Cake "Napoleon" from puff pastry on sour cream

Check out this old Napoleon cake recipe with butter custard. The dough for such a Napoleon is not so difficult to prepare, two masses are used: the first is dough on eggs and sour cream, and the second, intended for lamination of the first and also a kind of dough, is butter with the addition of a small amount of flour. Napoleon from such a dough is soft and tender.

Ingredients

• For test:
• Butter - 250 g + for greasing the baking sheet (optional)
• Sour cream - 250 ml
• Eggs - 2 pcs.
• Flour - 750 g (5 glasses with a capacity of 250 ml)
• For cream:
• Milk - 1 l
• Butter - 250 g
• Sugar - 200 g
• Flour - 6 tbsp. spoons
• Vanilla sugar - to taste

Directions

1. Cooking dough.
2. Combine sour cream and eggs.
3. Beat with a mixer.
4. Add 2/3 flour (that's a pound or 3⅓ cups with a capacity of 250 ml).
5. Knead a soft, moderately dense dough.
6. We divide the dough into 6 parts.
7. Roll out each piece into a thin layer.
8. We prepare the mass for lamination.
9. We melt the oil.
10. Combine remaining flour and melted butter.
11. We mix.
12. Spread 1/6 of the lamination mass evenly over the rolled out dough.
13. We cover with a second layer and also grease it with a mass for lamination. We spread the next layer, lubricate.
14. So we repeat until we use up all the dough and all the mass for lamination.
15. We turn the layers into a roll. We make 15-18 notches on the roll (the number of cake layers of the finished cake + 2, which will go to crumbs for sprinkling).
16. We pack the roll in a film or bag and put it in the freezer for 10-12 hours.
17. Next, take the roll out of the freezer, defrost it and separate the pieces along the notches.
18. Turn on the oven to heat up to 180 degrees.
19. Roll each piece of dough into a very thin round cake.
20. We bake cakes at a temperature of 180 degrees for 7 minutes, until light browning. The baking sheet can be greased with butter or odorless vegetable oil.
21. Thus, we bake all the cakes.
22. Cooking custard for the cake.
23. We put 700 ml of milk on the fire and bring to a boil.
24. While milk is heating, combine sugar and flour. We mix.
25. Add a little more milk, mix so that there are no lumps.
26. Then pour in the remaining milk. We mix.
27. Pour the mass in a thin stream into boiling milk. Boil for 2-3 minutes, stirring.
28. We cool the mass to 40 degrees.
29. Add butter (250 g) and vanilla sugar, beat with a mixer. Optionally, you can add any flavoring (I have vanilla sugar).
30. Grind the two most fried cakes into crumbs for sprinkling.
31. Let's start assembling the cake: grease the bottom cake with cream, put the second one on it, grease it too ...
32. So we lay and grease all the cakes - it turns out a cake.
33. Sprinkle the cake on top and sides with crumbs and place for soaking in a cold place for 10 hours.
34. Cake "Napoleon" from puff pastry on sour cream cut into portions with a sharp knife and serve.