Milk — 1,5 liters
Vanilla extract (or vanilla sugar) — 2 tbsp
Yolks — 7 pcs.
Sugar — 350 g
Flour — 100 g
Butter — 200 g (optional) +30 g
Water cold — 150 ml
Vodka (or whiskey, cognac) — 3 tbsp
Vinegar (in the recipe — apple) — 1 tbsp
Eggs — 2 pieces
Salt — a pinch
Butter cold (or margarine) — 400 g
Flour — 700 g


✔ Let’s start with the cream.
In a saucepan pour 1.4 liters of milk, add 2 tablespoons of vanilla extract and bring to a boil.
✔ Meanwhile, in a large bowl, grind 7 yolks with 350 grams of sugar
✔ Add 50 ml of cold milk to the yolk mass and stir until smooth. Further we sift into yolks 100 g of flour and mix well. At the end, add another 50 ml of cold milk and get an ideal mixture without lumps.
✔ When the milk boils, we begin to dose it portionwise into the yolks, each time stirring well with a whisk so that the yolks do not curl. After we mixed all the hot milk with the yolk mass, we pour this mixture into a pan with a thick bottom (preferably steel, non-stick) and set to cook on a small fire, stirring constantly until the cream thickens.
✔ After the cream has thickened, add 30 g of butter, mix and leave to cool under the lid.
? Caution: It is better not to put the custard in a refrigerator to cool with butter, because because of the temperature mismatch (in this case because of very cold cream), beads may form when whipping cream with oil.
✔ In a glass, mix 150 ml of cold water, 1 tablespoon of vinegar and 3 tablespoons of vodka. In another bowl, whisk together 2 eggs with a pinch of salt.
✔ Pour water into the eggs and mix
✔ Next, 400 g of cold butter is cut into small cubes, from above sift 700 g of flour. Chop the oil with a knife into the small pieces.
✔ Then collect this crumb in the hill, make a groove and pour the egg mixture. Quickly knead the dough.
✔ Mix the dough into 12 pieces.
✔ Put the dough balls on the plate and wrap with food film. Put into the freezer for 1 hour, the dough should cool well.
✔ When the dough cools well, take one dough ball and roll it out. Put a plate on the dough and cut a circle with a diameter of 22-23 cm. Roll and bake the dough comfortably on a silicone rug, but on the silicone rug it is most of the time baking during baking, so it’s better to use paper for baking. Roll the dough into a circle, attach a plate of the correct diameter and cut it, cut the scraps and bake it together with the cake. Knead the dough with a fork and bake in preheated to 220 º C oven for 5-7 minutes.
✔ The crusts are baked quickly, the main thing is to keep track of them and not to overexpose them in the oven, as long as one is baked — roll the next ball of dough. The finished cake should be placed on a flat surface for cooling (so that it takes the correct shape). So, bake all 12 cakes together with the scraps. We use pruning for decoration.
✔ When the cakes are ready, we let them cool down, and we will prepare the cream ourselves. I repeat that the vanilla custard can also be used without adding oil, but if you want a more luxurious cream then 200 g of butter at room temperature, we whisk to perfection. Then gradually add 1-2 tablespoons of cream to the oil, every time whipping well. Then the amount of cream can be increased. So gradually combine the oil with the cream, it is good to shake, you should get a uniform, magnificent cream.
? P.S. Sometimes it happens that oil can curl up with lumps, this is due to a mismatch between the temperature of the oil and the cream, so it’s worth to be careful at this point and add the custard in the butter parts, only after the previous portion of the cream has blended well. But if this happens — do not worry, you can save the situation this way: put the whole mixture of butter and cream in the microwave for a few seconds, so that the butter in the cream slightly melts, then cool the cream in the refrigerator and then shake again.
✔ Collecting Napoleon cake is convenient in a detachable form, which should be lightly greased with vegetable oil and cover with a food film, so we will easily remove the cake later on from the mold. At the bottom of the split form, put the first cake, apply a cream, cover with a second cake and collect the whole cake. Lightly press the cake from above, tighten the cake with a film and put into the refrigerator for impregnation for 12 hours (or better for 24 hours).
✔ After impregnation to get a cake, you can remove the top film, cover the cake with a plate and turn it over, remove the detachable shape and the remaining film. For decoration, the rest of the cakes are transferred into a bag with a clasp and crushed into a crumb with a rolling pin. With the crumbs, sprinkle the sides and the surface of the Napoleon cake, add the berries as desired.
✔ Our Napoleon cake with custard is ready, I wish you a very naughty tea party and a warm soul company!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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