Layer cake "Napoleon"

Grind the butter with sugar until a white mass forms.

Add eggs and stir, then milk and stir.

Soda extinguish with vinegar and pour into the mixture.

Add one cup of flour to the mixture, mixing well, until an elastic dough is obtained.

Place the dough on a floured board and knead with your hands until smooth.

Transfer the dough to a bowl, cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 220°C.

Remove the dough from the refrigerator, flatten a little to a uniform round shape and cut with a knife into 22 more or less equal parts.

Sprinkle the table with flour, cut off a piece of dough and roll it into a thin layer. When rolling out the dough, turn it over several times from side to side so that the cake does not stick to the table and is evenly rolled out.

With a sharp knife, cut out a round cake Ø 21 cm according to the template (detachable baking dish). Prick it a few times with a fork and put it on the roasting pan.

Since two cakes are placed on the brazier, roll another cake in the same way. Along with the cakes, lay out the trimmings, which will then go to the sprinkling.

Bake the cakes for 4-5 minutes at 220°C until browned but not overcooked.

While the tortillas are baking, shape into two, remembering to pierce the tortillas with a fork.

Put the finished cakes on a flat surface. Thus, bake all the dough.

Stir the starch with the eggs until it is completely dissolved.

Boil milk, remove from heat and let cool slightly.

Whisking constantly, pour the mixture of eggs and starch into the hot milk, making sure that no lumps form.

Stir the mixture well until smooth and leave to cool.

Add condensed milk to the cooled mixture and mix well.

Add softened butter to the mixture and beat with a mixer until smooth. Cream is ready!

To coat the cake, take about 8 tablespoons of cream separately into a jar, cover with a lid and refrigerate.

Before you start assembling the cake, it is necessary to brush off the flour from each cake with a brush, which remains on the cakes after rolling and baking.

Lubricate each cake with 2 tablespoons of cream and spread one on one slide. The top cake does not need to be lubricated with cream.

Leave the assembled cake for 1 hour to soak with cream. The cakes may be curved, but little by little they will soften and even out, and the cake will sag.

After 1 hour, put a cutting board on the cake and put a load on the board. Take something wide as a load, such as a pack of juice, cereal or a dish, so that the weight is evenly distributed over the entire plane. Leave the cake for another hour at room temperature.

Rearrange the cake under the load in the refrigerator and leave for a day to infuse.

Remove the cake from the refrigerator, completely coat the sides and top with cream and let stand for 10-15 minutes.

In the meantime, on a grater or in a blender, crumble the trimmings for sprinkling.

Sprinkle the cake on all sides and on top with crumbs from scraps, let stand for another 2 hours. The cake is ready! Enjoy.