Napoleon cake with custard and nuts
8 servings
120 minutes
The Napoleon cake is a true masterpiece of culinary art that comes to us from the depths of European gastronomy. Its history begins in France, and its name is associated with the great commander Napoleon. This cake consists of delicate layers soaked in airy custard with hints of vanilla and butter. The crumbs from the trimmings and nuts give it a special texture, turning each piece into a harmonious blend of crunchiness and tenderness. The taste of Napoleon is a balance of sweetness and creaminess that captivates from the first bite. This dessert is perfect for festive occasions, family celebrations, or simply cozy evenings with a cup of tea. Its preparation requires patience, but the result conquers hearts and becomes a true culinary legend.
1
Pour two cups of flour and 200 g of butter on the table and chop with a knife.
- Wheat flour: 2.5 glasss
- Butter: 250 g
2
In a glass of water, mix an egg, citric acid, a pinch of salt, and pour the mixture into the dough. Knead the dough.
- Water: 130 ml
- Chicken egg: 1 piece
- Citric acid: 0.3 teaspoon
- Salt: pinch
3
Roll 7 balls and send them to the fridge for 30 minutes.
4
Roll out each kolobok. Cut a circle with a diameter of 26 cm or to your preference.
5
Bake the cakes until done, also send the dough scraps to the oven and bake them (they will be used for crumbs).
6
For the cream, put milk, 3 tablespoons of flour, a pinch of salt, sugar, and vanilla sugar in a saucepan, mix with a mixer until smooth, place on the heat, add the remaining butter, stir, and cook until thickened.
- Milk: 800 ml
- Wheat flour: 2.5 glasss
- Salt: pinch
- Sugar: 0.5 glass
- Vanilla sugar: 0.5 teaspoon
- Butter: 250 g
7
Chop the scraps into crumbs. Chop the nuts and add them to the crumbs.
- Nuts: 50 g
8
Spread cream on the layers, sprinkle with crumbs, and let it sit in the cold for 5-6 hours.