Napoleon cake with custard

History of the dish

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.

Ingredients for a 12 cake cake

Dough:

• Butter - 250 g
• Flour - 650-700 g
• Sour cream fat content min 21% - 230 ml
• Egg - 1 pc
• Soda - 1/2 tsp
• Lemon juice - 1 tsp
• Salt - 1/2 tsp

Custard:

• Milk - 2 l
• Yolks - 7 pcs.
• Sugar - about 600 g
• Flour - 3 tbsp
• Cornstarch - 3 tbsp

How to make Napoleon cake with puff pastry and custard:

1. First of all, let's prepare the products for the cakes;
   

   First you need to bake the cakes, which means preparing the dough

2. Divide the flour in a ratio of 1/3 and 2/3 and scatter into bowls, with the smaller part we will now use in a large bowl;
   

   Divide the flour into two bowls: into a large 1/3 and 2/3 into a small one, we will add it later

3. Break an egg into a large bowl of flour;
   

   For the future test, break the egg into a large bowl

4. Grind the flour with the egg with your hands until crumbs appear;
   

   Flour and eggs grind into crumbs

5. Rub frozen butter into the dough;
   

   Grate pre-chilled butter into the dough

6. Grind the dough again by hand into crumbs;
   

   Break the dough with your hands

7. In a separate bowl, we extinguish the soda with lemon juice or vinegar;
   

   Soda must be quenched separately from the dough with lemon juice, or you can use vinegar

8. We introduce soda into the dough;
   

   Add baking soda to the dough

9. Now we put sour cream and begin to introduce flour in small portions and knead the dough;
   

   Now it remains to add sour cream and with the help of the flour left at the beginning gradually thicken the dough

10. Knead soft and elastic dough by hand;
    

    The dough should turn out like this in the photo

11. Wrap the dough in a film or bag and send it to the freezer for 30 minutes;
    

    Now the dough must be wrapped and placed in the freezer for half an hour

12. And now let's cook the Napoleon cake custard and prepare all the necessary products;
    

    While the dough is cooling, we will cook the cream from the prepared set of products

13. Separate the required amount of yolks into a bowl. We don't need squirrels today;
    

    Separate 7 yolks

14. Add some sugar to the yolks;
    

    Pour part of the granulated sugar into the yolks

15. Beat with a mixer;
    

    We interrupt the preparation for the cream with a mixer

16. Add the remaining sugar to the fluffy egg blank;
    

    Pour all the sugar provided for in the recipe

17. Add 0.5 liters of milk, the rest has already been set for fire in a saucepan with a thick bottom;
    

    Part of the milk, about half a liter, pour into the eggs, and put the steel on the fire and let it boil

18. Add flour;
    

    It's time to introduce flour

19. Pour starch;
    

    Now add corn starch

20. Beat everything well again to get rid of all lumps;
    

    We interrupt the workpiece with a mixer

21. In the meantime, one and a half liters of milk boils on the stove in a saucepan and we stir the egg billet in a thin stream all the time. Cook after the appearance of bubbles for about 2 minutes and turn off the cream. We cover the cream with a film in contact and set to cool;
    

    To the boiling milk, we begin to pour in the egg blank a little at a time and do not forget to intensively and continuously stir the cream. Cook it after boiling for 2 minutes and remove from heat. In order not to form a diaper, cover the cream in contact and send it to cool

22. We take out the dough, form a sausage and divide it into parts.
    

    We form a sausage from the dough, and then we make blanks for cakes

23. The result will be 12 cakes, which must be corrected in the refrigerator;
    

    From the amount of products used, 12 cakes will be obtained, which we cut and send to the refrigerator

24. We take out the first blank and roll it out 20-22 cm in diameter;
    

    One by one we take out cakes and rolls up to 20-22 cm

25. We bake cakes at temperatures of 180 degrees for 5 minutes, not forgetting to beat with a fork before placing in the oven. We do this with all shortcakes;
    

    The blank should be pierced directly on the baking sheet with a fork so that the cake does not swell and then send to bake for 5 minutes in the oven preheated to 180 degrees. So let's bake all the cakes

26. We spread the cooled cakes in turn with cream and sprinkle on top with scraps of cakes, ground into crumbs. Such a cake should first be soaked at room temperature for about 6 to 8 hours.
    

    We spread the cake only when both the cakes and the cream have completely cooled down. A little cream on the bottom of the plate, then a cake, a lot of cream, again a cake, and so on. We cut and trim the finished cake, and then sprinkle with the same trimmings. We send it to soak at room temperature for at least 6 hours, and preferably at night.

27. The finished cake will be well soaked and will be divinely delicious.
    

    The finished cake will look like in the photo - wet and soaked

The benefits of the dish

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!

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