Napoleon is a delicious and aromatic cake with delicate butter cream and thin crust that leaves no one indifferent. The taste of this cake has been known to us since childhood. There are many recipes for this cake, however, a real Napoleon, as in pastry shops, can only be prepared strictly in accordance with the requirements of GOST.
Napoleon cake: preparation like in pastry shops
To prepare the dough, you will need:
- 4 tbsp. flour;
- 1 tbsp. sour cream;
- 250 g butter;
- chicken eggs - 2 pcs.
To prepare the cream you will need:
- chicken eggs - 3 pcs.;
- 4 tbsp. l. flour;
- 1, 5 Art. Sahara;
- 1 liter of cream;
- 200 g of butter;
- vanilla sugar (to taste).
The first step is to prepare the dough for Napoleon. Remove the butter from the refrigerator and leave it at room temperature for a while to melt a little. Pour flour on the table, add butter and stir.
Beat sour cream and chicken eggs with a mixer or blender, then pour this mixture into the flour. Mix the resulting dough well, divide into 7 equal parts, make balls out of them and put them in the refrigerator for 2-3 hours.
Slightly frozen dough must be rolled out. Try to make the cakes thin (about 1 cm). In order to prevent bubbles from forming on the cakes, pierce them carefully with a fork and leave for 10-15 minutes, and then just send them to the oven.
Preheat the oven to 200 ° C. Place the cakes on a baking sheet covered with parchment and bake for about 5-7 minutes until they are lightly browned and brown. Remove the cakes very carefully as they are fragile and can break.
The second step is preparing the cake cream. Beat chicken eggs, sugar and vanillin until smooth with a mixer. Heat this mixture over low heat for about 5 minutes until thick. Remove the cream from the stove and leave to cool. Then add butter to it and beat with a mixer. You can also add lemon zest to the cream for flavor.
Now you need to grease all the cakes with cream. Garnish the topmost crust with nuts, cookie crumbs or powdered sugar. The cake needs to be soaked well to become soft and tender. Leave Napoleon for several hours at room temperature, and then refrigerate for 2-3 hours.
Secrets of Napoleon's Cooking
Use only premium wheat flour, which must be sieved well.
The butter must be washed and mixed with flour in such a way that there are no lumps. The cake dough must be pliable and dry.
If you smear the cake layers and serve it right away, the layers will be crispy. And if you put it in the refrigerator for a few hours, then the cake will taste soft.
It is often advised to bake the cakes at a high temperature (230 ° C), which will speed up the baking process, but this can spoil the taste. Set the oven to a gentle temperature of about 200 ° C.
