The Napoleon cake with orange cream

Margarine 300 g
Apple cider vinegar 1 tablespoon
Eggs 2 pieces
Salt a pinch
Water 200 ml
Butter 200 g
Sugar 1 Cup
Orange zest 1 teaspoon
Milk 1 Cup
Wheat flour 3 cups


The Napoleon cake with orange cream
1. Chilled margarine chop with flour into fine crumbs with a sharp knife or a special blender to the test. You can also RUB the margarine in a bowl and then mix together with flour — the main thing is to act quickly to margarine not started to melt.
The Napoleon cake with orange cream
2. In a mixture of flour and margarine to make a small hole. In the glass, mix one egg with vinegar and salt. Pour a glass full of water. Gradually pour the resulting mixture into the center holes and with a spoon gently knead the dough.
The Napoleon cake with orange cream
3. Gently gather the dough into a lump (preferably with assistance of using two spoons) and put on the table. Cut the lump into three equal parts, wrap each in plastic wrap and refrigerate at least thirty minutes.
The Napoleon cake with orange cream
4. In a small bowl mix the sugar with one tablespoon of flour, stir in the egg, add the milk. Put on a small fire and cook, stirring constantly and not allowing to boil, until thickened. Once the mixture starts bubbling, remove from heat and leave to cool. The cooled mass add softened butter and zest and a good beat.
The Napoleon cake with orange cream
5. Each piece of chilled dough to roll into a thin layer, put on a baking sheet, score with a knife in several places and bake at 180 degrees for fifteen minutes. From scraps of dough to sculpt a separate lump, too, roll out and bake the last. This cookie monster will go to sprinkles.
The Napoleon cake with orange cream
6. The finished cake to cool and spread on a cutting Board. With a sharp knife carefully cut off the edges to make them flat, rectangular shape — it can be folded in a pile.
The Napoleon cake with orange cream
7. The first cake spread with cream, cover with another cake layer and gently press it with hands. Again use the cream, cover with the next layer and flatten. Should be three tiers.
The Napoleon cake with orange cream
8. The last tier spread with cream and breaking hands the last of the biscuits, sprinkle on top of the resulting crumb. Trim again the rough edges and send the cake in the fridge for a couple of hours, preferably overnight.

When cooking will need 1 tablespoon of flour for the cream and some for rolling out the dough layers. Cakes you can bake in advance, they are well kept 5-7 days. The cream also can be cooked for the day and leave in the fridge, and the butter mix just before the construction of the cake. Instead of zest in the cream, you can add any other flavoring or do without them altogether.