Cake "Napoleon" with apple layer

We offer you a recipe for a cake "Napoleon" from semi-puff pastry on sour cream and with an apple layer.

Ingredients

• For test:
• Flour - 250 g
• Butter or margarine - 225 g
• Sour cream - 100 g
• Egg - 1 pc.
• Egg yolk - 2 pcs.
• Salt - 1 pinch
• For cream:
• Milk - 0.5 l
• Sugar - 200 g
• Eggs - 2 pcs.
• Flour - 2 tbsp. spoons
• Butter - 200 g
• For the apple layer:
• Sour apples - 1 kg
• Sugar - 100 g
• Water - 100 ml

Directions

1. First of all, let's prepare the semi-puff pastry on sour cream. In a bowl, put 100 grams of sour cream, one egg, 2 yolks, a pinch of salt, mix well and set aside.
2. On a coarse grater, grate 225 grams of well-chilled butter or margarine, all the while sprinkling grated butter with flour. In total, we need 250 grams of flour. Mix flour with grated butter. In no case do we overdo it.
3. Add the egg-sour cream mixture to the grated butter and quickly knead the semi-puff pastry.
4. We collect the dough into a ball, put it in a plastic bag and send it to the refrigerator for 12 hours, you can for a day.
5. Let's prepare the apple pie. Wash one kilogram of sour apples, peel and core. Cut into small pieces, put in a bowl.
6. Add 100 grams of sugar, 100 milliliters of water and cover with a lid.
7. We put on fire, bring to a boil and cook over low heat until the apples are ready. Evaporate excess moisture. Make applesauce and refrigerate.
8. Let's prepare the custard. We break 2 eggs into a bowl, add a little milk from the cooked 500 milliliters, add 2 tablespoons of flour and mix with a mixer or by hand until a homogeneous mass is obtained, do not beat. Pour the remaining milk into a saucepan moistened with cold water, add 200 grams of sugar.
9. Stir, bring to a boil. Add 150 milliliters of hot milk with sugar to the mixture of eggs and flour, mix again with a mixer without beating, and return in one motion to the pan with hot milk.
10. Cook the custard until the first rolls appear (do not boil) over low heat, stirring constantly. The finished cream can be mixed again with a mixer so that it is homogeneous. We cool in the refrigerator.
11. The dough has aged in the refrigerator, you can start baking cakes. Divide the prepared dough into 5 equal parts. We roll each part into a layer 2 mm thick.
12. We spread it on a baking sheet slightly moistened with water, make punctures with a knife and bake in an oven preheated to 220-230 degrees Celsius for 5-6 minutes. The crust should brown well.
13. Put the finished cake on a wooden board. Using a plate or a split bottom, cut out a circle with a diameter of 24-25 centimeters and let cool.
14. We chop the cuttings. Add two tablespoons of powdered sugar to them and mix.
15. We put 200 grams of soft butter and 10 grams of vanilla sugar in a mixer bowl, beat the butter into a white fluffy mass and, without stopping beating, gradually add the chilled custard.
16. Let's start assembling the cake. We grease the plate on which we will collect the cake with cream. We put a cake on it, spread and level the 5th part of the cream on the cake, another cake on top, cream on it.
17. Lubricate the third cake with a thin layer of cream, evenly distribute applesauce on it. Cover applesauce with a thin layer of cream.
18. We put the 4th cake on it, cover it with the 5th part of the cream, put the 5th cake on top, lightly press down and coat the whole cake with the remaining cream.
19. Sprinkle the sides and top of the cake with prepared crumbs, sprinkle the top of the cake with powdered sugar. You can decorate the cake with berries or cream flowers.
20. Cake "Napoleon" from semi-puffed sour cream dough with an apple layer is ready. We put it in the refrigerator for 3-4 hours so that the cakes are saturated with cream.
21. We cut the finished cake "Napoleon" with a saw-blade, while not pressing on the cake. We serve the Napoleon cake to the festive table for tea or coffee. Enjoy your meal!