How to cook the most delicious homemade cake Napoleon with custard
A great number of Russians with great pleasure consume such a delicate and tasty dessert as.
It is made of thin cakes, baked from puff and unsweetened dough, laid in several rows and soaked in a delicate, custard.
This sweet and tasty dessert, deservedly enjoying tremendous success, is sometimes supplemented with sprinkled with crushed pine, walnut nuts, hazelnuts, cashews.
Where did this dessert come from?
According to one version, it appeared from France, according to another - it was created by Russian cooks in 1912 to celebrate the 100th anniversary of the victory over the French army, and in its form it was a cake resembling a triangular headdress of soldiers of the French army.
There are various options for its preparation, among them there are surprisingly simple recipes, there are also complex ways of baking.
However, there are some conditions, observing which, you will get excellent amazingly delicious dessert.
Cooking conditions for a great cake Napoleon
So that the flour used for the dough is of the highest grade and must be sifted several times, and the margarine or butter is the highest fat content. The pomp of the test depends on it.
The second condition
The room where the dough is cooked should not be hot so that it does not “float”, and the products used are cold but not frozen (butter or margarine, water).
It is necessary to prepare the dough quickly so that it does not have time to heat up.
Cooked volume, immediately put in the refrigerator.
It is necessary to roll the cakes evenly, 1–2 mm thick, while periodically turning them over and rolling them in one direction.
To make the cake smooth and beautiful, use any stencil - a plate or a glass lid from the pan, cutting the cake along the edge of the stencil.
Collect and trim in the fridge, they are useful for sprinkling.
Napoleon Cake Recipe with Custard
To prepare the dough, you will need to take:
- 2 tbsp. high-quality wheat flour
- 250 g cream margarine
- one chicken egg
- water cold half cup
- Vinegar 1 tbsp. l and salt on the tip of a knife
- For the cream, take:
- 1 l milk or cream
- two chicken eggs
- 1.5 Art. Sahara
- 2 tbsp. l flour
- Bag of vanilla sugar
How to cook dough
Divide the sifted flour into two halves, rub the margarine into one of them on a coarse grater, sprinkle with flour, sprinkle the remaining flour and gently mix.
Take another dish, stir the water in it with the egg, adding sugar, vinegar and salt.
In the resulting flour mixture, make a small funnel and gradually pour in the kneaded water, stirring the dough.
This should be done as quickly as possible to avoid heating the dough.
Cut it into several portions, roll it out, fold it in an envelope, put it on a plate, next to each other.
Cover with cling film and keep in the refrigerator for 1.5 - 2 hours. Do it again.
After this procedure, roll out the cakes in the same size and put them in a preheated oven (220 degrees) baked separately. Pierce them before baking.
How to make cream
While the cakes will cool, you can do the preparation of the cream.
Put a saucepan with poured milk (0.5 l) on the stove and until it boils, put sugar, flour and eggs in another deep saucepan.
Mix all this thoroughly, pouring in the leftover milk so that no lumps form.
Pour the mixture into the boiled milk, stirring continuously.
Boil need to thicken the cream. Cool it and add vanilla sugar, mix well again.
Grease the finished cakes with cream, putting them on top of each other, except for one, the most ruddy. Rub it into crumbs.
Sprinkle the cake with crumbs and any crushed nuts on top and sides. Put the cake on for 6 - 8 hours soak. Then on the table to the samovar.