NAPOLEON RECIPE

First of all, I would like to say that every housewife has her own best Napoleon Cake recipe. You may like Napoleon Cake when it’s nicely soaked and moist or when it has just been assembled and is still crunchy, you may like it sweet or not sweet. What I am trying to say is that there is no the right recipe for this cake, you can keep experimenting with it and try different kinds of this cake depending on what you would like to get at this very moment. As for me, I like fresh crunchy Napoleon Cake with not too sweet cream of vanilla flavor, and I am sharing this recipe with you.

RECIPE 1

Fewer layers; rolling them out thicker; cake layers contain more fat.
Use less cream, so the cake is not very soaked up. If you want to make a cake softer, use more cream.

DOUGH:

400g of butter
550g of wheat flour
60g of eggs (1 egg)
0.5 tsp of salt
1 tbsp of vinegar
150ml of water
Cut butter into cubes, place it in a mixer bowl, and mix it with flour using a paddle attachment until sandy texture. Mix the remaining ingredients and add them to the flour mass. Keep mixing everything until you get a homogeneous mixture and then divide the dough into balls (I got 12 balls out of these ingredients). Wrap the balls in plastic wrap and place them in the fridge for several hours or overnight. Then roll these balls out and cut the layers of diameter 22cm using a ring (you can join the remaining dough parts and roll out about 2 more layers), prick them with a fork and bake them at 180C until golden color (for about 7-8 minutes).

CREAM:

200g of cream 30-35%
520g of milk
1 vanilla pod
vanilla extract
1 egg
2 egg yolks
230g of sugar
52g of starch
100g of butter
200g of sour cream 20%
Place cream and milk in a saucepan, add vanilla, and heat it up. Then let it infuse. Mix an egg with egg yolks, sugar, and starch in a separate bowl. Pour the hot milk mass over the egg one constantly whisking to evenly combine two mixtures. Place everything back in the saucepan, and cook it on low heat constantly whisking until the cream thickens. Be very careful, so the cream is not burnt. As soon as the cream is thickened, remove it from the heat, and strain it through a sieve. Let it cool down a bit and add butter to it. Blend it till a homogeneous mixture, add cold sour cream and blend it again. Place the cream in the fridge before assembling the cake (so the cream is not too liquid.

ASSEMBLING:

Crumble up 2 uneven layers. Evenly spread the cream over each layer and then sprinkle crumbs on them.

RECIPE 2

Layers are lighter, thinner, and drier (as we use less butter)

DOUGH:

250g of butter
700g of wheat flour
60g of eggs (1 egg)
0.5 tsp of salt
140ml of water
Cut butter into cubes, place it in a mixer bowl, and mix it with flour using a paddle attachment until sandy texture. Mix the remaining ingredients and add them to the flour mass. Keep mixing everything until you get a homogeneous mixture and then divide the dough into balls (I got 16 balls out of these ingredients). Wrap the balls in plastic wrap and place them in the fridge for several hours or overnight. Then roll these balls out and cut the layers of diameter 22cm using a ring (you can join the remaining dough parts and roll out about 2 more layers), prick them with a fork and bake them at 180C until golden color (for about 7-8 minutes).

CREAM:

300g of cream 30-35%
780g of milk
1 vanilla pod
vanilla extract
2 eggs
340g of sugar
70g of starch
150g of butter
280g of sour cream 20%
Place cream and milk in a saucepan, add vanilla, and heat it up. Then let it infuse. Mix an egg with egg yolks, sugar, and starch in a separate bowl. Pour the hot milk mass over the egg one constantly whisking to evenly combine two mixtures. Place everything back in the saucepan, and cook it on low heat constantly whisking until the cream thickens. Be very careful, so the cream is not burnt. As soon as the cream is thickened, remove it from the heat, and strain it through a sieve. Let it cool down a bit and add butter to it. Blend it till a homogeneous mixture, add cold sour cream and blend it again. Place the cream in the fridge before assembling the cake (so the cream is not too liquid).

ASSEMBLING:

Crumble up 2 uneven layers. Evenly spread the cream over each layer and then sprinkle crumbs on them.

Notes:
I use a standard mixer to make dough. If you don’t have a mixer, just grate cold butter. You may not add a vanilla pod if you don’t have it. I like the cream for this cake made with sour cream, so it has some sour flavor. You can make custard cream without sour cream and add whipped butter, condensed milk, whipped cream or yogurt etc. Everything is up to you. Enjoy!

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