Napoleon cake

Napoleon cake



2 eggs,
150 ml of water,
300 g butter,
1/2 tbsp vinegar 9%
salt on the tip of a knife,
600 g flour.


1 liter of milk,
400 g of sugar,
1 sachet of vanillin,
7-8 egg yolks (but I think you can just 4 eggs)
100 g flour.


1. Dilute with water and vinegar mix.
2. Beat the 2 eggs.
3. Mix the eggs with water and vinegar.
4. Add salt. Mix.
5. With a knife or grater to grind oil.
6. On the table (or in a large bowl), pour the flour, top with butter. Chop knife. Make a well and pour in the egg mixture.
7. Knead the dough. Divide the dough into 12 pieces and form balls, put on a plate and cover with cling film.
8. Remove an hour in the refrigerator.
While the dough balls are in the fridge — prepare the cream.
9 liters of milk bring to a boil.
10. Egg yolks grind with sugar and vanilla sugar.
11. Add the flour and mix.
12. Stir the resulting mixture with the milk.
13. On low heat, stirring constantly, bring to a thick.
14. The balls roll out the dough very thinly on parchment paper.
15. Attach the form (lid from the pan, dish) and the contour of the knife cut the excess dough.
16. Future cake pin plug (to the cake during baking is not swollen).
17. Excess reserve the dough on parchment and bake too.
18. Korzh bake at 180 ° C about 7-10 minutes, until golden brown.
19. Each oil cream cake. Grease also the top and sides of cake.
20. Trim collect. Tolkushkoy or grind in a blender. Sprinkle top of cake and place cake Napoleon on 5-7 hours in the refrigerator.

Enjoy your tea!

PS. I have never been able to move the thin crusts on a baking sheet. It is not read directly on board roll of parchment paper and on it directly and oven.

Korzh obtained thin, quickly baked and quickly soaked.

Bon Appetit!

Napoleon cake

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