Vanilla Buttercream Napoleon Cake

cakes without eggs and sour cream, cream with whipped butter. For me this is the most delicious Napoleon. The cakes are tender, crispy, and the cream is light, airy, moderately sweet, very similar to melted ice cream.
cook time: 3h
Hazel Farrow
Vanilla Buttercream Napoleon Cake

Nutrition Facts (per serving)

314
Calories
21g
Fat
25g
Carbs
5g
Protein

Ingredients (10 portions)

For the cakes:

Wheat flour 375 g
Butter 200 g
Water 125 ml
Vinegar 1 tbsp

For cream:

Salt to taste
Sugar 100 g
Butter 180 g
Milk 500 ml
Corn starch 35 g
Eggs 2 pc
Vanilla sugar 1 pack

Recipe instructions

Step 1

Step 1
First, letʼs prepare the dough for the crust. I add butter (not frozen, regular at room temperature) to the sifted flour and begin to grind it into crumbs. In any convenient way. It is good to coat the butter in flour first. It will be easier this way and it won’t stick to the knife.

Step 2

Step 2
This is how the crumb should turn out.

Step 3

Step 3
I make a hole in the center, pour water (room temperature) and vinegar into it. And knead a homogeneous dough.

Step 4

Step 4
This is how the dough should turn out. I wrap it in a bag and put it in the refrigerator for an hour.

Step 5

Step 5
In the meantime, letʼs start with the cream. It is best to cook it in a saucepan with a thick bottom!!! Mix (in a saucepan) eggs, sugar, vanilla sugar, salt, starch.

Step 6

Step 6
And mix everything well until smooth. There should be no unmixed lumps left.

Step 7

Step 7
And add milk (at room temperature) to the egg mixture. I mix everything well. And I will send it to the stove.

Step 8

Step 8
Brew the cream over low heat, constantly stirring vigorously. This is the consistency of the cream you should get. It took me 9 minutes to brew. I always cook it over low heat, so it probably wonʼt curdle and burn. After cooling, the cream will become even thicker. If, suddenly, it so happens that the cream comes out in lumps, beat it with a blender.

Step 9

Step 9
Cover with cling film and leave to cool. You can put it in the refrigerator, or you can (if time allows) leave it on the stove. But it is very important that when you mix the cream with whipped butter, both masses should be at the same temperature. Otherwise the cream will peel off. And the oil will be at room temperature!!!

Step 10

Step 10
An hour has passed, the dough has rested, I begin to roll out the cakes. I divide it into 8 equal parts. Each piece is 80 g. You can just eyeball it.

Step 11

Step 11
I round it and cover it with film so that the dough does not dry out.

Step 12

Step 12
And while I roll out one piece, I store the rest in the refrigerator. I roll out the cakes thinly, about a couple of millimeters. The size of my cake will be 20*20. I made this stencil from parchment paper. I will trim the cakes after baking. And I’ll use the leftovers to make sprinkles.

Step 13

Step 13
I prick it with a knife or fork and send it to a preheated oven at 180 degrees. Baking time 5-7 minutes. Until golden brown crust.

Step 14

Step 14
These are the delicious cakes you get. They are very tender, crispy, aromatic. I put it aside.

Step 15

Step 15
Letʼs return to the cream. Beat the softened butter well until white. The mass should be fluffy and glossy.

Step 16

Step 16
By this time, the custard base has already cooled well and thickened.

Step 17

Step 17
I stir well with a whisk, or with a mixer.

Step 18

Step 18
And literally a little at a time, I start mixing with the whipped butter. !!! I repeat, the masses should be approximately the same temperature!!! Mix well. You can also do this with a mixer.

Step 19

Step 19
This is the kind of lush, airy cream you should get. It is very tender, tastes like melted creamy ice cream.

Step 20

Step 20
I cut out the cakes according to the shape. They cut easily, without problems.

Step 21

Step 21
I like this method (trimming after baking) the most. Usually the dough shrinks after baking and the cakes do not turn out perfectly smooth. And here everything is stable :)

Step 22

Step 22
I chopped the scraps. This is the amount of crumbs we got.

Step 23

Step 23
And I start assembling the cake. I put a spoonful of cream at the bottom of the dish so that the cake does not move. For each cake there are 2 heaped tablespoons of cream. And so I collect the whole cake.

Step 24

Step 24
The amount of this cream is enough for the sides.

Step 25

Step 25
I sprinkle it with crumbs. And I leave it to soak. The size of the cake after soaking turned out to be 20*20*5.5

Step 26

Step 26
I decorate as desired.

Step 27

Step 27
You can also sprinkle with powdered sugar.

Step 28

Step 28
And call everyone to the table.

Step 29

Step 29
The cake is very tasty, tender, creamy, moderately sweet. In general — the perfect "Napoleon".

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