Cake "Napoleon" with cream "Ice cream"

1. Knead the dough for the cakes. Place flour in a bowl and add a pinch of salt. Break the egg, pour in the vinegar.

2. Cut the cold butter into small pieces or grate it and place it in a bowl with flour and egg.

3. Mix flour, egg, vinegar and oil until crumbly consistency.

4. Pour in ice water.

5. Knead the slightly sticky dough and divide it into 7-8 balls. Refrigerate the dough for an hour.

6. Then roll out the cakes as thin as possible. Their number depends on the diameter. The diameter of my cakes is 20 centimeters.

7. Bake the cakes in the oven, preheated to 180-185 degrees, for 7-8 minutes each. Baking time depends on your oven. I got 9 cake layers and one small one for topping. But I also used one large one for sprinkling.

8. Prepare the “Ice cream” cream. Pour the milk into a saucepan with a thick bottom and place on the stove.

9. In a bowl, mix the yolks, sugar, vanilla sugar and starch or flour and 50 ml of cold milk.

10. When the milk starts to boil, pour this mixture into the pan and stirring constantly until the cream thickens.

11. Cover the cream with film in contact and cool. It should be quite cold. Then whip the cold cream into a fluffy, stable, thick foam.

12. Add whipped cream to the custard, 2 tablespoons at a time, and stir gently. The unusually fluffy, tender and tasty “Ice Cream” is ready.

13. Grease the cake layers and sides with cream.

14. Grind the remaining cakes into crumbs and sprinkle the cake on all sides. Then cover it with cling film and place a cutting board on it. And on the board - a 500 ml jar of water. The weight will gradually compact the cake and help it soak faster. The photo shows the cake 7 hours after I coated it with cream. In principle, you can already eat it, but it’s still better to wait until tomorrow. It will still be soaked and will be much tastier.

15. “Napoleon” cake with “Ice cream” is ready.