Napoleon cake with butter and milk

Step-by-step preparation

Cooking time: 13 hr 20 mins

1. STEP 1

   

   Beat a glass of sugar with an egg using a mixer.

2. STEP 2

   

   Next, melt 100 gr. butter in a glass of warm milk and beat this mixture. Then gradually pour it into the egg-sugar mixture

3. STEP 3

   

   Add 5.5 cups of flour, salt and knead the dough.

4. STEP 4

   

   Divide the finished dough into 14 - 15 equal pieces, each of which is rolled out very thinly and pricked with a fork.

5. STEP 5

   

   Next, for the cream, beat 1.5 liters of milk, 5 yolks, 1.5 cups of granulated sugar, vanilla sugar, 4 tbsp. l. flour

6. STEP 6

   

   Let it cook, stirring continuously, for 15 - 18 minutes. The cream should thicken and when it reaches the consistency of liquid sour cream, remove from heat. We wait for it to cool down a little and add 100 grams. butter. Beat the cream again using a mixer

7. STEP 7

   

   We bake the cakes one by one in an oven preheated to 200 degrees. We cut the baked cakes to fit the shape. We coat the cakes with warm cream, which we put in a springform pan lined with foil so that the cream does not leak out.

8. STEP 8

   

   Grease the top of the cake with cream and sprinkle with cake crumbs. Place it in the refrigerator for 10 hours. After time, carefully remove the mold and sprinkle the sides with the remaining crumbs. You can decorate the cake with chopped walnuts. Serve Napoleon cake with hot drinks.

Comments on the recipe

MariSha

18.11.2023

4.6

I've prepared it! Delicious cake! But I prefer “Napoleon” made from puff pastry. The cakes here are completely different. The cream makes them soft and tender. You need to trim them BEFORE BAKING. When finished, they are very fragile and cannot be cut. I made 15 very thin cakes, d24 cm. I rolled them out first on a silicone mat, then transferred them to baking paper, rolled them again, cut them and, together with the paper, transferred them to a baking sheet. To be honest, I wanted to give it all up, it was so troublesome. But what to do with such a quantity of pre-prepared cream?! I just forced myself to finish the process. The cream was prepared from 1 liter of milk, 3 eggs (instead of 5 yolks), 1 tbsp. I added sugar, flour and butter according to the recipe so that the cream was thicker and did not leak. I don’t understand at all all these problems with foil in the form. The cake was perfectly soaked after 2 hours on the table under pressure (wooden cutting board). After that, I coated the top and sides with cream, sprinkled it with crumbs and put it in the refrigerator. In the morning I discovered that the cake had slightly increased in diameter (27 cm). Height - 3.5 cm. It turned out to be a good cake for a large company. ALL my family really liked it. Satisfied and grateful.