Napoleon

8 servings

60 minutes

The Napoleon cake is a true symbol of sophistication, inspired by French cuisine and the history of a great commander. Its multi-layered crusts, crispy and airy, are soaked in delicate vanilla cream, creating a harmony of textures and flavors. Legend has it that this dessert appeared in the early 19th century and quickly won the hearts of gourmets. The buttery dough enriched with vinegar makes the layers incredibly light, while the cream is soft and silky. Perfect for celebrations, holidays, and cozy evenings. Napoleon is best served chilled when the layers are fully soaked in cream, and each piece melts in your mouth leaving a subtle creamy and vanilla aftertaste. It is not just a dessert — it is an art worthy of a royal feast.

Energy value per serving

• Calories: 998.5
• Proteins: 12.1g
• Fats: 67.5g
• Carbohydrates: 85.2g

Ingredients

• Wheat flour: 600 g
• Sugar: 200 g
• Butter: 600 g
• Chicken egg: 3 pc
• Milk: 0.5 l
• Vinegar 8%: 4 tbsp
• Vanilla pod: 1 pc

Cooking steps

1. Chop the butter finely, add flour, mix, and chop again. Make a mound and create a well on top. Pour in vinegar and add almost a full glass of water (not tap water, bottled). Knead the dough, roll it into a ball, place it in a bowl, cover tightly with film, and refrigerate for at least two hours. Better for four.

   Required ingredients:

   • Butter: 600 g
   • Wheat flour: 600 g
   • Vinegar 8%: 4 tablespoons

2. Cut the chilled ball into four equal parts and roll out into oval cakes. Prick them with a fork in several places, place on baking sheets, and put in an oven preheated to 250 degrees for eight to ten minutes - until they turn pink. Carefully transfer the finished and very fragile cakes to a flat surface to cool.

   Required ingredients:

   • Wheat flour: 600 g

3. While the cakes are baking and cooling, prepare the cream. In a pot, add sugar, eggs, and vanilla seeds. Whisk with a fork for five to six minutes. Pour in cold milk, place on the heat, and cook, stirring constantly, for about half an hour until the consistency is thick like good sour cream.

   Required ingredients:

   • Sugar: 200 g
   • Chicken egg: 3 pieces
   • Vanilla pod: 1 piece
   • Milk: 0.5 l

4. Spread cream on the first layer, place the second layer on top, spread cream again, place and spread cream on the third layer, and crumble the fourth on top. Put the finished cake in the fridge overnight, or better for a day.

   Required ingredients:

   • Sugar: 200 g
   • Chicken egg: 3 pieces
   • Milk: 0.5 l