave for the test). And stir well to avoid lumps.
3. When the caramel has melted, combine the two mixtures and cook on a slow fire until thick. Cream cool.
4. Then, in the cooled cream add 200g sugar, vanilla sugar and 200g soft butter. Whip the cream with a mixer in a magnificent mass.
5. Now make the batter. Three spoons of milk to dissolve the yeast. Mix the flour with the icing sugar and baking powder. Add the chopped cube the butter and RUB into crumbs.
6. Beat egg lightly with a fork, add to flour mixture. Also add the milk with yeast. Knead a soft dough.
7. The dough cover and let it rest 15 minutes.
8. Then divide the dough into 6 pieces. Roll out a rectangular cake thickness of about 0.3 cm.
9. Bake the cakes in a preheated 180C oven for about 10 minutes. Cool. The uneven edges of the cakes to cut and crumble. The cake out onto a dish, well to cream, on top put the second cake and so on until the end.
10. Sprinkle crumbs. If you want the crusts remained crunchy, then slice and serve immediately. If you want soft cakes, give cake to soak, then slice and serve. In any case it is very tasty.
Bon appetit.
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