Russian Napoleon Cake
A lot of thin crispy cake layers greased with gentle vanilla cream – that is the ideal Napoleon cake. It will be suitable for any holiday and will always be one of the most popular and favourite desserts. Classical Napoleon with custard turns out delightfully gentle and tasty, it is difficult to refuse from such pleasure. Ready dough can be frozen and stored in the freezer. Cake layers can be baked in advance, packed properly into cellophane and stored in the dry place until cake preparation which is very convenient.
Ingredients
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Margarine500 g
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Whole wheat flour5.5 glass
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Egg7 pcs
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Vinegar2 tbsp
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Sugar1.5 glass
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Milk500 ml
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Butter250 g
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Vanilla0.25 tsp
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Prunes75 g
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Cookies50 g
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Honey1 tbsp
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Almond petals50 g
Steps
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4. Then get one dough ball from the freezer, roll it out in the thinnest layer by means of a rolling pin on a working surface covered with wheat flour. Using a wide plate or a cover from a pan cut out from the dough 25 cm diameter circle. Let's pin preparation by a fork so that the cake layer isn’t deformed during baking.
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6. While one cake layer is baked, roll and pin by a fork the next layer. Join dough scraps all together, cool in the fridge and roll in a thin cake layer again. While cake layers are cooling down, make custard. In a deep pan, combine sugar, vanillin and wheat flour, then mix. (Ingredients for cream: sugar - 1.5 glasses; wheat flour - 0.5 glasses; eggs - 6 pcs.; milk - 500 ml; butter - 250 g; vanilla - 0.25 tsps.)
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14. Now it is necessary to make a cake. Grease each cake layer with a thin layer of custard, forming “Napoleon” cake. Also grease with cream top and sides of the cake. Let's decorate cake, using several cake layers crushed in crumbs by means of the blender. Send Napoleon cake to the fridge at least for 12 hours so that it infuses and becomes impregnated.
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15. For decoration of the cake let’s make sweet eatable cones. For a basis combine in a blender bowl cookies, prunes and honey. Crush ingredients in a homogenous dense mixture. Make from it oval preparations. Let's thrust in preparations almond petals, forming cones. At will petals can be previously dipped into the melted dark or milk chocolate.
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