Classic Napoleon cake
Origin of the recipe
Legend has it that this layered cake, made of multiple sponge layers filled with cream, was first created in Russia to celebrate the centenary of the victory over Napoleon. It's quite complex to prepare, but the results are well worth the effort. We offer you a classic version of this cake, made from scratch, without any pre-made ingredients.
What do you need for cooking?
Ingredients
Dough
-
Egg
-
Ice water
-
Flour
-
Margarine/butter
-
Vinegar 9%
-
Salt
Cream
-
Milk
-
Yolks
-
Sugar
-
Butter
-
Flour
-
Vanillin
Kitchen utensils
- Knife
- Board
- rolling pin
- Pot
- Mixer
- shoulder blade
- Blender
- Sieve
- Cup
- Film
- Parchment
Airy, layered layers soaked in the most delicate custard—that's the legendary Napoleon cake. Our step-by-step recipe with photos will reveal all the secrets to making this exquisite dessert at home. You'll learn how to achieve the perfect dough texture, create a smooth, lump-free cream, and assemble the cake so it's not only delicious but also beautiful. Cook with love and enjoy the results!
Step-by-step recipe
Step 1:
Beat an egg into a glass, stir lightly, add ice water and stir thoroughly.
Step 2:
Sift flour onto a clean surface, place margarine or butter on top of the flour, cut into slices, sprinkle flour on top and crumble with a knife.
Step 3:
Add vinegar and salt to a glass with a diluted egg.
Step 4:
Make a well in the dough and gradually pour the mixture into it, raking the flour and butter around it so that the liquid is absorbed.
Step 5:
Form the dough into one piece without kneading it, wrap it in plastic wrap and refrigerate for one and a half to two hours.
Step 6:
Separate the whites from the yolks, place the yolks in a saucepan, sprinkle with sugar and mash.
Step 7:
Add vanilla and stir.
Step 8:
Sift flour into a saucepan and stir.
Step 9:
Pour in some milk and stir.
Step 10:
Pour the remaining milk into a clean saucepan, bring to a boil and pour it into the yolks in small portions, mixing thoroughly.
Step 11:
When the mixture becomes liquid, pour in all the milk, stir and place on medium heat.
Step 12:
Cook the cream, stirring constantly, until it thickens.
Step 13:
Divide the dough into two halves. Roll the halves into logs and divide each into 6 pieces.
Step 14:
Sprinkle a sheet of parchment paper with flour, knead a portion of the dough on it and roll it out thinly with a rolling pin.
Step 15:
Cut out a circle of dough using a plate and push back the cut edges.
Step 16:
Prick the dough with a fork and bake for 5-7 minutes at 200-220 degrees, including the edges.
Step 17:
Repeat the same with all the cakes, stack them and fold the edges separately.
Step 18:
Gradually add softened butter to the cooled cream and beat lightly with a mixer.
Step 19:
Generously grease the cake layers with cream, placing them on top of each other, and also grease the top of the cake with cream.
Step 20:
In a blender, grind the remaining baked dough into crumbs and sprinkle it over the top and sides of the cake.
Step 21:
Place the cake in the refrigerator to soak for at least 12 hours.
Cooking tips
You can check the custard's readiness by scooping it onto a spatula and running your finger across it. If a groove remains on the spatula, the custard is ready to remove from the heat.
Before adding butter, the cream should be cooled, otherwise it will turn out too runny.
See also: Classic recipes Homemade cakes
A wonderful favorite cake of my family and the recipe is the best
