Making Napoleon cake at home is easy. Here I present one of the old, time-tested recipes. The ingredients are simple and accessible to everyone. Thanks to the thoroughness of preparation, long-term impregnation of the cakes, the cake turns out to be very tender and soft. His taste is amazing - such a cake will become the highlight of any festive table.
It is necessary
- For cakes:
- 3.5 cups flour;
- 300 g margarine;
- 1 egg;
- 1 glass of water;
- 1 teaspoon salt
- half a teaspoon of vinegar.
- For the cream:
- 1 cup of sugar;
- 4 yolks;
- 2 glasses of milk;
- 2 tbsp. tablespoons of flour.
Instructions
Step 1
Sift the flour onto a wide surface or into a large bowl. Cut the margarine into small pieces and add to the flour. Knead the margarine with a fork or knife, mixing with flour to make a homogeneous mass.
Step 2
Break the egg into a bowl or glass. Shake with a fork until smooth.
Step 3
In a glass of water, dilute 0.5 teaspoon of vinegar and 1 teaspoon of salt, stir.
Step 4
Combine the egg, water with flour and margarine. Mix thoroughly, after which we begin to knead the dough with our hands. It should not be very tight, but not sticky either. Place the finished dough in the refrigerator for 30 minutes.
Step 5
After that, roll out the dough with sausage and divide it into 8 equal parts. One of them will be used for powdering, and the remaining 7 will be used for cakes approximately 20x25 cm in size. You can make more cakes if you reduce their size.
Step 6
Preheat the oven to 180 degrees. Meanwhile, roll out the cakes on baking paper. You need to roll out very thinly! Put the rolled cake on a baking sheet, pierce it with a fork over the entire area and bake in a preheated oven for 5-7 minutes. It is very important not to overexpose - the cake should brown to a creamy color. While one cake is being baked, you can roll out the next one. Scraps can also be baked - they come in handy for dusting. We put the finished cakes next to each other (not in a pile) and let them cool completely.
Step 7
While the cakes are cooling, you can do the cream.
Grind 4 yolks with 1 cup granulated sugar. Add 2 tablespoons of flour and mix thoroughly until smooth. Next, we begin to pour in the milk in a thin stream, stirring constantly. We make sure that there are no lumps. Then we put on low heat, and, stirring constantly, bring the cream to thickening (it should have the consistency of sour cream).
Step 8
Lubricate the cakes with cream, form a cake. Upper, seventh cake, do not grease yet. We leave 2-3 tablespoons of cream for him.
Step 9
Next, the cake should stand under oppression. We cover the top cake with clean baking paper, put a cutting board on top, and carefully place a weight of about 2 kg on it. We leave for 3 hours.
Step 10
Using a rolling pin, grind the 8th cake and baked trimmings to small crumbs. Lubricate the top cake with cream. Smear the cream that squeezed out under oppression on the sides. Sprinkle crumbs on the cake.
