Walnut cake
Description
The recipe won’t take much time. The Napoleon cake will turn out not only well soaked but also slightly crisp, thanks to the walnut kernels. Be sure to let the dessert rest about 3–4 hours to absorb the cream—don’t serve it right away. You can add not only vanilla sugar to the cream but other baking flavorings as well.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Pour the flour into a deep bowl, add a pinch of salt and granulated sugar to the same bowl. Grate the butter on a coarse box grater after first chilling it in the freezer for about 10 minutes.
- 3
Step 3
Knead a stiff, pliable dough and refrigerate it (or place it in the freezer) for 10–20 minutes. Wait — «морозилка» is freezer specifically, not fridge. Correction: Knead a stiff, pliable dough and put it in the freezer for 10–20 minutes. Actually "Отправить в морозилку" in Russian culinary context sometimes means chilling - but морозилка is freezer. I'll use freezer. The user asked ONLY translation. I'll output just: Knead a stiff pliable dough and put it in the freezer for 10–20 minutes. Or with Oxford comma preference from user rules - they wrote in Russian. Simple translation: Knead a stiff, pliable dough and place it in the freezer for 10–20 minutes. Knead a stiff, pliable dough and put it in the freezer for 10–20 minutes.
- 4
Step 4
Meanwhile, prepare the cream. Pour milk of any fat percentage and variety into a kazan or a saucepan with a non-stick bottom and add chicken egg yolks. Add granulated sugar, vanilla sugar, and flour. Whisk thoroughly with a whisk.
- 5
Step 5
Place the saucepan on the stove and bring its contents first almost to a boil, then to the desired thickness, stirring with a whisk or a silicone spatula. This should take about 10 minutes. Then stir the butter into the cream and chill it for about 1 hour.
- 6
Step 6
While the cream cools, remove the dough and divide it into equal portions. Roll each portion out as thinly as possible. Preheat the oven to 200°C and bake each layer in it for about 5–8 minutes.
- 7
Step 7
Cool all baked cake layers for about 20–30 minutes.
- 8
Step 8
Place the first cake layer on a plate, spread with cooled cream, and sprinkle with chopped walnut kernels. You can lightly toast them beforehand in a dry skillet.
- 9
Step 9
Crumble the last two sponge layers into crumbs by hand.
- 10
Step 10
Assemble the whole cake in this way, spread the sides with cream, and cover with the prepared crumbs. Place the “Napoleon” in the refrigerator for about 3–4 hours to let it soak through.
- 11
Step 11
When serving, garnish with walnut kernels and fresh mint.