Layer cake cake with butter cream is a surprisingly simple and delicious dessert. It does not require special culinary skills. And if you don’t want to bother with kneading the dough, you can buy it ready-made in the store. Then the process will be shortened and simplified as much as possible.
The cake in appearance resembles “Napoleon”, but instead of custard, creamy with a hint of vanilla is used here. The cake is light, delicate, moderately sweet, soaked.
It is desirable to take a rectangular shape for a cake. Don’t forget to leave a couple of puff pastry sheets and 2-3 tablespoons of cream to decorate the cake.
The cream for this cake can be anything. You can add vanilla, rum, cocoa or cinnamon to it. But it is better not to add berries to the cream, they are too juicy - they will spoil the texture. They can be used as decoration.
You can also experiment with the dough. You can work with texture, such as caramelizing with sugar, and then you get a layer of puff pastry with a thin golden crust, which enhances the taste and crunch.
The secret to the success of a layer cake in the winning combination of taste and texture. Crispy dough together with enveloping buttercream is hard to mess up. In addition, for this cake there will always be ingredients in the house.
To prepare the dough, choose the highest grade flour. Be sure to sift it several times. This is necessary to give splendor to the test.
Cooking dough for the cake should be in a cool room, otherwise it will "float". All products must also be chilled, including water.
Even how you roll out the dough affects the result. Do this from yourself, in one direction, while constantly turning the rolled dough over. Fold the dough into squares. In this form, put in the refrigerator for a while. Repeat this procedure several times.
The longer the cakes are soaked in cream, the juicier the cake will be. The ideal option is to leave the cake in the fridge for the whole night. For a crunchy effect, spread with butter-condensed cream just before serving.