Napoleon cake is one of the most popular and favorite desserts in Russia. It consists of many thin layered cakes soaked in delicate cream or butter cream. Napoleon
cake has many variations of recipes
.
In different countries it is prepared in its own way, using different creams and decorations. But the classic recipe includes puff
pastry
, custard and vanilla.
Today, the cake “Napoleon” can be bought in a store or ordered in a pastry store. But a homemade cake, prepared with love and care, will always be tastier and more flavorful.
Ingredients for the cakes:
- Flour – 1.120 g;
- Butter – 600 g;
- Milk – 270 g;
- Sour cream – 150 g;
- Eggs – 3 pcs;
- Salt – 1 tsp.
Ingredients for the cream:
- Eggs – 4 pcs;
- Milk 3.2% – 1 liter;
- Cornstarch – 4 tbsp;
- Sugar – 400 g;
- Vanilla sugar – 20 g;
- Butter – 130 g;
- Cream 33% – 500 ml.
Preparation of Napoleon cake:
Sift flour, make a depression in it and rub cold butter into it. Rub the butter and flour into crumbs. It is important that the butter does not start to melt.
Salt the flour, make a depression in the crumb, break the eggs into it, put sour cream and mix. Pour the milk into the depression, knead the dough, gather it into a lump
. Divide the dough into two parts, and then divide each part into 6 parts, form rolls. Send the koloboks under food foil for 1 hour in the refrigerator.
For the cream, beat the eggs in a saucepan, pour classic and vanilla sugar. Pour into the mixture also starch, mix the components thoroughly. Pour
the milk into the mixture, stir and cook until boiling. After boiling, cook the cream for 30 seconds, remove from the heat and add butter, stir.
Cover the cream vkontakt food film and leave to cool. Roll out the dough into thin, equal layers. You can make even crusts with the help of a pot lid
. Prick the crusts with a fork, send them to the oven at 210 degrees for 7-10 minutes. For the cream, whip cold cream with a mixer until lush, add custard to the cream in several stages.
Smear each cake with
cream
, assemble the cake
.
Grease the sides of the cake also with cream. Crumble the leftovers from the cakes or one of the cakes into crumbs and sprinkle over the cake.
After cooking it is worth leaving the cake for 2-3 hours in the refrigerator for soaking. You get a delicate Napoleon cake with very tasty cream.
