Napoleon cake with nuts
12 servings
120 minutes
Nutty 'Napoleon' cake is a refined dessert that comes from the depths of European culinary tradition. Its multilayered structure, delicate dough, and aromatic cream make it truly a royal treat. Nuts add a special texture and richness of flavor, complementing the softness of the sour cream with a light crunch. This dessert is perfect for festive occasions and cozy family evenings. Its preparation requires patience and precision, but the result captivates from the first bite: tender layers soaked in cream melt in your mouth, leaving a subtle nutty aroma and pleasant aftertaste. The best way to enjoy 'Napoleon' is with a cup of freshly brewed tea or coffee that highlights its sophistication and complexity of flavors.
1
Sift the flour, combine it with the cut butter, and chop. Add water and salt, and knead the dough.
- Wheat flour: 5 glass
- Butter: 500 g
- Water: 1.5 glass
- Salt: to taste
2
Form 16 pieces from the dough and place in the refrigerator for 2 hours.
3
Roll out thin dough and bake in a preheated oven. Let it cool.
4
Whip the sour cream with sugar and vanilla until the sugar is completely dissolved. Add half of the crushed nuts. Spread the cream on the layers.
- Sour cream: 1 kg
- Sugar: 2 glasss
- Vanilla: to taste
- Nuts: 200 g
5
Crush two cakes into fine crumbs, mix with nuts, and sprinkle on the cake.
- Nuts: 200 g
6
Put the cake in the refrigerator for 8-10 hours.
