Variants of origin of the name of the cake "Napoleon" a few - or he was named in honor of the celebration of the centenary of the expulsion of the great Bonaparte from Russian lands, or a miracle of confectionery invented in the city of Naples, and the name was distorted over time. The French themselves call this dessert "a million layers", but all confectioners know for sure that there are much less of them - 256.
For the layer of the cake, the cream is prepared on an oil or sour cream basis, and custard is used for filling the cakes and decorating Napoleon. The recipe for a custard for a cake (any, "Napoleon" - not an exception), we have already described in one of the articles, so immediately go to the oil and sour cream.
Cream for Napoleon
Ingredients:
- butter - 300 g;
- evaporated milk - 300 g;
- vanillin - 0.1 g.
To prepare an oil cream for a Napoleon cake with condensed milk, it is necessary to thoroughly beat the warmed after the refrigerator soft butter and, without stopping whipping, add a pinch of vanillin and a couple of tablespoons of condensed milk. The procedure is repeated until all the condensed milk is used. Having achieved a homogeneous, magnificent consistency, stop whipping. This cream for "Napoleon" is also called cream, but in many culinary books it is mentioned whipped oil, and not cream. Butter is the main, cheaper, and most importantly, natural ingredient, so think several times whether it should be replaced with whipped cream. By the way, in the finished cream you can add a few grams of cognac or liquor, as well as nuts, lemon juice, jam or jam.
Sour cream for "Napoleon"
Ingredients:
- sour cream (35% fat content) - 400 g;
- sugar - 150-200 g;
- vanillin - 0.1 g.
Sour cream is beaten with sugar until a uniform consistency is obtained, then vanillin is added. You can enrich this simple cream with jam, nuts or jam.
As already mentioned, an oil and sour cream is used to make a Napoleon cake to impregnate the layers, since, unlike custards, they have a higher humidity, so they are more likely to impregnate the layers, and are also resistant to durability.
After impregnating the layers and cutting the cake to the desired shape, the remaining cream should cover all its sides and sprinkle with chopped scraps. And in order to achieve the utmost rejoicing of loved ones, we advise you to purchase a special confectioner's bag with attachments in the store, and to depict on the surface of the cake,
In the process of making a cake "Napoleon" from the classic recipes of tasty, as brewed, and oil creams, you can slightly deviate. This is done for a variety, regular culinary experiments, or just a flight of fantasy. Thus, as fillers for creams, in addition to jam and nuts, cocoa, grated chocolate, coffee, caramel, yogurt or very finely chopped dried fruits are perfect.