Napoleon cake with coffee cream
12 servings
120 minutes
The Napoleon cake is a legendary French delicacy with a history dating back to the early 19th century. Its flaky pastry, light and crispy, perfectly complements the rich coffee cream, creating a refined harmony of flavors. The strong aroma of coffee enhances the sweetness of butter and sugar, giving the dessert an elegant bitterness. This cake is not just a treat but a work of art, embodying the pastry chef's skill. It is perfect for festive occasions and friendly tea gatherings, impressing with its multilayered texture and rich taste.
1
Chop the margarine with the flour.
- Margarine: 400 g
- Wheat flour: 4 glasss
2
Mix the egg with vinegar and cold water.
- Chicken egg: 1 piece
- Vinegar: 1 tablespoon
- Water: 200 ml
3
Continue cutting the dough, gradually pouring in the prepared liquid. Knead a smooth dough and place it in the refrigerator for 30-40 minutes.
- Wheat flour: 4 glasss
- Margarine: 400 g
- Chicken egg: 1 piece
- Vinegar: 1 tablespoon
- Water: 200 ml
4
Divide the dough into 10 parts. Roll each part as thin as possible, prick with a fork, and bake.
5
Prepare the cream by mixing softened butter with sugar. Add the yolks and strong filtered coffee.
- Butter: 400 g
- Sugar: 1.5 glass
- Egg yolk: 2 pieces
- Black coffee: 100 g
6
Crumble one cake layer and layer the others with cream. Spread cream on the top layer and sprinkle with crumbs.
- Wheat flour: 4 glasss