Napoleon Cake
Description
Whether this cake has its origins in France or Russia, it doesn't change the fact that it is wonderful. It has many layers of delicious goodness that won't disappoint.
Ingredients
3 1/2 sticks very cold butter
4 c. flour
2 T. sour cream
2 egg yolks
1 T. cognac or vodka
3/4 c. very cold water
1/2 t. salt
cream:
5 c. heavy whipping cream
1 1/2 cans condensed milk
1 c. powdered sugar
Directions
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On a flat surface sift flour, salt and cut butter into big chunks.
Using a knife combine flour with butter until you will have fine crumbs. Incorporate sour cream, using a knife into the crumbs.
In a bowl, mix or whisk egg yolks,and cognac with water; add to the crumb mixture; start kneading the dough, but not too much.
Divide dough into 7 sections, the size of tennis balls; place in the fridge for 30 minutes.
Preheat oven to 375 degrees.
Roll the dough very thinly on a well floured surface, adding flour as you roll so it won’t stick to the rolling pin or the surface. Transfer rolled out dough to a baking sheet; cut out into a circle or square shape. Bake 10-12 minutes until golden brown.
Cream:
Combine all ingredients; beat using a stand or hand mixer on high speed until soft peaks form and it is a fluffy cream texture.
Spread generous amount of cream on each layer. Leave one layer for crumbs.
Crumble one sheet of cake and all the baked cut out edges in blender or using a rolling pin.
Add the crumbs to sides and top of cake.
Rerigerate for at least 6 hours.