Napoleon Cake

Ingredients for 1 servings:

• 4 tbsp sugar
• 3 eggs
• 125 g butter, melted
• 1 sachet of baking powder
• 1 sachet of vanilla sugar
• 1 bag of lemon peel
• 1 pinch of salt
• 4 tbsp sour cream
• n. B. Flour
• 1 liter of milk
• 3 eggs
• 400 g sugar
• 4 tbsp flour
• 200 g butter, approx.
• ½ bottle of lemon flavor
• 100 g walnuts, chopped

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 2 hours 10 minutes

Knead the sugar, eggs, melted butter, baking powder, vanilla sugar, lemon zest, sour cream, and salt with enough flour to roll out the dough, then divide it into eight portions. Roll out each portion very thinly and cut out a circle using a plate or lid as a template. Bake in the oven at 200°C (top/bottom heat) until the dough is golden brown; you can also bake this on two baking sheets at once. For the cream, mix a glass of milk with the eggs, sugar, and flour. Heat the remaining milk to 60°C, stirring constantly. Add the egg mixture and bring to a boil while stirring. Add the butter and lemon flavoring. When the cream has cooled slightly, spread it onto 7 sheets of pastry. Crumble the eighth sheet of pastry and sprinkle it on top along with the walnuts. It’s best to let it sit overnight.