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photo: niftyrecipe.com Russian Napoleon Cake

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.

120 min
12 servings

Steps

  • 1. Grate cold margarine and mix with the sifted wheat flour. (Ingredients for the dough: margarine - 500 g; wheat flour - 5 glasses; egg - 1 piece; vinegar - 2 tbsps.)
  • 2. In 250 ml glass whisk one egg. Let's add to egg cold water, filling a glass fully. Pour the received mixture in dough. For cake layers to be crispy, let’s add 2 tablespoons of 9% vinegar.
  • 3. Let's knead dough quickly, trying to obtain homogeneous consistence. As a result dough for cake layers has to be soft and elastic. Let's make from it 12 identical balls. Place them in the freezer for 40 minutes so that they are cooled.
  • 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.

  • 5. Let's shift preparation to the baking sheet laid by parchment paper. Bake a cake layer at a temperature of 220 degrees for 5-7 minutes to a light golden shade.
  • 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.)
  • 7. Let's add 6 eggs.
  • 8. Let's mix with the help of a whisk to homogeneous consistence.

  • 9. Constantly stirring cream slowly, pour in thin stream hot milk in the received mixture.
  • 10. Put a pan with cream on low fire. Constantly stirring slowly, cook the cream until thickened. When custard begins "to puff" remove it from fire. Cover custard with food wrap and cool it down completely.
  • 11. The softened butter, combine with sugar. Let's whisk the mixture by means of the mixer to homogeneous consistence.
  • 12. Continuing to whisk butter with sugar, add 1-2 tablespoons of custard to mixture.
  • 13. As a result, cream has to be dense and homogeneous.
  • 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.
  • 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.
  • 16. Before serving Napoleon cake decorate it with cones and fir-tree branches. At will the fir-tree can be replaced with fresh rosemary.
  • 17. It's a bit time-consuming to make, but the rewards of a soul-satisfying dessert are so worth it.
  • 18. Bon Appetite!


Dessert

Ingredients

  • Margarine
    500 g
  • Whole wheat flour
    5.5 glass
  • Egg
    7 pcs
  • Vinegar
    2 tbsp
  • Sugar
    1.5 glass
  • Milk
    500 ml
  • Butter
    250 g
  • Vanilla
    0.25 tsp
  • Prunes
    75 g
  • Cookies
    50 g
  • Honey
    1 tbsp
  • Almond petals
    50 g

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