For many, Napoleon cake is a favorite delicious childhood memory. Currently, young housewives do not want to waste time preparing it, but our mothers painstakingly prepared it for every family celebration, not counting the process as laborious. As I remember now: wafer rolls, "Berries" made from factory biscuits and waffles and Napoleon cake are the main attributes of family feasts.
Today, the time for making a cake is significantly reduced, thanks to the use of puff pastry and factory-made boiled condensed milk. In the past, they were definitely not in our stores. Now everything has become much easier.
There are many varieties of cream for this popular dessert, but the traditional one consists of butter and boiled condensed milk. If you replace the butter with a custard milk mixture, then the taste will not change at all, but the fat content and calorie content of the cake will significantly decrease.
Cook for fun and for fun!
Ingredients:
Yeast-free puff pastry - 1000 g
Boiled condensed milk - 1 can
Milk - 500 ml
Wheat flour - 3 tbsp. l.
Corn starch - 2 tbsp. l.
Preparation:
Step 1: To make a cake, you need a minimum set of ingredients if you use a commercial puff pastry without yeast. The recipe uses 2 pound packs each, consisting of two plates.
Step 2: The cooking process should start with the custard of the cream, because it takes time for it to cool. This can be done in two ways: in a saucepan / saucepan on the stovetop or in the microwave. The second is simpler, but it's up to you. Sift wheat flour and corn starch into a container that can be used for cooking in the microwave. It is more convenient to take it right away so that it is possible to beat the cream with a mixer. Mix dry ingredients.
Step 3: Pour in cold milk and whisk thoroughly so that there are no lumps. Cook in a microwave oven at maximum power (my 800 W) for 5-7 minutes, stirring thoroughly every minute. It is better to turn on the oven for 1 minute each time than for the entire cycle at once.
Step 4: Boil the cream until the consistency of thick sour cream. Cover the container with cling film and cool at room temperature.
Step 5: When it cools, the cream will still thicken.
Step 6: Pre-defrost the dough in the conditions (in the refrigerator, at room temperature, in the package, without it) specified in the instructions, but do not disassemble it into sheets. Roll up the layer from each package into a tight separate roll (you should get 2 pieces). Cut them into 6 snails of equal width.
Step 7: Flatten the snail with your fingers in an even circle. Roll it with a rolling pin into a thin pita cake on a surface dusted with flour. Cover the rest with foil so as not to wind up.
Step 8: It is very convenient that all the blanks are of the same diameter and you do not have to cut anything superfluous, roll out on the bottom of the split mold, which serves as the bottom (a diameter of 23 cm will come out). Turn it over with the back side, crush it with flour and roll it out juicy. If the surface is rough, then you will have to raise it, because this creates an obstacle to rolling. It is difficult to write, but in reality everything is simple! Thoroughly prick with a fork around the entire perimeter. As carefully as if you were answering the question, "Are you a nervous person?" - "Noooooooo!" And on the very edge it is obligatory.
Step 9: Preheat the oven to 210-220 degrees. Carefully transfer the juices to a baking sheet (it is very good if there are more than one of them - while one is baking, the next is ready). This is done as follows: turn over the "bottom" with juicy, gently prying from one edge with your finger, remove it on the palm of your hand, and spread it on a dry baking sheet. In this case, it is important not to stretch the workpiece to the sides. Bake for 5-10 minutes depending on the parameters of the oven. The cakes should be golden brown, and even 2-3 of them should brown a little more (they should kind of burn), they will give a special taste to the Napoleon cake (you can see them in the center of the stack). Be guided by the photo. If the oven allows you to bake two cakes at the same time in the same way - great. If not, it's better one at a time - longer, but the result is a delicious cake!
Step 10: Condensed milk-boiled milk is cooked for a very long time at home, it is much easier to buy it ready-made in the supermarket. But you should definitely pay attention to the composition. It should contain only two ingredients: whole milk and sugar - nothing else!
Step 11: Add boiled condensed milk to the cooled custard and beat with a mixer until smooth. The cream is ready.
Step 12: The cakes are fragile! Put one "ugly" one aside. The rest, smearing with cream (2 tbsp. l.) evenly each cake, stack it on top of each other, but do not press down. Leave on for 30 minutes at room temperature, then refrigerate in the refrigerator for several hours (preferably overnight).
Step 13: Do not place the load on the cake from above, the cakes will shrink themselves. Here's a smooth and neat "Napoleon". Coat with the rest of the cream. Break the "ugly" cake into small pieces and sprinkle the cake with them. This is a classic design option, but you can optionally lay out strawberries (the taste of the cake goes very well with it) and make chocolate smudges.
Step 14: Serve ready-made Napoleon cake for a celebration, banquet or on gray days to cheer up.
Step 15: Here's a cut - 11 cakes and many, many layers.
Enjoy your tea and may it be delicious!
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