Remove the top parchment sheet and put it aside to be used with the next dough. It’s acceptable if yours is a bit broader or shorter the remaining parts should all be the same size so they stack properly. īetween two pieces of parchment paper, roll out the first quarter of the dough into a very thin 8′′x10′′ rectangle. Knead the dough a few times on the counter, just until it is smooth. Using a spoon, mix in the flour until a crumbly, loose mixture forms. In a separate bowl, whisk together the egg, salt, and sugar until smooth. This should chill the butter if it was still warm from melting. In a large mixing bowl, combine melted butter and sour cream. Layer the wafers: Preheat the oven to 350 degrees Fahrenheit. It consists of layers of sponge cake with raspberry jam and whipped cream. The “russian napoleon cake history” is a dessert that originated in Russia. In fact, Russia recently made headlines with their latest export: napoleon ice cream bars. Russia has been a world-leading producer of vodka for centuries, but the country’s time in the culinary spotlight is far from over.
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