Layer cake Napoleon is one of the most beloved cakes by all. There are a lot of options for its preparation and everyone will have their own admirers.
Here's a quick recipe for Napoleon. This recipe makes puff cakes thin, crispy and, moreover, very easy to prepare. We will also prepare an unusual yoghurt cream for the layer of cakes. Thanks to this cream, the cake is very fragrant with a delicate yoghurt taste.
I use strawberry yogurt in the recipe. But you can also take sweet yogurt with any filling you like.
Such an unusual Napoleon with yoghurt cream is suitable for a festive table and for a quiet family tea party.
Try this simple version of the popular cake and make your family and friends happy! It's easy and delicious!
Ingredients:
Dough:
- flour - 400 g
- butter - 300 g
- cold water - 110 g
- eggs - 1 pc.
- vinegar 9% - 1 tsp l.
- sugar - 1 tsp l.
- salt - a pinch
Cream:
- strawberry yogurt (any is possible) - 520 g
- butter - 220 g
- condensed milk - 220 g
- egg - 3 pcs.
- sugar - 75 g
- starch - 45 g
Step by step recipe
Cooking the dough
1. Pour 400 g of flour into a bowl, 1 tsp. l. sugar and a pinch of salt. We mix everything.
2. Put 300 g of cold diced butter here.
Grind the flour and butter with your hands to coarse crumbs. You need to grind it as quickly as possible so that the butter does not melt from the heat of your hands.
3. Break 1 egg into a separate bowl, pour 110 g of cold water and add 1 tsp. l. vinegar. Mix everything until smooth.
4. Pour the prepared liquid into butter flour crumbs. Mix the dough with your hands quickly and for a short time. You should have a soft dough.
5. If the dough is not thick enough, then you need to add a little more flour and knead again quickly.
6. Cover the dough with a lid and put it in the refrigerator for at least 3 hours, I put it overnight.
We bake cakes
7. The dough is infused, cut off a small piece from it. Place a piece of dough on a little floured parchment paper.
8. Roll out the dough into a thin layer. Cut out the circle. I cut out the circle with a sliding cooking ring, or with a pot lid, or with any other round object and knife. Remove excess dough.
9. We prick the dough with a fork. Put the parchment sheet along with the dough on a baking sheet.
We put everything in the oven preheated to 180 degrees. We bake for about 8-9 minutes. Take a look in your oven.
10. Keep in mind that when baking, the cakes decrease in diameter. I cut out cakes with a diameter of 21 cm, after baking, the diameter decreased to 19 cm.
We bake all the cakes in this way. From this amount of dough, I got 14 cakes.
Cooking cream
11. Pour 520 g of yogurt with strawberry filling into a saucepan, break 3 eggs, add 75 g of sugar and 45 g of starch. Mix everything until smooth. Yogurt can be used with any filling you like, such as peach, blueberry, or cherry.
12. We put everything on fire. Cook the mixture constantly stirring with a whisk over medium heat. It is imperative to stir so that the cream does not burn to the bottom and lumps do not form in it. When the mixture boils, cook for about 30 more seconds and remove from heat.
13. So that the custard base cools down faster and does not wind up, put it in a bowl and cover it with cling film in contact. Leave to cool.
14. The custard base has cooled down. We are preparing the cream further.
Put 220 g of soft butter in a separate bowl. Beat it with a mixer until whitened, about 2 minutes.
15. Pour 220 g of condensed milk into whipped butter in three approaches, whisking each time. Butter and condensed milk should be at the same room temperature.
16. The custard base has cooled to room temperature, remove the film from it and beat it a little with a mixer.
17. Add the custard base in small portions to the prepared oil mixture. After each addition, beat the cream with a mixer. The cream is ready.
We fold the cake
18. We leave two cakes for decoration, and from the rest of the cakes we collect a cake.
Put the cake and grease it with the prepared cream, cover with the next cake. Lubricate with cream again. In this way, we fold the whole cake. Calculate the cream so that 3-4 tbsp. l. cream left for decoration.
19. Cover the top of the cake with a board so that it turns out to be even on top. We put the cake in the refrigerator to infuse for about 4 hours, as long as possible.
20. The cake is infused. Trim rough edges if necessary.
Grease the top and sides of the cake with the remaining cream.
21. Break the two remaining cakes and put them in the grinder. Grind everything into small crumbs.
22. Sprinkle the prepared crumb over the top and sides of the cake.
We rearrange the finished cake on a dish and serve.
Napoleon cake with yoghurt cream turned out to be delicious and aromatic due to the cream. Preparing such a cake is not difficult. Be sure to cook such a cake, I think you will like it too.
Video recipe
The recipe is taken from my culinary site. gotovimop.com