We welcome everyone and immediately announce the agenda, especially since today it is simply outstanding. Cooking classic Napoleon cake with custard. Very tasty, moderately sweet, well soaked. This is how it will turn out according to this recipe. If you like crispy cakes, then this recipe is probably not for you, but if your idol is a wet and soaked cake, you are here. True, there is a way out, because the cakes will still initially crunch and even very much. So if you want crunch, just spread the cake before serving for 30-40 minutes. But for now, we will put aside the educational program on the intricacies of cooking and turn rather to history.
The first such cakes are closely associated with the name of the French confectioner Claudius Gele, the one who invented puff pastry for his wife. They say that he decided to bake the famous cake from him back in 1645. True, the recipe that hour was “borrowed” by Italian spies and, no longer with butter, but with custard, entered Italian cookbooks under the name Napolitano. Already in the Italian revision, he again returned to his homeland and there he received the name "Royal Cheesecake", and in Russia, where he came with fugitive French revolutionaries, for obvious reasons, he began to be called "Napoleon".
True, this version is not the only one, it is also the one that captures a clear connection between today's trot and the Millefeuille dessert, which was simply served on the 100th anniversary of the victory over Bonaparte's army. Then the dessert was given the shape of a triangle and sprinkled with crumbs like snow - they called the dessert, for obvious reasons, Napoleon. Which of these is true is not so important. The main thing is that now the Napoleon cake recipe, whether it’s a classic custard or just creamy, has become our property. And how to cook it, we will learn right now. So, I beg your attention, Napoleon cake with custard.
Personally, I consider the Napoleon cake with custard to be something like an imperishable classic, and my tongue doesn’t turn around to tell what it is useful for and what it isn’t. I can only say one thing - a Napoleon cake or any other cake with custard or even butter, cooked at home, will definitely be better than the factory counterpart. You are sure to use the best products and will not add preservatives, which means that the taste of the dessert will not suffer. True, it will not be stored for a long time, and this is not necessary because it will turn out so tasty that it will be eaten in a matter of hours. Don't believe? Prepare and see for yourself! And we are recovering to look for new amazing and amazingly delicious recipes for you. Your HozOboz!