Napoleon cake with plasma cream

 

Ingredients:

Cover:

• 260 g cold butter
• 460 g of smooth wheat flour
• 1 egg
• 160 ml of cold water
• 1 tablespoon of apple cider vinegar
• ½ teaspoon of salt

Cream:

• 750 ml of milk
• 1 stick of vanilla
• 6 egg yolks
• 150 g of sugar
• 45 g of starch flour
• 50 g of room temperature butter
• 50 ml of sweet cream
• 40 g of powdered sugar
• 100 g Ground Plasma

Decoration:

• 100 g Ground Plasma
• Fruit of your choice

 

Preparation:

1. Step

First, knead the dough for the crust. Add salt to the measured flour, mix, then add cold butter, coarsely grated. Rub the butter into the flour, make a well in the middle, then add the rest of the ingredients to the well: egg, vinegar and cold water. Knead a smooth, elastic dough, then divide it into 12 balls.

2. Step

Gently wrap the balls of dough in transparent foil, then place in the refrigerator to rest for approximately 2 hours.

3. Step

After that, heat the oven to 210 °C. Line two trays with baking paper. Roll out each ball of dough on a floured surface to a diameter of 22 cm. Prick the dough circle with a fork. It doesn’t matter if the circle is not regular, because the excess dough is cut off after baking. The cake will have a diameter of 18 cm, and the dough shrinks during baking, which is why it is important that the diameter be significantly larger before baking.

4. Step

Bake the crust for 7-8 minutes in a preheated oven. Immediately transfer it from the baking paper to a kitchen towel, and cut off the excess dough with a plate with a diameter of 18 cm, and leave the formed disc to cool. Collect the excess on the side. Continue with the remaining 11 dough balls. While one crust is baking, prepare the second one and place it on another baking sheet lined with baking paper.

5. Step

While the dough balls are in the fridge, prepare the cream. Measure the milk into a large saucepan and add the vanilla pod. Heat until boiling.

6. Step

Separately mix sugar, starch flour and egg yolks, so that you get a mixture without lumps

7. Step

Remove the vanilla pod from the hot milk. Add hot milk to this mixture, little by little, to warm the yolks. This will prevent them from curdling.

8. Step

Return the warm mixture with egg yolks to the hot milk and stir over low heat until it thickens.

9. Step

Remove the hot mixture from the heat, add the butter at room temperature and mix it in, then cover the surface of the filling with transparent foil to prevent a crust from forming. Leave to cool at room temperature, then cool further in the refrigerator.

10. Step

Just before filling, beat the sweet cream with powdered sugar. Add Ground Plasma and whipped cream to the cooled cream, and combine everything.

11. Step

On the plate on which the cake will be placed, put a spoonful of cream, then the first crust. Spread 2-3 tablespoons of cream over the first crust, then place the second crust. Continue like this until the twelfth crust. Lightly press the cake and put it in the fridge. Do not use all the cream.

12. Step

After 2 hours, take the cake out of the fridge, press down a bit again, then spread the rest of the cream on the rim and surface. Finely chop the excess baked crust, then add 50 g of Ground Plasma and generously cover the cake on all sides with this mixture. Leave it in the fridge overnight, then serve.