Description
This cake is no different from other "Napoleons". Only with a slight difference in the use of the products. For my cakes I don't use eggs and vinegar, and cakes, however, the same layered, "elastic" and delicious. Cooking is not difficult. Try this "Napoleon" cake is very tasty!
Ingredients
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Margarine
500 g
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Sour cream
500 g
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Flour
5 cup
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Condensed milk
1 can
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Butter
200 g
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Vanilla sugar
1 pack
Cooking
To prepare the ingredients for the recipe.
Margarine, cut into pieces, add the flour (sift through a sieve) and chop the mixture with a knife, add sour cream and mix well until smooth.
To form a ready test of 5 identical balls, sprinkle them with flour, wrap each in foil and put in freezer for 1 hour.
Remove dough from the freezer. Each ball roll out into a thin layer. Spread on a baking tray, which should be moistened with cold water (oil not grease!).
Bake each cake in the oven for about 10 minutes at 200 degrees (the first cake, pierce with a skewer and you will see how much time is necessary for baking). To bake 5 cakes.
For the cream beat with a mixer the condensed milk and softened butter with the addition of vanilla sugar (optional).
Cooled cakes cut, fluff cream, lay on top of each other.
The top is richly spread with cream and decorate with crumbs from scraps of cakes. Put the cake in the refrigerator for impregnation for 2 hours. The cake is ready!
Bon appetit!
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