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Napoleon cake.

Napoleon cake.

Baking at home recipes with photos.

Traditional French layer cake with custard, vanilla sauce and strawberries
Napoleon recipe.


500g — The dough is flaky yeast;
250g — Butter;
280 gr — condensed milk;
8 g — Vanilla Sugar;

Cooking method:

Puff pastry unpack, lay on a flat dish and thawed at room temperature, to complete defrosting. For this dessert is best suited to the puff pastry sheet.

While the dough is thawed, prepare the cream:

Butter stand at room temperature for about 1 hour to softened butter. The oil is then put in a bowl for whipping from the mixer and whisk whisk until the butter turns white. Then, in a bowl add the condensed milk and vanilla sugar. Stir not whipping. The cream is ready.
The dough is then cut into equal-sized rectangles of cake.

Rough edges of the rectangles cut. Trim further use on the chips, which will then sprinkle on top of Napoleon. To make crumbs, simply mash hands trimming test.

Napoleon cake.

Metal baking parchment or lay a paper for baking. On a baking sheet lay out rectangles of puff pastry and bake in oven for about 20 minutes at 180 degrees. Determining that the dough is completely ready is that the dough rises magnificently and slightly browned.
Otpechennoe dough cool slightly and cut into three flat layers, horizontally.

The lower and middle layers of dough on top of oil cream. The amount of cream if desired, but not too small, because the dough will absorb a bit of cake and can get dryish.

On the bottom layer of dough to put an oiled medium smear layer and top with a third dry (not greased) layer of dough.
Cake crumbs sprinkled on top of puff pastry and icing sugar. Napoleon Serve with strawberry sauce. How to prepare strawberry sauce recipe learn from other dishes.


Napoleon cake

Strawberry sauce — marmalade recipe.


800 ml — Strawberry;
300 g — Sugar;
24 g — starch corn Mondamin.

Cooking method:

In a dry plastic container pour the cornstarch Mondamin, add 25 ml of water and mix thoroughly. Until complete dissolution of the starch.
The pure metal saucepan put strawberries (you can use frozen strawberries), granulated sugar, 175 ml of water. Then, put the saucepan on the stove over high heat and bring to a boil. Then rearrange the saucepan on low heat.

Cook for 10-15 minutes, until a dark red color of strawberries. The resulting jam strain through a sieve cone in a clean, dry saucepan, stirring gently with a spoon, not rubbing strawberries to give a clear syrup. Then, put the saucepan on the stove and bring to a boil again.

When the saucepan with the syrup comes to a boil, rearrange it on low heat and add a thin stream of starch. With constant stirring whisk. Boil for 30 seconds. Then remove from heat and cool to room temperature.

Before serving, panna cotta, strawberry jam — sauce (60 g) carefully whisk in a blender with 60 grams of fresh strawberries.





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