Napoleon Dessert - recipe with photo

Napoleon Dessert

There are a huge number of ways to prepare this magnificent cake. This time-tested recipe may seem familiar to many. The finished product is characterized by particular tenderness. In my opinion, custard is the best fit, although it can be replaced with buttercream.

Total cooking time
not set
Number of servings
6
Recipe difficulty
4 / 5
Vegetarian Nut free Halal Kosher

Ingredients

for 6 servings

  • butter 300 g
  • eggs 2
  • water 150 ml
  • 6% vinegar or 2 tbsp lemon juice 1 tbsp
  • 1/8 tsp salt
  • flour 600-650 g
  • milk 1 l
  • sugar 400 g
  • vanilla sugar 2 tsp
  • egg yolks 8
  • flour 100 g

Instructions

Step 1 of 24

Mix cold water with vinegar.

Step 2 of 24

Beat the eggs.

Step 3 of 24

Add salt and the mixture of water and vinegar, stir.

Step 4 of 24

Grate on a coarse grater or cut into cubes the cold butter.

Step 5 of 24

Pour the flour onto a work surface.

Step 6 of 24

Add the butter to it.

Step 7 of 24

Chop the butter-flour mixture with a knife.

Step 8 of 24

Make a well in the center and pour in the eggs with vinegar.

Step 9 of 24

Knead the dough.

Step 10 of 24

Divide the mixture into 10–12 parts, roll into balls.

Step 11 of 24

Cover with film and place in the refrigerator for 1 hour.

Step 12 of 24

Thinly roll out each ball directly on baking paper.

Step 13 of 24

Cut out circles about 24–26 cm in diameter.

Step 14 of 24

Prick the circle with a fork, transfer the paper with dough to a baking tray (keep the scraps). Bake in an oven preheated to 180 degrees for 7–10 minutes.

Cream Preparation

Step 15 of 24

Bring the milk to a boil.

Step 16 of 24

Rub the egg yolks together with sugar and vanilla sugar.

Step 17 of 24

Stir in the flour and mix.

Step 18 of 24

Pour in the hot milk, stirring.

Step 19 of 24

Place over low heat and cook until thickened, stirring constantly.

Step 20 of 24

Place the first cooled cake layer in a pan.

Step 21 of 24

Layer with cooled cream.

Step 22 of 24

Cover with the next layer and spread with cream again. Repeat the process for the whole cake. Cover the top and sides with cream.

Step 23 of 24

Crush the scraps in a blender and sprinkle them over the top and sides of the product.

Step 24 of 24

Leave the cake in the refrigerator for 6–8 hours.

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