Vikka_nikka
I baked without water (I baked from memory and now), then the cakes are more brittle than with water, but without sugar it is worse. when the first time did it embarrassed me with such an amount of sugar in the custard, reduced it, and it was not very sweet



Added Thursday, 30 Jun 2016 11:26 pm

I bake in gas, if I'm not sure about it, in this case, the cakes are better a little under-baked, here they are swollen, look baked and take out, then they will be soft, not crispy, but with cream it is good
Vinokurova
Well, I already baked ... 10 biscuits turned out .. the custard is not cold yet, tomorrow I will beat it ..
I put sugar in and cooked it up a little ... but it seems to me that the base is thin ... well, nothing))) in Napoleon this is exactly what is above)))
I really believe that everything will work out)))
vesnanochka
Good day! Girls tell me, will Sundae cream go here?
Vikka_nikka
I think it will do, he is also custard
vesnanochka
Good evening again! For the first time I decided to do it according to the original cream. The cake was delicious, BUT 7 full eggs in the cream, ooooochen "smelled" of proteins, and there was a taste. So definitely only on the yolks
And the recipe THANKS! Fast and clean, and most importantly - delicious !!!
Mila confectioner
Vika, I plan to bake your Napoleon for the New Year, but without cherries, and pour walnuts between the cakes (such an order for future cake eaters). And now I think how the nut will behave, will it not get wet in the cream? What do you think?
Olga V
Quote: Vikka_nikka
Napoleon often bakes with mastic
Tell me, what kind of cream do you put under the mastic? The same or some other?
OxanaSh
Vikka_nikka, Vika ! Thank you for reminding me of "Napoleon", I have also baked it for many years. Cut out the cakes with a pan lid.
Royal Napoleon cake
Albina
I baked this cake for DR sonulin, we will eat tomorrow. I really thought that the cake is preparing very quickly for 1 hour. It was not so: I made half a portion and baking the cakes took 1.5 hours.
kirpochka
Vikka_nikka, Vikulya, I want to bake a napoleon according to your recipe for 1/2 portion. Please tell me how many cakes are better to make in the size of 22-23 cm? Will they stay the same size after baking or will they shrink? You roll it out and immediately cut it to the desired size, and you can still bake a cake from the scraps, right? If you make a dough in the evening and put it in the refrigerator, and bake in the morning - is it normal?
kirpochka
Didn't wait for an answer, baked it. It turned out very tasty and cherry sourness is very handy)) The dough is super - I really liked it at work. Baked 1/2 portion, 22 cm cakes, 10 pcs. There was enough cream right next to it.
This is how it turned out - 2350 gr.
Royal Napoleon cake
And here's a piece - help yourself!)
Royal Napoleon cake

Vinokurova
Nataliya, it turned out great .. smart girl)))
kirpochka
Vinokurova, Thank you, Lenchik)

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