Classic Napoleon Cake With Custard

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.

Cook Time
Servings
Calories

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.

ingredients for napoleon cakes - photo step 1

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

water, egg, salt and vinegar - photo step 2

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

beat eggs - photo step 3

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.

preparation of dough for Napoleon cakes - photo step 4

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

butter and flour - photo step 5

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

preparation of dough for Napoleon cakes - photo step 6

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

preparation of dough for Napoleon cakes - photo step 7

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

preparation of dough for Napoleon cakes - photo step 8

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.

making dough for napoleon cakes - photo step 9

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.

preparation of dough for Napoleon cakes - photo step 10

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.

cream ingredients - photo step 11

12. Drive eggs into a bowl and add sugar.

cooking custard for napoleon - photo step 12

13. Mix with a whisk.

cooking custard for napoleon - photo step 13

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

cooking custard for napoleon - photo step 14

15. Mix the mass until smooth.

cooking custard for napoleon - photo step 15

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.

cooking custard for napoleon - photo step 16

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.

cooking custard for napoleon - photo step 17

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

cooking custard for napoleon - photo step 18

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.

cooking custard for napoleon - photo step 19

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.

cooking custard for napoleon - photo step 20

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

cooking custard for napoleon - photo step 21

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.

cream for napoleon - photo step 22

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.

cooking cakes for napoleon - photo step 23

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.

cooking cakes for napoleon - photo step 24

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.

cooking cakes for napoleon - photo step 25

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

cooking cakes for napoleon - photo step 26

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

cooking crumbs for napoleon - photo step 26

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

crumb cake - photo step 28

29. Here we have such even cakes.

cakes for napoleon - photo step 29

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

cooking napoleon - photo step 30

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

cooking napoleon - photo step 31

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.

Napoleon cake preparation - photo step 32

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

Cake "Napoleon" classic with custard

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.

Cake "Napoleon" classic with custard

We prepare tea and call everyone to the table.

Bon appetit!