The Napoleon cake with delicate custard is a legendary miracle of Soviet cooking. Not a single feast is complete without this cake, and not only during the Soviet Union, but even today. Learning to bake cakes, make cream and shape a cake.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Napoleon cake is intended for special occasions and important events. Not a single sweet menu of any cafe or restaurant can do without this magnificent confectionery. "Napoleon" can be safely called a classic of the genre. Despite the fact that it is considered a primordially French dessert, in fact, the recipe was created by Russian confectioners and was originally prepared in the form of Emperor Bonaparte's cocked hat cake.
It seems to many that homemade Napoleon is the pinnacle of confectionery skills. Therefore, they do not dare to bake it. I, too, had the same opinion until I tried to bake it myself. After that, it turned out that this product is being prepared, it is not at all difficult and it is quite possible to cook it at home. The crown of gourmet fantasies and the pinnacle of culinary excellence can be baked by yourself! Well, maybe a little long, since each cake needs to be rolled out and baked. Otherwise, this recipe will surprise you with its minimalism. It involves the preparation of the classic puff pastry and custard. The product turns out to be tender, soft and just melting in your mouth, something you will never buy in a store. You only need to bake it yourself.
- Caloric content per 100 g - 247 kcal.
- Servings - 1 cake
- Cooking time - total cooking time 7 hours
Ingredients:
- Flour - 2 tbsp. in the dough, 3 tbsp. in cream
- Salt - a pinch
- Butter - 200 g per dough, 50 g per cream
- Eggs - 1 per dough, 4 per cream
- Milk - 1 l
- Vodka - 50 ml
- Cold water - 100 ml
- Sugar - 200 g
- Vanilla sugar - sachet
Making homemade Napoleon cake:
1. Cut the ice-cold butter into small pieces and place in a large, wide bowl or on a flat counter.
2. Add flour to the butter, sifting it through a fine sieve.
3. Use a knife to chop butter into flour or flour into butter to make flour crumbs.
4. Pour ice-cold drinking water into a glass, pour in vodka, add a pinch of salt and an egg.
5. Stir the liquid to dissolve the food evenly.
6. Pour the egg mass into the flour crumbs.
7. Knead the dough, but not as you usually work with it, but by scooping up flour crumbs from the edges and stacking them on top of each other.
8. As a result, you should have one lump of elastic dough.
9. Wrap the dough in plastic and refrigerate for half an hour.
10. Then divide the dough into 8 equal parts. Leave one part for work, and cover the rest with plastic and send to the refrigerator.
11. Using a rolling pin, roll out the dough into a thin layer 3 mm wide.
12. Place a layer of dough on a baking tray, cut off the remaining dough in a circle and puncture it with a fork so that air escapes during baking.
13. Heat the oven to 180 degrees and bake the cake for about 5 minutes.
14. Carry out a similar procedure with all cakes and leave them to cool completely.
Note: You can bake a lot of such cakes and store them for a month or two in a dry place, covered with a towel. And when you need it, just grease them with cream and the cake will be ready.
15. Now get down to making the cream. Drive eggs into a cooking pot and add sugar.
16. Beat the eggs with a whisk until an airy, fluffy mass of light lemon color is formed. Then add flour. You can replace it in whole or in part with starch.
17. Mix the food with a mixer again, stirring in the flour.
eighteen. Pour room temperature milk into the egg mass and place the pan on the stove. Cook the cream over low heat with constant stirring until the first bubbles appear. As soon as they appear, the mass begins to boil, immediately remove the pan from the heat.
19. Place room temperature butter and vanilla sugar in the cream. Stir well to dissolve the food completely.
20. Next, shape the cake. Place the crust on a wide dish and apply the cream. Spread it liberally.
21. Do a similar procedure with all the cakes and cream, forming a tall cake.
22. Lubricate the edges of the cake with the remaining cream.
23. Do not throw the dough scraps away, but bake them. Then, use a rolling pin to crush them into small crumbs.
24. Well sprinkle the cake on all sides with crumbs of the remnants of the cakes and put the napoleon in the refrigerator for soaking for 4-5 hours, or better overnight.
See also the video recipe on how to make homemade Napoleon cake.
