Napoleon cake without eggs
8 servings
120 minutes
Eggless 'Napoleon' cake is a delicate treat with crispy layers and airy cream that melts in your mouth. It is an interpretation of the classic 'Napoleon', but without eggs, making it lighter and more accessible for those on specific diets. Its history traces back to French puff pastries, but in Russia, it has gained cult dessert status. The cream flavored with orange zest and vanilla adds a special sophistication, while the layers soaked in condensed milk create a perfect balance of sweetness and softness. This cake will be a magnificent decoration for the festive table and pleasantly surprise guests with its taste. It can be served with a cup of tea or coffee, enjoying every bite.
1
Dough: Grate a pack of butter on a coarse grater (it's better to put it in the freezer for a few hours before preparation). Mix the butter with flour. Try to knead the dough very quickly so that the butter doesn't heat up. Add citric acid (or juice) to the kefir, gradually pour the liquid into the dough, and mix everything thoroughly. Divide the dough into several pieces (according to the number of layers), wrap in parchment, and leave in the refrigerator for an hour.
- Butter: 400 g
- Wheat flour: 2 glasss
- Kefir: 1 glass
- Citric acid: 10 g
2
Cream: mix orange zest, butter, vanillin, and condensed milk. Whip at maximum speed with a blender and refrigerate.
- Orange zest: to taste
- Butter: 400 g
- Vanilla sugar: to taste
- Condensed milk: 1 jar
3
Roll each piece of prepared dough into a thin layer. Bake in the oven at 270 degrees until golden brown. Spread cream on the layers and stack one on top of the other. You can bake the leftover layers, make crumbs, and use them to decorate the cake.
- Wheat flour: 2 glasss
- Butter: 400 g
- Condensed milk: 1 jar