I knead the dough for cakes with a food processor, nozzle knives.
I send the sifted flour, salt and very cold butter into the bowl.
I break everything to the state of crumbs.
Add vinegar to ice water, mix and pour into the crumbs, punch everything and knead the dough.
It turns out a dense dough that does not stick to your hands.
I knead the dough a little, do not knead for a long time, otherwise from warm hands, the butter that will begin to melt in the dough, but this is not necessary!
We divide the dough into 8 parts. We put it in a bag and send it to the refrigerator for 1 hour.
While the dough is in the refrigerator, prepare the cream.
I add a couple of tablespoons of sugar to the yolks, mix.
Then I add a couple of tablespoons of flour, mix.
Then I add a couple of tablespoons of milk, mix.
And so, in turn, add sugar, flour, milk, until you use up all the flour and you should get a liquid egg mass.
I add the remaining sugar, vanilla extract and egg mass to the milk, mix everything well.
I mix everything in this way so that there are no lumps.
Now the mass needs to be brewed in a way convenient for you.
I brew on the stove, on low heat.
If you are preparing the cream for the first time, then it is better to brew it in a water bath.
And do not forget to constantly stir (especially walk around the corners of the saucepan) so that the cream does not burn.
As soon as bubbles appear on the surface that burst, then the mass is brewed and the cream is ready.
Remove from heat, add butter and stir until smooth.
The cream is ready.
Cover it with cling film, in contact with the cream and let cool to room temperature.
While the cream is cooling, bake the cakes.
Heat a heavy bottomed skillet over medium heat very well.
We take out one piece of dough from the refrigerator (the rest of the dough should remain in the refrigerator) and roll it thinly. Cut out the cake (I have cakes with a diameter of 18 cm), put it in a preheated frying pan and bake over medium heat for 2-3 minutes on each side.
We remove the finished cake, put the scraps of dough in the pan and also bake.
While baking, roll out the next piece of dough, remove the finished trimmings from the stove and bake the next cake, etc.
It turns out 8 thin, porous and crispy cakes.
We assemble the cake: grease the dish with cream (so that the cake does not slip on the dish), put the first cake, cover it with cream, grease the second cake with cream, etc.
Do not cover the last cake with cream, but let the collected cake stand at room temperature for 30 minutes, then gently press the cake with your palm and you can cover the top cake with cream, also the sides of the cake.
Grind the scraps into crumbs and cover the entire cake with it.
We put in the refrigerator for 6-8 hours, you can overnight, you need it to soak.
The longer it stays in the refrigerator, the better it will soak and taste even better).
Napoleon cake is ready – it is very tasty, no different from a cake cooked in the oven, but this is a great option for those who do not have an oven.