Napoleon
Today, this cake is even made from ready-made cake layers: with 9 – 12 layers and different fillings. The old version is delicious and tender because the cake consists of 18 layers, each layer is thin and soaked with creamy cream, and on top, it’s sprinkled with crumbs from puff pastry. Craving for a real Napoleon? You’ll need to be patient and make time, but the result will be out of this world!
Today, this cake is even made from ready-made cake layers: with 9 – 12 layers and different fillings. The old version is delicious and tender because the cake consists of 18 layers, each layer is thin and soaked with creamy cream, and on top, it’s sprinkled with crumbs from puff pastry. Craving for a real Napoleon? You’ll need to be patient and make time, but the result will be out of this world!
Use
Use
Ingredients
For dough of first type
Margarine (butter)
1 pack (200 g)
For dough of second type
Large chicken egg
2
Sour cream with at least 15% of fat content
250 g
For cream
2 – 3 tablespoons
Unsalted butter
300 g
Sugar
375 g
Milk
500 ml
Method of preparation
1
To start, sift the flour to oxygenate it and remove any possible impurities
2
Melt the margarine, mix it with the flour, and knead the dough
3
For the second type, beat the eggs and sour cream, add flour, and mix the mixture
4
Divide the dough into 6 equal parts and roll it out as thinly as possible. Spread the first type of dough on top and roll it all into a roll
5
Wrap it tightly in plastic wrap and refrigerate overnight
6
In the morning, take out the dough and cut it into 18 equal pieces: the classic Napoleon recipe suggests no fewer layers, each with a thickness of 1.5 cm
7
Roll out the first part: it’s better to put the remaining dough in the refrigerator
8
Make the layers of the same size and even. If they are not uniform, trim them around the edges
9
Preheat the oven in advance because the layers are thin, and it’s easy to heat them on each side for a couple of minutes
10
Don’t throw away the trimmings: they should become a crumb topping. Bake them and crush them manually
11
Now, prepare the cream: mix sifted flour with sugar and pour it into hot milk
12
Cook over low heat until thickened
13
Then cool it down and beat it into a fluffy mass with softened butter
14
Spread the cream on each layer and sprinkle the crushed trimmings on top
15
Be sure to allow time for soaking in the refrigerator for at least 12 hours
Cooking tips
1
There are many Napoleon cake recipes, but the most important rule is to carefully stack the layers before soaking them to prevent them from breaking
The old-fashioned Napoleon cake is ready to delight you with its delicate taste! Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
