Cake "White Napoleon wet" (master class)

Once again I reread all the posts ....: pardon: I never found those three who threw the cake in the trash ... A little lie gives rise to a lot of mistrust .....

Valyush, someone's interpretation of Parallels? I also begged for a recipe)))) Now I will knead the dough. I'll try to please myself and loved ones on dr))

Ilona! try, please! so that everything does not go to the trash! I will clarify, especially for you, the cakes need to be rolled out thinner than the well-known lavash. Twice as sure. Success.

Valyush, do not drift! I have already baked a mustache toooonko)))) they shone almost like Khegaevskaya)))) but ethno doesn’t easily stick, especially to my stupid wooden rolling pin. I baked, but made a mistake, put them one by one and they turned out to be convex, I hope they will straighten up later. And some more apparently overcooked, the stripes went, not spots. Are they already in the trash or take the risk and shove them into the cake? I'll probably put them in pieces)))

Elon, I think it is necessary to put in pieces))) I sometimes do this in cakes made of thin cakes when they break, and in the finished cake you still can't see whether they were in pieces or completely.

Valyush, about processed homemade cheese - colleagues))) but it didn't even occur to me to dazzle ... it's about me, about my products, my hands, maybe somewhere the technology has receded, and this is the result ... and the author of the recipe is certainly not to blame for anything!

Here are the people ...
I also bake a lot and try new recipes, if it doesn’t work out, then this is not because the recipe is bad, but because everyone has different tastes ... There are many factors - products, appliances, hands in the end. It happens that a proven recipe does not come out very well ...

[did]

Girls! Valya gave a worthy answer! And on the pages of this delicious recipe you no longer need to "peck" on bad bait !!! Let's leave everything to the author of the statement! This is his right!
And I did a cake and a friend who lives 100 km away from me made it (with my consultation by phone!) and I will again make!!!

I support the previous author, and when I read it yesterday, I even more wanted to do it like this twice, but I need a reason and more food, yeah, but that is, I will be it myself.

Valya, I did it then, I just won't bring it into the photo report. I've been in trouble with this all month. I bring crumbs
It turned out delicious, and the further you stay, the tastier it becomes. At first, too, I looked a little like pancakes, and then I did it somewhere and I got a cake! Delicate and delicious! Can be done without turning. Easy to do. Thank you!!! I really did burn him a little. It will be better the next time I have it not as high as yours, because I baked 1/2 portion. cakes were dark, well, about 20 maybe a little less. I made a mistake to peel them off from my rolling pin ... In the photo at night without illumination it turned out yellow. I have poor lighting. But in fact it is white-white! (well, not counting the fact that my edges are burnt here and there.

delicious!!! I'm all tempted to do it !!! I've been walking in circles for weeks, but still nothing! Perhaps I will bungle on the weekend, I really wanted to, drooling so run at the sight of him !!!

Elon, beautiful))) damn it, maybe I should have waited until the pancake taste goes away ... but my husband took it to work, and I didn't try it a second time (((and in general he takes away something, so I even I didn’t try lemon napoleon with dried apricots, I get up in the morning, but they already took it away and ate it ((((

Gulya, well, I must somehow hint to my husband that it is pleasant for everyone to think not only about themselves, but also about others.

no, he's actually good))) there were just two cakes, one classic Napoleon, and the second lemon))) both on his DR. so he alone took it away, treat the guys))

"did not try lemon napoleon with dried apricots"

Where can I see the recipe? I was looking for Napoleons, I didn't find it, if it's not difficult, poke it, please.

oh, nowhere)) this is my personal notion like)) if in general terms - then Napoleon with custard + lemon Kurd, and layers of dried apricots boiled in orange juice and crushed.

Valechka, you are our noble master of mastic cakes, do you think this one can be used with mastic? Otherwise, it will tear me apart on the weekend. I want it too, and I want to try my new cuttings for mastic, but I'm definitely not enough for two cakes

Until Valya did not answer, I can tell you about the mastic, any cake can be used for the mastic, including this one, the main thing is to properly pack it under the mastic - to align it well with cream (for example, butter + chocolate, or any butter, or ganache)

Best of all is ganache. The cake is still very wet.

Thank you very much for your answers, I'm used to aligning with ganache, so wait for the report

Wow, but your Napoleon doesn't even have honey. For now, I'll bookmark it. I have always baked only one Napoleon since school, which I wrote off from the "Rabotnitsa" magazine into a notebook And we already have so many options on the forum

Valya, this is just gustatory madness !!! Very delicate, delicious cake. Promised report



The cream froze a little (it stood in the freezer before being wrapped). It also seems to me that I overdid it a little with the cream, left the yolks with sugar in the combine to beat and be distracted by the phone. So he beat them up for me as they should be for a biscuit. When I poured the mass into boiling milk, the foam came out of the saucepan

I will bake many more times!

What a beauty! I really want such a cake

[valvery]

By the way, the roses in the background are also thanks to Valentina, of course I'm still soooooo far from perfect, but thanks to the master classes valvery I can do anything!

Kara, all the participants will forgive me, but your performance of this cake looks smarter than anyone, even the original. Choke on my own saliva. Well girls, after reading all the comments. and even a certain one: AviaStar: I had a strong desire to create this miracle. Regardless of the final outcome, I solemnly swear in good faith to provide a report in a couple of days. Valenka thank you so much for the delicious homemade recipe. Kuline, rest in peace.

Sir, thanks for the praise
Bake with pleasure and do not pay attention to negative reviews, the cake is really great!

[Kara]

Kara cut and a miracle! : girl_claping: Plus sign immediately took (y) And I also liked how cleverly you packed it in mastic. And every time I was afraid: swoon: after all, it is wet enough and I never did it under mastic. Now I looked at all the layers in a section and decided that I hadn't done it in vain.
sir we look forward to, but I'm sure everything will work out !!!!

About the mastic I found that it is really possible to pack it. But I have a crazy idea - is it realistic to make a truck cabin out of this cake? Will I be able to cut out raised dents and bumps? Or is it better not to risk it and make a honey cake ???

Allochka is all not possible! Very soft cake texture. Don't risk it in vain.

[Valentine]

ValentineThank you very much for your advice !!! So I will cut from a honey cake ...

Well, with the Napoleonic initiative me !!! The first pancake, of course, is lumpy, I feel that the second and third will be like that. This is the most difficult cake baking for me. For a long time I did not dare to Napoleon ... But in time I will master it !!!
Yesterday I baked pancakes - here they are:

By the way, there are a lot of questions here!
First and foremost! How do you get them even? Even not so much equal as obedient. Whatever I roll, it springs back. She was already stretching her hands on the sly, but when placing it on a hot pan, the pancake instantly pulled together, as much as she could - she held it with her fingers ...
From a portion of 22 pancakes, well, it did not work out. I barely managed to stretch it by 16 (diameter about 20 cm). So I'm not stretching them enough?
And here is my tortyashkin, I warn you! Don't be scared! I say, first pancake

Has blurred. Everyone came to the conclusion that less cream is needed. But here's the catch! I made the cakes per serving. And the cream bungled only half. And with this half, I generously greased the biscuits, I was afraid that they would not be saturated, I used about 2/3 of the cakes. But it would be quite enough for the whole portion, and it would have been normal to taste. Where did I go wrong? Half of the cream greases a portion of the cakes ??
And here is the cutter:

This is 7-8 hours after spreading. He probably needs more for delamination, but he no longer had the strength, he wanted something sweet, so further stratification occurred in the stomach.
Well. I just dashed off an essay on the topic Wet Napoleon. Finally, I want to note that the cake is delicious and satisfying. For a couple of hours, only a piece remained of it, the guests are on the scent of something. I liked that in a frying pan, not in the oven, and they bake very quickly. Yes, there is some pancake in the taste, as they wrote above, but the cake did not reach its own, I will see tomorrow what will happen with the remaining piece (if my husband does not grind it at night).

I just made 1/4 of the serving, it turned out 8 cakes dia. approx 15 cm, is this normal? however, I took a lot of flour, the dough was not soft at all, barely rolled it out, tell me how much is needed? and the cream seems to be watery - maybe when it cools down - it will become thicker ??? I am making such a cake for the first time, so I apologize for such questions.

hello fairies. I have long dreamed of baking Napoleon, but I remember. that I never got it soaked. And so, you have found a recipe for this amazing cake. Baked it today. and. true. today it is no longer left to try, how will it exfoliate in 12 hours. After 3 hours it is TASTY. Even my husband. who never liked Napoleon, he liked it. True, I did half a portion. And I have never tasted a custard so delicious. I never liked custard, but this one reminded me of the taste of PLOMBIR ice cream. THANK YOU VERY MUCH.

I made a sponge cake for a holiday, but I saw this recipe and could not pass by. Let there be two cakes, two cakes are always better than one.
Made a complete recipe.
I could not roll out 22 cakes, only 12, it was necessary to make a smaller diameter. Almost half of the cream remained.
The cake is delicious and not complicated. The cream really looks like ice cream.

Good time! I prepared it. I stood in the refrigerator for 24 hours. Delicious. One question: do you get it soft enough to eat with a spoon? After impregnation, I got a few cakes ... I don't know how to say ... rubber, or something .. I am looking for a recipe so that after impregnation the cakes are completely soft, so that I can take the cake off the plate with a spoon. (like mom)

[vitalareg]

vitalareg, I did it the first time too, but the second time it turned out sooooo tasty !!! You need to get used to it!

Ilona, ​​what was wrong the first time? Flour? I was still baking in the oven ...

I didn't understand what was wrong. It seems to me that I overdried them for the first time, and even the cream did not come out then. Everything was wrong))

Ilona, ​​what was wrong the first time? Flour? I was still baking in the oven ...

the whole joke is that in the pan: both quickly and economically (gas / electricity is less than on the oven).
in my family, this recipe wandered from grandmother's notebook to my mother's notebook ... and I, a renegade, did not start such a notebook, I keep everything in my computer ...
now I live separately, and I suffer according to my mother's notes ((

thanks for the recipe, it's from childhood)
on NG I will do)

Yummy - yummy)))) Thank you so much! Some of the girls wrote that they looked like a pancake cake, so it seemed to all of mine the same. Only most likely I shifted the flour into the dough, because I barely rolled it out, even my husband helped me. And then for two more days my palms hurt))) I was a little scared when it shrank from being tall and crawled (although I was ready for this according to the comments). I didn't even have time to decorate everything!

Added on Tuesday, March 29, 2016 11:37 am

Girls, lovely! Tell me what about the flour, how much should it be? ...so I liked it, but I realized that physically I couldn’t do it anymore (((Maybe I’m the only one)))? The dough was shrinking back and did not want to roll out

[Kuklaani]

Kuklaani, Anna, and you remember how much flour you put ??? Definitely, next time you need less! The dough should be soft. Valya wrote, softer, sanitize dumplings !!!

[Tatyana,]

Good day!
Tatyana, Yes, in fact every now and then I did not make dumplings And put flour so that the dough would not stick to my hand. Apparently shifted
thanks for the answer

[valvery]

valvery, Thank you! I love Napoleon very much! I took it to the piggy bank!

[Kuklaani]

Kuklaani, Anna, and you remember how much flour you put ??? Definitely, next time you need less! The dough should be soft. Valya wrote, softer, sanitize dumplings !!!

Sorry to wedge myself in - I have never made dumplings - more passion for sweets. So I took 1/4 of the usual 2/3 cup of the usual 250g flour, but the dough was like sour cream or as for a pancake, so I probably added another glass.
It turned out only 4 cakes of 15 cm somewhere.
According to the recipe, I did not understand when to add oil to the cream, I did everything according to the instructions, I see the oil remained and in the Ingredients there is in the cream, I added it when the cream was set to freeze. After cooling, the cream looked like curdled milk. Is that how it should be?

[22 cakes Ø 23 cm]

There is oil, you have not read the recipe to the end.

Stir in butter in the cooled cream. The cream is gentle, not thick, fragrant. The cream should still drain from the spatula, and not fall in lumps.

The cream should definitely NOT be like curdled milk.
And you have something wrong with the cakes. The author says - 22 cakes Ø 23 cm, which means that 1/4 of the norm but of a smaller diameter (15 cm) should have turned out not 4 pieces.

add butter to the cooled cream - how is it?
It is necessary to melt first, then pour in or what?
So how much flour is 1/4 of the norm or full !!!
I didn’t make dumplings and don’t know their norms!
There all the links to dumplings are about flour.

P.S. cream like curdled milk - probably old milk came across, did not look when boiled.
Well it tastes like cake

In general, I would advise you to always read not only the recipe itself, but also its further discussion.
For example, about flour.

Flour went somewhere 550 grams.

In general, flour is different, so there may be more and less.
Softened oil is added to the custard. That is, it is first taken out of the refrigerator and left on the table so that it is soft.
I don’t know why the author wrote that it’s just to add butter to the cream, I personally always beat it. And I add the butter in parts and beat it every time.