On holidays and weekdays, with or without reason - desserts are always appropriate on the table. And made with your own hands, they are especially appetizing. There are many recipes for homemade cakes, and even baked based on cakes - dozens of options.
Napoleonic plans
Choosing from a huge number of proposals, housewives often pay attention to the Napoleon cake, "assembled" from puff pastry cakes. Of course, there are also cakes, the component parts of which are shortbread cakes or their biscuit cousins. But this type of dessert is special: both in the method of preparation and in taste. Thin crunchy plates, combined with an exquisite taste of impregnation, will delight any connoisseur of sweet delicacies.
Ingredients for dough and cream
Dough:
- 4 glasses of flour;
- 400 g margarine;
- 30-50 g of water (or vodka).
Cream:
1 can of condensed milk;
200 g butter.
How to bake cakes?
The margarine for the dough should be taken out of the refrigerator in advance and allowed to soften somewhat at room temperature, then grate it on a coarse grater. Pour flour in a pea on the table, mix with chopped margarine, the dough will be ready when it thickens and stops sticking to your hands.
Form a slide again, this time from dough, make a depression on top, pour in water or vodka (up to 50 g), knead again, divide into 10-15 parts for future cakes. It is better that they are in the shape of a round, which must be allowed to "rest" in the freezer for 2-3 hours.
Preheat the oven to 250-275 ° C, then start baking the cakes, in a pan or on baking sheets, it would be good, with a non-stick coating (and rectangular ones are good). Roll out the koloboks thoroughly, the thinner the better, each is baked for 3-5 minutes, until lightly browned. Carefully stack them, those that break can be used for decoration, and from large fragments form one of the inner layers.
Cream and completion of "cake formation"
For the cream, beat the butter with condensed milk until thick. Prepare a large flat-bottomed dish, although a cutting board will do. "Support" cake should be the strongest, thicker than the rest. Smear the cream with a spoon, a knife on it, then repeat the procedure with the remaining blanks. Leave the top cake clean, put oppression on it (a cutting board, for example) and gently lightly press the stack. Press down on top with a small weight, about 1 kg in weight, place this entire "tower of Babel" in the refrigerator.
When the structure is sufficiently saturated (you can leave it overnight), it remains to make the final touch: put the rest of the cream on top and sprinkle it with crumbs from the fragments of cracked cakes. Get a dessert worthy of an emperor!
