Napoleon cake with cream
8 servings
150 minutes
The cream-filled 'Napoleon' cake is a legendary dessert whose history dates back centuries, possibly to the times of Napoleon Bonaparte. This multi-layered masterpiece of Russian cuisine impresses with its tenderness and harmony of flavors. Crispy layers soaked in airy vanilla-tinged cream create a perfect blend of sweetness and richness. The cream made from milk, butter, and sugar gives the cake a silky texture while the thin layers add lightness. 'Napoleon' is a symbol of home comfort and celebration; it is served at festive gatherings as well as quiet family tea times. After several hours in the fridge, the dessert reaches perfection, revealing the depth of its flavor nuances. This cake is a true gastronomic classic that everyone should try at least once in their lifetime.
1
We prepare the cream. It's better to take the butter for the cream (250 g) out of the fridge in advance to soften it, but the part for the dough (200 g) should be cold.
- Butter: 450 g
- Butter: 450 g
2
Mix half a glass of sugar and 1 tablespoon of flour thoroughly with the yolks, pour in half a glass of milk, and stir until the mixture becomes somewhat homogeneous. Add vanilla (vanilla sugar or essence — whichever you prefer).
- Sugar: 2 glasss
- Wheat flour: 3 glasss
- Egg yolk: 2 pieces
- Milk: 2 glasss
- Vanillin: to taste
3
Pour the remaining 1.5 cups of milk into a pot, place it on low heat and stir in 1.5 cups of sugar. Without waiting for the milk to boil, carefully pour in the result of the previous step. Once the first bubbles appear, remove from heat and place in a cool place to cool down. The so-called fudge is ready.
- Milk: 2 glasss
- Sugar: 2 glasss
4
Put 250 grams of butter in a large bowl and mash it with a spoon. Gradually mix in the cooled fondant, one spoon at a time. Whip a little with a spoon, and the cream is ready.
- Butter: 450 g
5
Let's move on to the dough (the dough can be made between points 3 and 4 while the icing cools). Mix the flour with the remaining butter (200 g) and sour cream, chopping well with a knife. Divide the resulting uneven mass into 6 parts, shape them into balls, and wrap in film to refrigerate.
- Wheat flour: 3 glasss
- Butter: 450 g
- Sour cream: 1 jar
6
Preheat the oven to 150 degrees. Take one dough ball at a time and roll it out, sprinkling with flour to prevent sticking. Use a form (or freehand) to cut a circle from the rolled dough and place it on a greased baking sheet along with the scraps — they will be used for crumbs on top. Place the baking sheet in the oven for 10-20 minutes; the dough should turn golden but not brown. Repeat the process 5 times.
7
Stack the ready layers on top of each other, generously spreading cream in between. Cover the last layer with cream as well and crumble the trimmings on top. Done. Now it's best to refrigerate the cake for a few hours — and you can enjoy one of the tastiest, if not the healthiest, desserts in the world.