Napoleon cake is loved by many, including vegans. However, this dessert, prepared in a classic version, rich in animal products, is unacceptable for strict vegetarians. You can make such a cake from products of exclusively plant nature, its taste will remain the same tender-sweet, the texture is flaky, and the aroma is vanilla-creamy.
It is necessary
- mineral water (highly carbonated) - 200 ml
- vegetable oil - 200 ml
- wheat flour - 4 cups (250 ml each)
- salt - 0.5 tsp
- for cream:
- semolina - 0.75 cups
- water - 1 l
- almonds (kernels) - 150 g
- lemon zest - 2 tsp
- vanillin - a pinch
- icing sugar - 250 g
- salt - 0.25 tsp
Instructions
Step 1
The method of making a cake is simple, and the process itself is less laborious than the classic recipe suggests. The dough turns out to be tender, elastic, soft, easily stretching until transparent.
To prepare the dough, you need to take the most common sunflower oil, leave in a cool place for a couple of hours. Mix cold butter with cold soda water, add flour and salt. Knead the dough quickly. Keep in mind that prolonged kneading may result in the dough not flaking and coarsening. Wrap the finished dough in plastic wrap and put in the refrigerator for about half an hour.
Step 2
Divide the cooled dough into 10 parts. Leave one piece on a floured table and put the rest in the refrigerator to keep them cold. Roll each piece of dough into a very thin transparent layer. Bake in the oven for 3-4 minutes at a temperature of about 200 degrees. While the cakes are warm, cut out even circles of equal size using a stencil or a saucepan lid. Fold the finished cakes in a pile.
Step 3
Pour the peeled almond kernels with water and chop with a hand blender. Add semolina and powdered sugar. Cook the mixture over low heat until the mixture thickens. Add grated zest and vanillin. Beat with a mixer for 10 - 15 minutes. The finished cream needs to be cooled a little and smeared with the cakes, leaving one of them to decorate the cake.
Break the cut cakes and the remaining cake into coarse crumbs, with which sprinkle the cake.
Leave the dessert in the refrigerator for a few hours so that the cake is well saturated with cream.
