Classic Napoleon with whipped cream

1. Put margarine in a bowl, pour flour, chop into crumbs with a large knife, roll the mass into a ball. This will be dough number 1.

2. In a separate bowl, sift the flour, add salt and lemon juice. Break an egg into a small container, pour in water, mix and pour into a bowl with flour. Knead a dough that does not stick to your hands, elastic and pliable. This is the dough number 2.

3. Roll out the dough 2 into a large layer, put the margarine mixture on it (dough 1), wrap it in an envelope and send it to the refrigerator for half an hour. Then take it out, roll it out and re-fold the envelope. Then let the dough lie in the refrigerator for another half hour and repeat the algorithm of actions for the third time.

2. Divide the finished dough into 6 parts (if you want to get a smaller cake, then into 8 parts). On clean, dry parchment paper, lightly powdered with flour, roll out each piece of dough into a thin cake.

3. Make punctures on the dough with a fork and trim the edges. Do not crumple the trimmings - they will also need to be baked.

4. Bake the cakes in the oven, preheated to 200 degrees, for 10-15 minutes, also bake the trimmings.

5. Regarding the cream:

- whisk the cream to strong, stable peaks;

- pour in the condensed milk and whisk until the mass becomes dense.

6. Smear the completely cooled cakes with cream, and break the baked scraps with your hands into a large crumb and sprinkle it on the surface and sides of the "Napoleon".

7. Let the cake soak for two hours, then decorate with fresh strawberries and blueberries.

Serve "Napoleon" on the table - everyone has been waiting for it :)

Eat with pleasure!