Not everyone knows how to bake the well-known and beloved Napoleon cake. There are a huge number of recipes for this pastry. I cooked it very often, but the final result was not pleasing. And then my grandmother shared the recipe for "Napoleon", which is more than 50 years old.
- milk - 1 glass;
- wheat flour - 5 glasses;
- margarine - 400 g (the simplest).
- sugar - 2 cups;
- butter - 250 g.
- egg yolk - 3 pcs.;
- sugar - 0.5 cups;
- milk - 2 glasses;
- wheat flour - 3 tbsp. l.
Sift 5 cups of wheat flour onto the table, add margarine (it should not be cold). Chop the margarine with flour into small crumbs, or rub with your hands. Then gradually pour in 1 glass of milk, and quickly knead the dough. It should not stick to your hands and table. Divide the resulting mass into two parts, divide each half into 9 pieces (18 pieces are obtained from two parts). Roll the pieces into balls, put them on a cutting board and put them in the refrigerator for 30 minutes.
After the time has elapsed, we take out our balls from the refrigerator (1 - 2 pcs.), Roll them out very thinly, approximately 3 mm each. We cut it to the shape of a plate, or to any other shape, and put it on a baking sheet, after sprinkling it with flour (you can roll it straight out on the baking dish and cut it off in the same place, as it suits you). We pierce the cakes with a fork or knife so that they do not swell. We bake at 180 degrees, literally 3 - 5 minutes, the cakes should be slightly golden in color, they must be shifted carefully so that they do not break, since they are very tender.
Roll out the remaining dough, cut into pieces and bake at the same temperature of 180 degrees (we need it to sprinkle the cake). Now we turn to the cream, grind 3 yolks with 2 cups of sugar, white white, add 3 tablespoons of flour. We dilute with a small amount of milk, which we need for the second cream, mix, the cream should be like sour cream in consistency.
Boil the remaining milk 0.5 liters and pour it into the mass, stirring it, and freeze it. Beat the butter with two glasses of sugar, add the custard in a spoon, beat with a mixer at medium speed until the cream is smooth. The cream should not be injected all at once, as it can exfoliate. It turns out like a fluff, tender and very tasty, we coat the cakes well. Grind the cuttings (pieces) with a rolling pin and lightly sprinkle our cake on top.
We cover with a lid and put something heavy on top, in the form of oppression. I put it right in the room, it is better soaked than in the refrigerator, in the morning we take everything off. Perhaps the cream will come out on the sides, it must be smeared on the cake, the remaining sprinkle should be poured on the sides and on top. So our home "Napoleon" is ready.
