Traditional homemade Napoleon Cake

Name: Traditional homemade Napoleon Cake
Total time: 3 h
Yield: 12
Ingredients: 4.5 cup Wheat flour; 1 Chicken eggs; 400 g Margarine; 1 tablespoon Table vinegar; 70 ml Water; 3 tablespoon Wheat flour; 4 Chicken eggs; 3 cup Milk; 100 g Butter; 1.5 cup Sugar

Very tender, incredibly tasty and easy to prepare cake! Yes, yes, the same famous Napoleon cake recipe, however, I found a slightly different one for it. I prepared this cake in the form in which it was originally intended. That is, as you can see in the photo, the classic Napoleon cake recipe is slightly different from its other variations. Fruits on top can be added not so much for taste, but for beauty. Anything can serve as a crumb, but it’s a good idea to dilute the crumbs with ground nuts to get almost the same as the Napoleon cake recipe with photo shows. My description of how to make Napoleon cake can be found below.

413

13635

Madelyn Williams

Recipe author

Calories

634kcal

Protein

10g

Fat

39g

Carbs

62g

*Nutrition per serving

Ingredients

Servings: 12

4.5cup

1

400g

1tablespoon

70ml

3tablespoon

4

3cup

100g

1.5cup

Step-by-step preparation

Cooking time: 3 hr

STEP 1
Ingredients
STEP 2
So, at the beginning of preparing the Napoleon cake, chop the margarine and flour.
STEP 3
Then, add to this thoroughly mixed water and an egg with a drop of salt and vinegar.
STEP 4
Kneaded dough
STEP 5
Divide into ten equal parts and put in the refrigerator for 30 minutes.
STEP 6
When the dough has cooled, roll out the cakes thinly and bake in a preheated oven until golden brown.
STEP 7
Napoleon cake is very fragile, so it is important not to dry out the cakes, and when removing them from the oven, you need to avoid breaking them.
STEP 8
Here are our cakes
STEP 9
Cream ingredients
STEP 10
To prepare custard, you need to grind eggs with sugar and flour.
STEP 11
and add a tablespoon of milk to the resulting mass. Then add the remaining milk.
STEP 12
Place the saucepan with the cream on the fire and cook until thickened, stirring continuously. Make sure that the egg does not curl; reduce the heat to low. Remove the cream when it thickens. Now, grind the warm custard with softened butter and vanilla.
STEP 13
Crumb crust
STEP 14
Lubricate each of the cakes with cream,
STEP 15
Like the top of the cake, we spread it with custard, and sprinkle crumbs on top, for which you can easily sacrifice one cake layer.
STEP 16
Before serving, the cake should stand in the refrigerator for several hours, or even better, overnight.
STEP 17
Bon appetit!

Comments on the recipe

Elena Elena

09.12.2023

4.5

special thanks for the recipe video

PekiN

09.12.2023

4.5

Thanks for the recipe, and especially for the video!

Tancha

09.12.2023

5

cool video

Alisa

09.12.2023

5

Vitalina

09.12.2023

4.8

Thank you so much for your detailed comments, unfortunately this cake never worked out for me, but thanks to you I think I will succeed, the cake is very tasty and decorated beautifully and appetizingly.

vera-efremova

09.12.2023

4.7

Thank you!

nina

09.12.2023

4.8

Thank you! I'll try