Apple Napoleon

1. 1

   Whisk 1 egg yolk and 1 whole egg.

   5 min

2. 2

   Add sour cream and mix.

   2 min

3. 3

   Sprinkle 225g of flour on the work surface, grate 125g of frozen butter and mix together.

   10 min

4. 4

   Add the egg and sour cream mixture and knead the dough.

   5 min

5. 5

   Wrap the dough in plastic wrap and place in the refrigerator for 20 minutes.

   20 min

6. 6

   Remove the dough from the refrigerator and cut into 6 equal parts.

   5 min

7. 7

   Roll out each part well and prick with a knife or fork.

   10 min

8. 8

   Bake in a preheated oven at 220 degrees Celsius for 5-6 minutes.

   6 min

   220°C

9. 9

   In a saucepan, add 200g of sugar and vanilla. Add 2/3 of the milk and heat.

   5 min

10. 10

    Whisk the remaining milk and egg yolk, add 3 tbsp of flour and dissolve well.

    5 min

11. 11

    Slowly add this mixture to the heated milk and cook the cream until thickened.

    10 min

12. 12

    Then cover with plastic wrap (so that it touches the cream) and cool.

    30 min

13. 13

    Peel the apples and cut them into thin slices.

    5 min

14. 14

    Transfer the apples to a saucepan, add a little water and 80 g of sugar. Cook until softened.

    15 min

15. 15

    Remove the apples from the syrup and cool.

    10 min

16. 16

    Add 60 g of softened butter to the cooled cream. Whisk well.

    5 min

17. 17

    Assemble the cake: spread cream on a layer, then apple slices, then another layer, and so on.

    15 min

18. 18

    Refrigerate for 3-4 hours.

    240 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.