PREMIUM
@SilinaDarina
Difficulty: Medium
12 Serves
0.0
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Prep Time
10 min.
Cooking Time
3 h.
Serves
12
Cuisine
French
Difficulty
Categories
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About This Recipe
The classic "Napoleon" cake with custard turns out incredibly tender and delicious, making it hard to resist such a pleasure. The combination of numerous thin crispy layers and delicate vanilla cream makes this dessert perfect! The "Napoleon" cake is suitable for any celebration and will always be one of the most popular and favorite desserts. The prepared dough can be frozen and stored in the freezer. The layers can be baked in advance, well wrapped in cellophane, and stored in a dry place until the cake is assembled, which is very convenient. A 250 ml cup will be used for the recipe.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 11
Serves:
For cream:
Wheat flour of the highest grade - 0.3 glass
Chicken eggs C1 - 3 pcs.
Sugar - 1.5 glass
Milk 2.5% - 250 ml
Butter 82.5% - 125 g
Vanillin - 2 g
For dough:
Margarine - 250 g
Wheat flour of the highest grade - 2.5 glass
Chicken egg - ½ pcs.
Table vinegar 9% - 1 tbsp
Cold water - 100 ml
Nutrition Facts
Serves:
🥓
Fat
326г
🍚
Carbohydrates
701г
🥩
Protein
72г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
First, prepare the cakes. Grate cold margarine on a large grater and mix with sifted wheat flour.
Step 2
Beat the chicken egg with a fork to combine the white and yolk. In a glass, mix half of the chicken egg, 100 ml of cold water, and table vinegar. Pour the resulting mixture into the dough.
Step 3
Quickly knead the dough until a homogeneous mixture is achieved. As a result, the dough for the cakes should be soft and elastic.
Step 4
Form 8 balls of the same size from it. Put them in the freezer for 40 minutes to cool.
Step 5
Remove one dough ball from the freezer, roll it out into the thinnest possible sheet on a floured work surface. Transfer the dough to a baking sheet lined with parchment paper. Prick the crust with a fork to prevent it from deforming during cooking. Bake the crust at 200 degrees for 5-6 minutes until it reaches a light golden hue. Using a plate or a pot lid, cut a circle with a diameter of 20 cm from the hot crust. Save the crust trimmings for decorating the cake.
Step 6
While one layer is baking, roll out and prick the next one with a fork. Combine the leftover dough, chill it, and roll it out again. Prepare all the layers in this way. From the specified amount of ingredients, I got 10 layers.
Step 7
While the cakes are cooling, prepare the custard. In a saucepan, combine half of the sugar, wheat flour, and vanilla, and mix.
Step 8
Add 3 chicken eggs.
Step 9
Mix the mixture with a whisk until smooth. Constantly stirring the cream, pour the hot milk into the resulting mixture in a thin stream.
Step 10
Place the cream on low heat. Stirring constantly, cook the cream until it thickens. When the first bubbles appear, remove the cream from the heat. Cover the custard with cling film in contact and cool it completely.
Step 11
Combine the softened butter with the remaining sugar. Beat the mixture with a mixer until smooth.
Step 12
Continuing to beat the butter with sugar, add 1-2 tablespoons of custard to the mixture.
Step 13
The result should be a thick and homogeneous cream.
Step 14
Now all that remains is to assemble the cake. Spread a thin layer of cream on each layer.
Step 15
Spread the cream on the top and sides of the cake. Decorate the dessert with the cake scraps crumbled into crumbs.
Step 16
Place the "Napoleon" in the refrigerator for at least 12 hours to let it settle and soak.
Step 17
Serve the "Napoleon" cake with custard with tea or coffee. Enjoy!
Enjoy your meal!
Follow the instructions step by step