Napoleon cake in a frying pan

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake Napoleon cake in a frying pan? Prepare the ingredients for the dough. Take the highest grade flour. The fat content of milk affects only the final calorie content, you can take any. Egg - large or medium. Butter - room temperature, softened. Take slaked soda.

2. STEP 2

   

   In a clean bowl, mash the egg and sugar with a spoon or fork.

3. STEP 3

   

   Add vegetable and soft butter, stir.

4. STEP 4

   

   Pour in milk, add salt, stir. Then quickly stir in the vinegar slaked soda. Add flour in small portions, stirring the mixture so that there are no lumps.

5. STEP 5

   

   Now you need to knead the dough with your hands. Look at the dough itself and, if necessary, add more flour. We should have an elastic, non-sticky dough, moderately stiff (but not too much!), and holding its shape well.

6. STEP 6

   

   Divide the dough into 18-22 parts depending on the diameter of your frying pan (mine is 20 cm in diameter).

7. STEP 7

   

   Sprinkle the table well with flour and the rolling pin too. Roll out each piece of dough into a thin crust to fit the pan.

8. STEP 8

   

   Carefully wrap the cake around the rolling pin and transfer it to a dry, hot frying pan. Fry the crust on both sides. This will take very little time. You can lift the edge of the cake and check how it is baked. The cakes should be very thin and dry well in a frying pan. Right up to a slight crunch and scorch. Then they are not rubber. And the cream absorbs well.

9. STEP 9

   

   While the cake has not yet cooled, you can quickly trim its edges so that you get a beautiful, perfectly even circle. Then we will use the trimmings to make crumbs.

10. STEP 10

    

    Prepare the ingredients for the cream. ATTENTION! This custard is WITHOUT FLOUR. If you are not sure that you can make this or are used to preparing custard with flour, then prepare the cream according to your usual recipe. The butter should be soft, at room temperature, so that it whips better.

11. STEP 11

    

    Grind the eggs with sugar and vanilla sugar in a separate bowl.

12. STEP 12

    

    Place a thick-bottomed pan on the stove, pour in the milk and heat over low heat. Usually milk is brought to a boil, but not everyone knows how to then pour it into eggs without causing flakes to form. Therefore, if you are not a professional who can prepare custard even at night with your eyes closed, then it is better not to bring the milk to a boil. It will be enough to just wait until steam comes out of it. That is, the milk will be hot, but not boiling water.

13. STEP 13

    

    Pour heated milk into the egg mixture in a thin stream and very slowly, with constant rapid stirring with a whisk. If you rush, the eggs will curdle and the cream will come out in flakes (with or without flour). Ideally, you should use a whisk to stir the eggs as quickly as you can, but pour in the milk very slowly. Pour the mixture back into the pan and simmer the cream over low heat, stirring constantly (!) until it thickens.

14. STEP 14

    

    Turn off the stove, remove the pan from the heat and leave the cream to cool. To prevent the cream from weathering, cover it with cling film "in contact". Cool the cream to room temperature or even lower. If the cream is warm inside, it will melt the butter and the mass will become very liquefied. Add soft butter at room temperature to the cooled cream.

15. STEP 15

    

    Beat the mixture well with a mixer. It should become fluffy and double in size.

16. STEP 16

    

    Add condensed milk and vanilla to the cream and beat again until smooth. It’s better not to add all the condensed milk at once, because depending on the thickness of the cream, you may need less of it. Therefore, carefully monitor the consistency. Be careful not to overbeat the cream, otherwise it will separate. As soon as the mass becomes homogeneous, turn off the mixer.

17. STEP 17

    

    On a wide flat cake plate, start laying the cakes on top of each other, greasing each of them with cream.!!! The cakes should cool well both inside and outside. Check this, otherwise the warm cake layers will melt the butter in the cream and your cream will liquefy, separate and flow right during assembly.

18. STEP 18

    

    Chop the cake scraps and sprinkle the crumbs over the top and sides of the cake. Leave the cake in the room for 2-3 hours so that the cakes are soaked in cream, then put it in the refrigerator overnight. Before serving, you can decorate the cake with mint, berries, and fruits. I sprinkled it with powdered sugar on top.

Comments on the recipe

Ira

07.11.2023

4.9

Maria, how beautiful your Napoleon cake is! The cream and dough are very successful. This is a great idea to cook the cakes in a frying pan; I will definitely take it on board and use it at the first opportunity to make a cake. Thank you very much for the recipe!

Galina Peter

07.11.2023

5

Looks nice! For this reason, I don’t mind sharing my recipe, here it is

mother of a sweet tooth

07.11.2023

4.6

Hello! Question: should you add slaked soda to the dough at the end or before? Nothing is said about this...What an interesting cream! I haven't tried doing this yet. I usually fill this cake with custard, but here there is no flour at all, but there is condensed milk! I was planning to make this cake. I'll write about my impressions later!

Julia

07.11.2023

4.6

Maria thanks for the recipe. Very interesting, the peculiarity is that the cakes are baked in a frying pan. I’ll definitely try it. Since I really love Napoleon cake and baked different ones several times, but was not satisfied with the result. I’ll definitely try this one. Thanks for the recipe!!!

Sweet tooth on a diet

07.11.2023

4.6

The cake turned out very tasty, thanks for the recipe! I just cooked it with custard - it turned out “lighter” and not cloying. The family appreciated it - now on all holidays it’s all they ask for

Maria Zakharova

07.11.2023

5

I don’t know what I can’t do, but so far everything is just great, the dough stretches, rolls out...do what you want with it!! Thank you very much for the recipe

Natasha

07.11.2023

5

Thanks for the recipe. The cake turned out delicious.