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Overeating!This recipe was shared with me many years ago by my friend's mom! Since then I have tried many different Napoleons, but I always come back to this recipe!
Required Ingredients
For test:
- Flour - 3 stack.
- Sugar - 1 stack.
- Butter - 2 tbsp. lies.
- Eggs - 3 pcs.
- Soda - 2/3 tsp.
- Salt - a pinch
For cream:
- Milk - 1 l
- Eggs - 3 pcs.
- Flour - 2 tbsp. lies.
- Sugar - 1 stack.
- Vanillin
- Walnuts - 100 g
Cooking process
1. To prepare the Napoleon cake in a pan, beat the eggs with sugar, add soft butter, salt, soda (quench with vinegar) and 2.5 cups of flour (the remaining flour will be used to roll out the cakes).
2. Knead the dough and leave it to rest for 15-20 minutes. I measured the amount of flour and sugar in 250 ml glasses.
3. At this time, we are preparing the cream for the Napoleon cake. Mix eggs well with sugar. Then add flour, mix and dilute with cold milk. We put on a small fire and bring to a boil, stirring constantly with a whisk to avoid lumps and so that the cream does not burn.
4. When the cream boils, remove from heat, add vanillin and set aside to cool. Roll out the dough in the form of a sausage and divide it into 14 pieces. We roll each piece approximately the size of the pan (I have a pan diameter of 20-21 cm).
5. Bake the cakes in a preheated pan, medium fire, dry pan. Cakes are baked very quickly, make sure that they do not burn. To make the cake perfectly even, each cake, still hot, is cut off by placing a plate of a slightly smaller diameter on it.
6. I didn’t do this, but baked all the cakes at once, and then carefully, trying not to break the cake, leveled the cakes with ordinary kitchen scissors (without a plate).
7. Save the scraps from the cakes for powdering the cake. Do not worry if the cake breaks, later everything will stick together with cream.
8. Lubricate each cake with warm cream, do not spare the cream. Grind nuts and trimmings of cakes with a blender. Sprinkle the resulting crumb cake on all sides. We give him time to soak.
Bon appetit!
