Napoleon cake with custard
8 servings
120 minutes
The Napoleon cake with custard is a refined dessert of European cuisine that has won the hearts of gourmets with its delicate layered dough and rich creamy flavor. Its origin dates back to the 19th century when it was created in honor of the victory over Napoleon. Crispy layers soaked in airy custard with hints of vanilla and cognac create an exquisite combination of textures and aromas. This treat is perfect for festive occasions, family evenings, and cozy tea times. Due to the thinness of the layers and richness of the cream, the cake literally melts in your mouth, leaving a pleasant buttery aftertaste. Its preparation requires patience, but the result is worth the effort – each piece is filled with sophistication and tradition.
1
Chop the butter and 3 cups of flour finely with a knife, add water with vinegar, knead the dough. Divide into 12 parts. Place in the refrigerator for 1 hour.
- Butter: 250 g
- Wheat flour: 4 glasss
- Water: 150 ml
- Vinegar: 1 tablespoon
2
Roll out thin dough. To prevent sticking to the table, sprinkle flour underneath and on top of the dough. Transfer it to the baking tray using a rolling pin. Poke holes in several places with a fork, bake at 180 degrees. It bakes quickly.
- Wheat flour: 4 glasss
3
Pour milk into a saucepan and bring it to a boil. Mix the remaining cup of flour with sugar and vanilla sugar, add 5 yolks and stir, add cognac and mix. Pour into the milk and stir.
- Milk: 1200 ml
- Wheat flour: 4 glasss
- Sugar: 400 g
- Vanilla sugar: 1 teaspoon
- Egg yolk: 5 piece
- Cognac (brandy): 10 ml
4
Put on low heat and cook until thickened, stirring continuously. The consistency should resemble thick sour cream. After that, cool the cream.
- Milk: 1200 ml
5
Start spreading the layers with cream, leaving one to decorate the cake later. Once the layers are coated, crumble the remaining layer and sprinkle it on the cake.
- Milk: 1200 ml
- Wheat flour: 4 glasss
