Ingredients for making a cake "Napoleon"
- Main ingredients: Flour, Beer
- Serving 5 servings
- World CuisineFrench Cuisine
Step 1: mix the dough Soften the oil in warmth. Transfer 400 gr. butter in a bowl, pour the flour there, and then rub together the butter and flour with a fork. Put the butter and flour mixture on a cutting board with a slide, make a depression in the slide and pour beer into it. Knead the dough. Mix everything well to get a homogeneous mixture. Put the dough for an hour in the refrigerator. Step 2: bake the cakes Place the chilled dough on the cutting board again. Roll out a long sausage from it and cut it into 15-20 small pieces. Roll thin cakes from each piece. Use a rolling pin for rolling. Put the cakes on a baking sheet and set to simmer in a preheated oven to a maximum (200-220 degrees). Cakes are baked in 25-30 minutes. The readiness of the cake is simple to check: the baked dough should not bend if you lift it with the tip of a knife. Cool the finished cakes. Step 3: Whip the Cream Combine the remaining butter (100 g.) With condensed milk in a bowl. Beat the mixture with a mixer. Step 4: Coat the cakes with cream Well coat each cake with a cream of butter and condensed milk. Top the cake with a thickened cream and sprinkle with powdered sugar on top. Napoleon cake is ready! Enjoy your meal! - Use Napoleon’s flour of the highest quality, wheat grade. It would be better to sift it through a sieve before use. - For the best layered qualities, add a little vinegar or lemon juice to the dough (1-2 tsp). - Do not mix butter that has not yet melted with flour, otherwise it will mix poorly and lumps will appear. - After baking in the oven, the cakes must be cooled so that they do not lose their shape. - To make Napoleon’s cake crunchy, coat the cakes with cream just before serving. If the cake with smeared cakes is left in the refrigerator, then it will be softer and “wet”.