• A simple recipe for cake "Napoleon"

     


    Ingredients


    For the preparation of "Napoleon" you will need:


    - unleavened puff pastry - 2-3 packs of 500 g each;


    - wheat flour - 4-5 Art. spoons;


    - milk 3.2% - ¾ liter;


    - granulated sugar - 250 g;


    - butter (can be replaced with margarine) - 400 g;


    - chicken eggs - 3 pcs .;


    - vanilla sugar - 1 bag;


    - refined vegetable oil (to lubricate the rolling pin and table) - 1 tbsp.


    Cooking cakes


    Defrost the dough slightly, place each roll on a table covered with flour or greased vegetable oil, and cut it into three equal squares. If you want to get a round cake, take a large plate with a diameter of 22-26 cm. Roll each square to a size slightly larger than the diameter of the plate and cut a circle. Rolling pin pre-grease with vegetable oil. In total, you should have 6-9 cakes. The thinner the dough layers are, the better they will be soaked with cream in the future.


    Do not remove the dough trim. They will also need to be baked in the oven.They are useful for sprinkling the finished cake. Each cake is often chopped with a fork so that the dough does not swell when baking.


    Preheat the oven to 180-200 degrees. Grease a baking sheet with butter or cover with parchment. Bake each circle separately for 10-15 minutes. In the last batch, send the dough pieces to the oven, carefully spreading them on a baking sheet. Baking time will depend on the thickness of the cake. If the dough is rolled out very thinly - then the cake will be ready in 4-5 minutes.


    Custard for cake "Napoleon"


    To make a delicious custard, take an enamel pan, pour the milk in there and put on a slow fire. Pour a glass of sugar into it. Stir the mixture continuously until all the sugar has dissolved. Bring to a boil is not necessary.


    In another container, beat the eggs with flour, add 4-5 tablespoons of milk, whisk again thoroughly, so that the mixture is flexible, single-born without lumps.


    Then pour a lot of eggs and flour into the milk with sugar and put the pan back on the stove. Bring to a boil over a quiet fire, not forgetting to stir all the time. As soon as your cream begins to boil, remove it from the fire.


    Oil, soften and whisk with vanilla, add to the cooled cream, without ceasing to beat. You should have a mass that resembles thick sour cream in consistency. If you use 1 pack of butter (180-200 g), then the cream will be more liquid, but less high-calorie.


    All cakes are spread with plenty of cream and put on each other. Formed cake is also a whole smear cream. Put the baked dough trimmings into a deep plate and chop into a crumb with a mortar and sprinkle the whole cake with them - on top and sides.


    Ready cake, cover the top with a box or pan and put in the cold for 12 hours soaked with cream. After which it can be served on the table.


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