But, as everyone knows, laziness is the engine of progress.
At some point, I baked cake cakes, but I forgot about the need to buy milk and condensed milk. I looked in the fridge, and there sour cream stands alone.
It’s almost night in the yard, the supermarket still works outside the window, but I didn’t want to dress and go outside, so I decided that it wouldn’t be worse if I soak my napoleon with sour cream. The cake was exclusively for Saturday tea with homemade, and not for a festive dinner, and I did not hesitate for a long time, soaked the cakes with sour cream.
She put it in the fridge for the night, and in the morning the pieces of the cake scattered so fast that I didn’t have time to notice where all the Napoleon had disappeared.
The recipe of sour cream is so simple that even a schoolgirl will make it in 5-10 minutes, 0.5 kg of high-fat sour cream and 2/3 cup of fine granulated sugar. Beat the sour cream in a good elastic mass and gradually add sugar, without turning off the mixer.
You can soak any cakes with this cream, as long as they are already cold and the cake will exceed all your expectations. The taste will be so tender that the hands themselves will reach for the next piece.
After the first experiment, having rummaged on the Internet, I found some more Napoleon recipes with sour cream, changing them a little, or rather removing vanilla sugar, which in our house are not welcome, I began to prepare Napoleon with sour cream cream more often than with custard. These recipes below will be presented to your judgment.
Try to make a cake that we used to call Napoleon with this kind of cream and you will be surprised how the taste of a friend will change from an early age.
Recipe first on the pan and with sour cream
This recipe is very simple, and the taste of the cake is not worse than the classic Napoleon. If you cannot take advantage of the oven for some reason, then this is not a reason to deny your family delicious baking. What ingredients does this recipe contain?
There are not many of them and one could also call it a budget option if it weren’t sour cream, as sour cream is almost golden for this cake.
- Margarine for baking — 200 gr .;
- Vinegar — 1 tbsp. spoon;
- Flour — 2 cups;
- Water — 1 cup;
- Sour cream — 0.5 kg .;
- Sugar sand — 1 cup.
The last 2 ingredients will go for the cream.
Sour cream is better to discard gauze to the glass extra liquid. You shouldn’t do this the night before baking, that’s enough for the time that the cake is baked and cooled. That is, the first thing you do is hang sour cream in gauze over the saucepan and only then proceed to make the dough.
Too fat and thick village sour cream is not worth taking, because it is too expensive, and it does not soak the cake cakes.
Getting to the dough.
It is necessary to cut the margarine into small pieces and wait until it dawns a little. Then fold it into a cup and add flour there. It is better to sift the flour beforehand so that the cake is more lush and the cakes are well soaked with cream.
Further, the recipe advises to chop margarine with a knife, constantly mixing it with flour. But this is somewhat difficult to do in a bowl, so you can mix everything by hand. In this case, margarine melts from the heat of the palms and better absorbs the flour.
When you get a fine crumb, you can mix water with vinegar and add to the blank for the dough.
Next, you should knead the dough with your hands, giving it a uniform structure. It should be quite a dense mass, but at the same time, it will be supple and elastic.
After the dough is ready, it should be wrapped in plastic wrap or put away in a plastic bag and placed in the refrigerator for 30 minutes. After this time, get the bag out of the cold, cut it into equal pieces and roll out the tortillas.
The thickness of each layer should be small, otherwise the cakes will be baked in a pan for a long time. Next, cut the workpiece to the diameter of the bottom and begin to fry them on both sides. Put the finished cakes on the dish.
Lastly, fry the cakes from the cakes to create a decoration that resembles classic napoleon.
After all the layers are baked, it is necessary to prepare a cream, for this purpose, beat the sour cream with a mixer and gradually add a glass of sugar to it.
Finished cream coat layers of cake.
Create a decoration from finely chopped baked remnants and remove the finished napoleon for one night in the fridge for impregnation.
In the morning you can have breakfast with a delicious cake with sour cream.
But this is not the only recipe for how to cook a napoleon cake with sour cream, so consider other options for this dish.
Besides the fact that the cream may contain sour cream, there is a recipe where sour cream is also included in the dough.
Cake Napoleon, in which sour cream is everywhere
To prepare the cake will need:
- Sour cream — 200 gr .;
- Flour — 3 cups;
- Margarine — 200 gr .;
- Soda — 0.5 tsp;
- Chicken eggs — 2 pcs .;
- Sugar sand — 2/3 cup.
Ingredients for cream:
- Sour cream — 0.7 kg.;
- Sugar sand — 1 cup.
We start, like the first recipe, bake our cake with weighing sour cream.
Next, knead the dough, for this grind margarine and mix it with flour. You can do this not only with your hands, but also with the help of a food processor.
In sour cream, pour the soda and let it stand until all the flour is mixed into fine crumb with flour. Next, add sour cream with soda to the crumb and mix. After the harvest is ready, add eggs and sugar.
Thoroughly knead it all over again with hands, divide it into 10 koloboks of equal size and remove the dough in a covered cup to the freezer for thirty minutes.
After this time, we get the doughbirds and roll each on a parchment for baking. Cut off the pattern and leave the trim right there on the parchment, only slightly moving away from the main cake. We prick the main layer with a fork in several places.
Bake the cake in a preheated 200 degree oven, but no more than 5 minutes each layer.
We repeat this procedure 10 times, after which we give the cake to cool, and at this time we turn the cuttings into crumb using a simple rolling pin or the same food processor. Also at this time it is necessary to prepare a cream, the recipe of which is familiar to all girls from early childhood.
First, beat the cream separately with a mixer, and later add sugar into it in a thin stream, while continuing to mix.
Coat all cakes with cream, fold them on top of each other.
After complete assembly of the cake, it is also necessary to smear its side sides and sprinkle with crumbs from all sides.
The finished cake, the recipe of which is presented, is left to soak for two hours at room temperature and only then we put it in the refrigerator overnight. In the morning you can enjoy wonderful, melting in your mouth pastries.