Baking: Josephine’s Seduction

1. Cut the cold butter into cubes, add salt, sieve the flour and baking powder and knead everything into a crumbly dough with your hands.
2. Mix the water, egg and sugar with a hand mixer until frothy. (approx. 4 – 5 minutes)
3. Add the egg-water mixture to the butter crumbs and knead well. If the dough is too sticky, knead some more flour.
4. Divide the dough into 7 parts and refrigerate for at least two hours.

The filling

1. Beat eggs with sugar until frothy. Add the potato flour and cream. Bring the milk to the boil, remove from the stove and slowly stir in the egg mixture. Put back on the stove and bring to the boil again.
2. Now add the butter cubes piece by piece while stirring, season with cinnamon and finally fold in the apple cubes. Chill the cream.

…weiter mit den Teiglingen

1. Roll out the individual dough pieces very thinly between two layers of foil (approx. 22 – 24 cm round), place on a baking sheet lined with baking paper or foil and at 190 degrees in a preheated oven for approx. 10 – 12 minutes with convection (three sheets at the same time ) bake until golden.
2. Take out and let cool down a bit. Now spread part of the cream on the first floor, place the second floor on it and continue this until only one floor is left. This is crumbled and spread on the last layer of cream. Now sprinkle a little more powdered sugar and cinnamon on top and refrigerate overnight.
3. Note 9: The original recipe – Russian Napoleon cake has been reworked by me so that I can get a few apples again. It is not known whether Josephine was able to seduce Napoleon with this cake.