We offer you a very delicious recipe for dessert, which, of course, everyone will like!
The recipe for the Napoleon cake
Ingredients:
For the cake:
- flour - 1 kg;
- margarine - 400 g;
- beer - 1 tbsp.
For cream:
- margarine - 100 g;
- evaporated milk - 4 tbsp. spoons;
- powdered sugar - 1 tbsp. a spoon.
Preparation
Margarine is transferred to a bowl, pour in flour and rub it with a fork. Then we spread the oil and flour mix with a slide on the cutting board, make a groove and pour in neatly beer. Mix the homogeneous dough and put it away for an hour in the fridge.
After that, we roll out a long sausage from it, cut it into 20 small pieces, each of which is rolled into thin cakes. Now put the biscuits on the baking sheet and put the minutes for 10 into a preheated oven. Mix margarine with condensed milk in a bowl, whisk the mix thoroughly with a mixer. Each cake is carefully smeared with cream, we form a cake and sprinkle it on top with powdered sugar.
Pastry "Napoleon" made of puff pastry
Ingredients:
- puff-free batter - 1 package;
- evaporated milk - 200 ml;
- powdered sugar - to taste;
- Butter - 200 g.
Preparation
We will analyze one more variant, how to make a cake "Napoleon". Puff dough is thawed and cut into squares. Cream butter and condensed milk thoroughly rub, and then lightly beat up the mixer to a magnificent state. Bake cakes for 5 minutes in a preheated oven, and then we form a cake of them, anointing each layer with cream. On top, sprinkle the layered Napoleon cake with crumbs and sugar powder.
Strawberry Napoleon cake
Ingredients:
For the test:
- Butter - 40 0g;
- flour - 600 g;
- cognac - 3 tbsp. spoons;
- egg - 2 pieces;
- vinegar - 1 tbsp. a spoon;
- cold water - 150 ml;
- salt.
For cream:
- egg yolks - 7 pieces;
- sugar - 300 g;
- milk - 1,5 liters;
- Vanillin - to taste;
- butter - 200 g;
- flour - 100 g.
For interlayer:
- fresh strawberries - 500 g;
- sugar - 60 g;
- cornstarch - 1 tbsp. a spoon.
Preparation
Mix in a cup of water with vinegar and cognac. Separately, beat eggs with salt, and then gently pour in the vinegar-cognac mixture. We sift the flour, and chop the chopped oil into cubes, spread it onto the flour and cut it with a knife until we get a fine crumb. Then we collect it with a slide, make a small groove and pour out the egg-cognac mixture.
We mix the homogeneous dough, divide it into 2 parts, we remove it into bags and put at least 2 hours in the refrigerator. Then each part is cut into 6 parts, we form koloboks, roll them out on the table and pierce with a fork. After that, bake the cakes in a preheated oven for 5-7 minutes at 200 degrees.
Yolks carefully rub with sugar, pour in a few spoonfuls of cold milk and mix. Then gradually add flour and stir until it is uniform. The remaining milk and vanilla is brought to a boil, removed from the fire and filtered. Return the saucepan to the plate and a thin trickle, pour in the yolk mixture. We bring everything to the boil, remove it from the plate and cool it under the food film. Cool the cream to beat up the splendor with a mixer and add the melted oil.
Strawberry purr, pour sugar and rub until homogeneous. We put berry puree on a weak fire,
Now go to the assembly of the cake: the first cake is thickly smeared with cream, the second spread a little cream and strawberry impregnation, etc. Boka is carefully smeared, cuttings are collected in a bag and rolled with a rolling pin to the formation of crumbs, which sprinkle the sides and edge from above. We fill the middle of the dessert with strawberry jelly, let "Napoleon" stand for 30 minutes at room temperature, and then insist at least 6 hours in the refrigerator.