Napoleon cake is excellent choice to cherish yourself and your guests. It’s ingredients are very simple, but you should take time to make this cake. The time you put in this cake is definitely worth it! You will get 12 pieces from these ingredients.
Ingredients for layers:
250 g butter
250 g sour cream
300 g self-raising flour
Ingredients for the cream:
1 l milk
300 g sugar
4 tablespoon plain white flour
200 g butter
mix together butter, flour and sour cream- make a ball from it and put it in a cooler place for about 15 minutes. Make 8 equal pieces from it. Start rolling thin layers from the dough. Last layer use as a decoration, so you will get 7 layered cake plus cover.
Bake the layers 220 degrees about 5-10 minutes, until it’s golden brown. Be careful that the layers wont’t burn.
In a thick bottomed pot heat together 800 ml of milk, butter and sugar, until liquid starts boiling. In a bowl mix eggs and flour. If flour has combined with eggs, add the rest of 200 ml of milk. Finally add vanilla extract. Add a little boiled milk mixture into an egg mixture (then the egg won’t scramble). Then mix the egg mixture into a boiling milk. Lower the heat and let the cream go thick (it takes about 5-10 minutes). Be careful not to boil mixture heavily. If you see first bubbles arising, then it’s time to turn off the heat. Mixture will go thicker afterwards while it’s cooling, because the butter will harden. Finally add vanilla extract.
Tip: you can make the layers and cream one day before.
Tip: when making the layers, roll them directly on the baking paper and afterwards put it in the oven. It makes dough easier to roll (because butter will melt otherwise, but butter gives crispiness to dough).
Tip: cake is extra delicious and crispy when you put it together a few hours before serving.
Tip: you can mix into the cooled cream 2 tablespoons brandy to give a extra flavor.
Tip: to make Napoleon cream extra creamy, add about 300 ml cream instead of milk.