Napoleon with raspberries
8 servings
120 minutes
Napoleon with raspberry is a delightful dessert that combines crispy layers with a delicate cream and the bright tartness of raspberries. The origins of the classic Napoleon cake date back to the 19th century when it became a symbol of celebrations and festivities. The addition of raspberries gives this version a fresh, fruity accent, making the flavor rich and multifaceted. Thin layers of dough are soaked in an airy mascarpone cream made from condensed milk and cream, creating a tender texture, while raspberry syrup adds a subtle sweet tartness. This cake is perfect for special occasions when you want to impress guests with a refined blend of sweet and tangy flavors. Topped with fresh berries and pastry crumbs, it completes its exquisite appearance, turning each slice into true delight.
1
Mix softened butter, sour cream, salt, and flour to knead a uniform dough. Send the dough to the refrigerator for an hour.
- Butter: 200 g
- Sour cream: 200 g
- Salt: 0.5 teaspoon
- Wheat flour: 400 g
2
Divide the chilled dough into 8 parts and roll each into a thin layer. Bake each layer at 180°C for about 5 minutes until it turns golden and crispy. While the layer is hot, cut out a circle of the desired diameter, and you can keep the scraps for decoration.
3
Mix raspberries (frozen can be used) with sugar, cover with a lid, and place on low heat until the berries release juice and the sugar dissolves.
- Raspberry: 200 g
- Sugar: 40 g
4
For the cream, whip the mascarpone, gradually adding condensed milk and vanilla. In a separate bowl, which should be kept in the freezer for about 10 minutes, whip the cream until fluffy. Fold the whipped cream into the mascarpone and condensed milk mixture.
- Mascarpone cheese: 350 g
- Condensed milk: 250 g
- Vanilla: to taste
- Cream 33%: 350 ml
5
Assembling the cake is simple — spread raspberry syrup on the layer, then distribute the cream, and continue until the layers are finished.
- Raspberry: 200 g
6
For decoration, you can use the classic method of coating the cake with crumbs from trimmings, or generously cover the cake with cream and decorate it with fresh flowers, raspberries, and a sprig of mint.
- Raspberry: 200 g