Homemade puff pastry Napoleon cake with custard and cream. #cakenapoleon #custard #cuckpad4
Ingredients: Cakes:, Flour, Frozen butter, Sour cream, Egg (SW or SV), Salt, Cream:, Milk, Egg, Corn starch, Flour, Sugar, Vanilla sugar, Butter, Cream 33%
Cooking method:
Baking cakes: Pre-cool the butter in the freezer (so that it becomes solid). Sift flour (approximately 400 g) into a bowl for kneading dough. Add 1/2 tsp. salt. Mix.
Grate chilled butter on a coarse grater. Mix until a homogeneous mass is obtained. Drive in 1 (one) large chicken egg. Add sour cream (fat content 15%). Knead the dough (you don’t need to knead it especially hard, it’s enough to form the dough into a single mass that holds its shape and does not crumble).
Divide the dough into about 8 pieces (balls) or more equal pieces (depending on how big your cake will be). Cover the dough with cling film and place in the freezer for 40-60 minutes. Roll out each part of the dough thinly (roll out directly on a sheet of parchment paper for baking). Form the necessary shape of the cake (we have a round one, so the cake was cut with a plate).
Bake each cake for 8-10 minutes at a temperature of 190 degrees. Roll out the dough scraps and also send to bake (you will get another cake, which is suitable for making crumbs).
Preparation of cream for the cake: In a small saucepan (2.5 liters), we drive in a chicken egg (2-3 pcs. depending on the size), add a glass of sugar (about 230 g), sift the flour and starch (1 tbsp each). l. with a slide) and add vanilla sugar (20 g). We mix. Add milk (700 ml.). Stir and send the pan to the fire. Cook until the mixture thickens, stirring constantly.
We remove the saucepan from the stove. Add butter to the hot cream (about 50 g). Stir until the oil is completely dissolved. We cover the cream with cling film in contact (so that condensation does not form under the film). Remove the cream to cool. The cream should cool well (at least to room temperature).
When the custard has cooled, whip heavy cream (33% or higher) to stiff peaks. The cream should be very cold (it is advisable to cool the bowl in which you will whip the cream).
Mix the custard (you can use a mixer). Add to whipped cream parts (3-4 tablespoons) custard. Each time, mix the cream and cream until a homogeneous mass is obtained. Plumbir cream is ready!
Assembling the cake: Lubricate the cakes with cream. Coat the top and sides of the cake with cream. Make crumbs from one cake (grind, for example, with a blender). Sprinkle the top and sides of the cake with crumbs. We send the cake to the refrigerator for 4-6 hours to soak. Cake Napoleon with delicate ice cream is ready! Bon Appetit!
Video recipe -