Cake "Napoleon" is made from puff pastry, smearing it with custard. This cake has several varieties. But any recipe is still based on the classic version of making dough and cream. In Russia, the Napoleon cake appeared in 1912. Initially, it was a cake in the form of a triangle, which symbolized the hat of Napoleon Bonaparte. That is why the cake (and later the cake) was named "Napoleon". Since then, the recipe for the classic version of "Napoleon" has not changed at all.
Ingredients for making the dough
1.800 g flour
2.2 eggs
3.5 kg butter or margarine
4. A small pinch of salt
5.200 ml of pure water
6.1 tbsp. spoon 7% vinegar
Ingredients for making the cream
1. Liter of milk
2.4 eggs
3.320 g butter
4.300 g sugar
5.100 grams of flour
6. Vanillin on the tip of a knife
Dough preparation
1. In order to prepare puff pastry, you need to mix 2 eggs, salt and vinegar. Then add 200 ml of water and mix the resulting liquid thoroughly. After the liquid is ready, you need to put it in the refrigerator.
2. The next thing to do is to coarsely grate the frozen margarine. After the margarine is grated, you need to mix it with flour.
3. Next, you need to get the prepared liquid from the refrigerator and mix it with the resulting mass of flour and margarine. The dough is kneaded gently, without increased pressure, gradually collecting all the flour with margarine in one large piece.
4. When the dough is ready, it must be placed in a plastic bag, which is put into the refrigerator for a couple of hours. Ideally, the finished dough is left in the refrigerator overnight.
Making the custard
In order to prepare the cream, it is necessary to mix the milk with sugar and put on fire. Stir the milk constantly until the sugar is completely dissolved. Then the milk is left over low heat until it warms up. Eggs and flour are mixed in a separate bowl. When the eggs with flour have a homogeneous consistency, you need to add a little warmed milk there to make the mixture more liquid. Then this mixture is gradually poured into a saucepan with warm milk, and the cream is boiled until it thickens. After that, the cream is removed from the heat, 20 grams of butter is added to it and left to cool. When the cream has cooled, beat the remaining butter and vanillin in a separate bowl. After that, add a little cooled cream to a bowl, and beat until smooth. The cream is ready.
Cooking cakes
The dough is taken out of the refrigerator and divided into 10 equal parts. Each of these parts is rolled out with a rolling pin and baked in an oven preheated to 200-220 degrees. Wipe the baking sheet with a damp cloth before baking. Each cake is cut several times before placing it in the oven.
Cake preparation
When the cakes are baked, all but one of them are smeared with cream. Sprinkle the top layer with the last grated cake. The finished cake is placed in the refrigerator to soak.
For serving, the cake is transferred to a beautiful dish. Top of the cake is decorated with chocolate chips or fresh berries and fruits. The cake goes well with traditional drinks: tea and coffee.
