Sour cream Napoleon. Custard without oil

How many are accustomed to the fact that famous cake napoleon is cooked either with condensed milk or with custard. Of course, a cake soaked in custard is a classic of the genre. We are all used to seeing culinary masterpieces in shops and confectioneries. The recipe for such a delicacy is familiar to everyone from early childhood, when Napoleon was baked by his mother or grandmother.

But, as everyone knows, laziness is the engine of progress.

At some point, I baked cake layers, but I forgot about the need to buy milk and condensed milk. I looked in the refrigerator, and there is lonely sour cream. It’s almost night outside, the supermarket is still open outside the window, but I didn’t feel like getting dressed and going out, so I decided that it wouldn’t be worse if I soaked my Napoleon with sour cream. The cake was exclusively for Saturday tea with the family, not for holiday dinner, and without hesitation for a long time, I soaked the cakes with sour cream. I put it in the refrigerator for the night, and in the morning the pieces of the cake scattered with such speed that I didn’t have time to notice where the whole Napoleon had disappeared.

The recipe for sour cream is so simple that even a schoolgirl will cook it in 5-10 minutes, 0.5 kg of high-fat sour cream and 2/3 cup of small granulated sugar. Beat sour cream into a good elastic mass and gradually add sugar, without turning off the mixer. You can soak any cakes with a similar cream, the main thing is that they are already cooled down, and the cake will exceed all your expectations. The taste will be so tender that the hands themselves will reach for the next piece.

After the first experiment, rummaging around on the Internet, I found a few more recipes for Napoleon with sour cream, changing them a little, or rather removing vanilla sugar, which is not welcome in our house, I began to cook Napoleon with sour cream much more often than with custard. These recipes will be presented below for your judgment. Try to cook a cake, which we used to call Napoleon with just such a cream, and you will be surprised how the taste of a dish familiar from an early age will change.

The first recipe in a pan and with sour cream

This recipe is very simple, and the taste of the cake is no worse than classic napoleon. If for some reason you cannot use the oven, then this is not a reason to refuse your family delicious pastries. What ingredients does it contain this recipe? There are not many of them and it could also be called budget option, if not sour cream, since sour cream comes out almost golden for this cake.

Ingredients:

Margarine for baking - 200 gr.;
Vinegar - 1 tbsp. spoon;
Flour - 2 cups;
Water - 1 glass;
Sour cream - 0.5 kg .;
Sugar sand - 1 cup.

The last 2 ingredients will go for the cream.

It is better to discard sour cream on cheesecloth so that excess liquid is drained. You should not do this the night before baking, the time is enough for the cakes to bake and cool. That is, the first thing you do is hang sour cream in cheesecloth over a saucepan, and only after that you start making dough. Too oily and thick rustic sour cream you should not take it, as it is too expensive, and it will not soak the cake layers.

Let's start preparing the dough.

Margarine needs to be cut small pieces and wait until it melts a little. Then put it in a bowl and add flour there. It is better to sift the flour beforehand so that the cake turns out to be more magnificent, and the cakes are well saturated with cream. Further, the recipe advises chopping margarine with a knife, constantly mixing it with flour. But this is somewhat difficult to do in a bowl, so you can mix everything with your hands. In this case, the margarine melts from the warmth of the palms and better absorbs the flour. When you get a small crumb, you can mix water with vinegar and add to the dough blank.

After the dough is ready, it must be wrapped in cling film or place in a plastic bag and refrigerate for 30 minutes. After this time, take the bag out of the cold, cut into equal pieces and roll out the cakes. The thickness of each layer should be small, otherwise the cakes will be baked in a pan for a long time. Next, we cut the blanks according to the diameter of the bottom and begin to fry them on both sides. Finished cakes put on a dish. Lastly, we fry the trimmings from the cakes to create a decoration that will resemble the classic Napoleon.

After all the layers are baked, you need to prepare the cream, for this we beat the sour cream with a mixer and gradually add a glass of sugar to it.

We coat the layers of the cake with the finished cream.

We create a decoration from finely chopped baked leftovers and remove finished napoleon for one night in the refrigerator for impregnation.

In the morning you can have breakfast with a delicious cake with sour cream.

But it is not the only recipe how to cook a Napoleon cake with sour cream, so we will consider other options for this dish.

In addition to the fact that the cream may contain sour cream, there is a recipe where sour cream is also included in the dough.

Napoleon cake with sour cream everywhere

To prepare the cakes you will need:

Sour cream - 200 gr.;
Flour - 3 cups;
Margarine - 200 gr.;
Soda - 0.5 tsp;
Chicken eggs - 2 pcs.;
Sugar sand - 2/3 cup.

Cream Ingredients:

Sour cream - 0.7 kg .;
Sugar sand - 1 cup.

We start, like the first recipe, to bake our cake by weighing sour cream.

Next, knead the dough, for this we grind margarine and mix it with flour. You can do this not only with your hands, but also with the help of a food processor. Pour soda into sour cream and let it stand until all the flour is mixed into fine crumbs with flour. Next, add sour cream with soda to the crumbs and mix. After the workpiece is ready, add eggs and sugar. Once again, carefully knead with your hands, divide into 10 koloboks of equal size and remove the dough in a bowl covered with a film in freezer thirty minutes.

After this time, we take out the koloboks and roll each one on parchment for baking. We cut according to the template and leave the trimmings right there on the parchment, only slightly moving away from the main cake. We prick the main layer with a fork in several places. Bake the cake in an oven preheated to 200 degrees, but no more than 5 minutes each layer.

We repeat this procedure 10 times, after which we let the cakes cool, and at this time we turn the trimmings into crumbs using a simple rolling pin or the same food processor. Also at this time it is necessary to prepare a cream, the recipe of which is familiar to all girls from early childhood.

First, beat the sour cream separately with a mixer, and then add sugar to it in a thin stream, while not stopping whisking.

We coat all the cakes with cream, put them on top of each other.

After the cake is fully assembled, it is also necessary to coat the sides of it and sprinkle with crumbs on all sides.

The finished cake, the recipe of which is presented, is left to soak for two hours at room temperature and then put it in the fridge overnight. In the morning you can enjoy wonderful, melt-in-your-mouth pastries.

Although there is a large selection of ready-made desserts on the shelves of modern supermarkets, many wives, mothers and grandmothers try to pamper their relatives more often with delicious homemade cakes. One of my favorite recipes birthday cake among skillful Russian housewives is the well-known "Napoleon", which successfully combines airy crispy cakes and the most delicate butter cream. There are several filling options for Napoleon and other puff pastry cakes, and each of them will help make the taste of the finished dessert simply delicious.

How to make cream puff pastry

Cream masses based on various dairy products are suitable for layering puff cakes - cream, sour cream, cottage cheese, butter, condensed milk, etc. The choice of cream is determined by the characteristics of puff cakes, which are very fragile, have golden brown, multi-layered inside, crispy and airy. Creamy mass for spreading puff cakes should be:

thick because the liquid creamy base will simply drain from dense multi-layer cakes, as a result, the cake will not be able to soak normally and will turn out to be dryish;
sweet because puff pastry it is made completely without sugar, so the cream should compensate for the lack of sweetness of the cakes;
moderately oily because the creamy mass with high fat content will not be able to soak the cakes, and with a completely low-fat filling, the taste of the finished dessert will turn out to be too bland and inexpressive.

Depending on the type of cream chosen for the puff cake, during its preparation, you may need such kitchen utensils:

a saucepan with a thick bottom (for brewing the base);
deep bowl (for whipping cream, butter or sour cream, and for mixing different parts cream mass);
mixer or hand whisk (for whipping cream components);
measuring cup or kitchen scale (for measuring the right amount ingredients);
blender or sieve (for grinding cottage cheese);
a tablespoon or silicone spatula (for kneading the cream).

Recipes for cream puff cake

Confectioners around the world use different types creams that are suitable for decorating puff cakes. Each of the filling options makes the taste of the finished dessert very pleasant and rich, brings its own interesting notes to the overall composition of the sweet dish. It’s impossible to say which Napoleon cake cream is the best - in order to find the perfect layer to your taste, you need to experiment with different recipes and choose the most suitable option for you.

Time: 26 minutes.
Servings: 5 persons.
Calorie content of the dish: 124.7 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

A combination of puff cakes and a custard cream layer is considered a classic proven over the years, because the very first Napoleon cake was prepared back in 1812. Thanks to such a successful duet of dough and filling, the dessert turns out to be light, tender, melting in your mouth. Classic variant custard is prepared on the basis of eggs, milk, flour and sugar. At the end of cooking milk-egg mixture introduced butter, which makes the taste of the layer so tender and pleasant.

Ingredients:

chicken eggs - 4 pcs.;
sugar - 1.5 tbsp.;
flour - 3.5 tbsp. l.;
milk - 1 l;
vanilla sugar - 1 sachet;
butter - 280 g.

Cooking method:

Boil milk and cool slightly.
In a deep saucepan, mix regular and vanilla sugar, add eggs, rub the mixture until white.
Add flour, stir thoroughly with a whisk until all lumps are dissolved.
In the resulting base, without ceasing to stir, pour in a thin stream warm milk. Stir until smooth.
Put the mixture on moderate heat. Stirring constantly, bring the mixture to a boil. Boil for a couple of minutes.
Cool the finished milk-egg base, then use a mixer to stir in the softened butter.

Custard without oil

Time: 29 minutes.
Servings: 3 persons.
Calorie content of the dish: 125.1 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

A delicious custard for puff pastry can be prepared without butter, but then it must be replaced with some other component - cream or raw condensed milk. With only one custard base, the taste of the cake will turn out to be too simple - such a dessert will do for a cup of tea or coffee, but for holiday table I need an option with a richer creamy layer.

Ingredients:

egg yolks - 3 pcs.;
granulated sugar - 175 g;
vanilla extract- 5-6 drops;
milk - 450 ml;
cream - 165 g.

Cooking method:

Heat the milk until it starts to boil, let it cool.
Beat the yolks with sugar into a fluffy strong foam.
Continuing to beat at minimum speed, pour in the warm milk in a jet.
Put the milky-yolk mass on medium fire, cook until thickened. Cool under foil.
Whip the cream until stiff peaks form, gently fold into the main mixture.
Keep the finished cream for several hours in the refrigerator.

Custard Plombir based on sour cream

Time: 22 minutes.
Servings: 4 persons.
Calorie content of the dish: 132.8 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

If you want your puff cake tasted like creamy ice cream, soak it the most delicate cream Sour cream ice cream. Custard based combination fermented milk product and butter provides the finished creamy mass with such a pleasant, rich ice cream taste, and a moderately thick consistency allows the puff cakes to soak properly.

Ingredients:

sour cream 15-20% fat - 0.5 l;
chicken eggs - 2 pcs.;
sugar - 195 g;
flour - 1.5 tbsp. l.;
starch - 1 tbsp. l.;
vanillin - 2 g;
butter - 270 g.

Cooking method:

Combine eggs and sugar, beat with a whisk.
Add sour cream, stir.
Add flour, starch and vanilla, mix thoroughly.
Put the mixture on water bath, cook until thickened, then cool.
Whisk soft butter.
Adding a few tablespoons, mix the entire custard sour cream mass into the oil base. Beat cream until smooth.

With Mascarpone cheese and cherries

Time: 34 minutes.
Servings: 4 persons.
Calorie content of the dish: 127.5 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

Cream based on soft cream is very good for impregnating puff cakes. cream cheese Mascarpone and cherries. Such a creamy mass can be made on a custard or sour cream base, and the berries can be taken fresh or frozen. Scarlet cherry puree, when mixed with a sweet creamy mass, gives a beautiful pinkish tint to the layer of the cake, interesting taste with a pleasant sourness and breathtaking aroma.

Ingredients:

egg yolks - 4 pcs.;
sugar - 150 g;
milk - 0.55 l;
flour - 3 tbsp. l.;
mascarpone - 320 g;
pitted cherries - 150 g.

Cooking method:

Grind the cherries with sugar using a blender in a puree.
Combine sugar with yolks, rub into homogeneous mass.
Add flour, mix.
Slowly pour in the milk, put the mixture on slow fire.
Stirring constantly, brew the cream until thickened.
After cooling custard mass, stir in mascarpone and cherry puree, beat.

Time: 31 minutes.
Servings: 3 persons.
Calorie content of the dish: 135.5 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

Crispy puff cakes very well combined with curd cream. There are several ways to prepare such a layer for cakes. The easiest is to beat sour cream with sugar and mix with grated cottage cheese. For puff cakes, it is better to make a creamy curd cream mass on custard base. If you wish, you can add pieces of dried fruits or chopped nuts to such a layer..

Ingredients:

chicken eggs - 2 pcs.;
sugar - 80 g;
semolina - 10 g;
milk -340 ml;
cottage cheese - 220 g;
fat cream - 190 ml.

Cooking method:

mix sugar, semolina and eggs.
Bring milk to a boil. Whisking constantly, pour in a thin stream into the egg base.
Put on a slow fire, cook for 5-7 minutes until thickened. Cool down.
Grind cottage cheese through a sieve or blender. Whip the cream into a firm fluffy mass.
Combine cottage cheese and whipped cream, beat again.
Creamy curd mass mix with the cooled custard, knead. Place in refrigerator for at least 1 hour.

Time: 23 minutes.
Servings: 4 persons.
Calorie content of the dish: 141.2 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

For layering and decorating puff cakes, you can use oil cream Glace. This is a very tasty and delicate creamy mass, moderately thick, smooth and shiny, so working with it is easy and pleasant. To give the layer an interesting flavor and light aroma, you can add vanilla to the oil while whipping, lemon peel or a spoonful of some aromatic alcohol - rum, cognac or fruit liqueur.

Ingredients:

chicken eggs - 5 pcs.;
butter - 530 g;
sugar - 265 g;
cognac - 1.5 tbsp. l.

Cooking method:

Mix eggs with sugar, put in a water bath. Heat the mixture until the sugar crystals are completely dissolved.
Remove from heat, beat into a strong, dense foam.
Beat soft butter separately. In the process of whipping, add cognac.
Whisking continuously, fold in the egg-sugar mixture. Beat until you get a thick thick cream.

sour cream

Time: 8 minutes.
Servings: 5 persons.
Calorie content of the dish: 136.8 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

If you like well-soaked “moist” cakes, you can brush the puff cakes with a quick but delicious sour cream. True, to make it as thick as puff cakes require, you must first weigh the sour cream (get rid of excess liquid) or use a special thickener. Thickens well sour cream base And lemon juice, which gives the creamy mass a pleasant sourness and light citrus aroma .

Ingredients:

sour cream with a high percentage of fat content - 1 l;
powdered sugar - 270 g;
lemon juice - 3 tbsp. l.

Cooking method:

Put sour cream in a gauze bag, hang for 2-3 hours.
Transfer the weighed sour cream into a deep bowl, add powdered sugar. Beat until smooth.
Add lemon juice, beat again.

Sour cream with condensed milk

Time: 6 minutes.
Servings: 3 persons.
Calorie content of the dish: 154.3 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

Another successful layer cake cream, very popular among confectioners, is made from sour cream and condensed milk. It tastes like melted creamy ice cream, so cakes with such a creamy mass always turn out incredibly tasty. To make the cream thick, you need to take sour cream with a high fat content and start whipping only after strong cooling, or even better, hang it for a couple of hours to remove excess liquid from it. Often crushed nuts are added to such a creamy mass, which make the taste of the puff cake even more interesting and richer.

Ingredients:

weighed sour cream - 210 g;
raw condensed milk - 360 ml;
butter - 120 g;
crushed nuts (any) - 75 g.

Cooking method:

Beat butter softened at room temperature with condensed milk.
Add sour cream and beat again.
Lightly roast the chopped nuts in a dry frying pan, stir into the cream base.

Based on sour cream and butter

Time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 1200 kcal.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

The creamy mass of butter and good sour cream is thick and tasty, so it is ideal for spreading puff cakes. Milk product for such a cream it should be fat, thick, without sourness - then the layer will turn out really gorgeous. It is better to take the village natural sour cream or buy a product from a trusted manufacturer that will not let you down when preparing a creamy mass. If you buy good sour cream failed, you need to weigh it or add a thickener.

Ingredients:

butter - 240 g;
powdered sugar - 1 tbsp.;
fat sour cream - 730 ml.

Cooking method:

Soften the butter at room temperature, add powdered sugar, grind with a fork or whisk.
Add sour cream in small portions. Mix until smooth.
Put in the refrigerator for several hours.

Video

Cake Napoleon with sour cream is one of the most popular desserts since the days of the cuisine of the Soviet Union.

To make such a treat, the hostess really has to try. The recipe takes a lot of time and effort.

It is not surprising that such a cake is often baked for holidays for feasts and tea parties.

If you want to please your loved ones by making a Napoleon cake at home this coming weekend, I advise you to simplify the recipe. You can do this if you use a purchased puff.

The main features of cooking

You can bake a cake, as in the photo, if you buy ready-made puff pastry at the grocery store.

Here I would note that it is worth buying an exclusively proven product so that the taste of the cake with sour cream is not spoiled.

Of course, you can make puff pastry for the cake yourself. A recipe with a photo of it can be found on my website, it will be painted step by step for your convenience.

But be aware that it will take time. It is imperative to do everything exactly as the recipe indicates so that the base is not damaged.

You can prepare the basis for the cake, both on yeast and yeast-free puff pastry. You need to defrost it and roll it out, and only then give the cakes the desired shape.

They should be baked in the oven, although there is a recipe for making cakes in a dry frying pan.

For the cake you will need about 10 cakes. One should be left for decoration. You need to crumble it smaller, and then sprinkle the top of the dessert.

Sour cream for Napoleon should soak the base well, and therefore, when the filling is applied to the cakes, leave the cake overnight in the refrigerator.

Well, I have told the main points, so it's time to go directly to the preparation of a delicious Napoleon cake with a layer of sour cream.

Puff pastry Napoleon with sour cream

Components:

800 gr. finished puff yeast-free dough; 1 st. condensed milk; 250 gr. sl. oils; 1 st. sour cream (take a high-fat product); 150 gr. Sahara.

Cooking algorithm:

Sl. I take the dough out of the freezer and let it lie on the table at room temperature, this will allow the base to defrost well.
I spread the layers on parchment. I pierce in several places with a fork. I advise you to take dough cut according to a square shape.
I bake the base for 10 minutes in the oven. The temperature should be approximately 190 gr. I bake each cake in the same way. When the layers are still hot, it is worth cutting them into 2 parts along. The cake alone should be left and finely crushed into crumbs. I have already said that the top of the dessert is decorated in this way.
Next, I make cream. I put sugar and sour cream in a bowl. I take a mixer and interrupt the ingredients into a homogeneous mass. The composition is ready.
Now it's worth whipping sl. butter and condensed milk. Important sl. soften the butter at room temperature before doing so.
I mix sour cream with butter using kitchen. shoulder blades. I send the cream to the refrigerator.
I smear the cake layers with sour cream and butter filling quite plentifully. I put a jar filled with water on top of the cake. Thus, under the load, it should stand for 10 minutes. Then it is worth smearing the top of the dessert and the sides. The rest of the decoration is a crumb.

As I mentioned above, Napoleon cake should be well soaked sour cream filling, and therefore it is worth putting it in the refrigerator for 8-12 hours.

The recipe does not give exact instructions for decorating, so you can rub chocolate or sweets over the cake, put tangerines or other chopped fruits.

In general, there are plenty of opportunities to experiment and make the cake the most delicious and original in appearance!

Successful experiments!

Of course, this article does not end there. Below is another recipe for this delicious cake, the cream for which will be made from sour cream.

Napoleon with cream on sour cream for the lazy

The recipe is one of the easiest desserts to make. You will need to take an affordable list of products, despite this fact, the treat will turn out to taste no worse than the traditional Napoleon.

Sour cream will be very tender and tasty. Preparing such a cream is as simple as possible. Just remember that the products for the cream must be of good quality.

Ingredients for 8-10 cakes:

250 gr. margarine; floor st. sour cream; salt; 1 PC. chickens. egg; 1 tbsp Sahara; 1 st. ice water; 3 art. flour.
Filling ingredients: 1.5 tbsp. sugar and 1 liter of thick sour cream.

Cooking algorithm:

I rub margarine on a grater and mix with flour, it’s worth sifting it first. I grind the composition into crumbs. I kill chickens. egg and add sour cream.
I enter into ice water salt, sugar. I pour the mass into the first mixture.
I'm doing a test. It will turn out not tight and very plastic. I make it in the shape of a loaf and divide it into 10 pieces. I put in food. film and let it lie down in the freezer for 30 minutes.
After the specified time, I roll out the layers, pierce with a fork and bake in turn on a baking sheet covered with parchment until cooked. At a temperature of 200 gr. in 10 minutes the cake in the oven will reach readiness. During baking, the cakes can be turned over if necessary. I advise you to put the rest of the cakes in the refrigerator at this time so that the dough does not soften.
Hot cakes should be allowed to cool. At this time, I make a cream.
Beat sour cream and sugar for cream with a mixer. turn out air base. The cream must be applied to each cooled cake. assembled cake I decorate at my discretion and, according to tradition, I let the dessert soak for 8-12 hours.

To cook at home a delicious cake Napoleon with sour cream filling, you should follow not only what the chosen cooking method indicates, but also take into account the recommendations below:

Need sl. Defrost the dough before baking the cake base. This should be done only at room temperature in a natural way. Do not use a microwave oven for this purpose. Do not neglect this rule, you will only spoil the product.
Basis from sl. dough in several places must be pierced with a fork before it is sent to bake in the oven.
The assembly of the Napoleon cake provides 10 minutes of proofing with a load. I advise you to cover the cake with a board and put a jar of water on top. You can leave the load for 30 minutes. Only after this simple procedure should you start decorating the cake with cream on the sides and top, as well as other decorations.
The cake will be more tender if it stands longer and is soaked with sour cream.
Use sl. butter and margarine for baking and cream on the cake exclusively from a trusted manufacturer. A poor-quality product is fraught with the fact that the cake will not be tasty.

My video recipe

1. All products for the test must be cold. Put the water and butter in the freezer for 15 minutes before preparing the dough. Sift flour with salt into a deep bowl, grate cold butter on coarse grater, each time dipping the butter into the flour before running it over the grater. Mix lightly so that all the butter is covered with flour.

2. Pour in water, vinegar, add an egg and quickly make a lump out of the dough, it should not be too uniform in texture. Divide the dough into 10-12 pieces, wrap in plastic wrap and refrigerate for an hour or longer.

3. Preheat oven to 200C. WITH ready dough you need to work quickly, trying to keep it as cool as possible and lie less on the work surface, so it's best to get each piece before rolling out, keep the rest in the refrigerator. On a lightly floured surface, roll out the pieces to a diameter of 16-19 cm (the finished cakes will become slightly smaller after baking) and bake each for about 8-10 minutes until golden brown.

4. Immediately after baking, cut each cake according to the stencil, save the trimmings to decorate the cake.

5. For the cream, mix the yolks, sugar, vanilla sugar, starch and flour thoroughly in a saucepan. Add cream and sour cream, mix until smooth. Put on a minimum fire or a water bath and cook, stirring constantly, until thickened. Remove the thickened cream from the heat, add the butter in cubes and mix. Cover the cream with a film "in contact" to the surface of the cream and cool completely. Layer the finished cakes with the cooled cream, sprinkle with the scraps of the cakes and leave in the refrigerator overnight to soak.

Somehow, by chance, it turned out to celebrate autumn. Not an onset, not an end, but just a wonderful time of the year when sparkling warm light falls to the ground through bright multi-colored leaves, ripe chestnuts beckon with shiny brown skin, and cool rains are perceived rather as a pleasant change after a burning summer, rather than a dull viscous action. foreshadowing a long boring winter.

I love this time very much. Perhaps because she herself comes from autumn. Or maybe I just have a hard time enduring extremes. No matter how summer and winter beckon with the promises of fluffy snow and ski trips and, conversely, the sun, dense soft grass and thickets delicious raspberries, the reality is that these dreams most often turn into extreme survival in a big city. Which, by the way, cannot be compared with extreme survival in field conditions :-))

But let's not talk about sad things. I want to tell you about a wonderful cake, the recipe of which I was lucky to see from Yulia ( ulia_maktyb ). In the original recipe, this cake is called "Napoleon" sour cream. But my creation turned out to be very different from the famous colleague. Therefore, I simply called it "Multi-layer cake with sour cream."

There will be no step-by-step photos this time (perhaps there won’t be “yet”, because the cake turned out to be very tasty, and I will repeat it many times :-). I could not resist, I decided to brag right away. The truth painted everything in detail so that next time I would not forget.

Ingredients:

Dough

300g - butter
3 eggs
3/4 cup sugar
200g sour cream (15-20%)
1.5 tsp baking powder
1 sachet of vanilla sugar
4 cups flour (sifted)

sour cream

900 g of sour cream (fat content above 20%) - I had 26%
100 g powdered sugar
1 sachet of vanilla sugar
1 st. l. freshly squeezed lemon juice

Oven 180C
A couple of sheets of baking paper with circles drawn on them with a diameter of 24 cm.

Process:

We work with the test:

1. Cut into dishes in small pieces oil. Add sugar and vanilla sugar. Add eggs, sour cream and baking powder.

2. Gradually adding flour, knead the dough.

3. Transfer the dough from the dishes to the board, adding a little flour. Knead the dough until smooth. The dough turned out to be very soft and sticky, but I decided not to add flour - I was afraid that the cakes would be hard after baking.

4. Divide the dough into 11 parts. The recipe suggested making balls from each part and putting them in a bowl. But since the dough strongly stuck to my hands and didn’t want to form into balls, I just smeared it on the board into a rectangle, drew 11 parts with a knife and laid it out on a generously floured board with a spoon, after which I gave it half with my fingers, half with a spoon round shape(thick round cakes turned out). Put the board with the dough in the refrigerator for 1.5 hours.

5. After 1.5 hours, take out one cake at a time and roll out a very thin circle with a diameter of 24 cm. After the dough stood in the refrigerator, I had no problems with rolling. You need to put one of the cakes on a generously floured baking sheet (where a circle of the required diameter is pre-drawn) and quickly roll out along the intended line. It doesn't matter if it's uneven.
It is best to roll out the cakes one by one: one is baked, the other is rolled out, the rest are waiting for their turn in the refrigerator))
Make holes with a fork. (I'm sorry, I forgot.)

6. Bake for about 3-4 minutes each. As soon as one side acquires a beautiful yellowish tint (after about 3 minutes), gently turn the cake over with a spatula and hold for another minute. Although Julia warned in the comments that the cakes are flexible and do not tear, it still surprised me how elastic they are))

7. Cut the finished cakes evenly and stack them in a pile. Save the cuts. As soon as the stack of cakes is ready, prepare the cream.

Making cream:

Mix together all the ingredients for the cream. Beat the resulting mass with a mixer, first at low speed, then at high speed, until it thickens. (Sour cream should be cold.)

Assembling the cake:

1. Lubricate the cakes with cold cream. Spread the cream creeping out from under the cake with a spatula evenly on the sides of the cake.

2. Crumble the cake scraps and sprinkle them on the top and sides of the cake.
(The cake can also be decorated chocolate chips such as white chocolate.)

3. Put in the refrigerator overnight to soak (or until the evening)

The cake turned out very tasty, but insanely satisfying. Well, it's good - the pleasure can be stretched for a long time))

Bon appetit!! And good luck!!