Kitchen appliances and utensils
- plate;
- pan / stewpan with a thick bottom;
- whisk;
- container for cream;
- large flat dish;
- split ring for cake;
- cling film;
- tablespoon;
- silicone spatula.
Ingredients
- Puff pastry (for example, “Ears”) - 0.5-0.6 kg
- Egg - 2 pcs.
- Flour - 4 tbsp. l
- Starch - 2 tbsp. l
- Sugar - 100 g
- Vanillin - 2 g
- Butter 82% fat - 80-100 g
- Milk - 0.8 L
Step cooking
- Let's make the cream: we’ll break 2 eggs into the pan. To get the cream, the eggs must be at room temperature. Therefore, remove them from the refrigerator in advance.
- Pour 100 g of granulated sugar into a saucepan and grate sugar with eggs for 2 minutes until a foam forms. In beaten eggs, put 2 g of vanillin and mix again. Add to the egg-sugar mixture 4 tbsp. l flour. To make the future cream homogeneous, flour is added in several stages. First, put 2 tablespoons and carefully knead with a whisk so that there are no lumps. Then add the remaining 2 tbsp. l and knead well again. We put 2 tbsp. l Starch, stir again until a tender, very homogeneous mass without a single lump.
- Pour 0.8 liters of room temperature milk into the future cream. We also pour milk gradually, in a trickle, continuing to mix everything with a whisk. We put the pan on medium heat and heat it, stirring constantly. The thick bottom of the pan will help maintain a uniform temperature throughout the volume, the cream will not burn and will not stick to the bottom. As the mass heats up, it will quickly thicken. When this starts to happen, reduce the fire to a minimum. Continue to stir continuously until the first bubbles appear on the surface of the cream. After the appearance of bubbles, turn off the fire. Put in a hot cream 80-100 g of melted butter, cut into pieces. Beat well until smooth. The texture of the cream is incredibly delicate, and the smell is simply amazing. We shift the cream into a cool container so that it cools down a little. From time to time, the cooling cream must be mixed so that a crust does not form on top.
- While the cream cools, we prepare everything for laying out the cake. We put a ring for the cake on a flat dish. We encircle the edges of the ring with cling film, so that later it is easier to remove and the edges of the cake turn out to be perfectly beautiful.
- We lay the whole plate inside the form with a layer of cookies.
- Apply cream to the cookies on top. Evenly distribute with a silicone spatula or spoon throughout the layer.
- On the cream, put the next layer of cookies to completely fill out the form. We coat the cookies with cream. The cream must be applied generously so that the cake is soaked, not dry. The amount of cream should be enough to smear 3-5 layers and the top of the cake. Grease the top of the cake with cream.
- To decorate the top, grind a rolling pin or 4-5 cookies in a blender. Sprinkle abundantly on top, send the cake to the refrigerator. It can be eaten after 2-3 hours, but it is better to leave layers for impregnation in the refrigerator all night.
- Then we take the cake out of the refrigerator, remove the ring and polyethylene. Sprinkle the sides with crumbs from shortbread cookies.
Video recipe
Cake "Napoleon" without baking is sure to succeed if everything is done correctly and in the right sequence. In order not to be mistaken, for the first time while cooking this quick cake, watch the video recipe.
Despite the ease of the recipe, the cake has a beautiful and completely “professionally prepared” look. Overnight, the cookies are well soaked in cream, creating delicious, uniform layers, just like in a real Napoleon. Make Napoleon without baking and see for yourself. Amaze your guests and home. If your recipes piggy bank already has unusually easy ways to cook dishes, write about them in the comments.
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