Napoleon cake made of ready-made puff pastry

Step-by-step cooking

1. Step 1:

   

   How to bake a Napoleon cake from ready-made puff pastry? Pre-defrost the puff pastry in the refrigerator without removing it from the bag. You will get 4 plates. You don't need to roll them out, so they have the perfect size for a cake. If your dough is not in plates, but in the form of a long rectangle rolled up, then you can simply cut this rectangle into 2-3 parts, depending on the desired size and thickness of the cake.

2. Step 2:

   

   Put the dough on a baking sheet lined with parchment. Make punctures with a fork so that the dough rises evenly during baking. Bake the cakes in preheated to 190 ° C for about 10-12 minutes.

3. Step 3:

   

   The cakes should rise well and turn a little red.

4. Step 4:

   

   While the cakes are being baked, prepare the cream. Butter should be at room temperature (choose natural, high-quality, 82% fat content is better), so take it out of the refrigerator in advance.

5. Step 5:

   

   Sour cream for cream should be of high quality, thick, 25-30% fat content. If the sour cream is too thin, and also to obtain a thick consistency, sour cream can be pre-weighed (hung in a cloth bag) so that the excess liquid is glass. Alternatively, you can use a thickener from a sachet (read the instructions for it). In a bowl, combine sour cream, sugar and vanilla sugar and beat with a mixer until fluffy.

6. Step 6:

   

   Separately beat the soft butter and condensed milk with a mixer. Condensed milk, like other cream products, choose high-quality, thick. The density and quality of the finished cream will depend on the quality of the ingredients you choose.

7. Step 7:

   

   Combine both masses together and beat with a mixer at low speed until smooth.

8. Step 8:

   

   The cream should be thick, not flowing, but soft and lush. Put the finished cream in the refrigerator until it is needed.

10. Step 9:

    

    Now back to the cakes. Cut each layer cake lengthwise into two cakes and cool completely.

11. Step 10:

    

    It is very important that the cakes are properly cooled, because if they are at least a little warm, they will melt the oil part of the cream and it will just flow. You will get 8 thin cakes.

12. Step 11:

    

    Grind one cake into fine crumbs.

13. Step 12:

    

    Fold the cakes on top of each other, thoroughly smearing with cream, leaving a little cream for the top and sides of the cake.

14. Step 13:

    

    Do not smear the last cake with cream.

15. Step 14:

    

    Put a board on top of the cake with some kind of load and leave it for 10 minutes so that the cake is slightly compacted. Then remove the load. If necessary, trim the sides of the cake with a knife.

16. Step 15:

    

    Brush the top and sides of the cake with the remnants of the cream and sprinkle with crumbs. You can serve the cake immediately while it is crispy or let it stand in the refrigerator for 3-4 hours for impregnation.

17. Step 16:

    

    Decorate as desired with berries, mint, sprinkle with powdered sugar. I have some cream left and I made beautiful stars with the help of a pastry bag. Enjoy your meal!