Napoleon cake

Ingredients for 1 servings:

• 3 eggs
• 2 cups sour cream
• 3 cups of sugar, measured with the sour cream cup
• 250 g butter
• 1 tbsp ammonium bicarbonate
• 1,200 g flour
• 2 packs of cream powder (paradise cream vanilla flavor)
• 2 cups of cream
• e.g. milk
• possibly hazelnuts, chopped

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

the recipe is enough for 3 cakes

Preheat the oven to 200°C. Dissolve the baking powder in the sour cream (mix well). Make a dough with the eggs, sour cream, flour, sugar, and butter. It should be very elastic. Now roll out the dough and cut out circles using a springform pan. Place them on baking paper and bake until golden brown. (Be careful – they’ll brown quite quickly.) Baking is a bit time-consuming, especially if you don’t have a convection oven… but it’s worth it – trust me! Bake 18-20 layers this way. You’ll need about 6 layers for one cake. If you like them taller, you’ll need more. However, I think 5 layers are enough in one cake (then you don’t have to open your mouth so wide; this isn’t the dentist’s office, after all). Now comes the easy part. Once the layers are baked, preparing the cake takes a maximum of 10 minutes. For the cream, whip the chilled cream slightly, then stir in the cream powder. To prevent the cream from becoming too thick, add enough milk to make it spreadable. Now spread the cream on the layers one after the other and stack them on top of each other. Finally, the entire cake is covered with the remaining cream. One layer (I always use one that didn’t turn out so well) is crumbled (using a freezer bag and a rolling pin) and used to “bread” the cake. If you like, you can also sprinkle roasted, chopped hazelnuts on top. This cake MUST be refrigerated for at least one day. It’s a favorite classic for us, as it’s prepared the day before. Leftover cake layers will keep for a very long time. They can be easily stored in a container.