Mom’s cake
Description
The “Napoleon” cake, no matter which recipe you use, calls for experience and patience. Even if you’re only just starting out as a cook, don’t be afraid—start learning to bake. Otherwise, where would experience come from? The main thing here is to roll the dough out thinly. As for the pastry cream, add sugar to taste; for me, even 150 grams of sugar is enough. Good luck. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making the “Napoleon” cake.
- 2
Step 2
Put flour and a pinch of salt into a bowl.
- 3
Step 3
Add the egg.
- 4
Step 4
Grate the cold butter on a grater.
- 5
Step 5
Pour in ice-cold water.
- 6
Step 6
Knead the dough quickly and divide it into 7–8 balls. Chill for 2–3 hours.
- 7
Step 7
Roll out each ball as thinly as possible into a sheet. Cut out a circle 20–22 centimeters in diameter. Repeat with all the dough.
- 8
Step 8
Bake the layers in an oven preheated to 175–180°C until they are lightly golden. I got 7 layers and one small one for sprinkling on top.
- 9
Step 9
Prepare the cream. Place the egg yolks in a bowl.
- 10
Step 10
Add sugar and vanilla sugar.
- 11
Step 11
Add the cornstarch. You can replace it with flour, but not with potato starch. Pour in 3–4 tablespoons of cold milk.
- 12
Step 12
Mix the egg yolks, sugar and starch thoroughly. There should be no lumps.
- 13
Step 13
Pour milk into a saucepan and place it on the stove. Bring to a boil, then pour in the mixture of egg yolks, sugar, and starch. Stirring constantly, cook the cream until it thickens.
- 14
Step 14
Add soft butter to the hot cream and beat with a mixer. Then chill the cream.
- 15
Step 15
Spread the cake layers with cream and sprinkle the top and sides with crumbs.
- 16
Step 16
Mom’s Napoleon cake is ready.
- 17
Step 17
Let the cake soak for 10–12 hours, then serve.