Napoleon Cake

Ingredients

for the crust:

225 g butter

400 g sour cream

2 tbsp sugar

500 g flour

For the frosting:

250 g milk

100 g sugar

1 egg

1 tbsp flour

10 g vanilla sugar

100 g butter

Melt the butter. Add the sour cream and sugar. Beat until smooth. Add the flour and knead the dough. Divide the dough into equal parts and roll them into balls. Roll each ball out with a rolling pin, dusting both sides with flour.

Place a plate on top of the rolled-out dough and cut out a round crust (leave the scraps of dough on the baking sheet). Lightly prick the cake with a fork and place on a baking sheet lined with parchment paper. Bake the cakes in the oven at 200°C for 7 minutes.

Remove the browned cake trimmings from the baking sheet and set aside (place them in a separate bowl – they will be used for sprinkling the finished cake). Bake all the cakes in this manner and stack them on top of each other. Chop the cake trimmings.

Cream: Beat the egg with sugar. Add the flour and mix until smooth. Bring the milk to a boil. Whisk vigorously, pour the milk in a thin stream into the egg mixture. Reduce heat to low and, stirring constantly, bring to a boil. Remove the thickened cream from the heat and let it cool.

Whip the softened butter until smooth. Add the vanilla sugar. While continuing to beat the butter, gradually add the cooled custard, beating well after each addition.

Spread each layer with cream and place the next layer on top. Spread the remaining custard over the finished cake. Sprinkle the crumbled custard over the sides and top of the cake. Refrigerate the cake overnight.

Enjoy!