Napoleon cake is probably directly related to Napoleon Bonaparte. The fact is that the name of this cake raises many questions. There is an assumption that this cake was invented by the Emperor of France in his homeland. The reason to create a ruler cake was, perhaps, even political.
This well-known myth in the XX century was debunked by historians
.
There is a confectioner Napoleon, in whose honor the cake is named. With the Emperor, the dessert has nothing in common, except for naming.
Let’s prepare the Napoleon cake at home in a frying pan.
Ingredients of cream for Napoleon cake:
- Eggs – 2 pcs;
- Sugar – 150 g;
- Vanilla sugar – 15 g;
- Cornstarch – 50 g;
- Milk – 600 ml;
- Butter (82.5%) – 100 g.
Ingredients for the shortcakes:
- Flour – 200 g;
- Egg – pcs;
- Butter (82,5 %) – 100 g;
- Salt – pinch;
- Vinegar (6%) – 1 tbsp;
- Vegetable oil – tbsp;
- Water – 70ml.
Preparation of Napoleon cake:
To prepare the cream, whisk in a saucepan eggs with granulated sugar, vanilla sugar and starch. Pour the milk into the mixture, continue mixing the products.
Bring the mixture to a boil over medium heat. Transfer the thick mass into a bowl, cover with food film in a contact and leave in the refrigerator to cool.
At this time, rub cold butter into the flour – this is how we prepare the dough for the shortcakes
.
In a separate bowl, break an egg, pour salt, pour in vinegar, vegetable oil and cold water. Mix the ingredients until homogeneous and pour into the flour.
Knead the sticky cold dough with your hands, do it quickly.
Sprinkle the table with flour and form the dough into a sausage. Divide the sausage into 6 equal pieces.
Roll out each piece of dough into a thin sheet with a diameter of 22 cm. Cut out a circle with a diameter equal to the bottom of the pan.
Place the crust in a dry frying pan and fry on both sides over high heat with a lid on for 1-2 minutes.
Let the crust cool for 1-2 minutes under the lid and turn off the heat.
The rest of the dough should also be fried and crumbled into crumbs. If desired, fry the almond petals as well.
Beat the soft butter with a mixer until fluffy – this is necessary for the cream. Add the custard base to the butter in batches and beat until combined.
Put the cake into the pastry ring and cover it with a layer of cream.
Cover the cream layer with the second cake and form the cake in this way. Coat the sides and top of the cake with the rest of the cream.
Sprinkle the cake with crumbs from the leftover cakes and almond petals.
All that remains is to put the cake in the refrigerator to soak for 3 hours.
You get a classic homemade Napoleon with your own hands.
