The «Napoleon» cake is a classic recipe from Soviet times

Торт «Наполеон» - классический рецепт советского времени

Many of us want to revive in memory is the classic recipe of cake «Napoleon» of the Soviet era, and even in spite of the abundance of a wide variety of recipes on the net, to find only the right can be difficult. To collect together all the most delicious variations for you we will try in this material.

Cake «Napoleon» is a classic Soviet recipe at home

Despite the fact that «Napoleon» is a Russian cake, its components were developed prior to birth the cake abroad, and after, the Russian confectioners compared them in his own way and got this unique delicacy. Thus, to revive the classic recipe of cream and the dough for the cake «Napoleon» very simple, just back to the basics of French pastry skills and to find original recipes of these components.

Ingredients:

For cake:

  • eggs — 2 PCs.;
  • butter — 225 g;
  • sour cream — 225 g;
  • soda — 1/3 teaspoon;
  • vinegar — 10 ml
  • flour — 115 g

For the cream:

  • milk — 1.3 l;
  • sugar — 195 grams;
  • egg yolks — 4 PCs.;
  • flour — 35 g;
  • rum — 25 ml;
  • vanilla essence — ½ tsp;
  • butter — 175 g

Cooking

Whisk eggs with sour cream and add the mixture to the soft butter. When the ingredients are whipped until smooth, pour them hydrated soda and start to pour the sifted flour. You might need additional amount of flour (depending on humidity), and therefore not be afraid to pour it if necessary, until you obtain a soft dough. Divide ohms into 16 equal portions and cover with plastic wrap, let rest in the cold for the time of cooking cream.

About a liter of milk put in the oven over moderate heat. The yolks and sugar turn to a whitish cream, add to it rum and fold in the flour. Spread the mixture on the basis of the remaining egg yolks with cold milk. Pour the mixture to the hot milk and leave the cream to boil, with regular stirring, over low heat until thick. In the final add the vanilla with the rum and remove from heat. Allow the cream to cool to finger temperature, and then whip it with soft butter.

The balls of dough roll out in layers of equal thickness, each prick and send bake in the queue at 210 degrees for a couple of minutes. Stack cooled cake layers, trim the excess, RUB each one with cream and leave to soak overnight. Scraps from cakes to crumbs whisk and use it for decorating the surface.

Best old classic recipe of cake «Napoleon»

To make the cake more crumbly, the dough before adding vodka or ice-cold beer — both components inhibited the development of the gluten and made the dough more delicate.

Ingredients:

For cake:

  • light beer — 360 ml;
  • ice oil — 380 g;
  • flour — 455

For the cream:

  • milk — 980 ml;
  • eggs — 5 PCs.;
  • flour — 25 g;
  • sugar is 265 grams;
  • the vanilla pod.

Cooking

Торт «Наполеон» - классический рецепт советского времени

Start with the basics for the test, which is a chopped flour oil. The crumb of butter together, pouring ice-cold beer, and then divide the dough into six pieces each and leave in the cool for an hour. About the time each of the pieces is rolled out in rectangular layer and cut. It remains now to bake a cake «Napoleon» at 200 degrees for 3 to 5 minutes, specifically all depends on your oven.

While the cakes are cooled, take cream. Heat the milk almost to a boil. Whisk the eggs into the cream with the sugar and flour. Gradually, working the mixture continuously with a whisk, pour in the eggs to the hot milk portions. When the milk is added, return the cream on the stove and cook until thick with the seeds of vanilla pod. When the cream has cooled, spread it between the cake layers and leave to soak for a few hours.

 

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