Napoleon is one of the favorite cakes of many people in our country. However, not all housewives are able to bake cakes for this delicacy. This review will help correct such an oversight, and you will be able to please your loved ones with delicious homemade cakes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The legendary miracle of Soviet cooking is Napoleon. This is the most popular cake on all holidays. There are many recipes for its preparation. It is impregnated with custard or sour cream, or condensed milk with butter. In this case, the cakes are always prepared from puff unsweetened dough. The result is an incredibly tasty delicacy that deservedly enjoys great success. Additional ingredients can be walnuts or pine nuts, hazelnuts or cashews.
Of the many options for its preparation, there are simple and complex basic subtleties that will help make an amazingly delicious dessert. First, choose the highest grade flour and sift it several times through a fine sieve. This will add fluffiness to the dough. Secondly, take the oil of the highest fat content, then the dough will turn out more magnificent. It must be cold, but not frozen, because when the dough is rolled out, the layers will tear. Thirdly, all products must be chilled, incl. and water. The dough is kneaded quickly so that the food does not heat up. Fourthly, the dough is rolled out in one direction away from itself, while constantly turning it over to a thickness of 1-2 mm.
- Caloric content per 100 g - 381 kcal.
- Servings - 8 cakes with a diameter of 22 cm.
- Cooking time - 15 minutes for kneading the dough, an hour for cooling the dough, 1.5 hours for baking cakes
Ingredients:
- Butter - 200 g
- Flour - 300 g
- Eggs - 1 pc.
- Drinking water - 30 ml
- Salt - a pinch
How to make Napoleon cake layers:
1. Place cold butter on a countertop and cut into small pieces.
2. Add finely sieved flour to the butter.
3. Take a knife and cut butter into flour. You should chop the butter as finely as possible to make a fine crumb.
4. In a glass, combine cold water, a pinch of salt and beat in an egg.
5. Whisk the egg and liquid well to create a smooth consistency.
6. Form the dough with a slide and make a small depression in the middle, into which pour the egg liquid.
7. Rak up the dough from the edges to the middle, stacking it on top of each other.
8. Form the dough in one lump, wrap it with cling film and refrigerate for an hour. To speed up the process, you can put it in the freezer for 15-20 minutes.
9. Then remove the dough from the refrigerator and cut into pieces.
10. Divide it into 8 equal parts for a 22 cm diameter mold.
11. Put all the pieces of dough in the refrigerator under the foil, and begin to roll out one piece with a rolling pin.
12. Roll it into a thin sheet about 2 mm thick.
13. Place the dough on a mold and cut it in a circle. Put the rest of the dough in the refrigerator.
14. On the dough, make punctures in several places with a fork.
15. Heat the oven to 180 degrees and bake each cake for no more than 10 minutes until golden brown. While one cake is baking, roll the next one. Bake all 8 cakes in the same way. Roll the leftovers and scraps of dough and bake as well. Then grind them into crumbs with a blender and sprinkle on the finished cake.
See also a video recipe on how to cook 12 cakes in 19 minutes.
