Classic Napoleon Cake (Made from Homemade Dough)

Each housewife has her own favorite recipe for “Napoleon”, I prefer the classic version. You need to spend a lot of time, but the result is worth it! See the classic recipe!

Cook: 12 hour

Servings: 2

Ingredients

• Margarine – 400 Grams (dough)
• Egg – 1 Piece (dough)
• Flour – 700 Grams (dough)
• Ice water – 150 Milliliters (dough)
• Salt – 1 Pinch (dough)
• Milk – 1 Liter (cream)
• Sugar – 1.5 Glasses (cream)
• Egg – 2 Pieces (cream)
• Flour – 3 Art. spoons (cream)
• Butter – 200 Grams (cream)
• Vanilla Sugar – 5 Grams (Cream)

Directions

1. Prepare the ingredients according to the cake and cream list. Leave the butter on the table, let it stand, it should be at room temperature. Let’s get started!
2. Pour the sifted flour into the chopper bowl, put a pinch of salt and margarine. If there is no grinder, then pour the flour directly onto the table, on top of the margarine cubes and chop with a knife until you get a small crumb.

   

3. With a combine, this is easily done for 1-2 minutes.
4. Mix the egg with ice water, shake well with a fork.
5. Pour the crumbs into a deep bowl (or just on the table). Make a depression in the center and pour in the water and egg. Knead the dough.
6. The dough gathers well in a lump, does not stick to hands. Divide it into 12 parts.
7. Cut two squares of parchment. The cakes are baked very quickly. Preheat oven to high. Roll each lump of dough as thin as possible, no more than 1 mm thick. Using a plate or lid with a handle, cut a circle of dough with a knife. Place in the oven as it is and bake each cake for 3-5 minutes.
8. Put the finished cake on a flat plate to cool, and put the rest of the dough into the chopper, this is for sprinkling the cake.
9. The cakes are ready. Leave them to cool, let’s move on to cooking the cream.

   

10. Combine flour, vanilla and regular sugar and eggs in a container for a mixer. Combine the ingredients by pouring milk in small portions.
11. The mass should turn out to be homogeneous, without lumps.
12. Put the milk on low heat and bring to a boil, stirring constantly, as soon as the cream becomes thick, immediately remove from heat. No need to cook!
13. Put butter at room temperature in the cream and beat the cream with a mixer. Cool it down!
14. Fold the dough for sprinkling into the chopper, turn on for a couple of seconds.
15. Baby is ready!
16. Start assembling the cake. Cover a flat dish with two pieces of parchment. Put the first crust, brush it with 2-3 tablespoons of cream. Set aside an approximately incomplete glass of cream separately; it will be needed to lubricate the sides of the cake.
17. And continue this way until the very last cake. Lubricate it too well with cream and put the cake for soaking in the refrigerator for 10 hours. During this time, the cakes will settle. Some housewives put oppression on the last cake to even out the cakes, but then you should not coat the top with cream.
18. After 10 hours, grease the sides of the cake with cream, renew the top, grease it again. And sprinkle the sides with crumbs, then the top.

    

19. When the whole cake is sprinkled, pull the parchment in different directions, so the cake stays on the plate, and you have two pieces of parchment with crumbs in your hands. Everything is clean and beautiful!

Bon appetit!