Classic Napoleon Cake
8 servings
300 minutes
Napoleon cake is a true symbol of culinary art that came to us from the 19th century, inspired by Napoleon's triumph. This layered dessert captivates with its contrast: crispy layers made from airy dough and a delicate, fragrant cream that soaks each layer. The sweet taste of vanilla cream perfectly complements the slight tartness of the dough, creating a rich texture and subtle harmony of flavors. Traditionally served on festive occasions, its dense structure makes it ideal for cutting into portioned pieces. When pressed under weight, the layers absorb the cream, becoming soft and melting in the mouth. This dessert not only delights the palate but also conveys history by connecting classic recipes with modern enjoyment.
1
Chop the flour with butter finely, form a mound, pour water mixed with salt and vinegar into the hollow, add an egg, knead the dough and place it in a cool place for 30 minutes.
- Wheat flour: 3.5 glasss
- Butter: 300 g
- Water: 0.8 glass
- Salt: 0.5 teaspoon
- Lemon juice: 1 teaspoon
- Chicken egg: 1 piece
2
Roll the dough into a loaf, divide it into 8 equal parts, and roll it thinly on a large skillet or baking sheet. Bake the layers at 200-220 degrees until golden brown. Spread cream on the cooled layers. Leave one layer for crumbs.
3
For the cream: separate the yolks from the whites, mix with sugar, then add flour and knead well until smooth. Gradually pour in milk in small portions while stirring continuously to avoid lumps. Place the entire mixture on heat and cook until thickened, then add vanilla sugar and whip the cream until fluffy.
- Chicken egg: 1 piece
- Sugar: 1 glass
- Wheat flour: 3.5 glasss
- Milk: 4 glasss
- Vanilla sugar: 0.5 teaspoon
4
Cover the layered cake with a board and place a weight of 4-5 kg on top. After 3-4 hours, spread the remaining cream on the cake and sprinkle with crumbs.
- Wheat flour: 3.5 glasss