The Napoleon cake is known to many for its delicate taste, airiness and layering. This is truly a real classic homemade tea cake. Those housewives who love to pamper their family with delicious pastries must have a special recipe in their arsenal. And when it comes to making a cake, then everyone here focuses on their own eyes, that is, puts as many ingredients as they see fit, and not strictly according to the recipe. This applies both to the preparation of the cakes and to the cream.
It is necessary
-
- milk - 3 tbsp;
- sugar - 0.5 tbsp;
- eggs - 2 pcs;
- butter - 50-100 g;
- flour - 2 tablespoons
Instructions
Step 1
For "Napoleon" there is a special cream - custard, it impregnates the cakes best of all, soft and not cloying in taste. To prepare it, you need to heat 3 cups of milk. Without waiting for the milk to boil (that is, when it becomes warm), drain about 1 glass into a separate bowl, dilute 0.5 cups of granulated sugar in it, add 2 tbsp. flour and 2 eggs, mix. This will melt the sugar faster, the flour will not form lumps, and the eggs will not curl. The resulting mass must be carefully and slowly poured into boiled milk. Reduce the fire to a minimum and stir constantly. Gradually, the cream will begin to thicken.
Step 2
To understand that the cream has reached the desired consistency, you can constantly stir it. In the final version, it should look like liquid sour cream. As soon as the cream has become thicker, it is necessary to remove it from the stove, cool and add 50-100 grams of butter, then stir.
Step 3
For a more airy consistency, you can take 150 grams of butter and beat the cream in a blender or mixer. To make the cake look neat and beautiful, you should cover the sides with cream and sprinkle them with crumbs from the ground crust, nuts.
