From the author
Sift flour, add salt and grate ice cream on a coarse grater, mixing it with flour. Grind into crumbs.
Combine and mix sour cream, egg, dilute citric acid in water and add to the crumbs, quickly collect the dough in a lump.
Sprinkle a plate with flour, divide the dough into 8-9 parts and roll into balls. Cover with foil and refrigerate for 2 hours.
While the dough is cooling, prepare a custard base for the cream. Bring milk to a boil, but do not boil. Mix the yolks with sugar, vanilla sugar and starch until smooth.
Gently pour the hot milk into the yolk mixture, stirring constantly. Pour the mixture back into the saucepan and put on low heat. Cook until thick, stirring constantly. At the very end, add butter and stir. Pour into a container, cover with a film “in contact” and cool to room temperature.
Preheat the oven to 200 ° C. Taking out one by one from the refrigerator, roll it on parchment, sprinkling it with flour, each ball is as thin as possible, larger than the required diameter. Chop the cake with a fork and bake for 8-10 minutes until golden brown, remove from the oven and immediately cut the ring to the desired diameter. Cool, grind the scraps into crumbs.
Make cream. Beat softened butter until lush, light (5-7 minutes). Add the condensed milk in parts, whisking thoroughly after each added part. The amount of condensed milk depends on the sweetness that you like. At the end, introduce a teaspoon of custard base and beat in a lush homogeneous cream.
Assembly of the cake. Coat each cake with cream. With the rest of the cream, align the sides and top, sprinkle the cake with crumbs and send to the refrigerator for the night. Before serving, remove the cake from the refrigerator and let the cream warm at room temperature.
Crispy, brittle cakes of “false” puff pastry in the arms of airy cream create an incredible duet – a cake “Crispy Napoleon”!