Lean Napoleon cake

Pour the flour into a large container. Pour in vegetable oil, as well as soda and citric acid with salt. We begin to mix, and then knead the dough. Napoleon cake requires quite good baking skills, not least because of the dough. We need to knead this mixture at a fast pace, but doing it diligently.

We crumple the dough into a ball, and so we leave it in a closed bowl, which we put in the refrigerator for half an hour. At the exit from the refrigerator, the dough ball is divided into exactly a dozen portions. One portion is rolled into a pancake, with a diameter of about 30 centimeters, while the rest return to the refrigerator.

We warm up the oven and spread the dough on a baking sheet, giving it the desired shape. The blank for the cake should last in the oven until it acquires a slight blush. We repeat the story with each cake.

A separate theme of the cake is cream, it is also its most important part. Cooking begins with peeling almonds scalded in boiling water. Chop the nut and mix in one and a half liters of boiling water, steamed with sugar. We mix it all and boil it. Then, add semolina to the mixture and continue to cook until the cream becomes thick. Cut off the lemon peel and cut into pieces, and the zest and the lemon itself, pre-disposed of the white part of the skin. We grind these pieces together, and combine the resulting slurry with lean cream. Sprinkle with vanilla sugar and whisk. At this stage, you should also drip vanilla extract into it, if you wish.

The cakes are ready and the cream too, now we move on to assembling the cake in parts. We lubricate each cake, not skimping on the cream, and then spread one on top of the other. We do not add the last cake, but we transfer it to crumbs and sprinkle them with the last layer of cream. The cake will take a long time before its cakes become moist from the cream. Give them half a day, and the time spent will pay off with a vengeance.