One of the most popular desserts, which leaves little to be indifferent - the Napoleon cake, with a delicate cream and stunningly thin cakes. By the way, we also have a "close relative" of this delicacy on the website - the recipe for Milfei .
Any institution, be it a cafe or restaurant, is sure to offer you in the menu "Napoleon". Well, we with you, let's prepare the Napoleon cake at home, let this process not be the fastest, but the end result of your efforts will be beyond praise.
The cake "Napoleon", the recipe of which we offer you, will undoubtedly please all lovers of a wonderful and tasty dessert.
Ingredients:
For the test:
- butter - 300 g;
- egg - 2 pieces;
- water - 150 ml;
- vinegar (6%) - 1 tbsp. a spoon;
- salt - 1/8 tsp;
- flour - 600-650 g.
For cream:
- milk - 1 l;
- sugar - 400 g;
- yolks - 8 pieces;
- Vanilla sugar - 2 tsp.
- flour - 100 g.
Preparation
Mix the vinegar with cold water, then in a bowl, beat the eggs, add water and salt to them. Chilled oil rubbed on a grater, then pour the flour onto a cutting board, add oil to it. Now you have to chop the flour and butter with a knife, then make a groove in the received mass and pour eggs with water and vinegar. Mix the ingredients well and knead the dough for our delicious Napoleon cake. The dough is divided into equal parts (10-12), we form from each marble, cover them with a film and put in the refrigerator for an hour. Then, each ball is rolled (on paper for baking) to make a round cake. If the edges go out not even, you can cut a circle (diameter - 24-26 cm) with any lid for the pan. Cuttings of the cake are not removed, we will need them later. Paper with cake is transferred to a baking tray and baked at 180 degrees. Preparation of the cake "Napoleon" takes 7-10 minutes for each cake.
Now we prepare the cream for Napoleon . To do this, we rub yolks with vanilla and ordinary sugar, mix with flour and dilute with hot milk (brought to a boil). The resulting mass is put on a small fire and cook until thick, not forgetting to stir occasionally. Ready to refrigerate the cakes put in the form (or a dish) and smeared with cold cream. The remains of the cake are crushed into a crumb and sprinkled on the top and sides of the cake. We put it in the refrigerator and after 6-8 hours Napoleon cake, cooked at home, you can serve to the table.
Cake "Napoleon" according to GOST
To prepare a real cake "Napoleon", the taste of which many of us remember from childhood, let's turn to the recipe of GOST, it is the cooks at confectioneries who adhere to it.
Ingredients:
For the test:
- butter - 315 g;
- flour - 400 g;
- water 170 g;
- citric acid - on the tip of the knife;
- egg - 1 piece;
- salt - 3 g.
For cream:
- milk - 65 g;
- yolks - 1 piece;
- butter - 100 g;
- vanilla sugar -1/2 bags;
- cognac - 1 tbsp. a spoon;
- sugar - 90 g;
- powdered sugar.
Preparation
First we mix flour and salt. Then, we dissolve citric acid in water and add to the flour. Then add the egg and knead the elastic dough. Form the ball wrapped in food film and sent to the refrigerator for half an hour. Butter slightly sprinkled with flour and cut with a knife, then we form a square and send it to the refrigerator for 30 minutes. Then take out the dough, roll it out, put the cream layer on the center and wrap it in an envelope. Roll the dough into a layer 1 cm thick, add both ends to the center, then again. It turns out that we made 4 layers. If the dough is sufficiently chilled and allows it to roll out again, then repeat the procedure (rolled, folded and half-fold), if not - we ship in the refrigerator for half an hour. So, you need to roll out and add 256 layers.
When the whole process of preparation of the test at home for the Napoleon cake will be finished, we make 2 cakes of 5 mm thick, 22 by 22 cm in size.
For cream, we mix milk and yolk, filter, add sugar and put the mass on a small fire. Bring to a boil (always stirring) and boil for 2-3 minutes. Remove the saucepan from the heat and cool it to room temperature. Then we introduce a softened butter, whipped into a lush mass, mix well, add cognac, vanilla sugar and beat again. On the lower cake we apply 2/3 of the cream, on the upper cake we apply the remains of the cream and sprinkle with the crushed remnants of the cake. If desired, you can sprinkle Napoleon cake with powdered sugar.