The classic Napoleon cake recipe - the most delicious and favorite dessert

Cookware:

• measured capacity;
• glass;
• whisk;
• a bowl;
• sieve;
• large long knife;
• fork;
• flat plate;
• pan / stewpan / ladle;
• cling film;
• parchment;
• mixer;
• pastry spatula;
• baking dish Ø22-24 cm.

Ingredients

Step cooking

Knead the dough

1. Mix in a glass 150 ml of very cold (ice) water with 1 tbsp. l table vinegar.
   
2. Pour into a water-vinegar mixture 3 tbsp. l alcohol - vodka or cognac.
   
3. Drive two chicken eggs into a spacious bowl and rub them with a pinch of salt.
   
4. Add the liquid obtained in a glass to the eggs and mix thoroughly with a whisk.
   
5. Dice 400 g of well-chilled butter into small cubes. Sift 750 g of flour onto the surface of the table and put the butter cubes in it.
   
6. With a long, long knife, chop the butter in the flour until it is crushed.
   
7. Gather crumbs up the hill and make a recess in the center.
   
8. Pour the prepared liquid into the recess all at once.
   
9. Knead the dough quickly.
   
10. Especially without kneading, collect the dough and divide into 12 equal parts.
    
11. Roll 12 balls, place them on a flat plate. Wrap a plate with portioned dough with cling film and put in the refrigerator for an hour and a half.
    

Cooking cream

1. Pour 100 g of sifted flour into a dry pan or large ladle.
   
2. Combine flour with 300 g of granulated sugar and 20 g of vanilla sugar.
   
3. Drive four chicken eggs there and carefully rub with a whisk into a homogeneous mass.
   
4. Into the mixture, portion 1 liter of milk with constant stirring.
   
5. Constantly mixing, boil over low heat a homogeneous egg-milk mixture until thick.
   
6. As soon as the mixture begins to boil - remove from heat and add 50 g of butter. Stir until the oil is completely dissolved.
   
7. Cover the surface of the cream with cling film so that a crust does not form, and put on cooling.
   

Bake cakes

1. Take one portion (ball) of well-chilled dough and thinly roll on parchment in a circle.
   
2. Trim the edges according to the bottom of the mold.
   
3. Move the parchment onto the baking sheet with the circle cut out and the trimmed edges left there (they will go to the decoration), chop the cake with a fork.
   
4. Bake in a preheated oven for 5-7 minutes at a temperature of 200-220 ° C.
   

Making a cake

1. Beat with a mixer until white 300 g butter.
   
2. Without stopping whipping, gradually introduce the cooled custard into the oil.
   
3. Set aside 2-3 tbsp. l ready-made cream in a separate bowl to decorate the top and side of the cake.
   
4. Visually divide the entire amount of cream into 11 parts. Spreading on each other, apply cream on each cake
   
5. Having laid the last crust, it is easy to squeeze the cake with your palms, but so as not to squeeze the cream between the lower crusts.
   
6. Lubricate the sides and top of the cake with the cream that was previously set aside.
   
7. Sprinkle cake with chopped scraps.
   
8. Put the cake in the refrigerator for 6-8 hours so that it is well soaked.
   

Video recipe

The workshop offered for viewing demonstrates in detail, as it turned out, the simple process of preparing everyone’s favorite Napoleon cake. There are many tips, tips and chef tricks that greatly simplify the work of creating a dessert.

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