Napoleon is a famous cake that not every housewife can make according to the classic recipe. But having bought a couple of packs of factory-made puff pastry in the store, making Napoleon cake will be within the power of even those whose culinary skills leave much to be desired.
Puff pastry selection
The most important task in the process of making Napoleon cake is the choice of puff pastry. There are two types of it on sale - yeast and yeast-free.
The classic yeast dough contains:
- flour,
- yeast,
- butter,
- milk,
- eggs,
- granulated sugar,
- salt.
The classic yeast-free dough contains:
- flour,
- butter,
- water,
- salt.
Both types of products are well stored in the freezer of the refrigerator and are suitable for making Napoleon cake. The main thing is to study consumer reviews of puff pastry of different brands in advance and check the expiration date when buying.
Napoleon cake preparation
If you do everything without delay, then it will take about 1 hour and 30 minutes to prepare a cake from two packs of puff pastry.
Instructions
- Defrost one pack of puff pastry. Roll out a rectangle about 0.5 cm thick.
- Cut the rectangular layer into two equal parts - ideally 2 squares.
- Cover the baking sheet with a sheet of parchment paper. Put future cakes on it.
- It is necessary to heat the oven to 190 - 200 degrees and bake the layers until golden brown, about 15 - 20 minutes each. It is important to take into account that some puff pastry packages indicate the recommended cooking temperature for the cakes, so it is better to adhere to the manufacturer's advice.
While the cakes are baking, you can start making the cream. It can be made proteinaceous, but the milk and butter version is best.
Ingredients for milk cream
- 600 ml. milk;
- 200 ml. condensed milk;
- 50 g wheat flour;
- 180 g butter;
- 100 g granulated sugar;
- 2 tbsp. l. water.
Cream preparation instructions
- Put a small saucepan on the stove and heat it up.
- Melt the sugar and butter.
- Add milk. As soon as the cream begins to boil, remove the container from the heat.
- Dissolve the flour with two tablespoons of water. Pour the mass into the cream. Stir thoroughly to avoid lumps.
- As soon as the mass thickens, add condensed milk to it. Allow to cool.
Assembling the cake
- Divide the cakes into thin layers. Make holes around the perimeter of each sheet with a toothpick. Leave the crumbling areas to sprinkle on the cake.
- Thoroughly fill each layer with cream. It is to fill in, not to miss. This will make the cake moist and melt in your mouth.
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After completing the assembly of the cake, you need to sprinkle it with crunchy crumbs left over from the main layers of the dough.
Image - Put Napoleon cake in the refrigerator. After 2 hours, it will be soaked and can be served with tea.
The cake can be decorated with berries or chocolate. This is the most delicate dessert that will appeal to everyone, both children and adults.
