Try this far from classic version of the classic cake, and it will surely win you over with its taste!
It is necessary
- For a small cake:
- Dough:
- - 200 g of butter;
- - 1 egg;
- - 75 ml of ice water;
- - 325 g of premium flour;
- - 1, 5 tbsp. cognac;
- - 0.5 tbsp. 9% vinegar;
- - a pinch of salt.
- Cream:
- - 250 ml of milk;
- - 50 g of sugar;
- - 2 small fresh yolks;
- - incomplete st.l. flour;
- - 75 g of white chocolate;
- - 0.5 tsp vanilla sugar;
- - 15 g butter;
- - 25 ml heavy cream.
- - currant jam for the layer.
Instructions
Step 1
Mix all the liquid cake ingredients: ice water, vinegar, cognac. Stir the egg separately with a pinch of salt. Add vinegar and cognac to the egg and stir until smooth.
Step 2
Chop cold butter into a cube with a knife. Sift 300 g flour onto a work surface and add oil. Turn everything into crumbs with a knife. Collect flour crumbs up a hill, in which to make a depression. Pour the liquid ingredients into it and knead the dough. Form 10 balls and, covering them with cling film, put in the cold for an hour.
Step 3
Preheat the oven to 220 degrees. Roll out thin cakes from the balls and cut to the diameter of the mold (for example, using a plate). Save the cuttings: we will sprinkle them on "Napoleon". Bake each cake, pricked with a fork, for 7 minutes. And it is better not to roll out all the cakes at once: they should not be at room temperature. We put the finished cakes in a pile and proceed to the preparation of the cream.
Step 4
Mix 25 g of sugar with flour and vanilla sugar. Add yolks and mix until smooth. In a small saucepan, bring the remaining sugar and milk to a boil. We add an almost boiling mass to the yolks, while actively stirring (preferably with a mixer). Pour everything back into the pan and return to the stove, but over medium heat. While stirring, cook until thick. Then remove from the stove and add the broken white chocolate and butter. Mix until smooth and cool. Then whip the cream and mix with the cream.
Step 5
We collect the cake, smearing two cakes with cream, and the third with jam, until they run out. Cover the top of the cake and sides with cream and sprinkle with chopped scraps. Leave first for an hour at room temperature, and then overnight in the refrigerator so that the "Napoleon" is well saturated.
