Delicate multi-layered dessert with airy cream and a French name is the perfect end to a luxurious celebration. Prepare the Napoleon Cake and this exquisite gourmet dish will be the apotheosis of your culinary talent for your guests.
It is necessary
- For the test:
- - 1 kg flour + 2 tbsp. for rolling;
- - 2 chicken eggs;
- - 300 ml of milk;
- - 120 g of sugar;
- - 100 g of butter;
- - 1/2 tsp soda;
- - 20 ml of vinegar;
- - 1/3 tsp each salt and vanillin;
- For the cream:
- - 400 g of condensed milk;
- - 4 chicken eggs;
- - 700 ml of milk;
- - 200 g of butter;
- - 4 tablespoons starch.
Instructions
Step 1
Soak the butter at room temperature for 35-40 minutes to soften. Never melt it. Stir it well until smooth with a whisk or mixer, gradually adding salt, sugar and vanillin. Then pour eggs and milk in small portions there, one at a time.
Step 2
Quench the baking soda with vinegar directly in a spoon and immediately add to the prepared liquid mass. Without stopping stirring, add flour into it. Transfer the dough to a table and knead it thoroughly with your hands until elastic and soft. Form a large ball out of it, wrap it in plastic wrap and put it in the refrigerator for half an hour.
Step 3
Preheat oven to 220oC. Remove the dough from the refrigerator, roll one or two large sausages out of it and cut them into 20 roughly equal pieces. Flatten each lump with your finger and roll it into a thin, more or less round cake 3-5 mm thick. Place an inverted plate on top of it and cut a regular circle around its outline with a sharp knife.
Step 4
Prick each crust with a fork so that it does not deform during cooking, and bake for 4-5 minutes until brown on a baking sheet sprinkled with flour. Also bake and trim, they will go to decorate the dish. Do not stack finished products on top of each other, otherwise they will stick together.
Step 5
Make a custard for your cake. Break the eggs into a deep container, add starch there and stir everything until the dry ingredient is almost completely dissolved. Fill a small saucepan or saucepan with milk, bring it to a near boil over moderate heat, set aside and cool until warm.
Step 6
Quickly stir the egg-starch mixture into the warmed milk, being careful not to form lumps. Chill everything, mix with condensed milk and softened butter and beat with a mixer on medium speed. Set aside some of the cream to cover the cake.
Step 7
Peel off all the flour from the cakes, place the first on a flat dessert dish and cover generously with cream. Gather the entire cake, lightly crushing each layer. Leave it to soak for 1 hour, then place a cutting board on top, and a load, such as a pack of cereal or salt, on top of it.
Step 8
Spread the set cream over the cake when it is dry. Crush the cuttings into small crumbs with a mashed potato or blender and sprinkle the top and sides of the dessert evenly. Gently brush off any residue on the edges of the pan or wipe it off with a damp cloth. Refrigerate the dish for a few hours.
