Napoleon cake
- Nutrition Facts
- Calories: 458
- Protein: 5.73
- Fats: 29.3
- Carbohydrates: 39.6
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.
The history of the cake
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.
Healthy features of the Sabayon cream
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 the dough:
- 400 grams of butter
- 250 - 300 ml of sour cream
- 1 tsp of baking powder
- 1/2 tsp of soda
- 1/2 tsp of Salt
- 1 egg
- about 1.2 kg of flour (depending on the stickiness)
Ingredients for custard Sabayon:
- 200 g of sugar
- a pinch of natural vanilla
- 500 ml of milk
- 10 egg yolks
Ingredients for butter cream:
- 500 ml of cream (33% fat)
- 100 grams of sugar
How to cook custard layered cake (recipe with photos):
- First, let’s make the dough and prepare the necessary products;
For the dough, we need flour, butter, salt, baking soda, baking powder, sour cream and eggs.
- Pour salt and baking soda to the flour and mix the ingredients;
Combine salt, baking soda and flour in a bowl.
- Rolled a piece of frozen butter in the flour;
Frozen butter goes rolled and sprinkled with flour so it does not stick to hands.
- Now grate the butter;
Butter should be rubbed on a grater and converted into chips.
- Thoroughly mix the butter with flour to separate them;
Not melt the butter, stir it while rubbing with flour.
- Add the egg to the dough;
Break an egg in the dough.
- Pour in the sour cream;
It’s time to add sour cream.
- Now, knead soft and elastic dough;
Wow we need to knead the dough.
- Ready dough goes rolled into a long plait of medium thickness and mark thick slices of about 3 cm as shown in the picture;
Dough should be rolled down like in the picture and given the shape of a snake.
- Divide the dough into pieces, future shortcakes, and put them in the freezer;
Now divide the dough into individual pieces and place it in the freezer before the time will come to roll them out.
- Take one piece of dough at a time from of the freezer, roll it out and put on a dry oven tray;
Put it out immediately before rolling, and spread on a dry oven\ , one piece at a time.
- To avoid the bubbles on the surface of the cake, pierce it with a fork and place in preheated oven to 400F for about 4-5 minutes;
Pierce the bubbles if there are some, then bake for 5 minutes in the oven at 400F.
- Ready-made cakes are removed from the oven tray to the dry hard surface carpeted with parchment and put them on top of each other and let them cool completely, while baking the remaining cakes;
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.
- As a result, you get a stack of shortcakes;
That’s how it will look like after.
- And while the cakes are cooling let us move on to the cream and prepare the necessary products;
Now, we’re to prepare the cake cream.
- In a bowl, add sugar and cream and whisk them all;
Combine cream with sugar with electric mixer in a thick foam.
- The cream should be whisked until a persistent peaks;
Whisk the cream until it will not cease to flow.
- Combine the cream with already cooked and chilled cream Sabayon (link to recipe Sabayon cream);
Add the cream to the chilled Sabayon (link to recipe of Sabayon cream).
- Pour small portions of Sabayon in the cream beating with mixer all the time;
Add Sabayon to the cream l without ceasing to whip the cream with a mixer.
- Now, begin to mold the cake and start to grease the bottom of the dish with a tablespoon of ready cream;
Put a little cream on the bottom of the dish so that the cake is more stable.
- Now, put the first cake on a plate and smear it with cream;
Put the first cake and liberally coat with cream.
- Put the next cake on top and smear again;
Top of the first cake oil cream put the second and also smear.
- We continue doing the same until there are no more cakes and cream;
As a result, Napoleon cake should be formed, as in the photo.
- Sprinkle the ready "Napoleon" with crumb and let it soak at room temperature. Then put the cake in the fridge (better overnight);
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.
- Ready cake should be cut into portions and served to the table. Bon Appetite!
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!
