Cake "Napoleon" - a classic recipe of the Soviet era

Many of us wish to revive exactly the recipe of the classic Napoleon cake of the Soviet era, and even despite the abundance of the most varied recipes on the net, finding the only true is not easy. To collect together all the most delicious variations for you we will try in this material.

Cake "Napoleon" - a classic Soviet recipe at home

Despite the fact that "Napoleon" is considered a Russian cake, its components were developed even before the birth of the cake abroad, and after that, the Russian confectioners compared them in their own way and received this unique delicacy. Thus, to revive the classic recipe for cream and dough for the Napoleon cake is very simple, it is enough to return to the origins of French confectionery craftsmanship and find the original recipes for these components.

Ingredients:

For the cake:

For cream:

Preparation

Eggs beat with sour cream and add the mixture to soft oil. When the ingredients have crashed to homogeneity, pour the slaked soda to them and begin pouring the sifted flour. You may need an additional amount of flour (depending on its humidity), and therefore do not be afraid to pour it on if necessary until a soft dough is obtained. Divide the lump into 16 equal portions and cover them with a film, let them rest in the cold for the time of cooking the cream.

About a liter of milk, put it over a moderate heat. Yolks and sugar turn into a whitish cream, pour rum to it and pour in the flour. Dilute the yolk-based mixture with the remaining cold milk. Pour the mixture into hot milk and leave the cream to boil, with regular stirring, on low heat until thick. In the final, add vanilla with rum and remove everything from the fire. Allow the cream to cool to a comfortable temperature for the finger, and then beat it with soft oil.

Roll the dough into layers of equal thickness, each nibble and send to bake in turns at 210 degrees for a couple of minutes. After cooling the stack of cakes, trim the excess, soak each of them with cream and leave to soak for the whole night. Cut the scraps from the cake into a crumb and use it to decorate the surface.

The best classic recipe for old cake "Napoleon"

To make the cakes more friable, vodka or ice-cold beer was added to the dough earlier - both components prevented the development of gluten and made the dough more delicate.

Ingredients:

For the cake:

For cream:

Preparation

Start with the base for the dough, which is chopped with flour oil. Crumb of oil is collected together, pouring ice-cold beer, and then dividing the dough into six pieces and leave each in the cool for an hour. After the passage of time, each of the pieces is rolled into a rectangular formation and pierced. Now it remains to bake the cake "Napoleon" at 200 degrees from 3 to 5 minutes, everything is determined specifically by your oven.

While the finished cakes are cooled, grasp the cream. Preheat milk to almost boil. Eggs beat into the cream with sugar and flour. Gradually, continuously working the mixture with a whisk, pour hot milk to the eggs, in portions. When the milk is added, return the cream to the stove and cook until thick with the seeds of the vanilla pod. When the cream has cooled, distribute it between the cakes and leave it soaked for at least a couple of hours.