Both adults and children love sweets. Holidays and anniversaries are not complete without dessert. One of the most popular is the Napoleon cake recipe. But not everyone knows why it is called that.
It turns out that the confectioner of the great emperor came up with this recipe when, in an effort to please Bonaparte, he bought the popular “Royal biscuit” pie in those days, cut it into layers and anointed it with custard. Napoleon liked the cake so much that the same evening the chef had to bring another cake for dinner. Only with self-made cakes.
There is also an opinion that the name of the cake has nothing to do with Bonaparte, but it is named after Napoleon III. Be that as it may, the cake is better known in Europe under the name “Millefeuille” (thousand layers). Napoleon is called mainly in Ukraine. But that doesn’t make it any less delicious, does it?
If you do not yet have your own recipe for this wonderful cake, we suggest you prepare a dessert according to the recipe below. Who knows, maybe he will become a family?
At first glance, it may seem that cooking Napoleon is not so simple, but in reality it all depends on practice. Of course, the first time you will have to tinker a little, but thanks to our step-by-step recipe with a photo, the process will go more fun and eliminate possible errors.
Step by step method
We take all the necessary products and first of all proceed to the preparation of custard.
Mix 4 eggs with sugar, beat until smooth.
Pour in a liter of milk, mix again.
Pour flour (3 tablespoons), knead until smooth.
We put the pan with the contents on a slow fire and wait until the mass boils.
After boiling, cook until thickened, stirring constantly with a whisk.
Remove from heat, put a piece of butter (40 g), stir. Cover with foil and put in a cool place to cool.
For cakes, mix margarine (arbitrarily chop with a knife) and immediately pour out the entire portion of flour (300 g).
Grind with your hands to make dry crumbs.
Add the last egg and water, mix thoroughly.
Put the finished dough in the refrigerator for 20 minutes.
Divide the dough into 6-7 pieces. We roll one very thinly, while we cover the rest.
Using a plate, cut out a round cake.
Put the cake on a baking sheet sprinkled with flour. Using a fork, we make several punctures on the surface.
Bake for 5-10 minutes. As soon as the cake is slightly browned and puffed up, take it out of the oven and send the next one to bake.
We bake all the cakes in turn. The rest of the dough is also rolled into a thin layer and baked without cutting. This cake will be needed for sprinkling.
From the completely cooled cakes we collect the cake, alternately lubricating each with cream.
Grind the last cake into crumbs and sprinkle generously on the top.
We cover the cake with a plate, put a wooden board with a small load on top, send it to the refrigerator for 6-8 hours. During this time, the cake will soak well and settle.
We take the cake out of the refrigerator, remove the weight and carefully cut off the uneven edges. After that, the cake turns out not only tasty, but also pretty in appearance. It can be safely served to guests. They will be delighted!
Tips & variations
The flour for baking cakes needs to be sifted several times. Then the dough will be lush, and the cake will be tastier.
The splendor of the dough also depends on the margarine that is used in the recipe. The fatter it is, the better.
Before sending the cakes to the oven, do not forget to make a few punctures on the surface. This will prevent them from puffing up while baking and cook evenly.
If desired, the finished dessert can be decorated with fresh berries, chocolate figurines or almond petals.