Today we will talk about the beloved cake "Napoleon", namely about its classical version. After all, now there are countless many of its light versions, which are far from the taste of the original.
For many, the homemade cooking of the authentic classical cake "Napoleon" seems an irresistible top of the confectionery craftsmanship. But in fact in this process there is nothing complicated, it would be free time.
Further in the proposed recipe, we will tell in detail how to prepare a real classic Napoleon cake and you will be able to see for yourself the absolute simplicity of the technological process of creating this delicacy.
The best recipe for the classic Napoleon cake at home
Ingredients:
For the test:
- flour of the highest grade - 3.5 cups;
- butter - 2 packs;
- chicken eggs - 2 pieces;
- salt - 1/3 tsp;
- table vinegar - 5-6 drops;
- purified water - 150 ml;
For cream:
- whole milk - 2 cups;
- yolk - 4 pieces;
- granulated sugar - 2 cups;
- wheat flour - 2 tbsp. spoons;
- starch - 1.5 tbsp. spoons;
- butter - 100 g;
- vanillin or vanilla sugar.
Preparation
To prepare the correct puff pastry for the Napoleon cake, according to the classic recipe, we sift into the bowl three glasses of flour, make a deepening and drive the eggs into it. In the water we dissolve the salt and vinegar, pour the mixture into the flour with the eggs and make the kneading dough, achieving its soft, but not sticky texture. Leave the flour for room conditions under the towel for fifteen minutes. During this time, we rub the remaining flour with butter.
Now, on a dusty table, roll out the ripe dough until you get a rectangular layer, one to one and a half centimeters thick, spread an even layer of butter on the center and fold the sheet with an envelope, while carefully patching the edges. Carefully and gently roll out the envelope until it is a one-centimeter thick and about twenty-five centimeters wide. We now fold it four times and put it in the refrigerator for half an hour.
After that, roll out again, turn off four times and put it in the refrigerator for the same time. Repeat the same process three times. At the last stage, we cut the rectangular layer of the dough into four parts, three of which are placed again in the refrigerator, and one is rolled on the parchment to the size of the baking tray. Alternately roll out the remaining pieces of dough on individual parchment sheets and bake in a warmed to 230 degree oven to a beautiful gently golden color for about fifteen minutes.
While cakes are baked, we prepare the custard for the Napoleon cake according to the classic recipe. We rub the yolks with sugar, flour and starch and mix with the boiled milk, before adding a pinch of vanillin or a bag of vanilla sugar. At the same time, we continuously stir the cream and heat it until it thickens and the characteristic bubbling begins. Now let it cool to room temperature, add soft butter and whisk
Finished cooled puff cakes, we cut off to get straight lines, alternately generously grease the custard and lay out on top of each other. Cut off the prunings and sprinkle the Napoleon cake on top. We give delightful cake to soak for several hours and can try.
In this classic recipe for Napoleon cake, you can make adjustments and make it with condensed milk , treating it together with butter or fatty sour cream mixer to the splendor. The proportions of the components are determined from the desired sweetness of the cream.