Friesische Weihnachtstorte

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"Frisian" cake - a shortbread cake with layered cakes and delicious butter cream, reminds our "Napoleon" and will surely please lovers of classic cakes. The recipe does not pretend to be authentic. Source - German culinary sites.
Instructions for recalculating ingredients for a different form size priatnogoappet...
Cakes • Торты
Napoleon cake":
wet • Торт "Наполеон". Попул...
crispy • Торт "Хрустящий Наполе...
chocolate • Шоколадный "Наполеон" ...
lean • Торт "Наполеон" без мо...
In the original recipe, the cream is made from cream
100 g - 356 kcal
Cake diameter - 20 cm
Ingredients:
Cakes
Flour - 250 g
Butter 82% - 180 g
Sour cream 20-30% - 150 g
Salt - 1 g
Baking powder - 3 g
Sprinkle / Streusel
Flour - 150 g
Butter 82% - 100 g
Sugar - 70 g
Vanilla sugar - 10 g
Jam sweet and sour - 200-250 g
Cream
Curd cheese - 400 g or weighed sour cream for more than a day
Cream 33-36% - 200 g
Powdered sugar - 100 g
Vanillin - a pinch
Powdered sugar for decoration
Preparation
Cakes
1. Combine cold sour cream with salt and vanilla sugar, stir.
2. Combine sifted flour with baking powder.
3. Add butter and chop into coarse crumbs, add sour cream and knead into a soft sticky dough, do not add any more flour.
4. Wrap in plastic wrap, flatten and refrigerate for at least 2 hours
5. On baking paper, use the side of the mold to make a template, be sure to turn it over so that the rest of the pencil does not fall on the cake.
6. Divide the dough into four parts, separate one and send the rest to the refrigerator.
7. Spread the dough part over the template using cling film. The dough should extend 1 cm beyond the template.
8. Prick often with a fork.
9. Using a scale, separate a quarter of the crumb and distribute it over the workpiece in an even layer.
10. Bake in an oven preheated to 200 ° C on a medium level without convention for 10-15 minutes until golden brown.
11. Cut off the hot cake with a rim from the mold along its inner edge. Use a thin, sharp knife as the cakes are brittle.
12. In this way, bake 2 more cakes and cool on the wire rack.
13. Hot cut the fourth cake according to the template and cut into 12 segments, cool.
Sprinkle / Streusel
1. Combine sifted flour with vanilla sugar and sugar, mix
2. Add cold butter and grind into an even crumb.
3. Refrigerate until use.
Cream
1. Combine cold curd cheese with powdered sugar mixed with a pinch of vanillin and chilled heavy cream. Beat until firm and fluffy.
2. Transfer to a pastry bag with a nozzle.
Assembly
1. Apply some cream to the dish to secure the first crust.
2. Spread a small amount of jam over the surface, in an authentic recipe it is plum, but any with sourness will do.
3. Apply the third part of the cream, cover with the next cake and repeat.
4. Decorate the third cake with cream and lay out 12 segments at a slight angle, pressing them into the cream.
5. Send the cake to the refrigerator for at least 10 hours.
6. Sprinkle with icing sugar before serving.
7. I recommend cutting chilled.
Note!
The baking time may differ from the one stated in the video, focus on your oven, and also take into account the material from which the form is made.
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