Napoleon cake (dry)

[Dough]

Napoleon cake (dry)

Category: Confectionery

Ingredients
Dough
Sour cream 20%	300 g
Eggs	2 pcs.
Flour	1 kg
Margarine	250 g
Cream:
Butter	250 g
Condensed milk boiled	1 can
Condensed milk not boiled	1 can

Cooking method

• I know that there are many recipes for Napoleon cake on the site, but I don't seem to have seen this. This is my childhood cake. Suitable for lovers of dry friable baking. So,
• Dough number 1:
• Drive eggs into sour cream, stir.
• 
• Pour in about 400-450 g of flour (depending on the thickness of the sour cream and the size of the eggs) and knead a soft elastic dough
• 
• Dough number 2:
• Melt margarine, add 200 g of flour into it and stir until mushy (you may need to add a spoonful of flour)
• 
• Divide dough number 1 into 6 parts. Roll the first part into a thin layer and spread with dough # 2. Roll up roll.
• 
• Roll out the second part of dough # 1, spread it again with dough # 2, put the first roll on the edge and roll it all together again.
• 
• And so on until the dough ends.
• 
• We wrap the resulting roll in plastic wrap and send it to the refrigerator for at least 12 hours.
• Then, having sprinkled the table well with flour, cut off a piece of the roll, and roll out a thin crust from it, while putting it not cut on the table!, and flatten from top to bottom.
• 
• Transfer the rolled cake to parchment paper, cut along the pattern and bake until golden brown along with the scraps (they will go to powder)
• 
• Each time you cut a new piece, you need to sprinkle the table with flour, and send the rest of the roll back to the cold.
• Before baking, poke the cakes with a fork, bake until golden brown! This Napoleon is not light!
• Cream:
• Beat the butter softened at room temperature, without stopping whipping, introduce a little boiled condensed milk first, and then raw. Smear the cakes with cream, pressing down slightly. Let it soak at room temperature for 9-12 hours. Bon Appetit!
• A cake weighing 2,500-2,700 kg comes out of one portion.
• P.S. The same cakes can be smeared with milk custard and get wet napoleon, but personally I prefer the original recipe of this cake.

The dish is designed for

2.5-2.7 kg

An interesting recipe, you must try!

Just right for me! Thank you!

[Slastёna]

Slastёna, cool recipe! How good that you brought it to the forum! This cake was always baked for our student holidays by my dorm roommate. I didn’t write down recipes then, hoping for a memory. And so, I thoroughly forgot exactly the proportions of the products. So thanks to you, now I will have this cake again!
I also like it better than the wet version!
Thank you so much!

oh, cool recipe! Thank you!

[Evgeniya]

Evgeniya, thanks for the recipe. Cakes, as I understand it, are puff?

[Slastёna]

Slastёna, Zhenya, good recipe, bookmark!

[Slastёna]

Slastёna, Evgeniya, such an interesting process of making this cake. This is the first time I meet

This is my childhood cake.

How many cakes are obtained?

I love Napoleons! I took it to my bookmarks!

How much I love Napoleons. I'm taking it to bookmarks for now, but as soon as time appears ...

[Feta]

Feta, Rada-dms,Mikhaska, DaNiSa, ang-kay, Jiri, Albina, MariV, Wildebeest, Girls, thank you all, I'm glad that I liked the recipe. I hope the finished cake will impress even more
Mikhaska, yes, this is an ancient recipe from my mother's notebook, which she started back in the 70s. When it is soaked, a unique aroma spreads through the kitchen. For me it is the scent of childhood. It seems to me that no other Napoleon smells like that
ang-kay, yes, puff cakes.
Albina, the number of cakes depends on how thick the pieces of the roll will be cut off, and, accordingly, what diameter will be rolled out. If the diameter of the cake is 25-26 cm, then somewhere around 16 cakes.

How wide should each cut piece from the roll be?

An interesting recipe! Thank you! I will bake!

How wide should each cut piece from the roll be?

It depends on what size the cake is needed. I first cut off by eye, then I look: if I easily rolled out the required size cake and there are large scraps, the next piece needs a little less, and vice versa.

[GuGu]

GuGu, Natalia, to your health! : girl_curtsey: Don't forget to share your impressions

[Slastёna]

Slastёna, Evgeniya, a very interesting recipe! I never did that. You must try, especially since this cake is very popular at home.

[Sonadora]

Sonadora, of course you have to try, especially if your family loves Napoleon.

Eugene! At home they ask Napoleon like in a store, does it come out this way out of dryness? And I didn't understand with flour, in the recipe 1 kg, but in the dough 1 -450 gr, dough 2 -200 gr Ost 350? Thank you!

[Galas]

Galas, in the store there are Napoleon cakes from different manufacturers with different creams. This cake, if made with custard, will be wet, and if made with the original, it will be dry. If your family asks for dry cake - this recipe is what you need. Regarding flour - when rolling out the cakes, it is necessary to sprinkle the table and rolling pin with flour very well, so the flour takes about 1 kg (+/-)

Thank you! I will try

And at what temperature should the cakes be baked?

Thank you! I will try

Of course try it and be sure to share your impressions!

And at what temperature should the cakes be baked?

: girl_pardon: You know, unfortunately, I cannot answer this question exactly, because this recipe is from the time when there was no thermometer in our oven. Now my mother has an electric oven, but when baking she is still based on intuition: she looked with her eyes and knows that the temperature needs to be added (decreased), but I have a gas oven and I know for sure that my thermometer is lying! According to observations somewhere like this: if you bake one cake in the center of the oven, you can set 200 degrees, and if two, then a little less, so that it does not burn either from the bottom or from the top.