Zoyas

Classic Napoleon cake


Category: Confectionery












Ingredients


Dough:
Eggs1 PC.
Water0.5 cups
Wheat flour2 glasses
Vinegar1 tsp
Margarine250 g
Cream:
Butter250 g
Condensed milk1 can
Vanillin1 sachet

Cooking method


  • This is a classic recipe that my grandmother used to bake since the 50s.
  • Dough:
  • Mix the egg with water and softened margarine (not melted). Add vinegar. Knead the dough, gradually adding flour. Then we divide the dough into 6 parts and send it to the refrigerator for at least 2 hours. You can knead the dough in the evening and put it in the refrigerator until morning.
  • Roll out the dough no more than 5 millimeters thick (the thinner the better), grease the baking sheet with vegetable oil and bake each cake in the oven for 15 minutes. We determine the readiness as follows - we lift the edge of the cake with a knife, it should be hard, not bend, the color is light.
  • Bake the 6th cake until brown, chop it - we will sprinkle it on top of the cake.
  • Cream:
  • While baking the cakes, we make a cream - we combine condensed milk and butter in a mixer. The cream should be smooth.
  • Then, after the cakes have cooled, grease them with cream, sprinkle with crushed crumbs obtained from the 6th cake, stand for 3 hours in the kitchen and put in the refrigerator.



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Merri
Zoyas, thanks for sharing your recipe!
There is a lot of debate about what the classic Napoleon looks like. Earlier, I was also sure that it should be made of cakes, and in my recipe there are at least 16 of them and they are made from tender sour cream dough. Then I read many times that, allegedly, Napoleon should be made of puff pastry. I wonder if you can get to the bottom of the truth?
SchuMakher
Quote: Merri

I wonder if you can get to the bottom of the truth?

We must ask Napoleon!
Merri
Quote: ShuMakher

We must ask Napoleon!



Well, Mash, every dish has a story.
SchuMakher
Me and gru, let's ask Napoleon

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