Russian Layer Cake *Emperor Napoleon*

Ingredients for 1 servings:

• 500 g margarine, soft
• 700 g flour
• 1 egg(s)
• 200 ml milk
• 2 tbsp vinegar
• 1 can condensed milk, sweetened
• 250 g butter, soft
• 200 g sugar
• 2 tbsp flour
• 3 eggs
• 100 ml milk, lukewarm
• 150 g butter
• 250 g walnuts, coarsely chopped
• Chocolate shavings for sprinkling

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

when you try the result, you forget the time spent

For the dough, mix margarine with flour. Whisk egg with milk and vinegar and add to the flour mixture. Knead everything well and refrigerate for 1 hour. Since it takes quite a bit of time to make the required number of dough layers/flatbreads, I came up with the following method: I take two removable bottoms from round cake tins (27 cm) and cut out four circles of the appropriate size from the baking paper. Then I take a piece of dough and roll it out directly on the baking paper with a rolling pin (dust the rolling pin with flour to prevent the dough from sticking) to a thickness of about 2 mm. This amount of dough yields about 20 flatbreads – maybe more or less. Prick the flatbread several times with a fork to prevent bubbles from forming during baking. While two flatbreads are baking at the same time, I roll out the next two on the baking paper – and so on. Bake in a fan-assisted oven at approximately 200 degrees Celsius (400 degrees Fahrenheit) until light golden (just a few minutes) – do not overbake! When removing the pancakes, carefully slide them off the baking paper (you may need to shake them gently) to prevent them from breaking. For the first filling, boil the sweetened condensed milk directly in the can (do not open it!) in a pot of water (low heat) for about 1.5 hours, then remove it, let it cool, and only then open it – it will caramelize. Whisk the cooked condensed milk with the softened butter until fluffy. For the second filling, combine the sugar and flour in a saucepan, beat in the eggs one at a time, then add the lukewarm milk. Bring to a boil, stirring constantly, then remove from the heat. Melt the butter, add it, and mix everything well. Let cool. Spread the fillings alternately on the pancakes, sprinkling chopped walnuts on each one. Then stack the pancakes on top of each other. Spread the filling on the last flatbread. Finally, sprinkle with nuts, chocolate shavings, and the resulting flatbread crumbs. Let it sit overnight. Tip: You can also halve the quantities, otherwise the cake will be so huge that you’ll need to invite at least 15 guests.