Napoleon This is a dessert that is quite demanding, but worth devoting some time to it. It will definitely make a big impression on the guests you serve it to. Pudding-butter cream with a delicate vanilla flavor and deliciously crisp tops are an excellent combination. In addition, the cake looks beautiful on the table due to the multitude of layers. You can prepare them for Christmas.
Before you start implementing the recipe, be sure to prepare the appropriate baking tray. It will work best rectangular form with dimensions of 32 × 24 cm.
Cake:
- 400 g of wheat flour,
- 120 g of butter,
- 130 g sugar,
- 1 egg,
- 1 yolk,
- 120 ml of cream 18%,
- half a teaspoon of baking soda,
- a pinch of salt.
Cream to transfer:
- 800 ml of milk,
- 120 g of powdered sugar,
- 40 g of wheat flour,
- 20 g of potato flour,
- 4 yolks,
- a bit of vanilla extract,
- 200 g of soft butter.
Decoration:
- 100 g chopped nuts.
First make the dough. Pour the cream into a cup, add baking soda and mix. Set aside for a while. The cream should slightly fluff up. Meanwhile, cream the butter and sugar until thick and light. Add the egg and then the yolk. Keep grinding. Finally, pour the cream and baking soda and mix briefly. Add flour and a little salt. Knead the dough with your hands into a smooth dough or mix just until the ingredients are combined. The dough for napoleons should be thick but elastic. Divide them into 6-8 equal parts. Roll each of them into a rectangle the size of a baking tin, e.g. 32 × 24 cm. Fill the baking tray with rolled out dough and smooth the edges thoroughly. Bake each cake at 180 degrees Celsius for about 12-15 minutes until golden brown.
Prepare the cream. Pour out about 200 ml of milk and mix it with both flours, powdered sugar, extract and yolks. Do this thoroughly so that the ingredients combine. Boil the remaining milk in a pot. When it starts to boil, pour in the prepared pudding mixture. Stir vigorously with a whisk to prevent it from burning. Wait until it boils, then remove from the heat and leave to cool completely. Then cream the butter at room temperature until it becomes light and fluffy. Add the prepared thick mass a spoonful at a time. Mix constantly until the cream thickens.
Now assemble the napoleon dough. Assemble the cake layers by placing them on top of each other and spreading the prepared cream evenly. Napoleon should end with cream on top. Then you can sprinkle it generously with nuts.
Sources: Terazgotuje.pl
See also:
Sweet and spicy Kashubian herring. A snack whose taste you will remember for a long time
Tall, fluffy, delicate and without a gram of flour. Cheesecake Cloud will be a hit for the holidays
Aromatic orange cake. Guests will beg for more
