Napoleon Cake
8 servings
150 minutes
Napoleon cake is a legendary dessert filled with crispy layers of airy dough and delicate creamy filling. Its history dates back to the time of the Napoleonic Wars when puff pastry became popular in Russian cuisine. The cake captivates with its texture: thin layers baked to a golden color are soaked in aromatic cream, creating softness in every bite. The flavor combines gentle vanilla sweetness with creamy richness, leaving an exquisite aftertaste. Napoleon is not just a treat but a symbol of celebration and festivity, perfectly complementing cozy family tea times or festive tables. Its preparation requires patience, but the result is worth every hour spent: the harmony of flavors and textures makes it an unmatched masterpiece of pastry art.
1
Dough for Napoleon. Mix eggs, salt, vinegar, and water and refrigerate for 15 minutes.
- Chicken egg: 2 pieces
- Salt: 5 g
- Vinegar 5%: 5 ml
- Water: 220 ml
2
Grate 450 g of butter and mix it with 800 g of flour – knead the dough.
- Butter: 950 g
- Wheat flour: 880 g
3
Then combine with the chilled mass. Mix well. Place in the refrigerator for 2 hours.
4
Roll the dough into thin layers and bake in the oven at 270 degrees for 2-3 minutes until light golden color.
5
Cream for Napoleon. Combine milk with powdered sugar and bring to a boil, then cool.
- Milk: 1 l
- Powdered sugar: 50 g
6
Combine the yolks with flour (80 g) and vanillin, simmer on low heat until boiling, then cool.
- Egg yolk: 6 pieces
- Wheat flour: 880 g
- Vanillin: 1 g
7
Whip the butter until white, then gradually add the condensed milk while continuing to whip.
- Butter: 950 g
- Condensed milk: 0 g
8
Carefully mix all three obtained mixtures.
9
Spread the baked dough with cream, stacking 8 layers. Place in the refrigerator for 1-2 hours (to let it soak).