Napoleon Cake

Napoleon Cake recite


3 glasses flour
8 eggs
250 g butter
1/2 teaspoon salt
3/4 glass water
1 tablespoon vinegar  


Pour out two glasses flour onto the board and beat up with butter. Form the appeared mass into a hill and add little by little in its centre an egg and water, mixed with salt and vinegar.
Knead dough, adding there remaining flour. Divide the dough into 8 – 9 parts. Put it in a cool place for 1 hour. Then roll out the dough into layers.
Boil about 1,5 litre milk with 7 – 8 tablespoons powdered sugar. Beat up and mix the remaining milk with egg yolks and starch. Add this mixture to the boiling milk and let it boil for 30 sec –   1 minute, stirring constantly.
Beat up 8 egg whites with 8 teaspoons sugar, adding the sugar little by little. Pour the boiling milk mixture into whipped egg whites and mix well with spoon.
Cut the baked and cooled dough in half lengthwise (into a top and a bottom) and smear with cream between both parts. An upper cake won’t be smeared, as far as I remember. It’s better to make the cake with two cooking persons: it’s faster and less troublesome. The cream will be risen high, have an ethereal texture and a lighter taste than buttercream.

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