Preparation of Napoleon cake: at home, recipe, steps

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Napoleon cake is one of the most delicious desserts in the world. In Italy and France, this cake is called a “thousand layers”, while in Belgium and the Netherlands there is a similar “Tompus” dessert, which consists of whipped cream and pink icing. Interestingly, Napoleon cake is often compared to the Soviet era, when it was difficult to buy confectionery and therefore housewives were forced to prepare sweets at home. That is why there are so many recipes for baking this cake at home, because every family had its own secrets of making this dessert.

HISTORY OF NAPOLEON CAKE
In 1912, Russia was celebrating the centenary of its victory over Napoleon, and confectioners were creating a dessert consisting of a triangular-shaped dough (sloenoe testo) and a whipped cream made of milk and butter. The French, on the other hand, believe that the right to create this delicate-tasting cake based on a basic version belongs to them.

According to this version, the cunning tower chef, in order to please Bonaparte, divided a simple cake into several cakes and tossed whipped cream and strawberries between them. Thus, a new cake appeared and this dessert began to be called "Napoleon".

NAPOLEON PREPARATION AT HOME
The main feature of the classic "Napoleon" is that the cakes are cooked without sugar, but they are very light, airy and very tasty. Not everyone knows how to make a Napoleon pie, because there are so many layers when it is cut. Often, layered dough is used, although other options are available. Typically, coriander is made from ice water or milk, butter or high-quality margarine, salt, vinegar, and a high-grade flour extracted to make coriander layered. Sometimes sour cream, milk, eggs, vodka, beer and cheese are added to the dough. From the prepared dough cut into rolls 1–2 mm thick and bake in a gas oven preheated to 200 ° C for 8–15 minutes. Most importantly, don’t cut them after cooking so that the crusts don’t break. Carefully flatten the finished and cream-covered cake carefully.

Let's talk about making the right cream for Napoleon. For the cake, often boiled, sour cream, cream and butter cream is prepared, and sometimes chocolate is added if desired. Once the cream is applied, the finished cake is left to soak for 10 or more hours to absorb. The finished dessert can be decorated with any type of nut to taste - this will make Napoleon even more delicious.

NAPOLEON CAKE AT HOME: A FEW SECRETS
Don’t add too much flour to the dough - it’s just a good spread. Too hard dough makes the cakes dry and brittle - the cake is soft and does not absorb. The thinner the coriander, the better. And the more cream, the more delicious the cake.

Take butter or margarine and be sure to cool it thoroughly before mixing the dough. But the butter should not freeze, otherwise the crusts will not spread, they will be torn.

Napoleon crusts are quite swollen, so we pierce them with a fork before cooking so that they come out perfectly flat. If you want your cake to come out soft and juicy, apply the cream as soon as the cakes are ready, if you prefer a crispy (crunchy) cake, apply the cream after the cakes have cooled.

NAPOLEON CAKE: STEP-STEP RECIPE
It’s not hard to make this cake, but how happy your loved ones will be! So, you will need the following products:

For the dough:

water - 160 ml;
sifted high-grade flour - 400 g;
butter or margarine - 260 g;
salt - 1/4 teaspoon;
vinegar - 15 ml.
For the cream:

sugar - 300 g;
milk - 700 ml;
butter - 200 g;
eggs - 2;
starch - 20 g;
vanillin according to taste.
Method of preparation:

Put the salt, flour and butter in a deep bowl and grind.
Mix ice water with vinegar.
Pour the aqueous mixture into the buttermilk, stirring constantly.
Knead the dough quickly.
Divide the dough into 10 or more equal pieces (this depends on how big and small your cake is).
Make zucchini and put them in the fridge for an hour.
Place a piece of baking paper or parchment on the table, grease it with oil and spread each slice.
Cut flat using a lid or any plate. You can add the rest of the dough to the next loaves.
Make holes in the cortex surface in several places with a fork.
Bake the cakes at 200 ° C for 7-10 minutes.
Stages of cream preparation:

For the cream, mix the starch, vanilla and sugar into a deep saucepan.
Put the egg in the same saucepan and whisk well.
Add milk to this mixture.
Put the pan on the fire and stir constantly, until bubbles appear on the surface of the cream.
Add the butter to the cooled cream.
Whip the cream well.
Sprinkle each crust with the prepared cream to the cake position and fold one crust and leave to decorate the top of the cake.
Leave the cake to soak in the cream for 2 hours.
Using a whisk, flatten the sides of the cake and sprinkle the remaining one crust over the top and sides of the cake.
Leave the finished Napoleon cake in the refrigerator for 10 hours.
Napoleon cake is ready.

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