Each family has its favorite recipe “Napoleon”, I prefer the classic version. Time you need to spend a lot, but the result is worth it! See the classic recipe!
Description of preparation:
Look at the recipe and you will learn how to prepare the cake “Napoleon” classic home-made dough. Homemade dough is cooked very easily, it’s nice and pliable, easy to roll up and unroll, cakes “Napoleon” must not be thicker than 1 mm, then the cake after impregnation will be very gentle! All the details in the recipe, good luck!
- Margarine 400 Grams (dough)
- Egg — 1 Piece (dough)
- Flour — 700 Grams (dough)
- Ice water and 150 Milliliters (dough)
- Salt 1 Pinch (for the dough)
- Milk — 1 Liter (cream)
- Sugar — 1.5 Cups (cream)
- Egg — 2 Pieces (cream)
- Flour — 3 Tbsp. spoon (cream)
- Butter — 200 Grams (cream)
- Vanilla sugar — 5 Grams (cream)
How to make “Cake “Napoleon” classic (home test)”
Prepare the ingredients according to the list for cakes and cream. Butter to leave on the table, let it stand, it must be at room temperature. Let’s get started!
In the chopper bowl add sieved flour, put a pinch of salt and margarine. If there is no flowing, pour out the flour directly on the table, cubes of margarine and a knife chop until you get small crumbs.
Combine this is easily done in 1-2 minutes.
Mix egg with ice water, fork rabbanite well.
In a deep pot (or just on the table) sprinkle in crumbs. Make the center a deepening and pour the water with the egg. Knead the dough.
The dough is great going in anyone, does not stick to hands. Divide it into 12 parts.
Cut two squares of parchment. Cakes are baked very quickly. Preheat the oven to maximum. Each ball of dough roll out the dough as thinly as possible, not thicker than 1 mm. With plates or covers with a pen knife cut the circle of dough. Put in this form in the oven and bake each cake for 3-5 minutes.
The finished cake put on a flat plate to cool, and the rest of the test put to the shredder, it is for dusting the cake.
Cakes are ready. Leave them to cool, proceed to the cooking of the cream.
In the container of a mixer, combine flour, vanilla sugar and eggs. Connect the ingredients, pouring small portions of milk.
The mass should be homogeneous, without lumps.
Place the milk on a slow fire and bring to a boil, stirring constantly, as soon as the cream will become thick, immediately remove from heat. Cooking is not necessary!
Put in the butter room temperature and with a mixer cream whisk. Cool!
The dough for dusting put in the shredder, turn on for two seconds.
Proceed to assembling the cake. Flat dish, cover it with two pieces of parchment. Put the first cake layer, brush it with 2 -3 tablespoons of cream. About a half-full glass of cream set aside separately, you will need it for greasing the sides of the cake.
And continue so until the last cake. It is also a good grease cream and put the cake for impregnation in the refrigerator for 10 hours. During this time the layers will settle. Some Housewives put on the last cake the yoke to level the cakes, but then you shouldn’t miss cream top.
After 10 hours, lubricate the sides of cake with cream, update the top, grease it again. And sprinkle crumbs sides, then the top.
When the whole cake is sprinkled, pull the parchment in different directions, so the cake stays on the plate, and two pieces of parchment with crumbs in your hands. Everything is clean and beautiful!