Many housewives cook a delicious cake yourself.Recipe Cake "Napoleon" is transmitted in families as a kind of relic, and each family has its secrets and tricks of making this dessert."Napoleon" love for the delicate, light taste and nice cream cakes which missed the mark.At first glance it is not easy to bake a cake, but detailed guidelines and step by step instructions will help you to be sure.
Cake "Napoleon" classic
What products need:
- Couple eggs
- Sugar - a pound
- -quality butter - pack
- fat milk - 3 cups sifted flour
- - 5.5 cups (the number varies flourdepending on its quality)
- margarine - 400 g
When it comes to measuring in a glass, the glass is meant a conventional faceted, of approximately 250 ml.
- on a flat surface (it is convenient to use a large cutting board) sift 5 cups flour.Sift the flour it is necessary that it is enriched with oxygen, then the cake will come out much tastier.
- margarine chop with a knife into small pieces.Connect the prepared flour and grind hands in uniform crumb.
- in flour to make a hole and pour in to a small trickle of a glass of milk.Knead the dough.With the test is recommended to work quickly, kneading his active movements, without spending extra time.The longer knead the dough, the worse it will roll out later.
- The resulting dough into 13-15 equal pieces, roll them into balls.Fold in the bowl, floured, and send the cold for a couple of hours.
- Mixer whisk until white three egg yolks, and sugar (3 tbsp..).
- Add 40-50 grams of wheat flour and whisk again.
- trickle pour into the mixture a little milk (3-4 tablespoons. L.).
- In a separate saucepan boil the milk residues (about 500 ml).Hot pour it into the egg mixture and stir everything.Bring the cream to a boil, without forgetting all the time stirring it.Cool.
- Beat butter with two cups of sugar.Grains should be dissolved.
- Gradually enter into the oil mixture custard, whisking him a little.Cream will turn a lush, visually similar to the white glaze, it will not feel the grains of sugar.
classic recipe for the custard in the yolks well-described in the following video tutorial.Custard used for baking various desserts, including cake "Napoleon".
- We took out the prepared dough.Roll out with a rolling pin first ball into a round cake.Use a large flat plate as a mold.Along the perimeter of shapes cut the excess dough with a sharp knife.
- We shift rolled out the cake on a baking sheet and bake it at 200 degrees.
- Korzh gets a golden shade for 5-7 minutes.
- When removing the baked cake, use a wide spatula.Note cakes are fragile and easily broken.Work carefully.
- Alternately bake all cakes.
- remaining scraps decompose on baking sheet and bake well.Ready-cooled trim is ground in a large litter.
- Korzh cooled down coat with cream.Use a little cream cake as well impregnated.
- top the cake with a cream do not cover.Cover it with a cutting board top and put pressure on it (a jar of water, a package with barley, etc.), please send in a cool place.
- Remove the cake from the yoke, the top coat with a cream cake, cream evenly distributed along the sides.
- sprinkle "Napoleon" on all sides crumbs.Done!
detail the process of cooking a cake "Napoleon" on the classic recipe is described in the video tutorial below.
best recipes of the cake "Napoleon»
Napoleon from the finished pastry
You will need:
- finished puff pastry - 1.5 kg
- Five eggs
- Flour - 150 g
- & gt; Sugar - 400Mr.
- Milk - 1200ml
- Vanilla sugar - 1 n
- Cognac -. 1, Art.l.
- shelled walnuts - glass
- dough defrost naturally at room temperature (defrost time indicated on the package).
- Cook the custard: grind the egg yolks with a mixer or whisk with the usual and vanilla sugar until white, introduce the flour and brandy, mix well.The mixture pour a trickle of milk, stir and boil, stirring constantly.
- Divide the dough into desired number of pieces, which will be subsequently Korzh.Roll out each piece on the board, floured.Bake in oven for about 10 minutes until golden color on a dry baking temperature of 200 degrees.
- Fluff cooled cream cakes.If desired, each layer sprinkled with chopped nuts.
- Top cake lightly press, smear cream all sides and sprinkle with crumbs.
- Add layer cake in a cool place overnight.
Cake Recipe "Napoleon" with condensed milk
Bake the cakes on the recommendations to the classic recipe.Refrigerate them.Prepare the cream.
Ingredients for cream:
- -quality butter - 400 g
- Condensed Milk - the amount depends on the number of cakes.To fluff layers 15, you will need one and a half Bank of condensed milk, 8-10 layers will suffice 1 banks.
- Connect dairy products with each other and thoroughly beat with a mixer.
- Refrigerate the cream in the fridge for half an hour.
- then promazhte cream cake.Korzh Lay a pile on top of each other, each layer lightly pressing down.
- Do not forget a cake crumble, they sprinkle the finished cake on all sides.
- Allow the dessert in the refrigerator for at least 6 hours for impregnation.
Cake Recipe "Napoleon" in the pan
- flour - 2 cups
- Chicken egg - 1 pc.
- fat sour cream Home - 200 g
- puff pastry margarine - 100 g Sugar
- - 3st.l.
- Baking soda - 1h.l.
- vinegar 9% - 1st.l.
- Sol - ½ch.l.
- softened margarine chop with a knife into pieces and combine with sour cream.Grind.
- Add beaten egg, baking soda, slaked with vinegar, sugar and salt.
- Knead elastic dough.
- Put the dough in the refrigerator for half an hour.
- divide it into 7-8 pieces (depending on pan size) and roll each piece into a layer thickness of 2-4 mm and a diameter equal to the diameter of the pan.Gently pierce the workpiece a fork so that they do not swelled during baking.
- non-stick frying pan with low sides warm up without any lubricating oil.Put the first cake (medium heat) and cover with a lid.Bake until golden brown, then turn the layer on the reverse side and brown.The process of baking cakes on a baking pan is similar to pancakes.
- Korzh cool and soak any cream: custard, with condensed milk, cream, etc.
Tips experienced cooks
The dough margarine instead of butter, add the fat, then the cake is tastier and more tender.To
when rolling out the dough, it does not stick to the work surface, sprinkle it with flour.
When promazyvanii layers of cream cakes do not press too hard, otherwise they will break, and the cake will lose its appeal and becomes rigid.
«Napoleon" will be much tastier the next day, when stand up in the refrigerator and well saturated.
story of the cake "Napoleon»
According to one version, the name of this dessert comes from the name of the city of Naples, where it was prepared.There is an alternative: baking recipe was invented for the 100th anniversary celebrations of victory in the war against the French invaders.Then the best confectioners in Moscow worked hard to create an exclusive delicious dessert that is appreciated and loved around the world today.
How often and for what cooking recipe "Napoleon" are you?Share your secrets of cooking this delicacy in the comments below.