According to a survey conducted in European countries by pastry chefs, most people said that among all cakes they prefer Napoleon. Also, many residents of France, Italy and Spain really believe that the dessert is named in honor of the commander.
Napoleon cake has quite an interesting reputation. Its name has spawned many anecdotes and myths. One of the stories says that Napoleon Bonaparte independently invented the recipe for the dessert.
In fact, the name Napoleon came from the custard. The fact is that the Italians named the filling for the cake “Napolitano”, which for the French was consonant with a famous family name.
Let’s not go into the details of naming the cake. Let’s make this beautiful dessert without baking the cakes in 15 minutes.
Ingredients for Napoleon cake:
- eggs – 3 pcs;
- puff pastry – 600 g;
- milk – 800 g;
- starch – 2 tbsp. liters;
- sugar – 200 g;
- flour – 2 tbsp;
- butter – 80 g;
- vanilla sugar – 10 g.
Preparation of Napoleon cake:
In a saucepan break eggs, pour granulated sugar, starch and flour. Thoroughly mix the eggs with loose products, pour 100 ml of milk
. As soon as we mix all the components, pour the remaining volume of milk into the saucepan with the mixture. On low heat cook the milk mixture until it thickens, remember to stir constantly.
Pour vanilla sugar into the milk mixture, add butter and stir until the butter dissolves into the cream. Pour the mixture into a deep container, cover with cling film and cool in a cold place.
Smear the bottom of the plate with a small amount of cooled cream, lay out a layer of cookies. Gaps in the layer can be closed with pieces of crushed cookies. Cover the layer with cream, similarly lay out the other tiers of the cake.
The last layer of the cake should be heavily smeared with cream. Crush the rest of the cookies into fine crumbs and sprinkle over the creamy surface.
Leave the cake in the refrigerator for at least 3 hours for soaking
.
We recommend covering the surface of the cake with cling film before sending it to the refrigerator. The longer you keep the dessert in the refrigerator, the more the cookies will soak up the cream and the cake will turn out sweet and rich.
