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 βborrowedβ 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 itβs 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.
Dough:
Custard:
First you need to bake the cakes, which means preparing the dough
Divide the flour into two bowls: into a large 1/3 and 2/3 into a small one, we will add it later
For the future test, break the egg into a large bowl
Flour and eggs grind into crumbs
Grate pre-chilled butter into the dough
Break the dough with your hands
Soda must be quenched separately from the dough with lemon juice, or you can use vinegar
Add baking soda to the dough
Now it remains to add sour cream and with the help of the flour left at the beginning gradually thicken the dough
The dough should turn out like this in the photo
Now the dough must be wrapped and placed in the freezer for half an hour
While the dough is cooling, we will cook the cream from the prepared set of products
Separate 7 yolks
Pour part of the granulated sugar into the yolks
We interrupt the preparation for the cream with a mixer
Pour all the sugar provided for in the recipe
Part of the milk, about half a liter, pour into the eggs, and put the steel on the fire and let it boil
It's time to introduce flour
Now add corn starch
We interrupt the workpiece with a mixer
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
We form a sausage from the dough, and then we make blanks for cakes
From the amount of products used, 12 cakes will be obtained, which we cut and send to the refrigerator
One by one we take out cakes and rolls up to 20-22 cm
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
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.
The finished cake will look like in the photo - wet and soaked
Personally, I consider the Napoleon cake with custard to be something like an imperishable classic, and my tongue doesnβt turn around to tell what it is useful for and what it isnβt. 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!