Shortbread cake "Napoleon"

12 servings

60 minutes

Napoleon cake is the embodiment of sophistication and tenderness in Russian cuisine. Its history dates back to the time of the Napoleonic Wars when culinary masters created this masterpiece inspired by the multilayered military strategy. Crispy, golden layers of shortcrust pastry soaked in airy cream made from milk, egg yolks, and powdered sugar bring delight with every bite. This cake is a perfect combination of lightness and richness of flavor, where creamy sweetness harmoniously coexists with the crispy texture of the pastry. Napoleon is traditionally served for tea or festive tables, allowing it to rest and reveal a full spectrum of taste nuances. This dessert not only pleases the eye but also symbolizes cozy family evenings and festive events.

Energy value per serving

• Calories: 669.5
• Proteins: 10.2g
• Fats: 35.3g
• Carbohydrates: 78.4g

Ingredients

• Butter: 400 g
• Water: 180 ml
• Salt: to taste
• Milk: 1.5 l
• Egg yolk: 7 pc
• Sugar: 2 glass
• Wheat flour: 4 glass
• Starch: 2 tbsp

Cooking steps

1. Pour flour and add butter. Cut the flour with a knife until homogeneous. Gather the dough into a mound. Dissolve salt in water and gradually pour it into the dough while constantly mixing with a knife.

   Required ingredients:

   • Wheat flour: 4 glasss
   • Butter: 400 g
   • Salt:  to taste
   • Water: 180 ml

2. Roll the dough into a sausage and divide it into the required number of layers. Place the preparations in the refrigerator for 3 hours. Roll out the layer to the diameter of the dish.

3. Bake the cakes in an oven preheated to 150 degrees for 3 minutes.

4. Cream. Pour 2/3 of the milk into a pot. Add all the sugar to the pot and boil this mixture while stirring. Whisk the yolks and add another 50 ml of milk. In the remaining cold milk, add starch and flour. Mix until smooth.

   Required ingredients:

   • Milk: 1.5 l
   • Sugar: 2 glasss
   • Egg yolk: 7 pieces
   • Milk: 1.5 l
   • Starch: 2 tablespoons
   • Wheat flour: 4 glasss

5. After boiling the milk with sugar, slowly pour in the starch while constantly stirring without turning off the heat. Once the mixture boils, add the eggs and mix very quickly. Keep on heat for 10 seconds and remove the pot.

   Required ingredients:

   • Milk: 1.5 l
   • Sugar: 2 glasss
   • Egg yolk: 7 pieces

6. Evenly spread cream on each layer. Leave two spoons of cream for the sides. Let the cake soak for 12 hours.

   Required ingredients:

   • Sugar: 2 glasss
   • Egg yolk: 7 pieces
   • Milk: 1.5 l