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:
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!