You don't have to spend all day in the kitchen to make a delicious Napoleon cake. The proposed step-by-step recipe with a photo of Napoleon cake made from shortbread cakes and custard easily demonstrates the ease of making delicious pastries. Video recipe.
If you have never baked a single cake, then do not be discouraged. Everyone, even a novice cook, can easily cope with this recipe. A little time, a little patience, a little effort and a ready-made Napoleon sand cake on your table. The proposed dessert recipe is more popular in many families, shops, pastry shops … Because the cakes made from quick homemade shortbread pastry are crispy and thin. They retain their special structure even after soaking the cake with cream in the refrigerator. There is no one indifferent to this culinary art, it will surely please all those with a sweet tooth. This delicate masterpiece of Russian cuisine with a creamy taste goes well with a cup of hot coffee or tea. This is a delicious dessert for children and adults. It turns out the cake is very tender and slightly crispy. It melts in your mouth, is economical and very easy and quick to prepare.
If you want to diversify pastries, you can add fresh berries or fruits to the cream. Or soak one cake not with cream, but with jam. Then the taste will be brighter and more interesting. It is always interesting to experiment, adding a new unexpected touch to a familiar dish.
See also how to make homemade Napoleon cake.
- Caloric content per 100 g - 602 kcal.
- Servings - 1 cake
- Cooking time - 2 hours
Ingredients:
- Margarine - 200 g per dough
- Eggs - 1 pc. in dough, 4 pcs. in cream
- Milk - 1 pc. in cream
- Salt - a pinch in the dough
- Sugar - 250 g per cream
- Butter - 200 g per cream
- Flour - 400 g per dough, 4 tablespoons in cream
- Vanilla sugar - 1 tsp in cream
Step-by-step preparation of Napoleon cake from shortbread cakes and custard, recipe with photo:
1. Cut cold margarine into medium-sized pieces. Be sure to observe the temperature as shortcrust pastry is not made from frozen or warm food.
2. Place the chopped margarine in the bowl of a food processor and add the eggs.
3. Add flour to the bowl of the food processor, sift it through a fine sieve, so that it is enriched with oxygen, and the cakes beat more tenderly. Then add a pinch of salt.
4. Knead an elastic, soft, smooth and shiny dough so that it does not stick to the sides of the dishes and hands.
5. Form the dough into a "lump", wrap it in a plastic bag and refrigerate for half an hour. Although you can keep it there for up to 3 days. It can also be frozen in the freezer for 3-4 months.
6. Remove the dough from the refrigerator, unfold from the bag and divide into 6 pieces. Roll each of them into a thin layer of round, rectangular or other shape. Bake the cakes alternately in a heated oven to 180 degrees for 10 minutes until golden brown. Cool the finished hot cakes well on a baking sheet and carefully transfer to the table. Since hot they are fragile, delicate and can break, and after cooling they will become tight, but do not let that confuse you. After soaking with the cream, they will become softer.
7. To prepare the cream, add the contents of the eggs to a saucepan.
8. And add sugar immediately.
9. Beat eggs with a mixer until a thick, homogeneous, lemon-colored foam.
10. Pour flour into the egg mass.
11. Stir the food again with a mixer until smooth.
12. Pour milk into the food and mix with a mixer.
13. Place the saucepan on the stove and simmer the custard over medium heat, stirring constantly (to avoid lumps), bringing it to a boil. As soon as the first bubbles form on the surface, remove the pan from the heat.
14. Immediately add butter and vanilla sugar to the finished cream. Stir the cream for another 5 minutes. the mass is still hot and there is a risk that lumps will form in it. It is very important that the cream is not too thick, otherwise the cakes may not soak and the cake will remain dry.
15. Leave the cream to cool to a warm temperature.
16. Select a serving plate on which you will collect the cake and apply a few tablespoons of cream to it. This is necessary so that the first cake is well saturated.
17. Put the cake on the cream, which is also oiled with cream.
18. Assemble the cake by laying out all the cakes one by one and soaking them with cream.
19. Spread the cream on all sides of the assembled cake.
20. Use roasted, crushed walnuts to decorate the cake. Although a broken crust or shortbread cookie is suitable for dusting.
21. Sprinkle nuts on Napoleon cake with shortbread and custard and leave to soak at room temperature for 3 hours. If there is still a long time before serving, then send the cake to the refrigerator.
See also a video recipe on how to make a shortbread Napoleon cake with butter cream.
