Classic Napoleon Cake With Custard

The famous Napoleon cake classic with custard has been a leader among homemade cakes for many decades. There are a lot of options for making a cake. Almost every housewife has her own family culinary recipe for the classic Napoleon cake. Dessert has an interesting way of cooking, which will be described in detail below. Preparing a dessert is not difficult, from the available products.

Cooking time: 150 minutes.

Servings: 10.

Calories: 252.

Ingredients

For cakes:

• flour - 340-360 g;
• 1 egg;
• butter - 200 g;
• ice water - 110 ml;
• vinegar (6%) - 1 tbsp;
• salt - 1-2 pinches (or to taste).

For cream:

• corn starch (or flour) - 60 g;
• eggs - 3 pcs;
• milk - 800-900 ml;
• sugar - 150 g;
• butter - 150 g;
• vanillin - ¼ tsp.

Cooking

1. A cake is being prepared in three stages - this is baking cakes, preparing cream and directly, assembling the cake. You can experiment with cream and dough and your cake will always be unique. To prepare Napoleon cakes, all products must be very cold, almost from the freezer.

2. Let's start cooking cakes. We take cold, almost ice water, an egg, salt and vinegar.

3. Send the egg and other ingredients to a glass of water.

4. Thoroughly mix the mass in a glass with a whisk or fork. For a while, we remove the container with the egg mass in the freezer.

5. Sift flour in advance, fill it with oxygen. You will need butter from the freezer.

6. Roll the butter in flour. It can be chopped with flour with a knife or rubbed on a grater.

7. Grind the flour and butter directly with your hands into small crumbs. This must be done very quickly.

8. Pour the very cold egg mass into the flour mixture and mix with a spoon.

9. We combine the mass into one lump. Do not knead the dough for a long time so that the oil does not have time to warm up from the heat of the hands. We need to get puff pastry, not homogeneous.

10. Divide the dough into eight to ten parts and send them to the refrigerator to cool. Let the dough rest for fifteen to twenty minutes.

11. During this time, prepare the cream. We prepare products for the cream, they should no longer be chilled, since we will cook the custard on the stove. We prepare products according to the list.

12. Drive eggs into a bowl and add sugar.

13. Mix with a whisk.

14. Add flour or starch to the eggs. This product can be chosen as you wish, but with starch, the cream will be softer.

15. Mix the mass until smooth.

16. Pour a couple of tablespoons of water into a clean saucepan with a thick bottom or a saucepan and turn on the stove. This step is necessary so that our milk does not burn during heating. Pour all the milk into the pan, heat it up.

17. Milk should be heated almost to a boil, but not boiled. Steam should appear over the milk. Take the milk off the stove. In a thin stream or using a ladle, pour milk into the egg mass. At this point, the egg mass must be continuously stirred so that the eggs do not boil from the hot temperature of the milk. Pour in half of the hot milk.

18. We return the egg-milk mass to the pan to the milk, put it on the stove to heat up.

19. During the preparation of the cream, the milk-egg mass must be constantly stirred, make sure that the cream does not stick to the bottom. A silicone spatula will help with this.

20. Cooking custard will take approximately ten minutes. It is necessary to keep the cream on fire until the first bubbles. As soon as they appear, the pan with cream can be removed.

21. Immediately add butter and vanillin to the cream. Stir with a whisk until smooth.

22. Now the cream must be quickly cooled. We place the pan in a bowl of very cold water, almost ice cold. You can add pieces of ice to a bowl of water, it will be even better. Stir the cream with a whisk so that it cools evenly.

23. While the cream is cooling down, the dough has also cooled, you can bake cakes. Roll out the dough immediately on parchment paper into a round layer one or two millimeters thick. Poke holes with a fork to keep the dough from bubbling.

24. We take a plate or a lid from a pot of the desired diameter, and put it on top of the dough. We have a pot lid diameter of 20 mm.

25. We press the lid and get ready-made, round cakes. Irregularly shaped dough, that which did not fall into the circle, we do not remove. We will bake it too. This will be the crumb for Napoleon's sprinkling.

26. Bake the cake for eight to ten minutes at t-180⁰С.

27. Transfer the ruddy trimmings to the blender bowl and grind into crumbs.

28. Also, crumbs can be very easily crushed by hand if there is no blender.

29. Here we have such even cakes.

30. We put a spoon or two of cream on a flat serving dish so that our future cake holds firmly on the plate.

31. Put the cake on top and grease it with cream.

32. Layer the cake layer by layer. We apply the cream generously in two or three tablespoons. We form a cake until all the cakes are over. Cover the top and sides of the cake with cream.

33. Sprinkle the whole cake with crushed crumbs. We remove the dessert in the refrigerator for several hours, and preferably at night.

34. The famous Napoleon cake classic with custard is ready. How long the dessert will be in the refrigerator depends on the individuality of your taste. If you like crispy cakes, you need to get the cake earlier, and if it is well soaked with cream, then leave it in the cold longer.

We prepare tea and call everyone to the table.

Bon appetit!