Cake "Gentle Napoleon" (master class)

Yes, my idea was to make a 2-tier cake Firebird, I almost made a bird, but I will not plant it on cream, and flowers ... unless creamy then.

[Vei]

Vei, oh how I want to look at the bird. I've been staring at such cakes for a long time, but I don't dare yet. why don't you want to put on the cream? with it there will be nothing on oil or mb.

With her (birdie) nothing will happen, but I wanted everything to be beautiful, solemn, and not crumpled - just on the cream ... Well, maybe in the near future I will also implement a similar project. I wanted to amaze grandma's imagination, in her life there had never been anything like it. and in the end she only wants a cake sprinkled with crumbs

Girls, tell me, please, I just baked a cake according to this wonderful recipe for my tractor, you can leave it in the kitchen overnight, and in the morning put it in the refrigerator until evening, I will collect and decorate in the evening. Or put it in the refrigerator right away? And you need to put a press on top of it?

If the house is not hot, then you can. I now have 12-13 degrees on my balcony at night. It is definitely not necessary for the press now, it is better tomorrow morning, when the cakes are soaked and will not break.

[Vei]

Vei, then let him stand in the closet, it's cooler there than in the kitchen, it's not cold here, 17-18 degrees at night today. And in the morning I'll put it in the refrigerator.

Ira, the usual custard, of course, is one of the most perishable, but my grandmother (a doctor and very meticulous in these matters) always left without a refrigerator overnight to soak. Here it is true a custom-made cake, not for yourself, maybe it should be put in the cold, but still without a press. Now I myself am confused, when I do it to order, I reinsure myself a hundred times. Better put it in the refrigerator.

I haven't slept yet :-) I'll probably go and really clean it up, for an hour he has already stood in the kitchen for an hour. Is it possible under the press when it is saturated and the cakes will not break?

Yeah.

[bagiraSochi]

bagiraSochi, sorry I didn't answer right away. earned ... there was no time at all to reach the computer. probably already irrelevant, but I think that probably it is not necessary to leave it overnight, it should be kept at room temperature until it is saturated - there you can clearly see how the mountain of cakes will settle. then put it in the refrigerator overnight, and in the morning hold it under a little pressure.

[Parallel]

Parallel, yes, I still left it in the closet. Only in the morning I put it in the refrigerator under the press. Now I'm trying to make a tractor out of it :-) I almost covered it with mastic. But still work on decor ...... !!!!!

yes, I saw your photo of the tractor - there, oh, how much work needs to be invested. But don't worry about the night in the closet - I accidentally forgot to put the honey cake in the refrigerator for the night here the other day - it stood for an extra five hours at room temperature, and thank God - everything was fine.

[Gulechka!]

Gulechka! I came!!!!! With a report !!!!! I even waited for the customer's feedback! They said it was sooo tasty !!!! So, come on, I'll at least give you such a report!

Svetochka, I'm so glad-glad-glad-glad !!!! Thank you for believing in my recipe))) and the customers were satisfied))) the cake turned out sooo beautiful))) and neat, even. lovely sight! 5+ stylized roses! and what did you decorate with? if it is MB, what did you paint it with?

Yes, of course it is, my own wet meringue! I painted everything as usual with domestic gel dyes.

Gulechka, I have a huge thank you for a wonderful recipe! Yesterday I baked it to order, I tried only scraps, oh, how delicious it is !!! A photo of a piece, unfortunately, no ... Maybe I'll bake myself, then I'll post it

Gulya, finally, I am accountable for the incredibly delicious cake that I baked a month ago. I didn’t like only one thing, no matter how much you did it - everything was not enough !!!

[Natalia]

Natalia, I'm so glad))) thanks for the report))) I hope that the customers will like it too)) but as for the photos, I bake it quite often, but I remember about the pictures only when I kill the last piece))) magic right))

Vei, oh, what a piece !!! straight song)) and asks in the mouth! I want-want-want Napoleon) I would take it straight from the computer))

Gulya, and also thank you for teaching me how to cook custard in the microwave! So convenient, nothing burns, and fast!

yes, this is my favorite method)) I will upload pictures to our gallery - I will definitely post it so that it is clearly visible) I cook all the custard bases this way - both Charlotte and for bird milk from the mistress.

I, too, only on the second attempt was able to make the correct custard and it was according to your method in the micr. At first, I just didn't understand how thick the base should have become.

[Vei]

Vei, I will definitely post photos to make it clearer. I myself know how bad it is to do the first time without imagining the consistency (((I always look for the most detailed recipes with a large number of photos, so as not to be mistaken) this is my flaw in uploading photos in the recipe.I will post it later, otherwise I will sculpt fixes, and I did not start))

Good luck with the fixers (that's still a headache))), but write about the consistency that it should look like a fairly thick semolina porridge. The first time I got a liquid semolina porridge and the cream all flowed out. By the way, the remains of the custard cream, which I froze, I then thawed and cooked in the micra. Everything worked out great. So you can add a liquid base and even a cream.

Gulya, thanks for the recipe .. here is a small photo report - it is the photo of your cake that remains - the rest (according to Sveta's recipe, my shilopopa was deleted) - I will add in words - plus the cake (aka minus) - that it turns out a HUGE amount of dough and, accordingly, a HUGE number of cakes - then a lot is a plus, otherwise. that it took a lot of time to bake - minus .. I didn't bake all the cakes - I put the leftovers in the freezer - then I bake them somehow ... The dough turned out good, the cakes were flaky - but a little rubber - I did everything strictly according to the recipe, but maybe the flour is not the same - because - in the end - the dough was sticky, liquidish - it didn't even roll out .. I had to add flour to the desired state - maybe from this a little rubber cakes .. But in As a result - the cake is very tasty - I approved it .. and the customers too .. The cream, however, made her own - or rather yours. but the oil was added after that. how the creamy mass itself has cooled down .. Of course - Napoleon is tasty not on the first day, but for 2-3 or even 4 days - it turns out juicy and soft .. So - thanks for the recipe, when you need a lot of cakes and a large diameter , then this option is the very thing!

wow, what a savory kusmanchik)) thanks for the report)) yes, there are a lot of cakes, but in principle, if you want a small cake, you can knead half. the rubber cakes must have come from high humidity. the dough should not be sticky. It is probably necessary to reduce the amount of water in the recipe ... I wrote as it was in the original, but I have never had all the liquid left in the dough, I indicated there what I have left. I also have Napoleon today)) and that week there was a couple)) kaaayf))) it's a pity only the scales immediately showed how much cake I ate ...
yes, you can also bake not only Napoleon from this dough - when they order a small cake from me, the dough remains and it's too lazy to roll it out into a lot of cakes for myself, I just roll out all the leftovers into a layer, sprinkle / smear with something, roll up the roll, cut into pieces and into the oven. puff pies can also be made, well, or 1 large pie.

cakes there should not turn out rubber. they are so dry, crispy, brittle. and when soaked in cream - tender and melting.

Gulya, they had rubber only at the beginning (I filled up the flour and rolled it when the dough was no longer sticking to my hands) and so, the next day and on the 3rd, too - cakes - gorgeous - soft - there is crunchiness, but it some kind of tender, but the rubberiness is gone .. Wow, tomorrow I'll get the leftovers and make tongues with sugar ..

there is crunchiness, but it is kind of tender,

yes, this is exactly what you need)) I didn't know how to describe it, but you got it right))

[Gulya]

GulyaI'm baking your cake, customized. I have two Napoleons this month (both yours and mine!)

[Svetlana]

Svetlana, I also had napoleons)) this week two, and this one - just eat, without decoration. the first time I did this, without everything)) I hope your customers will be satisfied! and my husband is happy when they order Napoleon - trimming it)

I baked margarine for 400 grams, it was jammed, this is taking into account the fact that I bake only one cake at a time due to the capabilities of my oven! ((

oh you poor thing !!! still not to get overwhelmed ... I bake three cakes at once. I sympathize with you with all my heart, Svetul, and wish you a new cool oven. I can't even imagine how much time you spent on baking ...

[Parallel]

Parallel, Gulechka, thanks for the recipe !!!
The customers were very good. happy, they said that the yummy delicious!
I myself have not even tasted the scraps, my husband crumpled, but he loves everything, for him everything is delicious
The cream was made according to your recipe and I still have it, I probably need to brew it for 1 liter.
The diameter of the cake layers is 26 cm, in total I baked 15 pieces, packed in mastic.
Decorated weight 3650g.

[Aprelevna]

Aprelevna, wonderful! I am so glad that your work was not in vain and the customers appreciated the cake))) mine also love Napoleon)) this is how time will be - I have an order for just an unadorned cake)
and the cream can be put in less, but I manage to stuff the cream for all one and a half liters))) of course I collect in the form, otherwise it will flow out, but then when the cake is saturated, everything is fine. although sometimes when so much milk is not at home, and I am reluctant to go, I also do it per liter)
I hope you yourself will try this cake somehow and write your opinion))

Gulya, of course the cream will remain
in my case: minus 1 cake and minus coating of the whole cake: top and sides.
In general, for the first time I did Napoleon under mastic, so it is always in its natural form: with crumbs and all in cream
This means: if we are preparing a cake with mastic, boil the cream for 1 liter of milk (this is from my experience).
Thanks again!!!

as I understand it, if not 6 yolks, but 2 eggs, then grind 2 eggs with sugar, and then according to the recipe ?? : girl-q: I will bake for the new year!

[pitch]

yes, everything is the same) pitch, good luck! I hope everything will work out and the Napoleon will delight with taste))) the main thing is not to pour all the liquid into the dough, I always have liquid left. I will also have Napoleon for the new year))

all the liquid did not go away: yes: wait, I put the dough, make the cream, I after the corporative * JOKINGLY * I hope everything will be ok: drinks_milk: then I will report back, thanks

Well, after the corporate party, it should still be more fun))) everything will work out!

Gulechka, and when the cakes are baked this way it should smell like vinegar ???

I cut the amount of vinegar in half because I can smell the vinegar in the finished cakes.

Once a couple of times I had a smell of vinegar when baking, but in the finished cakes I didn't feel the vinegar at all. but there you need to take weak vinegar, not essence - 6%

Why am I going past this recipe ...: girl-th: I must try :-) I made friends with Fomkin's cakes, now I have to try these :-)

[Olga]

Olga, try be sure) I hope you like it. he is so gentle, soaked comes out)

Gulechka, why do you think so of us!))) Of course, with ordinary vinegar and still reduced it. And I still bake your cakes, and my cream will be, my son for Dr tomorrow.

Svetul, about our wonderful cake-making - I know for sure that they will not be confused)) well, just vinegar is an essence, and 9%, and maybe someone else will read and misunderstand))
If you reduced and everything is ok, then you can safely reduce! I sometimes (I don’t even know what it depends on ... maybe because I dilute the essence to vinegar with water myself and get it wrong somewhere ...) I smell vinegar in the dough, but then it disappears in the cakes - I know for sure, because I I just crack these cakes with tea))) I like their taste, although there is no sugar there ... and the children constantly drag the cakes from me)

I didn't smell of vinegar, especially the ready-made cakes

I had a couple of times during the whole time ... but here all the same it’s probably my own fault - the vinegar was improperly divorced or something .. but the cakes absolutely didn’t smell anyway)))

No, Gulya, vinegar is definitely not an essence! But the smell happens only when baking - my husband twisted my temple, said - And as you want, the vinegar is volatile ...
You don't feel the vinegar at all in the cakes - it can be seen that it really evaporates ... And yes, she began to bake on convection - now she's oozing and in 1 hour there are a lot of cakes - superrrrr !!!

[Gulya]

Gulya, can apple cider vinegar be used?