Delicate Napoleon Cake with Berries - Perfect Dessert with Tea/Coffee

1. 1

   Sift the flour. Add softened butter and chop finely with a knife. Add sour cream, salt and baking soda, quenched with vinegar. Mix well and knead into an elastic dough.

   15 min

2. 2

   Divide the dough into 10 equal parts, roll into balls, cover with plastic wrap and refrigerate for one hour.

   60 min

3. 3

   Place a ball of dough on a floured table and roll out thinly. Cut out the desired shape and size and place on a baking sheet.

   20 min

4. 4

   Bake for 8-10 minutes at 180 ° C.

   10 min

   180°C

5. 5

   To prepare the cream, place 5 egg yolks and 1 whole egg in a bowl, add sugar and vanilla sugar. Mix well. Then add sifted flour and mix again.

   10 min

6. 6

   Bring the milk to a boil, but do not boil so that foam does not appear. Add the egg-sugar mixture and stir constantly with a whisk so that the mixture does not sink to the bottom. Cook over low heat until large bubbles appear on the surface.

   10 min

7. 7

   Leave to cool. You can cover the surface with plastic wrap.

8. 8

   When the cream base has cooled, add the softened butter and mix well.

   5 min

9. 9

   Place fresh or frozen cherries in a saucepan, add 50 g of sugar and evaporate excess moisture. If there is a lot of liquid, drain it.

   10 min

10. 10

    Spread the cream evenly on the flat layers and assemble. Place cherries (berries) on two layers. Leave one layer of cake to sprinkle on top, crumble it and sprinkle on top of the cake.

    15 min

11. 11

    Leave the cake for at least 6 hours. When the layers are well soaked and softened a little, trim the edges and sprinkle the cake crumbs from the sides on top.

    360 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.