Classic Napoleon Cake from Ready-Made Dough
12 servings
180 minutes
The Napoleon cake is a true embodiment of elegance and rich flavor. Its history dates back to the 19th century when it was created in honor of Russia's victory over Napoleon's army. This dessert consists of delicate layers soaked in a fragrant cream made from eggs, milk, and condensed milk. Its thin layers are infused with thick vanilla cream, creating a harmony of airiness and rich buttery taste. Almond flakes add an exquisite texture and a light nutty note. The Napoleon is perfect for celebrations and family gatherings, giving each bite a sense of festivity and comfort. It is best served slightly chilled to enhance its flavor.
1
For the layers, you will need 2 packs (4-5 flatbreads) of puff yeast dough. Roll out the flatbreads to a thickness of 0.5 cm and bake each at a temperature of 180–200 degrees for 10–15 minutes.
- Yeasted puff pastry: 2 pieces
2
For the cream, beat the eggs with sugar. Add vanillin and flour. Beat again. Bring the milk to a boil. Add the resulting mixture to it. Stir and bring to a boil again. While the mixture cools, mix softened butter with condensed milk. Add to the cooled mixture.
- Chicken egg: 8 pieces
- Sugar: 2 glasss
- Vanillin: 4 g
- Wheat flour: 4 tablespoons
- Milk: 1 l
- Butter: 100 g
- Condensed milk: 185 g
3
Cover the cakes with cream. The last layer should be covered with cream. Sprinkle almond flakes on top.
- Flaked almonds: to taste
4
Put the cake in the fridge for 12 hours. It should soak.
