Napoleon cake is one of the most favorite desserts not only in Russia, but also in many post-Soviet countries. This magnificent layered cake with delicate cream has fascinated the hearts of sweet-toothed people with its airy texture and rich flavor. The history of this cake goes back to the XIX century, and, according to one version, it was named in honor of the French Emperor Napoleon Bonaparte, which contributed to the popularity of puff pastry during his reign.
Cooking this cake – a process that requires time and attention, but the end result is worth it. Each hostess can adapt the traditional recipe to her preferences, adding various fruits, nuts or chocolate, which perfectly complement the main flavor of the dessert.
This cake is often prepared for holidays, birthdays and other significant events, and it becomes a real decoration of any table.
Ingredients for the cakes:
- Flour – 400 g;
- Butter 82,5% – 200 g;
- Water – 140 ml;
- Salt – a pinch;
- Vinegar (6-9%) – 1 tbsp.
Ingredients for the cream:
- Butter (82,5%) – 250 g;
- Condensed milk – 500 ml;
- Vanillin – a pinch.
Preparation of the cake “Napoleon”:
Sift flour into a deep bowl, dip cold butter in it and rub it in parts into the flour. Mix the flour with the butter until crumbly, do it quickly. Otherwise, the butter will melt under the heat of your hands.
We leave the water in the refrigerator for half an hour, and then pour vinegar into it, salt. Pour the water into the cream crumbs and knead the dough, gathering it into a lump.
Leave the dough in a bag in the refrigerator for 1 hour. Next, divide the dough into 8-10 pieces. While rolling out one lump of dough, put the rest in the fridge.
Roll out the dough into thin cakes with a diameter of 25 cm. A pastry ring will help to cut out an even circle. Separately, place each cake on a baking tray lined with parchment and bake at 210 degrees for 7-10 minutes.
For the cream, beat soft butter mixed with vanilla to a fluffy white mass. Gradually pour condensed milk into the cream and continue beating.
Assemble the cake: place a cake in a pastry ring and smear it with a couple of spoonfuls of cream. Place the rest of the crusts, smeared with cream, pressing them all the time.
Remove the pastry ring and smear the sides of the cake with cream. You can also bake the trimmings from the cakes in the same way as the cakes, shred them and sprinkle the top and sides of the cake with crumbs.
Leave the cake to soak for 3-12 hours at room temperature. The longer the cake soaks, the tastier it will be.
