Old Napoleon
by Editorial Staff
Now Napoleons are baked in a simplified version, and the old Napoleon’s recipe is completely forgotten. But in classic Napoleon, there should be a lot of thin cakes soaked in cream. I propose to remember and enjoy the taste of this Napoleon. This cake will fit perfectly into Christmas dishes.
Ingredients
- Margarine for baking – 1 pack
- Flour – 3 cups
- Sour cream – 1 glass
- Eggs – 2 pcs.
- Sugar – 1.5 cups
- Milk – 0.5 l
- Butter – 300 g
Directions
- Preparing two doughs for Napoleon.
1 dough:
Melt 1 box of margarine (250g) and mix with 1 glass of flour. - 2 dough:
Beat 1 glass of sour cream with 2 eggs. 1.2 cups flour + 0.5 cups for the backing.
- Knead 2nd dough and cut into 6 pieces.
- Roll each piece thinly and spread with 1 dough.
- Fold all the spread cakes and roll them up. Put in a bag and refrigerate overnight (12 hours).
- Cut the roll crosswise into 18-20 pieces up to 1.5 cm thick. Hide half in the refrigerator so that they are cold (roll them out later), and roll the rest very thinly. To make the cakes smoother, you can trim the edges with a plate.
- Bake cakes for Napoleon one by one on a baking sheet (dry, not greased with anything) in a very preheated oven. The cakes are baked quickly. 1.5-2 minutes on one side, turn over, and again for 1.5-2 minutes.
- Remove the cakes from the baking sheet and stack them on a plate. Bake the trimmings too.
- Preparing a cream for Napoleon. 2-3 st. mix tablespoons of flour with 1.5 cups of sugar and pour into boiling milk (0.5 l). Knead to thicken, and let cool. Then beat this mass with 300 g of butter.
- We coat the cakes with cream, crumble the trimmings and sprinkle them on the cake. We put Napoleon cake in the refrigerator for 12 hours to soak well. This Napoleon has 18 cakes!
- Classic Napoleon is ready!
Bon Appetit!
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