Napoleon cake

Preparation. Napoleon cake

Many thin cakes with sweet custard, which has a vanilla-cream flavor. This is the dream of Napoleon prepared every hazyayka.


For the dough:

  • Margarine – ¾ pack
  • Egg – 1 pc
  • Milk 3,2% – 1 cup
  • Sugar – 1 tbsp
  • Soda – 0.5 tsp
  • Flour – 500 g

For the custard:

  • Egg yolks – 6 pieces
  • Sugar – 450-500 g
  • Butter – 300 g
  • Milk 3.2% – 3 l
  • Potato starch – 5 tbsp
  • Vanilla sugar – 2 sachets


Cream. Milk is put on the fire to boil.

Tip: do not cook cream cake in an enamel pot. Milk has a fatty acid, which adheres to the enamel coating of the pan, so the milk is burnt.

Separate the whites and yolks. Whisk, beat the egg yolks with the sugar until smooth texture. Begin gradually add hot milk, to avoid lumps. Starch dilute with cold milk, vanilla sugar. As soon as the milk-egg mixture begins to boil, enter the milk-starch mixture. The cooled cream, add the butter at room temperature.

Tip: If during the preparation of a cream to use only egg yolks, the custard will be more intense.

Dough. Eggs pound of sugar, pour the milk to room temperature, add soda, slaked with vinegar. Add sifted flour and knead the dough until smooth plastic mass. Podpylite surface with flour, roll out the dough portion into a sausage and divide into 32 equal pieces. Each piece in the roll seam thickness of 1-2 mm. Put one layer on the heated baking sheet and bake for 2-3 minutes at 200 degrees. Thus, all other bake cakes.

Tip: when rolling out to the cake will not stick to the surface of the table, you need to sprinkle it generously with flour. Ready cake soaked cream is better, if the diameter of 30-35 cm bude. Exhaust dough is baked very quickly, so it can burn on prolonged baking. To ready the cake did not lose shape, lightly funked it from the pan on a tray, but do not remove it by hand.

Formation of cake. On a flat surface lay out cakes, and each layer of cream coat with 2-3 tablespoons Surface pritrusite crumbs from cakes, put nuts and mint leaves.

Tip: to “Napoleon” on the classic recipe became softer and more tender, it should be kept in a cool place for 8 hours.