The classic recipe for the Napoleon cake

Most of us associate Napoleon cake with childhood and holidays. Our mothers and grandmothers spent a lot of time preparing this dessert, so we could taste it only on special occasions. Do not be intimidated by the long process of preparing this cake, the result is worth it. And so that the baked goods sparkle with new colors, do not be afraid to add hazelnuts or berry confitures to the layer with condensed milk or whipped custard.

There are many options for making Napoleon these days, but we suggest you make a quick recipe that doesn't take a lot of time. The dessert turns out to be soft, with a lot of custard. Sweet lovers will certainly appreciate this delicacy.

Napoleon cake recipe step by step

So, if you do not know how to make Napoleon cake at home according to the classic recipe. Everything is simple here. The process takes place in several stages. Let's get started.

Kneading the cake dough

Sift 300 grams of flour into a deep bowl. Add all the sugar, softened butter, salt and baking soda to it. Mix all ingredients well until crumbs form.

In the center of the resulting mixture, make a depression, pour the sour cream into it and beat in the eggs. Knead a dough that is not very tight.

Use a spare 100 grams of flour during the kneading process. Try not to knead the dough for a long time, otherwise it may drag on, the cakes will be too tight. Achieve uniformity and slight separation from hands and dishes.

Using a scale, divide the dough into 16 pieces, roll each of them into balls.

Sprinkle flour on a cutting board, place all the pieces on it and refrigerate the Napoleon dough for 30 minutes.

Making the cake cream

Heat half a liter of milk until hot (do not boil!). In a separate bowl, grind the egg with sugar, add flour to the mixture and mix everything well. Pour 125 ml of milk from the refrigerator into the cream base, stir the mixture until smooth.

With constant stirring, pour hot milk into the future cream. When the lumps are gone, place the saucepan over medium heat. With constant stirring, bring the cream to a thick sour cream. It is not worth boiling it.

Cover the finished base with cling film and wait until it cools down to room temperature. As soon as the Napoleon cream has cooled, add the butter whipped until fluffy and mix well. The cream is ready.

Cooking the cakes

After 30 minutes, we take out the chilled dough and roll each ball into a thin layer. It is much more convenient to do this immediately on baking paper, so it will be easier to transfer the cake to a baking sheet.

Cut a circle out of the rolled layer (its diameter should be close to 25 cm). Use a fork to puncture each cake. This will prevent them from rising when baking.

Preheat the oven to 200 degrees and bake all 16 cakes one by one. Do not go far from the stove, as thin cakes are cooked very quickly (about 5 minutes).

This way you will end up with a whole stack of thin and brittle cakes. Grind their excess parts into crumbs.

Assembling the cake

Spread the cooled cakes with a plentiful layer of cream, lay in a stack.

Also spread the cream over the top and sides of the cake. Crush the Napoleon cake with crumb crumbs and leave to saturate at room temperature.

After 3 hours, Napoleon cake will be ready to eat. If you want it to be more tender and the most delicious, leave the puff pastry in the refrigerator for another 6 hours. So all the cakes are soaked well, you will get an incredibly tender and tasty dessert.