Love the Napoleon cake, but don't have the time or desire to mess around with its long and laborious baking? Then I propose a quick version of its preparation from purchased puff pastry.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cake "Napoleon" is a favorite delicacy, the best and proven dessert for a festive table. A lot of fat is not used in its preparation, which indicates a not particularly high calorie content of the product, in comparison with creamy cakes. The origin of the recipe goes back to the beginning of the 20th century. It was created by famous confectioners for the wealthy houses of Russian aristocrats. But in order to properly prepare this cake, you should work hard to bake thin puff pastry cakes. And not every modern housewife is ready for such a feat. To simplify work and speed up the cooking process, you can use commercial frozen puff or puff yeast dough. On its basis, the dessert turns out to be no less tasty.
Cream for "Napoleon" is usually used custard. Although now you can find options with condensed milk, sour cream or butter cream. The choice of cream can vary depending on the tastes of the eaters. For the aroma and taste of any cream, you can add lemon zest, it will give a light citrus aroma and piquancy. "Napoleon" is also good, that cakes for it can be baked in advance, a couple of days before the holiday, and on the day of the celebration you can simply grease them with cream. It is better to sandwich the cakes 10 hours before use, so that the cake is well saturated and becomes especially tasty.
- Caloric content per 100 g - 400 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Frozen dough sheets (puff or puff yeast) - 1 kg
- Milk - 1 l
- Eggs - 3 pcs.
- Wheat flour - 3 tablespoons
- Sugar - 150 g or to taste
- Butter - 50 g
- Vanillin - sachet (11 g)
Making puff pastry Napoleon cake
1. Start defrosting the dough right in the package. To do this correctly, first in the refrigerator, and then at room temperature. You do not need to roll them out. When the sheets are completely thawed, place them on a baking sheet. For insurance, you can lubricate it with a thin layer of oil.
2. Heat the oven to 180 ° C and send the cakes to bake for 10-15 minutes. They cook very quickly, so keep an eye on the time. When they are golden brown, remove from the oven, and while they are hot and pliable, cut each baked crust in half lengthwise.
3. Break the eggs.
4. Transfer them to a bowl and add flour.
5. Add sugar.
6. Beat the food well with a mixer until smooth.
7. Heat the milk to 30 ° C degrees and pour in the egg mass in a thin stream, while constantly stirring the milk.
8. Continue to cook the cream until the milk boils. As soon as the first bubbles appear, remove the pan from the heat. Stir the cream continuously while boiling to avoid lumps and lumps.
9. While the cream is hot, add butter and vanillin to it, stir and cool slightly so that it does not spread when applied to the cakes.
10. Put the first cake on a dish.
11. Spread generously with cream.
12. Do the same with all other cakes and cream.
13. Sprinkle crumbs on the cake to keep the cream from drying out. When cutting baked cakes, they will crumble, collect all the crumbs to decorate the dessert.
14. Send the cake to the refrigerator for soaking, preferably overnight. Then cut into portions and serve.
See also a video recipe on how to make a quick Napoleon cake from ready-made puff pastry.
