Homemade Napoleon cake with chocolate cream
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The most delicate cake from childhood, which can be prepared with any cream, if desired.
When I was a child, I simply adored this cake and it seemed to me that there was nothing tastier in the world. No sponge cakes with roses could compare with the delicate crumbly structure of the Napoleon cake. And this combination of salty cakes with sweet cream - mmm... delight.
Years passed, new cake recipes appeared, new tastes formed, but no, no, I still remember that forgotten and distant taste of cake from childhood. The most interesting thing is that I tried the perfect cake from my friend’s mother. My friend and I, when we were still schoolgirls, then tried to repeat it, but nothing worked out for us, we ended up with a different taste, a different cake. We did everything wrong, so the result was different. Recently I came across the correct recipe for cakes, with proven proportions, and immediately wanted to repeat it. There is no such recipe on the website. Of course, the simplest butter custard is suitable for this cake, but I went the simplest route and prepared a homemade Napoleon cake with chocolate cream.
So, to bake crumbly cake layers for the Napoleon cake, take the following products.
Ингредиенты
For the cakes:
Butter or margarine for baking - 400 g
Flour - 500 g
Vanillin - 1 g
Ice water - 220 g
Egg - 1 pc.
Salt - 0.5 tsp.
Vinegar (5-9%) - 1 tbsp.
Cream:
Chocolate cream - 2 packets
Powdered sugar - 2 tbsp.
Water - 200 ml
Рецепт
1. Mix ice water, egg, salt, and vinegar in a container. The total amount of liquid should be 250 ml. If you get a larger quantity, then only 250 ml is added to the dough. Place the resulting mixture in the refrigerator.
2. Grate the cold butter into the flour, periodically shaking the pieces of butter with the flour to form crumbly butter-flour crumbs. Add vanillin here. It is important not to heat the oil with your hands. Remove the ice-cold liquid from the refrigerator and pour it into the dry ingredients.
3. Quickly gather the dough into one lump, trying not to knead it at all. Place the dough in a plastic bag and leave in the refrigerator overnight. As a last resort, you can keep the dough in the refrigerator for an hour and a half.
4. Then divide into equal pieces, their number depends on the height of your cake and its shape. I took the simple route and decided to roll out the dough according to the size of my baking sheet, rectangular in shape. Each piece is the right size for my oven.
5. While one piece is being rolled out, the rest should be kept in the refrigerator. If necessary, add flour to make rolling easier.
6. Before baking, the cake should be pricked with a knife or fork. Bake at 200 degrees until golden brown.
7. While one cake is baking, roll out the next one. In total you need to bake 6 pieces. But if you want to make a round cake, then it is best to cut out the cakes on a plate and bake them in a round shape.
8. These are the ruddy and very fragile cakes I got. They break when touched, they need to be treated like a crystal vase from some Chinese dynasty
9. While the cakes are cooling, prepare the cream. I bought this version of dry cream. It is enough to dilute it with water and beat with a mixer with the addition of powdered sugar. I added powder because the cream was not too sweet, and I needed something sweeter to combine with the salty cakes.
10. The cream turns out fluffy, similar to cream. For lovers of the classic version of the cake, you can prepare butter custard. First, the custard is prepared, then it is whipped with soft butter.
11. Baked cakes should be trimmed. Doing this, I tell you, is not easy. Because they are very tender and fragile. I succeeded. The cake scraps are used to top the cake; they are simply rubbed together by hand.
12. Grease each cake with cream.
13. Don’t forget to grease the sides of the cake and then sprinkle with crumbs. Homemade Napoleon cake with chocolate cream is ready.
14. The photo shows how fragile the texture is. Enjoy your tea.