Our new recipe is devoted to the delicious homemade napoleon cake with sabayon cream. It often happens that in some recipes it recalls the classic Napoleon cake, but there is a bit of difference. Firstly, we will not moisture it in cream that much before serving, and secondly, the cream will be much lighter and softer than the usual option. Apart from the recipe itself, we'll talk about who came up with the idea of custard layered cake and why it is so popular among our contemporaries. In addition, we will, as always, talk on the benefits of the dish and its healthy features. In the meantime, a little bit of history.
Following the historical evidence we can assume that the cakes were first made in ancient Egypt. And it is quite a true fact because during the excavation of a tomb of the pharaoh some stoned thing that looked just like a cake was discovered. The further study proved that it was very similar to modern cake. At the same time, we can not ignore the other version according to which the cake came from Italy, because even the name (tart) is borrowed from their language. Translated from the Italian "cake" is overcrowding. In the end, it does not really matter who came up with the idea - the custard cake itself is much more important.
But first, let's talk about why so many of us love confectionery custard? What's so special about it? Well, that’s easy! First, Sabayon cream is a sweet sauce on the basis of milk or cream with the addition of egg yolks and vanilla. This cream is light, tasty and extremely fragrant, but apart from this it has another important feature which is the ability to infiltrate any dough and make it juicy and melting in your mouth. This is the answer to an important question: "Why is it better to prepare a cake with custard?" We must notice that there is a variety of custards types made according to different recipes, but the taste is invariably beautiful. And Sabayon cream is the one of the most delicious and popular, especially in European restaurants and homes. Now we can figure out why is it so.
Usually, the custard cream is much more useful than, shall we say,any other because it contains far less animal fat. Additionally, it consists mainly of milk and egg yolks. Milk is a permanent source of calcium and a variety of important and necessary trace elements, and eggs contain all known vitamins and choline. Well, the main thing is that it brings us the positive emotions and good mood, so it’s time to learn a recipe of the wonderful cream and the cake itself with custard Sabayon.
Ingredients for custard Sabayon:
Ingredients for butter cream:
For the dough, we need flour, butter, salt, baking soda, baking powder, sour cream and eggs.
Combine salt, baking soda and flour in a bowl.
Frozen butter goes rolled and sprinkled with flour so it does not stick to hands.
Butter should be rubbed on a grater and converted into chips.
Not melt the butter, stir it while rubbing with flour.
Break an egg in the dough.
It’s time to add sour cream.
Wow we need to knead the dough.
Dough should be rolled down like in the picture and given the shape of a snake.
Now divide the dough into individual pieces and place it in the freezer before the time will come to roll them out.
Put it out immediately before rolling, and spread on a dry oven\ , one piece at a time.
Pierce the bubbles if there are some, then bake for 5 minutes in the oven at 400F.
As soon as the next shortcake is baked, spread it on top of the parchment and give it a cool. Repeat manipulation until the dough is run out.
That’s how it will look like after.
Now, we’re to prepare the cake cream.
Combine cream with sugar with electric mixer in a thick foam.
Whisk the cream until it will not cease to flow.
Add the cream to the chilled Sabayon (link to recipe of Sabayon cream).
Add Sabayon to the cream l without ceasing to whip the cream with a mixer.
Put a little cream on the bottom of the dish so that the cake is more stable.
Put the first cake and liberally coat with cream.
Top of the first cake oil cream put the second and also smear.
As a result, Napoleon cake should be formed, as in the photo.
Sprinkle it with crumbs. Then, leave the "Napoleon" for about three hours at room temperature so that it is soaked, then put in the fridge overnight.
And now the most pleasant thing! Delicious "Napoleon" is ready to be served with a delicious and aromatic tea!
Well, that's the whole recipe of custard Sabayon cake. Yes, preparation of such a masterpiece is not easy and certainly not very quick, and you need some experience to perform great for the first time. But how beautiful it is! This delicate, fragrant and delicious dessert! We wish you all enjoy your meal and hope to learn what cakes you love to prepare more recipes for you. Looking forward to your letters. Always yours, HozOboz!