Napoleon cake with cocoa
8 servings
120 minutes
Cocoa Napoleon cake is a refined combination of airy layers of crispy dough and delicate cream with a rich cocoa flavor. This dessert is a variation of the classic Napoleon, rooted in French and Russian culinary traditions. Its characteristic thin, crispy crust pairs with velvety cream to create a sophisticated texture. The addition of cocoa gives the dessert a slight bitterness that contrasts with the sweetness, making it particularly appealing to chocolate flavor lovers. Napoleon is not just a treat but also a symbol of festive moments: it often decorates holiday tables and delights guests with its rich taste. Served chilled, allowing the cream to soak into the layers and soften them while maintaining a light crispness.
1
Chop softened margarine with flour, add a little salt, and gradually pour in water. Divide the dough into three balls and place in the freezer for 1 hour.
- Margarine: 200 g
- Wheat flour: 2 glasss
- Water: 1 glass
2
Divide the dough into 6 parts, roll out the layers. Place 2 layers on the baking tray. Bake until done.
3
Pour a little water into a pot, add cocoa, a bit of sugar, and bring to a boil. Cool down. Add sugar, cooled cocoa, and 1 yolk to softened butter and beat with a mixer. Whip 1 egg white separately and gradually add it to the cream by the spoonful.
- Cocoa powder: 3 teaspoons
- Sugar: 1 glass
- Butter: 200 g
- Chicken egg: 1 piece
4
Cool the layers, trim them evenly using a plate on top. Make crumbs from the trimmings for sprinkling. Spread cream on each layer except the top one (leave cream for the top layer too). Place everything under a press. After a while, spread cream on the top layer and sprinkle with crumbs.
- Sugar: 1 glass