Cake "Napoleon" in a pan
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I often cook the Napoleon cake, because you don’t need to make a special dough for it - just buy it ready-made.
Of course, when I have the time and the mood, I make my own homemade puff pastry, but I usually make it ahead of time. Cooking "Napoleon" is already quite a troublesome business, where can you also cook the dough on the same day. Puff pastry keeps well in the freezer, so both store-bought and homemade puff pastry can be made ahead of time and then left in the freezer just waiting in the wings.
Cake "Napoleon" - puff, and in two senses. Firstly, it is made from puff pastry, and secondly, it consists of many layers (cakes) smeared with custard. There can be as many of these layers as you like, as long as we have the patience to bake them.
And so that patience lasts longer, I often make a Napoleon cake in a pan. In a pan, the cakes are fried faster, and to make it even faster, you can combine cooking in the oven and in the pan: one cake is baked in the oven, the second in the pan, and in about the same time we get two cakes at once.
Ингредиенты
Ready puff pastry - 1 kg
Butter - 400 g
Milk - 500 ml
Sugar - 8 tablespoons
Flour - 2-3 tbsp.
Flavoring - 3 drops
Vanilla sugar - 1 pack
Рецепт
1. Defrost puff pastry for Napoleon in advance, and then cut into as many pieces as we plan to bake cakes.
2. Leave the dough aside for now so that it softens (then it will be easier to roll it out), and we will start preparing the cream. Dilute milk with sugar and put on fire.
3. Mix flour with a small amount of cold milk and add to milk with sugar to thicken the mass. We will get the base for the custard. Details on how to prepare a cream for "Napoleon" are described here. We put the mass to cool and begin to fry the cakes in a pan.
4. To do this, each of our pieces is rolled out thinly.
5. Cut out a circle about the same size as the diameter of our pan. We will collect the rest of the dough so that later they can also be rolled into a cake.
6. Put in a dry frying pan, make punctures over the entire surface of the cake with a fork and start frying - on one side, then on the other.
7. While the cakes are fried one by one, we will find time to finish preparing the custard. We will gradually add the cooled custard mass to the butter, while whisking with a mixer. Add flavoring and vanilla sugar.
8. Our cakes baked in a pan will look something like this.
9. For the cake, we will select the most even and beautiful cakes. We use one or two, which are not very successful, for finishing - we will crush them, so that later we can sprinkle the sides and top of the Napoleon with this crumb. Apply cream to the bottom layer.
10. Put the next cake on the cream, press well. You can even knock on the cake and slightly break it. So let's collect the whole cake. Cream, which escaped out from the sides, smear. The topmost cake is also smeared with cream.
11. Sprinkle the finished cake with plenty of crumbs from the sides and top. You can also sprinkle with nuts - walnuts or peanuts. This is what a Napoleon cake looks like cooked in a pan.
12. You need to use "Napoleon" no earlier than after 6 hours. During this time, the cakes will stick together, but remain crispy. But the next day, the cakes will soften, and the cake will become soft and tender. It will be delicious in both cases.