Napoleon Torte with Sour Cream Pastry and Custard Butter Cream

What you need

• 520 g (4 1/4 cups) all-purpose flour, 400 g for the pastry, 70 g for the cream, about 50 g for rolling
• 250 g (2 sticks + 2 tbsp) cold unsalted butter, for the pastry, cut into small cubes
• 1 pinch salt
• 200 g (3/4 cup) sour cream, about 20% fat
• 1 egg, for the pastry
• 10 egg yolks, for the cream
• 180 g (scant 1 cup) sugar
• 210 ml (scant 1 cup) whole milk
• 500 g (4 1/2 sticks) soft unsalted butter, for the cream, left out until soft
• 1/2 vanilla pod, or 8 g vanilla sugar

Method

Restated from the original video

1. 1

   Pulse 400 g of the flour, the cold butter and the salt in a food processor to fine crumbs. Without a processor, chop them together with a large knife.

2. 2

   Whisk the sour cream and the egg together until smooth.

3. 3

   Tip the sour cream mixture into the crumbs and press everything into a ball with your hands, working fast and without kneading. If it will not hold, add ice water 1 tsp at a time.

4. 4

   Wrap the dough and chill for 30 min.

5. 5

   Heat the oven to 200 °C (400 °F).

6. 6

   Shape the dough into a log and cut it into 14 equal pieces. Keep the pieces you are not rolling in the fridge.

7. 7

   On a sheet of parchment dusted with flour, roll one piece very thin, about 2 mm, and cut a 20 cm round using a plate as a guide. Save the trimmings.

8. 8

   Prick the round all over with a fork, slide the parchment onto a baking sheet and bake until golden, 6-8 min. Cool flat. Repeat with every piece.

9. 9

   Press the trimmings together, roll them out and bake a shade darker until dry and crisp, 8-10 min. Set aside for crumbs.

10. 10

    For the cream, beat the yolks with the sugar until pale and thick, 3-4 min.

11. 11

    Beat in the remaining 70 g flour and the milk until smooth.

12. 12

    Pour into a saucepan and cook over low heat, stirring all the time, until it thickens and starts to bubble. Keep stirring on the lowest heat for 1 more min to cook out the raw flour taste.

13. 13

    Press plastic wrap onto the surface and cool to room temperature, about 1 hour.

14. 14

    Split the vanilla pod, scrape the seeds into the soft butter and beat on high speed until pale and fluffy, at least 5 min.

15. 15

    Beat the cooled custard into the butter a spoonful at a time until smooth.

16. 16

    Set one round on a flat plate and spread it with a thin, even layer of cream. Stack the rest the same way, leaving the top round bare and keeping some cream back.

17. 17

    Spread the reserved cream over the top and sides, crush the dark trimmings into crumbs and press them all over the cake.

18. 18

    Cover and refrigerate for at least 12 hours, ideally 24, then let it stand 15 min at room temperature before slicing.

Imported from sappetitom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.