The most delicious homemade caramel Napoleon cake

For many inexperienced housewives, cooking Napolen seems to be a task of maximum difficulty. However, everything is much easier than it seems. The most important thing in such a dessert is to make good puff pastry so that the cakes do not break and keep their shape.

The idea of making caramel Napoleon from homemade puff pastry without vinegar was published on the Instagram page of food blogger Yulia with the nickname _lady.stegantseva_. The dough does not need to be kneaded for a long time.

Ingredients for puff pastry:

• butter - 125 g
• egg yolk - 1 pc.
• flour - 180 g
• sour cream - 70 g
• salt - 3 g

Ingredients for the custard base (the first part of the cream):

• milk - 200 g
• cream 33% - 50 g
• sugar - 50 g
• egg yolk - 2 pcs.
• corn starch - 25 g

Ingredients for caramel cream:

• sugar - 200 g
• water - 50 ml.
• cream 33% - 200 g
• butter - 140 g
• salt - 3 g
• gelatin - 5 g
• water - 20 ml.

Method of making the dough:

1. Add a pinch of salt to sifted flour and grate cold butter on a grater.

2. Make crumbs, then mix sour cream with one egg yolk and add to the dough.

3. Make the dough. No need to knead it. Divide into pieces and put them under the film. Leave in the refrigerator for at least 6 hours.

4. For the custard base, mix milk and heavy cream in a saucepan and put it on the heat.

5. Separately, mix sugar, egg yolks and cornstarch, stir well and combine with the egg yolk mixture.

6. Keep heating, stirring constantly until thickened.

7. Pour into another bowl, cover with cling film and refrigerate for at least 6 hours.

8. For the caramel cream, pour gelatin into water and leave to swell.

9. Next, combine sugar and water, put on the fire without stirring, and wait until the mixture boils and turns a bright yellow color.

10. The main thing is not to overcook. Remove from the heat. The mass will become darker. Do not overheat to prevent the sugar from becoming bitter.

11. Heat the cream and pour it into the hot caramel. Stir well and set aside.

12. Add the swollen gelatin and a pinch of salt to the slightly cooled mass and mix well.

13. Pour the caramel over the butter and beat everything with a blender until smooth. Put in the refrigerator for 6-8 hours.

14. Bake the sponge cakes at 180 degrees until tender. They cook quickly.

15. Cut out circles of the desired diameter from the finished hot cakes.

16. Mix the custard base and caramel cream with a mixer until smooth. This makes a fluffy and delicious cream.