Not every cake that looks impressive and delights with taste has to be difficult to make. Is many sweet baked goods, the recipes for which are simple and even beginners in the kitchen can make them. Such is the case with this sweet one Napoleon, whom no one will probably pass by indifferently. It delights with its crispy dough and fluffy cream, making it perfect as a sweet treat.
On the occasion of All Saints’ Day, many family tables host snacks and sweet pastries. After all, it is not only a time of reflection, but often also of family meetings. So it’s good to prepare for this occasion something impressive and tasty, but also easy to make.
This is the Napoleon cake that has been a favorite in my house for several years. Fluffy, perfectly sweet and impressive. Although it may seem complicated to prepare, in reality anyone can handle it.
Its delicate taste and light consistency make it delicious a perfect dessert for coffee and for unexpected guests. Therefore it is perfect cake suggestion for a family meeting on All Saints’ Day. This is a universal recipe that will work for many occasions. Once you prepare it, your household will fall in love with this cake. In turn, guests will ask not only for another portion, but also for the recipe.
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Napoleonka is not difficult to make if you take care of a few things. Above all the butter used should be cold so that the final cake is light, crumbly and layered. Moreover, the dough sheets should also be cooled before baking so that they do not shrink and obtain a crispy effect.
You can prepare Napoleonka using this simple recipe. All you need is a form measuring approximately 24 cm x 36 cm and the following ingredients:
Cake:
- 420 g of wheat flour
- 300 g cold butter
- 180 ml cream 18%
- ¼ pinch of salt
Cream:
- 1.2 liters of milk
- 3 egg yolks
- 2 whole eggs
- 150 g of sugar
- 120 g of wheat flour
- 100 g of cold pasture
- 50 g of potato flour
Preparation method:
Chilled first grate the butter and mix with flour and salt, until a loose mixture is obtained. Add the cream and gently combine everything into a lump, so that the pieces of butter remain visible. Divide the dough into 2 parts (because you need two sheets of dough), form rectangles, wrap in foil and put in the fridge for about 20-30 minutes.
Meanwhile, prepare the form by greasing it with a little oil. Roll out the cooled dough sheets to the size of the baking tin, transfer to a baking tray and chill. Preheat the oven to 190 degrees C and chill put in the oven for about 20 minutes.
Proceed to preparing the mass. Combine eggs, egg yolks and sugar in a pot. Mix everything thoroughly until smooth. Add wheat and potato flour. Add 200 ml of cold milk and mix until there are no lumps. Slowly pour in the rest of the milk, stirring constantly. Heat over low heat until the cream begins to thicken and bubble gently. Remove the pot from the heat, add a cube of cold butter and mix until the cream becomes uniform and all ingredients are combined.
Having two cooled cake slices, spread the entire cream evenly on one of them and cover it with the other sheet. Everything except powdered sugar and it’s ready. You can put the dough in the fridge for a while to let it harden. Enjoy your meal!
