Of course, the Napoleon cake is a favorite treat not only for children but also for adults. And who can resist a gentle puff pastry soaked in a fragrant cream? It literally melts in your mouth. Simplicity and sophistication - this is the main reason why this cake has earned the love of true gourmets.
Pick your recipe
You will need
-
- 100 g butter
- 1 tbsp. sour cream with a fat content of 15%
- 2.5 tbsp. sifted flour
- 2 eggs
- 1 tbsp. Sahara.
- For cream:
- 2 tbsp sifted flour
- 3 eggs,
- 1 tbsp. Sahara,
- 2 tbsp. milk
- 100-150 g of butter.
- For butter cream:
- 300 g butter
- 1 can of condensed milk
- vanillin
- cocoa or lemon zest - optional.
Instruction manual
1
Despite the fact that “Napoleon” can be easily found on the shelves of pastry shops, homemade cooking of this cake is a certain tradition. There are many recipes for the preparation of Napoleon, and, for sure, each housewife brings some zest of her own.
2
Eggs must be ground with sugar until an even mass is formed.
3
Add soft butter to the finished mixture, then sour cream. Beat well to make the mass airy.
4
Then gradually introduce the flour, mixing well and avoiding the formation of lumps.
5
Ready dough should be placed in the refrigerator for 2 hours, after having wrapped it with cling film.
6
After cooling, the dough is divided into 9 equal parts and thin cakes are rolled out.
7
The baking dish must be greased with chilled margarine. This procedure will allow you to easily remove the finished cake from the mold.
8
Having proportionally placed the cake on the baking sheet, make several holes on its surface with a fork. This will not allow the cake to swell.
9
Bake cakes should be at a temperature of 180 degrees for about 9-15 minutes.
10
After all the cakes are ready, it is necessary to allow them to cool slightly.
eleven
In the meantime, start cooking the cream. Beat the yolks of 3 eggs with 1 tbsp. sugar to a dense mass.
12
Then add 2 tbsp. sifted flour and mash. Do not allow lumps to form.
thirteen
At this time, it is necessary to warm up 2 tbsp on a small fire. milk to a temperature of 60-80 degrees. Pour hot milk with a thin stream, constantly stirring, into the egg mass.
14
Place all ingredients in a small pan with non-stick coating and cook over low heat, stirring regularly. When the cream acquires a thick consistency, it must be removed from the fire, add 100-150 g of butter and vanillin.
fifteen
Classically, custard is used for this recipe. But perhaps you will like the recipe with butter cream. The recipe for its preparation is simple.
16
300 g of butter is placed in a blender and beat until air mass is obtained. Then add 1 can of condensed milk and continue to beat until the mixture is homogeneous.
17
Cakes should be given the same shape and greased alternately with one of the types of cream.
18
Trim do not rush to throw it away. They are perfect as decoration. Grind and sprinkle the surface of the cake with the remnants of the cakes and walnuts. Let the cake brew for soaking for 10-15 hours. The treat is ready. Proceed to the tasting!
Useful advice
So that the dough does not stick to the table, the work surface should be sprinkled with a small layer of flour.
If desired, vanillin, cocoa or lemon zest can be added to the cream. This will give it a more pronounced and vibrant taste.