Napoleon Cake with Three Layers

Napoleon Cake with Three Layers - фото рецепта

This is a Napoleon cake with a unique filling. The recipe of this cake will be loved by those who enjoy baking and desserts with a lemony flavor. The cake layers in the finished cake remain crispy and tender. The cake turns out very delicious!

For the dough:
Sour Cream
1 cup (25-30% fat)
1 cup (or margarine)
2 cups
For the meringue cream:
6 (whites)
1 cup
For the buttercream with egg yolks:
6 (yolks)
1 cup
3/4 cup (softened)
For the lemon filling:
1 (small)
1 cup
To prepare the "Kremlin" cake, start by separating the yolks from the whites, put them in separate containers, cover with plastic wrap, and refrigerate.
Prepare the dough. Sift the flour onto the table. Grate margarine into the flour using a grater.
Rub the flour with margarine into crumbs using your hands.
Add sour cream and quickly knead the soft dough. Divide the dough into 6 parts.
Wrap each part in plastic wrap and refrigerate for 2 hours.
In the meantime, prepare three layers for the "Kremlin" cake. For the lemon filling, take a lemon and grate it (together with the peel), removing the seeds. Add sugar and mix.
You can grind the lemon in a meat grinder, just make sure to cut it into large pieces and remove the seeds beforehand.
For the meringue cream, take the egg whites, add sugar, mix, and place over a double boiler. Stirring constantly, heat the mixture to 75 degrees Fahrenheit.
Transfer the whites to a mixer bowl and beat on high speed until the whites form a fluffy, dense mass.
Prepare the buttercream with egg yolks. Add sugar to the yolks, place over a double boiler. Stirring constantly, heat to a temperature of 140 degrees Fahrenheit.
Transfer the yolks to a mixing bowl and beat. The mixture should lighten and become fluffy and thick. While continuing to beat, gradually add softened butter. Beat until you get a smooth, tender cream.
Let's start baking the cake layers. Roll out each piece of dough into a thin, transparent layer. Cut out a circle with a diameter of 26 cm. Transfer the layer to a baking sheet, prick with a fork, and bake in a preheated oven to 392 degrees Fahrenheit until golden brown (10-15 minutes). Gather the remaining trimmings, roll out the layers, and bake again.
It's convenient to transfer the layer by rolling it onto a rolling pin. You can fold the layer in half, then in half again, and easily transfer the folded dough to a baking sheet, where you unfold the layer, slightly leveling it.
This way, you will get 10 layers. Roll out the final 10th layer thinly (no need to cut), bake it and set it aside for sprinkling the sides of the cake.
Assemble the "Kremlin" cake. Spread the first layer with the yolks cream.
Spread the second layer with the meringue cream. The third layer - again with the yolks cream, the fourth with the meringue cream.
On the fifth layer, spread the lemon filling.
Then alternate again, starting with the yolks cream. Place the final layer with the smooth side up. Trim the edges of the cake with scissors or a sharp knife, and cover the entire cake with the meringue cream. Cover the sides with crumbs made from the remaining layer.
Decorate the "Kremlin" cake to your liking. I had some meringue cream left, so I slightly tinted it with cocoa powder, squeezed a stripe of cream around using a pastry bag, and used a fork to create lines towards the center. I placed some berries and mint in the center.