Ingredients
Servings: - 4 +
200 gr Flour wheat + 50 gr. for working with dough
130 gr Butter
50 ml Water Ice
2 gr Soda baking
10 ml Vinegar
70 gr Sugar
250 ml Milk cow's
2 Yolk egg
1 gr Vanillin
Description
The classic Napoleon cake is an airy confectionery product made from puff pastry and butter custard. This is one of the favorite desserts at any family celebration. You can prepare our classic Napoleon recipe in a short time. This delicate delicacy is ideal not only for holidays. But also for a cup of tea on ordinary weekdays.
Step by step recipe 
Preparing cream for a classic homemade Napoleon. In a deep fireproof container, grind the yolks with sugar.
Add a tablespoon of flour. Bring the mixture until smooth.
Add milk in small portions. With continuous stirring, bring the contents of the container to a boil. Cook the milk mixture until thick, remove from heat and cool.
Prepare the dough for the classic Napoleon - use a silicone spatula to mix the sifted flour with 1/3 of the butter. Then we grind the products with our hands until they form fine crumbs.
Add ice water and soda slaked with vinegar.
Knead elastic dough. Place it in cling film and place it in the refrigerator for one hour.
We continue to prepare the cream. Add vanillin and the remaining butter to the cooled milk mixture. Using a whisk, beat the cream until smooth, cover it and put it in the refrigerator.
Divide the chilled dough into six equal parts. While we are working with one piece, we keep the rest of the dough in the refrigerator. Preheat the oven to 220˚C. Roll out a piece of dough on a sheet of parchment into a thin layer. Cut out a circle. We use a small inverted plate or pan lid as a pattern. Prick the dough with a fork. We move the trimmings slightly to the side. Transfer the parchment with the dough onto an inverted baking sheet and place in the oven. Baking time – 5 minutes. We bake five more cakes in the same way.
Place the dough scraps in a separate bowl, cool and knead with your fingers. We bring them to the state of fine crumbs.
Assembling the cake. Place five cake layers on top of each other, covering them with cream one at a time. Then we place the sixth cake layer, cover the entire structure with a cutting board and press it down so that the cake becomes even. Grease the last cake layer and the sides of the product with cream. Place the cake in the refrigerator for 30 minutes.
After half an hour, decorate the cake with dough crumbs. Sprinkle the sides first. To do this, lift the board with the cake with one hand and tilt it in different directions. Then decorate the top of the cake.
Place it in the refrigerator for two hours. In this case, it will be slightly soaked, but will crunch. In order for the cakes to become completely soft, the dessert must be infused in the cold for eight hours. Our recipe for a classic homemade Napoleon cake is ready!
Enjoy your meal!
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