Napoleon with Plombir Cream

1. 1

   Whisk the egg and salt, add cold water, then vinegar and whisk again. Place the mixture in the refrigerator for a few minutes.

   5 min

2. 2

   Sprinkle flour on the surface, grate cold butter on top and crumble.

   10 min

3. 3

   Gradually add the egg and water mixture and knead the dough. It may not seem well-formed, but don't worry. Transfer the dough to cellophane and refrigerate for 2 hours.

4. 4

   Prepare the cream: Transfer the milk to a saucepan and heat.

   5 min

5. 5

   In a bowl, combine sugar, vanilla sugar, and starch and stir. Once you have a homogeneous mass, slowly add hot milk while stirring well.

   5 min

6. 6

   Transfer the mixture to a saucepan and stir constantly. When it thickens and starts to boil, it is ready.

   5 min

7. 7

   Finally, add butter to the hot cream and stir well until the butter is completely melted.

   2 min

8. 8

   Divide the dough into equal parts (this amount will yield approximately 4-5 parts). Roll out each one and cut out a round shape (approximately 15 cm in diameter).

   10 min

9. 9

   Transfer the cut-out plate and the "scraps" that remain after cutting to baking paper (you will use them for decoration). Bake at 220 degrees Celsius for 8-10 minutes.

   10 min

   220°C

10. 10

    Whip the cream until thickened and slowly mix it into the cooked cream mass. Use a silicone or wooden spoon to stir.

    5 min

11. 11

    Cream each plate. Spread the cream on the sides as well.

    10 min

12. 12

    Crush the remaining pieces of the plates by hand or with a chopper and sprinkle on the sides and top of the cake. Enjoy your meal!

    5 min

13. 13

    Refrigerate the cake for at least 2 hours, preferably overnight.

    120 min

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.