Homemade Napoleon Cake
16 servings
120 minutes
The Napoleon cake is a true symbol of sophistication and refined taste, with a rich history rooted in France. Layered cakes soaked in delicate vanilla cream create an unforgettable texture – airy, crumbly, and melting in the mouth. This dessert enchants with its harmony of creamy, milky, and sweet flavors, while the light crispy crumble adds the finishing touch. Napoleon is often prepared for festive tables as its deep, rich flavor perfectly complements a cup of fragrant tea or coffee. For the cake to achieve the best balance of flavors, it needs time to soak – that’s when it reveals all its tenderness and becomes truly delightful.
1
Pour 1.5 kg of flour onto the work surface. Cut 500 g of cold butter into cubes and place it on the mound of flour, chopping thoroughly with a knife until it resembles fine crumbs.
- Wheat flour: 1.8 kg
- Butter: 600 g
2
Mix cold water with salt and gradually pour it into the center of the mound while stirring the entire mass until a homogeneous dough is obtained.
- Salt: pinch
- Water: 200 ml
3
Divide the resulting dough into equal parts (I get 10), roll out the layers to a thickness of up to 2 mm, and bake in a preheated oven at 180 degrees for about 15-20 minutes.
4
For the cream, we put 2 liters of milk on the fire and wait for it to boil while constantly stirring. In a separate bowl, we mix eggs and sugar, adding them gradually to the milk without forgetting to stir. After pouring in the egg mixture, we cook the cream until thickened, keeping it on low heat to prevent burning (optionally, butter can be added to the cream).
- Milk: 2 l
- Chicken egg: 5 piece
- Sugar: 500 g
- Butter: 600 g
- Vanillin: 5 g
5
Cut the finished layers, place them on a plate, and generously spread cream on them. Grind the pieces of the layers or use any other method to create crumbs. Sprinkle the top layer of cream with these crumbs. Send the cake to the refrigerator!