Napoleon cake is a classic dessert that occupies a special place in the culinary culture of many countries, especially in Russia and the former Soviet Union. Its history dates back to the 19th century, and it has become a symbol not only of culinary art, but also of cultural heritage.
There are many legends regarding the origin of this cake. One of the most popular theories is that its name is related to the French Emperor Napoleon Bonaparte, although there is no definitive evidence that he actually had anything to do with the creation of this pastry
. It is most likely that the cake was inspired by French culinary traditions, especially popular at a time when pastry chefs were looking for ways to perfect layered desserts.
Ingredients for the shortcake:
- flour – 500 g;
- butter – 250 g;
- water – 125 ml;
- egg – 1 pc;
- salt – 1/4 tsp;
- vinegar – 1 tbsp.
Ingredients for Cream Plombiere:
- milk – 500 ml;
- eggs – 2 pcs;
- sugar – 200 g;
- cornstarch – 50 g;
- salt – 1/4 tsp;
- butter – 100 g;
- vanillin – 1/2 tsp;
- cream 33% – 250 ml.
Preparation of the cake “Napoleon”:
Pour salt into cold water, pour in vinegar and break an egg, beat with a whisk. Grate the cold butter into the flour to create a creamy crumb
. Pour the egg mixture into the creamy crumb, knead into an elastic and not sticky dough
.
Put the dough in cellophane and then in the refrigerator for 1-2 hours.
For the cream, mix the eggs with sugar, cornstarch, salt. Then pour the whole mass into a saucepan with milk.
Cook the mixture until thickened, and then add butter and vanillin, stir until the butter dissolves. Once thickened, cook the cream for 30 seconds, remove from the heat, transfer to another bowl.
Cover the cream with cling film and leave to cool. Cut the dough into 8 equal pieces, roll them out into thin sheets with a diameter of 25-30 cm. Cut out circles using a pastry ring or a frying pan lid. Poke each cake with a fork, and then bake separately at 180 degrees for 5-7 minutes. The
scraps should also be baked, as they will become crumbs for the cake. Beat the cream for the cream with a mixer, gradually add the cream base to the mass.
Smear each crust with cream, stack them on top of each other. Brush the sides and top of the cake with cream and sprinkle with shredded cake trimmings.
It remains to wait for the cake to soak in the refrigerator for 2-3 hours. You get a delicious homemade cake “Napoleon”.
