Napoleon Cake

An old recipe for Napoleon cake. Minimum effort, maximum result. The crispy layers combined with a light airy cream... the cake turns out to be very delicious. You can add fruits (kiwi, strawberry, banana) to the cream, it will be even more delicious.

For the dough

Flour

5 cups (750-800 g)

Margarine

1.75 cups (400 g)

Milk

1 cup (200 ml)

For the cream

Flour

0.5 cup (80 g)

Milk

2 cups (400 ml)

Butter

1 cup plus 2 tbsp (250 g)

Sugar

2.5 cups (550 g)

Eggs

3 pieces (yolks)

To prepare the Napoleon Cake, sift 5 cups of flour onto a table or a large board. Cut room temperature margarine into pieces, add to the flour, and crumble with a knife. Gradually add milk and quickly knead the dough. The dough should be oily and not sticky to the hands.

You can also rub the margarine with the flour by hand for a faster and more uniform texture. Do not knead the dough for too long, it will lose its elasticity.

Divide the dough in half, then each half into 7 pieces (14 pieces in total)

Roll out each piece of dough thinly, place it carefully on a baking sheet, trim to shape (using a lid with a diameter of 25 cm), prick with a fork, and bake until golden brown. The layers bake quickly - 5-7 minutes.

The dough rolls out easily, it doesn't tear and it's very pliable. Carefully remove the layers with a wide spatula, they are very fragile.

Bake the remaining trimmings, let them cool, crush them into fine crumbs or simply crumble by hand. Stack the layers and prepare the cream.

Prepare the cream for the Napoleon Cake. Mix well (whiten) 3 egg yolks with 3 tbsp sugar. Add 3 tbsp flour, mix. Add some milk to get a jelly-like mixture.

Bring the remaining milk to a boil and gradually pour it into the mixture while stirring. Bring to a boil and let it cool.

Whip 250g of butter with 2 tbsp sugar. Add the cooled custard cream spoon by spoon, beating each time until smooth.

Be careful, if you add too much custard cream at once, the overall cream may separate. The cream turns out very delicate and fluffy.

Spread a thin layer of cream on each layer, stack them on top of each other. Sprinkle the top of the cake with crumbs. Once the layers have soaked a bit and are no longer as fragile, slightly press the cake from the top using a large tray or cutting board. The Napoleon Cake will settle a bit and become denser. That's it, our cake is ready!

(4/5)