Napoleon cake for the inhabitants of our country is mostly associated with the name of the famous commander and French emperor of the XIX century. However, for European countries, this cake does not have such a strong attachment to the real person.
Probably, the fact is that we have quite a lot of myths associated with this dessert. According to one version, Napoleon cake was invented in our country. He was supposed to be a dessert timed to the anniversary of the Patriotic War of 1812
. The veracity of this myth is doubtful, because according to historical reports, Napoleon was prepared in Italy before these events. In any case, this is an excellent cake, which is worth making at home.
Ingredients for Napoleon cake:
- flour – 440 g;
- butter – 180 g;
- margarine – 250 g;
- milk – 750 ml;
- salt – a pinch;
- vanilla sugar – 8 g;
- egg – 3 pcs;
- sugar – 200 g;
- water – 125 g;
- vinegar 9% – tbsp.
Preparation of Napoleon cake:
Pour vinegar into cold water and break an egg, mix the components until homogeneous. 400 grams of flour are sifted onto the table; dip the margarine in it. Rub the margarine bars into the flour with a coarse grater.
Grind the margarine and flour into crumbs, where we gradually pour in the liquid from the vinegar and egg. Knead the dough gradually, form a lump, which we put in the refrigerator for a couple of hours.
In a saucepan break eggs, mix with classic and vanilla sugar until homogeneous
.
Pour flour into the mixture, stir and put on medium heat. Gradually pour milk into the mass, constantly stirring the cream.
After thickening, remove the base for the cream from the fire and cover with cellophane in the contact. While the future cream is cooling, roll out the dough into a 2 mm thick layer.
Roll
the dough into a thick roll, cut into 5 equal portions
. Each piece should be rolled into rounds equal to 22-23 cm, put on parchment. Pierce the plates with a fork over the entire surface, bake separately at 180 degrees for 8-10 minutes.
One of the cakes is turned into crumbs
.
Beat the butter until standing peaks form, gradually add the base for the cream.
Smear the surface of each cake with cream, assemble the cake
.
Cream the sides of the cake, sprinkle with prepared crumbs.
After a few hours in the refrigerator, Napoleon cake can be served to the table.
Instead of margarine for this recipe you can use butter in a similar amount.
