Vegetarian “Napoleon”
by Editorial Staff
There is a tradition in my family – to bake a Napoleon cake for the New Year. I would like to offer a vegetarian version of its preparation, without dairy products and eggs.
Cook: 12 hour
Servings: 6
Ingredients
- Flour – 435 grams (360 grams – for cakes, 75 grams – for cream)
- Vegetable oil – 120 grams
- Carbonated water – 120 grams (cold)
- Salt – 1/4 Teaspoon
- Citric Acid – 1/4 Teaspoon
- Vegetable Milk – 600 Milliliters
- Margarine – 75 Grams
- Sugar – 175 Grams
- Vanilla Syrup – 1-2 Drops
Directions
- First, prepare all the ingredients for the cake layers.
- Sift flour, add salt and citric acid.
- Pour in vegetable oil and soda water. Knead to a homogeneous dough.
- Wrap the dough in plastic wrap and refrigerate for half an hour.
- Then divide the dough into 10-12 pieces.
- Roll out the balls to the desired dia. Cut the cakes with a plate or baking ring, and prick with a fork. Set the cuttings aside. Bake the cakes and trimmings for 7-10 minutes in an oven preheated to 200 degrees.
- The cakes should turn golden. When baking, be guided by it.
- Grind the cuttings into crumbs.
- Now prepare all the ingredients for the cream and filling.
- Brown the walnuts in a dry frying pan and chop.
- Combine flour and sugar in a bowl. Add 100 ml. vegetable milk, stir so that there are no lumps left.
- The rest is 500 ml. Mix vegetable milk with vanilla syrup and bring to a boil. Add the flour and sugar mixture. Boil until the first bubble, stirring constantly.
- Remove the cream from the stove, cool to a temperature slightly above room temperature.
- Add margarine, stir to dissolve completely.
- Spread the cream on the cakes, sprinkling each layer with walnuts.
- Sprinkle on top with scrap crumbs. Leave the cake to soak in the refrigerator overnight.
- Vegetarian “Napoleon” is ready,
Bon appetit!
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