Photo: from open sources
Napoleon cake is a pastry that is prepared according to a variety of recipes. And this is one of the simplest.
The Napoleon cake is believed to have been invented by confectioners in 1912, when they celebrated the centenary of the victory over Napoleon. The cake was cut into triangles that resembled the famous commander’s hat. But according to another legend, the cake was invented much earlier, and this is a reworked recipe for the French mille-feuille dessert.
But the Napoleon cake has become popular and now it is prepared according to different recipes and with different creams. The main thing is that thin cakes are coated with delicious filling. This recipe is very simple and even a novice pastry chef can prepare it. Focus will tell you how.
Napoleon cake”
Ingredients:
- flour – 500 g;
- milk – 260 ml;
- 1 egg;
- butter – 190 g;
- salt – 3 g;
- sugar – 50 g;
- vinegar 6% – 10 ml.
For cream:
- milk – 300 ml;
- 1 egg;
- flour – 30 g;
- butter – 200 g;
- sugar – 180 g;
- vanilla sugar – 10 g.
Preparation:
- First prepare the crust dough. In a deep bowl, combine sugar, salt, vinegar and egg, mix. Pour in the milk and whisk until smooth.
- Melt the butter and cool. Pour into the dough and beat everything again. Sift the flour and add to the dough in small portions, mixing well each time.
- Preheat the oven to 180 degrees. Divide the dough into eight parts and roll each into a thin layer. Prick the cakes with a fork to prevent them from puffing up. Place on a parchment lined baking sheet and bake for 4-5 minutes. Do the same with the rest of the cakes.
- And then prepare the custard. Combine sugar and vanilla sugar with flour, add egg and mix. Pour in the milk and mix everything thoroughly again.
- Pour the cream into a saucepan, place on low heat and bring to a boil. Cook the cream for about 6-8 minutes, stirring constantly. Then remove from heat and cool. Beat softened butter with a mixer. Add custard in small portions, stirring well each time.
- Crumble one cake layer for decoration. Spread the rest with cream and assemble the cake. Do not grease the last cake with cream yet. Place the cake in the refrigerator for a couple of hours to harden and soak. Then coat the top and sides of the cake with cream and sprinkle with crumbs.
- The dough for Napoleon can also be mixed in ice water.
