What kind of cake is shrouded in a lot of secrets and mysteries? It is everyone’s favorite cake Napoleon
. The fact is that the dessert is associated with the name of the great French commander. Because of this coincidence, many people began to attribute a sacred meaning to the cake.
One of the assumptions of the appearance of the dessert is the mistress of the French leader. As if once Napoleon’s wife almost caught him in connection with a servant girl. However, Napoleon explained that he was telling the girl the recipe for a new cake. The dessert was supposedly intended for Bonaparte’s victory.
Whether the legends about the Frenchman are true is unknown. This does not minimize the popularity of the cake, only gives the dessert a certain zest.
Ingredients for homemade Napoleon crusts:
- flour – 330 g;
- salt – a pinch;
- butter – 175 g;
- lemon juice – tbsp;
- yolks – 2 pcs;
- water – 100 ml.
Ingredients for the cream:
- milk – 600 ml;
- butter – 100 g;
- yolks – 6 pcs;
- cornstarch – 10 g;
- sugar – 120 g;
- flour – 40 g.
Preparation of homemade Napoleon:
To prepare the cakes in the bowl of a blender, we need to combine flour with salt, and then add cold butter. It is necessary to achieve a buttery crumb
. In the buttery crumb we put the yolks and lemon juice, mix until homogeneous. Pour very cold water into the dough. Pour until the dough starts to turn into separate lumps.
Koloboks should be gathered into one common lump, put in cellophane and send to the refrigerator for an hour.
Then divide the dough into 10 koloboks, take out of the refrigerator one by one.
Koloboks roll
out
into thin sheets with a diameter of 22 cm. Transfer one cake at a time on a baking tray covered with parchment.
It is necessary to make punctures on the crusts with a fork, so that it does not swell.
Preheat the oven to 220 degrees Celsius, bake for about 8 minutes.
To prepare the cream, pour 60 grams of sugar into the milk, pour the mixture into a saucepan.
While the milk comes to a boil, you need to beat the yolks together with starch, sugar and flour. Pour a thin stream of boiling milk into the homogeneous egg mixture.
Pour the egg mixture into the rest of the milk, bring the cream on high heat until thickened. Once thickened, remove the cream base from the heat. Add butter to the cream, melt and knead a full cream.
Turn the most unsuccessful cake into crumbs. The remaining cakes are abundantly smeared with cream, assemble the cake. The sides and top of the Napoleon are smeared with cream, sprinkle with crumbs.
Napoleon cake should be sent to the refrigerator for a couple of hours for a more thorough soaking.
It is recommended to cover the cake with cellophane or food film for better results.
