Napoleon Cake

Ingredients for 1 servings:

• 50 g butter
• 2 egg yolks
• 1 tbsp sugar
• 1 egg white, stiffly beaten
• ½ liter sour cream
• 1 tbsp vodka
• 350 g flour, maybe a little more
• 1 pinch of salt
• Butter and flour for the mold
• 1 ½ liters of milk, heated
• 10 egg yolks
• 1 egg white
• 400 g sugar
• 1 tbsp vanilla sugar
• 250 g butter
• 6 tbsp flour
• e.g. walnuts
• n. B. chocolate decoration

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 9 hours 20 minutes

super delicious

For the dough, cream the butter, sugar, and egg yolks until fluffy, then mix thoroughly with the stiffly beaten egg whites, sour cream, and vodka. Stir in the salt and flour, a spoonful at a time. The dough should be soft and thick (if too thick, thin with a little milk). Butter a small springform pan, sprinkle with flour, and pour in a very thin layer of batter. Bake in a hot oven at medium heat (approx. 160-175°C top/bottom heat) for about 10 minutes until golden brown. Bake 14 layers in this way and let cool. If the batter bubbles during baking, prick them with a fork. For the filling, beat the egg yolks, egg whites, and sugar until very fluffy and mix thoroughly with the flour. Slowly pour into the heated milk and, stirring constantly, make a thick cream. Add the butter and let the cream cool, stirring thoroughly every now and then. Then spread 12 of the layers with cream, stack them on top of each other, and cover with the 13th layer. Crumble the 14th layer, sprinkle it over the cake, and decorate with chocolate leaves and walnuts. Then refrigerate for about 4 to 5 hours. Tip: I sprinkled some chopped walnuts on each layer.