Mousse cake "Napoleon"

[Dough]

Mousse cake "Napoleon"

Category: Confectionery

Ingredients
Dough
wheat flour / grade	320-340 grams
margarine (butter)	200 grams
egg C1	1 piece
sour cream	250 milliliters
salt	pinch
vanilla	taste
or any puff yeast-free dough	400 gram
Interlayer
sugar	100g
butter	40 grams
peeled apples	400 gram
lemon juice	1 tbsp. the spoon
Mousse
cream 33-35%	240 gram
cottage cheese (I have ricotta)	240 gram
milk chocolate	170 gram
gelatin	10 grams
water for gelatin	50 grams
sugar	25 grams
Mirror glaze
condensed milk	70 grams
glucose syrup (invert syrup, starch syrup)	100g
sugar	100g
white chocolate (I have confectionery icing)	100g
gelatin	10 grams
water for gelatin	60 grams
dye white and colored
Additionally
ring or split form d 18
cling film
baking paper
confectionery tape or file for papers
water for syrup	50 g

Cooking method

• Mirror glaze.

• Pour gelatin with cold water to swell. Pour condensed milk into a tall glass. Break the chocolate on top (I have icing). Add the swollen gelatin, add the dye. We need a white dye so that the glaze is colored evenly and is not transparent.

• Mix water and sugar.
• Add invert syrup.
• Bring the syrup to a boil and boil to a temperature of 103 degrees.
• Pour the syrup into a glass.
• Let stand for a minute for the chocolate to melt.
• Beat with a hand blender.
• Beat so that the cap with knives is completely in the liquid and at an angle of about 45 degrees, so that less air gets in.
• Cool, cover with contact foil.
• It is advisable to keep it in the refrigerator for at least 12 hours, and then heat it up in a microwave or in a water bath to a temperature of 32-35 degrees and beat. But you can use it right away when the glaze has cooled down to the desired temperature.Dough and cakes.

• Sift flour, add salt, mix. Grate with cold margarine or butter.

  Mix.

• Add egg and sour cream. Mix.
• Put on the table and collect in a ball. Wrap in plastic and refrigerate for several hours. I put it overnight. For the cake, we need 400 grams of this dough. The rest can be baked into cookies or bagels. Can be frozen.

  Get the dough out. Separate the required amount (100 grams per cake). Sprinkle flour on baking paper and a piece of dough. Roll out to a thickness of about 5 millimeters.

  Cut out a circle with a diameter of 18 centimeters. When baking, the puff pastry is greatly reduced. As a result, we get a cake with a diameter of 15-16 centimeters.

  Prick the cake very thickly so that it deforms as little as possible. Transfer on paper to a baking sheet and place in an oven preheated to 220 degrees. Bake until golden brown.

  Bake 4 cakes. Let them cool down.

  If necessary, trim the cakes with kitchen scissors. Trim with scissors so that the cakes do not crack during trimming.

  Interlayer.
• Peel, core and cut the apples into thin slices. Drizzle with lemon juice and stir. We need this so that the apples do not darken.

  Pour sugar into a thick-bottomed pan with a thin layer. Put on fire. As soon as "thawed patches" appear, add more sugar to this place.

  Melt all the sugar. Do not stir. If you need to do this, then remove the pan and shake it so that the sugar is mixed.

  Once the sugar is caramelized, add half of the apples and start stirring. Caramel can come in lumps, but they will disperse during cooking.

  Put butter in apples.

• Once the butter has dissolved, add the rest of the apples. Simmer until the apples are tender, with constant stirring, and evaporation of most of the liquid. Remove from heat and refrigerate.
• Spread the cling film, put the first cake. Put a third of the apple layer on it, cover with the next cake and press well. Between the layers, you can crumble baked scraps of the cake. Collect all the cakes in this way. Do not cover the top cake.

  Wrap the collected Napoleon in foil and put in the freezer until completely frozen (about 2 hours).

• Cover the ring on one side with cling film. Try not to wrinkle. Turn over. Lay out the sides with pastry tape or a file. Place the ring on a flat surface. I have a cutting board.Mousse.
• Soak the gelatin and let it swell. Dissolve in a water bath or microwave. Put in the oven for a short time, remove and stir. It is impossible for the gelatin to boil.

  Melt the chocolate with a microwave oven or in a water bath. The algorithm of actions is the same as with gelatin.

  Break the cottage cheese with sugar with a blender until smooth or rub through a sieve, and add sugar later. Curd should not be cold.

  Whip very cold cream until fluffy, first at low speed, and then gradually increase it. Finish whisking at maximum speed.

• Mix cottage cheese, loose gelatin and melted chocolate with a mixer. Add cream gradually and stir.Assembly.

• Put the mousse into the mold.

  Remove the base from the freezer, unfold. Put the base in the mousse, submerge. Smooth out the mousse. Cover with cling film and place in the freezer for at least 5 hours. I bet for the night.

  Get the tray. Place a jar or other tall object on top of it.

• Put the cake on a hill.
  Photos from different recipes. There is only one process, and there is no point in loading too much into the gallery.

  Heat the sides with a hair dryer (you can use a warm towel) so that the ring comes off easily. Remove the ring, remove the film and pastry tape. Smooth out irregularities with the pad of your hand.

  Pour the icing on top and let it drain well. Remove the excess from the bottom. Gently transfer the cake to a dish or substrate. You can no longer move, otherwise the glaze will be damaged and expose the sides. We decorate to your liking. Can be left without decoration. This cake looks great without additional decor.

  Let the cake defrost in the refrigerator for at least 8 hours. But you can start eating cold. Then it will look like ice cream.

• 
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

The recipe was spied on the Lazy Kitchen website. Thank them very much.
Dough recipe taken from Lights of the Wildebeest

Fake quick dough (Wildebeest)

An unusual cake, but delicious. There are many BukAVOKs, but it is done very, very quickly. Active work for a maximum of an hour and a half. Recommend!

Lord, this is beauty .. what a fine fellow you are ... no words ...

I can imagine how delicious it is

Angela, another masterpiece!

[ang-kay]

ang-kay, no words!))) lovely !!!

Mousse tenderness. It seems very difficult to do.

Angelve, will any white dye work? Amerikolor gel can you?

Masterpiece! Some especially gifted people know how to cook such a work of culinary art! The beauty is lovely. I would like to try such beauty again.

While I was reading, I felt like a pastry professor, and if, someday, I would have dared to repeat THIS ...., Nooo, not really))) but it's interesting to read)
Delight!!!!

Oh, what a cake !!!!! 🔗

[Angela]

Angela, thanks for the recipe! Angela, what kind of cake do you get in the mousse? crisp? or average puff! Probably very tasty with sour cream ...

An interesting version of the puff cake. Thanks for the recipe.

[Girls,]

Girls, my good, thank you all)

will any white dye work? Amerikolor gel can you?

Will do. I paint with gel.

and if, someday I would take a chance

Jeanne, with your skills it’s all just a piece of cake. Trust me! Read longer.What is there in him that you cannot? Everything is very simple. And if you also buy puff pastry, it’s generally an hour's work.

Added Wednesday 16 Nov 2016 08:47 AM

and what kind of cake is obtained in mousse? crisp? or average puff!

Oksana, everything is as usual. It crunches at first and then becomes softer.

[Angela]

Angela, you are STRONGLY exaggerating my crooked handles, I've just met the meringue, and you got me to mousses, noooooo, too early, you have to come to this, and slowly, in small steps ... but I'm glad that you believe in me

Added Wednesday 16 Nov 2016 08:52

Of course, I'll try Napoleon with apple filling, otherwise it's all banana and banana

[Jeanne]

Jeanne, you do not perceive yourself correctly! And what's so hard about mousse? Can you whip the cream? Or won't you melt the chocolate? Don't be kidding, otherwise

Angela, great! I also looked at this recipe of theirs, but I was embarrassed that puff cakes without cream I thought they would not be saturated with apple jelly. How does it taste? Didn't it turn out dry?

[Ira,]

Ira, thanks) I liked the cake. The cakes are not dry. Anyway, from this test. But the taste and color ... you know.

Angela, now I will definitely try! For I trust you and your taste unconditionally!

I would also like such a cake)) even with an apple, even with a pear, if only a team of souls, and what is soooo inside

where there is something fabulous, there is of course Angela !!!! Thank you dear, really delight and miracle !!!!
Do you think you shouldn't be afraid to do it? It just looks great - gorgeous !!!!

where there is something fabulous, there is of course Angela

How well said.

[Ir,]

trust

Ir, I'm even afraid. So as not to disappoint.
Summer, Olesya, Thank you so much. Do not be afraid. What's so terrible about him? Everything will work out)

Added Wednesday 16 Nov 2016 04:22 PM

said

Sveta, you confuse more and more

Angela, what a cake! I also want Angela, I would like a drop of your skill Thank you for the cool cake

[Olechka.s]

Olechka.s, Thank you. You have it)

[Angela]

Angela, what to do if there is no glucose syrup, but you want a cake?

[Natasha]

Natasha, try to boil invert syrup and replace. There are syrup recipes on the forum.

[Angela]

Well thank you.
Angela, if I have half a serving of cakes, should I reduce the mousse or not?

[Natasha]

Natasha, I do not know. A matter of taste. If you like mousse, then don't. And so the cake will be very small.

I will definitely try. Tell me a thermometer must be purchased?

[Olesya]

Olesya, for this recipe is not very good. Boil here for a couple of minutes.

Until I try it without mirror glaze ..

[Angela]

Angela, I made this cake, added a little creamy honey cake mousse (it hung in the freezer and I made a mirror glaze on it), it seemed to me a little chocolate. Creamy fit perfectly! The cake is interesting, we liked the taste when the cakes became softer. It makes sense to make the cakes themselves according to the proposed recipe, I think they are tastier with mousse.

incision

[Olesya]

Until I try it without mirror glaze ..

Olesyaand taste the glaze. The syrup will boil for 2 minutes and 103 degrees)

Added Saturday 03 Dec 2016 07:55 AM

Angela, I made this cake, added a little creamy honey cake mousse (it hung in the freezer and I made a mirror glaze on it), it seemed to me a little chocolate. Creamy fit perfectly! The cake is interesting, we liked the taste when the cakes became softer. It makes sense to make the cakes themselves according to the proposed recipe, I think they are tastier with mousse.

incision

Oksan. Nice cake and the cut is good.
If I understood you correctly, then from another mousse you put the mousse on top and poured it with glaze? Is there not enough chocolate in this mousse? Right? I'm afraid if you add more, the airiness will be broken, although you need to try everything and this is a matter of taste.

Added Saturday 03 Dec 2016 07:57 AM

It makes sense to make the cakes themselves according to the proposed recipe, I think they are tastier with mousse.

Didn't you understand at all? You ate the mousse, and then finished the cakes? And what recipe did you make the cakes? Sorry, I'm stupid.

Added Saturday 03 Dec 2016 07:59

The cake is interesting, we liked the taste when the cakes became softer.

And I liked the crispy ones. I broke off a piece, a piece of mousse on top and ate.

[ang-kay]

ang-kay-Angela, white mousse from your mousse honey cake, cooked it in a small form, there was a lot of mousse and I poured the rest into the mold and froze it. And this time I made a big cake and added these leftovers with a second layer, decorated them with mirror glaze. The cakes themselves baked according to the recipe on beer (as I understood the cakes may not be on cottage cheese dough, but I know the taste of cottage cheese and they are more appropriate with delicate mousse.)
We cut the cake and tried it when the cakes were still crispy, but my gourmets did not understand this crunch (they were capricious that it was inconvenient to eat, but these are our cockroaches), they liked the cake the next day. When he stood and the cakes softened.
By the way, these mousses are delicious together!

I understood about the mousses. But my cakes are not on cottage cheese. Here sour cream, but there can be kefir, yogurt and whatever. On the beer I have cakes in my "Festive" Napoleon. So I didn't understand what you meant. Now everything fell into place)