A step-by-step recipe for making shortbread cakes for Napoleon's cake. Composition of products, variations of cream and additional layers. Video recipe for Napoleon cake with custard.
If you haven't baked a cake yet, don't be discouraged. You don't have to spend 24 hours in the kitchen to do this. Napoleon's shortbread cake recipe demonstrates how easy it is to make delicious baked goods. You can easily cope with this recipe. A little patience, a little effort, a minimum of time and a Napoleon sand cake on the table.
The proposed recipe is primarily good because the cakes are crispy and thin, quickly prepared from homemade shortbread dough. They retain their structure even after the cake is impregnated with cream. It's even hard to tear yourself away from such a culinary masterpiece. Sand cakes can be baked in advance, cooled, folded and left until the next day.
Although from such shortbread cakes, any cake will turn out delicious. For example, with butter cream, sour cream or condensed milk. Also, the cakes can be layered with any fruit jam. It is very interesting to experiment, adding an unexpected, new touch to the usual dessert. You can make many different goodies based on these cakes! Especially in summer, when berries and fruits are ripe, they are great to add to homemade baked goods!
See also how to make Napoleon from puff pastry.
- Caloric content per 100 g - 438 kcal.
- Servings - 6 cakes with a diameter of 22 cm
- Cooking time - 1 hour 45 minutes
Ingredients:
- Margarine - 200 g
- Eggs - 1 pc.
- Flour - 450 g
- Sugar - 1 tsp
- Salt - a pinch
Step-by-step preparation of shortbread cakes for Napoleon's cake, recipe with photo:
1. Margarine of cold temperature, not room temperature and not frozen, cut into slices and put in the bowl of the food processor, in which place the “cutting knife” attachment. Then add raw eggs.
2. Sift the flour through a fine sieve to enrich it with oxygen and pour it into the bowl of the food processor. Add a pinch of salt and sugar.
3. Switch on the appliance and notice the elastic soft dough.
4. Remove the dough from the bowl of the food processor, wrap it with your hands, form into a lump and place in plastic wrap. Place the dough in the refrigerator for half an hour or in the freezer for 15 minutes. Although the dough can be stored in the refrigerator for up to 3 days and baked the cakes the next day. Also, the dough can be frozen for future use in the freezer, where they can spend 3 months without losing quality.
If you don't have a food processor, knead the dough with your hands. To do this, grate the margarine on a coarse grater. But keep in mind that shortbread dough does not like long kneading. So do it quickly. Since the margarine will begin to melt from the warmth of the hands and the structure of the cakes will be disrupted.
5. Remove the cooled dough from the refrigerator, divide into 6 pieces and use a rolling pin to roll out into a thin round or rectangular layer, depending on the baking dish. Place the dough on a baking sheet and place it in a preheated oven to 180 degrees for 10 minutes. As soon as the cake is golden brown, remove it from the oven. Carefully remove from the mold so as not to break and send to bake the next cake.
Cool ready-made shortbread cakes for Napoleon's cake, brush with cream and leave to soak.
See also the video recipe on how to make a shortbread Napoleon cake with custard.
