Napoleon cake with buttercream and vanilla flavor

Step-by-step cooking

1. Step 1:

   

   To begin, prepare the dough for the cakes. To the sifted flour, I add butter (not frozen, ordinary at room temperature) and begin to grind into crumbs. In any convenient way. Pre-oil is well wrapped in flour. It will be easier this way, it will not stick to the knife.

2. Step 2:

   

   This is the kind of baby you should get.

3. Step 3:

   

   I make a recess in the center, pour water (room temperature) and vinegar into it. And I knead a homogeneous dough.

4. Step 4:

   

   This is how the dough should turn out. I wrap it in a bag and put it in the refrigerator for an hour.

5. Step 5:

   

   In the meantime, let's get down to the cream. It is best to cook it in a saucepan with a thick bottom!!! I mix (in a saucepan) eggs, sugar, vanilla sugar, salt, starch.

6. Step 6:

   

   And mix everything well until smooth. There should be no unmixed lumps.

7. Step 7:

   

   And add milk to the egg mixture (at room temperature). I mix everything well. And I will send it to the stove.

8. Step 8:

   

   On a lower-than-average heat, I am constantly actively stirring the cream. This is the consistency of the cream should work. It took me 9 minutes to brew. I always cook it on a low heat, so it probably won't curdle and burn. After cooling, the cream will become even thicker. If, suddenly, it so happened that the cream went in lumps, punch it with a blender.

9. Step 9:

   

   Cover with cling film in contact and leave to cool. It is possible in the refrigerator, you can (if time permits) leave it on the stove. But it is very important when you mix the cream with whipped butter, both masses should be of the same temperature. Otherwise, the cream will peel off. And the oil will be room temperature!!!

10. Step 10:

    

    An hour has passed, the dough has rested, I begin to roll out the cakes. I divide it into 8 equal parts. Each piece of 80 g. Can be just by eye.

11. Step 11:

    

    I round it up, cover it with a film so that the dough does not get hot.

12. Step 12:

    

    And while I roll out one piece, I keep all the others in the refrigerator. I roll out the cakes thinly, about a couple of millimeters. The size of my cake will be 20*20. I made such a stencil from parchment paper. I will trim the cakes after baking. And I'll make sprinkles from the leftovers.

13. Step 13:

    

    I prick it with a knife or fork and send it to a preheated oven to 180 degrees. Baking time is 5-7 minutes. To a golden, ruddy crust.

14. Step 14:

    

    These are the delicious cakes you get. They are very tender, crispy, fragrant. I put it aside.

15. Step 15:

    

    Back to the cream. Softened butter beat well until white. The mass should be lush, glossy.

17. Step 16:

    

    By this time, the custard base has already cooled down well, thickened.

18. Step 17:

    

    Stir well with a tip, you can use a mixer.

19. Step 18:

    

    And literally little by little, I start mixing with whipped butter. !!! I repeat, the masses should be approximately the same temperature!!! Mix well. You can also do this with a mixer.

20. Step 19:

    

    Here is such a lush, airy cream should turn out. It is very tender, tastes like melted cream ice cream.

21. Step 20:

    

    I cut out cakes according to the shape. They are cut easily, without problems.

22. Step 21:

    

    This way (pruning after baking) I like the most. Usually, the dough sits down after baking and the cakes do not turn out perfectly smooth. And here everything is stable:)

23. Step 22:

    

    Shredded the trimmings. That's the amount of crumbs turned out.

24. Step 23:

    

    And start assembling the cake. I put a spoonful of cream on the bottom of the dish so that the cake does not go. For each cake there are 2 tablespoons with a slide of cream. And so I collect the whole cake.

25. Step 24:

    

    The amount of this cream is enough for the sides.

26. Step 25:

    

    Sprinkle with crumbs. And I leave it to soak. The size of the cake after impregnation turned out to be 20 * 20*5.5

27. Step 26:

    

    Decorate as desired.

28. Step 27:

    

    Can also be sprinkled with powdered sugar.

29. Step 28:

    

    And call everyone to the table.

30. Step 29:

    

    The cake is very tasty, tender, creamy, moderately sweet. In general - the perfect "Napoleon".