Have you ever cooked Napoleon by leaps and bounds? I advise you to definitely try this recipe! The cakes are delicious, crispy and layered. They are baked quickly, so it is better to roll out several blanks in advance.
Ingredients
- Sour cream (25% fat content) – 500 ml
- Sugar - 1 glass
- Vanilla Essence - 2 drops
Step-by-step cooking recipe
Mix yeast, warm water, sugar and 1 tbsp flour. Cover with a towel and put in a warm place for 20 minutes to activate the yeast.
Grate margarine or chop it with a knife.
Add salt, sifted flour and rub with your hands. You should get a large crumb.
Add the blank with yeast and knead the soft dough.
Divide the dough into 8 identical pieces, cover with a towel and put it in the refrigerator for 1 hour.
Roll out each piece into a thin cake. It is convenient to do this by laying baking paper on which the cake will then be baked. Prick the cake with a fork so that the dough does not swell.
Bake for 5-7 minutes in an oven preheated to 180 degrees.
Whisk sour cream with sugar and vanilla essence.
Assemble the cake by smearing the cakes with sour cream.
Mash one cake with a rolling pin to a fine crumb.
Grease the cake on top and sprinkle with the prepared crumbs.
