Cake Napoleon with custard
If you ask yourself what you would like for dessert, what comes to your mind first? Of course, cake! The classic Napoleon with custard turns out perfectly tender and tasty, it’s hard to refuse such a pleasure. Lots of thin crispy cakes coated with delicate vanilla cream – this is exactly what an ideal Napoleon cake should be. It is suitable for any holiday and will always be one of the most popular and favorite desserts.
The finished dough can be frozen and stored in the freezer. The cakes can be baked in advance, well packed in cellophane and stored in a dry place until the cake is assembled, which is very convenient. Thinly rolled cakes bake almost instantly. Even a novice housewife can easily prepare custard. All that remains is to grease the cooled cake layers, decorate the cake with crumbs, lick the spoon and wait until the morning to enjoy a piece of the delicate dessert.
Crispy puff pastries, when soaked, become soft and turn into a real delicacy. If you haven’t tried this deliciousness yet, I recommend you try it. For the recipe we will use a 250 ml glass.
Ingredients for making Napoleon cake with custard:
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Ingredients
- Ingredients for the dough:
Margarine – 500 g.
Wheat flour – 5 tbsp.
Chicken egg – 1 pc.
Table vinegar 9% – 2 tbsp.
- Ingredients for cream:
Sugar – 1.5 tbsp.
Wheat flour – 0.5 tbsp.
Chicken eggs – 6 pcs.
Milk – 500 ml.
Butter – 250 g.
Vanillin – 0.25 tsp.
Recipe for Napoleon cake with custard
Step-by-step instruction:
1. Cut cold margarine into small pieces, mix with sifted wheat flour in a blender bowl until smooth.
2. In a 250 ml glass, beat 1 chicken egg with a fork. To make the cakes crispy, add 2 tablespoons of 9% vinegar to the egg.
3. Add cold water to the mixture, filling the glass completely. Pour the resulting mixture into the bowl with the dough. Quickly mix the ingredients using a blender, achieving a homogeneous dough consistency.
4. The dough for the cakes should be soft and elastic. We form 8 balls of the same size from it. Place them in the freezer for 40 minutes to cool.
5. Then take 1 ball of dough out of the freezer and roll it out into the thinnest layer possible on a floured work surface. Cut out a circle with a diameter of 25 cm from the dough. Prick the dough with a fork so that the cake does not deform during baking.
6. Transfer the workpiece to a baking sheet covered with parchment. Bake the cake in an oven preheated to 220 degrees for 5-7 minutes until light golden brown. While one cake is baking, roll out and prick the next one with a fork. Connect the dough scraps together, cool in the refrigerator and roll out again into a thin crust.
7. For the custard, combine sugar, vanillin and wheat flour in a deep saucepan. Mix the ingredients with a whisk.
8. Beat 6 chicken eggs into the mixture. Mix the ingredients until smooth.
9. Stirring constantly, pour hot milk into the resulting mixture in a thin stream.
10. Place the pan with the cream on low heat. Stirring constantly, bring the cream to a boil and remove it from the heat. Cover the custard with cling film and cool it to room temperature.
11. Combine softened butter with sugar. Beat the mixture with a mixer until smooth.
12. Add 1-2 tablespoons of custard to the resulting mixture. Continue beating the ingredients until smooth.
13. In this way, mix all the custard into the butter mixture.
14. Now all that remains is to assemble the cake. Spread each cake with a thin layer of custard, forming a Napoleon.
15. Grease the top and sides of the cake with cream. Grind several cakes into crumbs using a blender. Decorate the cake with crumbs.
16. Place Napoleon in the refrigerator for 12 hours to allow it to infuse and soak.
17. Serve delicious and tender Napoleon cake with tea or coffee.
Bon appetit!
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