Napoleon cake"

A few facts about the cake "Napoleon" Despite the truly French name, directly pointing to the famous emperor-conqueror, the honor of inventing this cake belongs to Russian confectioners. At first it was not even a cake, but a cake in the shape of the famous tricorne of Bonaparte. For the first time it was baked to celebrate the centennial anniversary of the victory over the French, in 1912. Of course, a rather strange decision is to call a new confectionery product the name of a deposed enemy. But, perhaps, its authors wanted to say by the same token that the Russian troops also ruthlessly dealt with Napoleon, as now their customers are destroying cakes. In fairness, it should be said that the puff pastry itself, which is the basis of the Napoleon cake, was invented much earlier, in the seventeenth century, and not in Russia. Some believe that the first were the Italians, others - that he came up with the recipe for a puff pastry Frenchman Claudius Gele, and the Italians simply stole it. Be that as it may, Napoleon cake is still one of the most popular delicacies in many countries. And along with the popularity grows the number of recipes for its preparation, some of which are simple and unpretentious, others require great patience and diligence. We suggest you bake Napoleon cake according to our recipe.

A few facts about the cake "Napoleon" Despite the truly French name, directly pointing to the famous emperor-conqueror, the honor of inventing this cake belongs to Russian confectioners. At first it was not even a cake, but a cake in the shape of the famous tricorne of Bonaparte. For the first time it was baked to celebrate the centennial anniversary of the victory over the French, in 1912. Of course, a rather strange decision is to call a new confectionery product the name of a deposed enemy. But, perhaps, its authors wanted to say by the same token that the Russian troops also ruthlessly dealt with Napoleon, as now their customers are destroying cakes. In fairness, it should be said that the puff pastry itself, which is the basis of the Napoleon cake, was invented much earlier, in the seventeenth century, and not in Russia. Some believe that the first were the Italians, others - that he came up with the recipe for a puff pastry Frenchman Claudius Gele, and the Italians simply stole it. Be that as it may, Napoleon cake is still one of the most popular delicacies in many countries. And along with the popularity grows the number of recipes for its preparation, some of which are simple and unpretentious, others require great patience and diligence. We suggest you bake Napoleon cake according to our recipe.

Ingredients:

• Flour, wheat 700 g
• Margarine 500g
• Water boiled 1 tbsp.
• Eggs chicken 1 pc.
• Salt 1 pinch
• Milk 1000 ml
• Eggs chicken 2 pcs.
• Sugar 1 tbsp.
• Butter 200 g
• Wheat flour 3 tbsp. l.

Instructions

• Step 1 To make a dough, take flour, margarine, cold water, egg and a pinch of salt.
• Step 2 In a large bowl or on a table, pour out the flour and chop the margarine in it.
• Step 3 Then add 1 egg, a glass of water and a pinch of salt.
• Step 4 Mix the dough well. It should become homogeneous, elastic and easily lag behind.
• Step 5 Finish the dough into 12 equal parts, then cover them with a food film and put in the refrigerator for 1 hour.
• Step 6 In the meantime, prepare the custard.
• Step 7 We take out one part of the dough from the refrigerator and roll it very thinly on a sheet of parchment paper.
• Step 8 We form the future cake. I have a rectangular dish, so I just cut out a rectangle from the cardboard of the right size and cut the cakes on it.
• Step 9 Then in the corn, you need to make frequent punctures with a fork, so that the dough does not swell too much when baking.
• Step 10 Along with the parchment, lay the cake on a baking tray and bake in a preheated oven to 180 ° C until golden brown spots appear.
• Step 11 So we bake all the cakes. 11 cakes will go to the cake, and 1 more - on the powder.
• Step 12 1 crust the cake with your hands.
• Step 13 Dish, which will serve ready cake, cover with parchment paper, put the first cake and put on it 2-3 st. l. custard. Depending on the size of the cake, the amount of cream varies, but in general it is necessary to cover abundantly the cream cake.
• Step 14 Distribute the cream evenly.
• Step 15 Cover with the next cake and again lubricate the cream, thus form the entire cake.
• Step 16 Grease the top cake and sides of the cake with cream.
• Step 17 Then sprinkle with cooked crumbs on all sides.
• Step 18 Carefully remove the parchment and put the cake in the refrigerator for 8 hours or night. Before serving, remove Napoleon from the refrigerator so that it becomes room temperature.