Harlequin Cake

[Puff pastry:]

Harlequin Cake

Category: Confectionery

Ingredients
Puff pastry:
Flour (sift)	400 g (+)
Butter (cold)	200 g
Sour cream (cold)	200 g
Salt	0.5 tsp
Vodka	1 tbsp. l
Honey dough:
Sugar	50 g
Eggs	2 pcs. (large)
Butter (softened)	30 g
Honey	50 g
Baking soda	1 tsp
Salt	1/4 tsp
Flour (sift)	300 g (+ -)
Whipped Cream: (White)
Cream 33%	575 ml (set aside 6 tablespoons for 2nd cream)
Sugar	100 g
Vanilla extract
Condensed cream: (creamy color)
Cream 33%	6 tbsp. l.
Boiled condensed milk IRISKA	200 g
Filler:
chopped hazelnuts	1 tbsp.

Cooking method

• A long time ago, this cake was a favorite store-bought. I, then still a future husband, gave such sweet presents ... The cake was called Harlequin. Then I was not too lazy to see where the cream and cakes were. She outlined everything. So many years have passed ... And everything has changed: sweet work in my hands and now I pamper my loved ones with delicacies. The other day I made this cake. The cake made us very happy. The husband was delighted that, according to him, he did not look much like the traditional Napoleon, which he also loved. Yes! Napoleonic and honey cakes, which add a new shade of the lightest caramel and softness. The two creams make a flavor symbiosis. It turned out very, very tasty! The only thing! The cake must be soaked for 2 days. It is necessary!
• Cake in the form of 24 x 24 cm or Ø 25 cm.
• The process of working with "Napoleonic" and honey cakes.
• The first to make cakes "Napoleonic". You need to cool all dishes and food in advance. Sift flour on the table. Grate the frozen butter on a coarse grater into flour. Mix evenly with two large cold knives and chop the mass into crumbs. This procedure must be done very quickly and do not touch the dough with your hands. Only knives work. Mix the sour cream and salt separately. Place in flour and butter mixture. Add alcohol. And chop again. Do not knead with your hands, just moisten the dough. Gather the dough into a ball and place in plastic wrap. Refrigerate for 2 hours.
• Prepare baking sheets, baking paper, cardboard patterns for a size of 24x24cm (or D25cm). We take out the dough, knead it, slightly adding flour (so as not to stick). Divide into 6 parts. Then take one piece at a time and roll it into a thin layer. Rolled out a thin layer, easy to transfer to a sheet of parchment paper, put patterns on the cake and cut to size. Chop the cake with a fork. Bake quickly - 3-5 minutes 220 * C, until a beautiful slightly golden color. Do not overexpose !!! While one cake is in the oven, make the next. If the oven allows, you can bake several cakes at once. For the cake we need 6 cakes.
• Honey dough:
• Beat eggs with sugar until creamy. Put it in a small saucepan. Add honey, butter, salt in liquid form. While stirring, heat until hot and add baking soda. Stir. The mass will foam - put it on the table. Add the gradually sifted flour and knead. The dough will be like o-very soft plasticine. Stickiness is acceptable. Divide into 3 parts. Roll out thinly! This can be done very quickly and easily. Put one part on baking paper in the center, cover with cling film and roll out the cake with a rolling pin (on the film). Then remove the film and cut along the pattern. So make 3 blanks. Bake at t 200 * 2 minutes. Watch out so as not to overexpose. Remove when they are firm and light in color. After taking it out of the oven, remove the paper and transfer to the wire rack.
• Whipped cream (white):
• Chilled cream and beat with sugar and vanilla until steady peaks at highest speed. Set aside 6 tbsp in a separate bowl. l. (with a cap) whipped cream (for condensed cream).
• Creamy condensed (cream):
• Add 6 tablespoons to condensed milk. l. whipped cream and stir until smooth.
• Assembly:
• 1st napoleon cake + white cream + lightly sprinkle with nuts
• 2nd honey cake + impregnation (slightly sweet milk with 1 tsp brandy) + white cream + nuts
• 3rd napoleon + cream cream
• 4th napoleon + white cream + nuts
• 5th honey + impregnation + white cream + nuts
• 6th napoleon + cream cream
• 7th napoleon + white cream + nuts
• 8th honey + impregnation + white cream + nuts
• 9th napoleon + cream cream
• Decorate to taste. I connected the remaining crumbs from Napoleon's cakes with walnuts and covered the sides.
• Cover the cake and store in the refrigerator for 2 days. On the third day, it is fully saturated and aesthetically pleasing in the context, which is important!
• Well, now you can discuss with your husband over a cake the timeless eternal images of Arlecchino and Pierrot)) ... remember the magical comedy del arte and its heroes)) After all, in the life that we ... love, everything is like in the theater!
• Enjoy!

The dish is designed for

Cake in the form of 24 x 24 cm or Ø 25 cm.

Tasha74-bravo: bravo: Very appetizing, beautifully shown - I will definitely do it

what a riot of taste. need to try

Natasha, thanks for the details! Everything is very clear.

: girl_romashka: I would be happy if you like it .... Very solid taste !!!

Natasha thanks for the recipe. The cake is delicious. slightly changed the recipe for honey cakes. And she did the one and a half rate. Creamy cream with sugar and sour cream with condensed milk. soaked in apricot marmalade

Vika, wow a bouquet!
It's a pity in the cut ...

Vika, wow a bouquet!
It's a pity in the cut ...

there is no cutter, since the cake was made to order. Have tried trimming. Well, awesomely tasty and tender

I'm glad. Of course, you've already got a different flavor accent on the cake.
In fact, the original cake has a recipe without fruit layers.

And tell me, please, the recipe indicates butter for puff cakes, and in the description - margarine. What's better? Should I run for margarine or will butter work?

Yes, in puff pastry, a good puff pastry margarine works better ... but since this cake and this type of margarine (for puff pastry) are difficult to get, butter will do. Quite good at it.

I made a typo in the text .... copied from my Napoleonic cakes .... there is such an LCD technology, but margarine plays a more important role.

[Natasha,]

Natasha, please tell me, we love Napoleon with butter cream (butter + raw condensed milk). And I think that the cream will be too light for us. Do you think it will be okay if I replace the white cream with butter + raw condensed milk + cream), like the cream in the "Waffle Oscar"?

You can also replace it, it is not the main one (it is much less than butter-thickened cream) ... but then the cakes will not be soaked as much as with whipped cream.

[Natasha]

Natasha, I baked a cake, just as expected - my cream was fatter. Therefore, that juiciness as in your photo is not. I liked the combination of different cakes very much. I will do more! Thanks for the recipe!

Sveta, such a beautiful cake. Great !!! Masterfully !!!

[fomca]

And here is my Harlequin! Napoleonic cakes from fomca(Sveta, thank you!), Honey "Winter", creamy caramel, butter with condensed milk and cream, hazelnuts and walnuts.
Stood for almost 3 days, for my taste it was a little dry, although others liked it right away, and today I tried a piece - soft
Thanks for the recipe!

Thank you for the recipe, I love puff pastries, the combination with honey cakes gave an interesting taste. I got a little dry, probably because I ignored the impregnation in honey cakes, next time I'll try to correct this mistake.

Thank you, thank you,: bravo: the cake according to your recipe is simply unearthly taste. These are the "Autumn motives" I got. Baked for 1.5 portions, it turned out 3.7 kg.

Victoria, what a beautiful autumn composition. I'm glad I liked the cake. I like him too.

and what will be the difference (taste and shelf life I'm interested in) your cream (cream with dried milk) from cream in butter plus raw dried milk?. Simply, I have not tried it with cream, but I want to make my son for a year.
Can I cover such a cake (top) with marzipan paste, and if so, what is the best way to grease it: butter + dried milk or apricot confiture?

Oil creams and ganache are used with mastic and marzipan.

Thank you. what is ganache?

Thank you. what is ganache?

What is "ganache" can be read HERE... -78869799.html]

How much impregnation is used for honey cakes, at least approximately? How sweet is the cake? And, as I understand it, the weight of the cake per serving in the region of two kg comes out, a little more even?

How much impregnation is used for honey cakes, at least approximately? How sweet is the cake? And, as I understand it, the weight of the cake per serving in the region of two kg comes out, a little more even?

My impregnation takes about half a glass (I grease the cakes with a silicone brush), the cake is not cloying and very tender, if you really let it soak for a couple of days. I can't say for sure by weight, because I make honey and Napoleon cakes according to my recipe, and I get more cakes, but somewhere up to 2 kg without decorations.

Very tasty cake. but what if puff pastry is made in a combination with a knife attachment. I saw Y. V. doing this in the section. what do you think it will turn out :?)

Oh, how I want to try such a cake. in the bins bookmarks

Luxurious cake!

Very, very tasty cake !!!!!!! No words, UNLIKE !!! I will prepare it for my relatives as a gift for the new year.

Thanks a lot for the recipe!

[Lydia]

Lydiawhat a beautiful cake!

I have several layers of purchased flaky fresh (yeast-free) dough in my x-ke .. Is it possible to replace? Will it not affect the taste?

How many times have I made this cake to order, and always a sensation)) Thank you very much for the recipe!

[Tasha]

Tasha, one question about cream; For some reason I can't stratify the cakes with 600 grams of cream. How many times I have been doing it, but even 800g is not enough cream)) Moreover, the shape is 22cm. True, when I fold honey cakes, I also give a thin layer of cream from the inside out, so that they are better saturated. In general, once again I will make it, I'll take 1kg of cream straight)) The cake is sooo delicious! Already the fifth order for "harlequin"! And another question, I almost forgot) For some reason, my honey cakes turn out ... well ... tough, or something, even soaked badly. I moisten each cake (honey) on a separate plate well with sweet milk and leave it for almost 30-40 minutes, so that it gets soaked and soaked at least a little. What am I doing wrong with honey dough?

Thank you very much for the recipe! Now I know what kind of cake I will make for my daughter's birthday🤗