Homemade Napoleon: the perfect cake for the holidays

Dough:

200 g of butter (frozen, 82%)

200 g of sour cream (8 tbsp, 10-20%)

50 g of eggs (1 pc)

7 g of baking soda (0.5 tsp)

1 g of salt

500 g flour (16.5 tbsp)

Grate butter with flour and mix until crumbs.

Mix sour cream, egg, and baking soda.

Add to the crumbs and knead the dough. Divide into 11 pieces. Wrap each in plastic film and refrigerate for 2 hours.

Roll out each piece into a 24 cm diameter circle (22 cm mold). Cut off the excess and prick with a fork.

Bake at 180 degrees for 5-6 minutes.

Cream:

1 liter of milk

250 g of eggs (5 pcs)

40 g of cornstarch (1.3 tbsp)

40 g o fflour (1.5 tbsp)

200 g of sugar (8 tbsp)

200 g of butter (cold, 82%)

vanilla pod or vanilla sugar

Heat the milk until almost boiled.

Mix eggs with sugar, add flour and starch, and mix again until smooth.

Pour a third of the milk into the egg and flour mixture, stir and return to the saucepan. Bring to a boil over medium heat, stirring constantly. Wait 30 seconds and remove from the heat.

Transfer to a bowl and add vanilla. Stir to combine.

Add cold butter cubes and mix.

Assemble the cake.

Cover the bottom of the mold with parchment and then put the cake on top. Spread 3 tbsp of cream on top. Layer the other cakes, alternating with cream.

Grind the remaining cake into crumbs and combine with the roasted chopped walnuts. Sprinkle the finished cake with it.

Leave the cake at room temperature for several hours and then refrigerate for 5-6 hours.

Remove the mold and sprinkle the sides with crumbs too.

Enjoy!