Homemade Napoleon cake – step by step recipe with photo


Sift the flour into a deep bowl and rub the frozen butter on a coarse grater, constantly dipping it into the flour.

Mix flour with butter.

In a separate container, mix cold water, salt, vinegar, egg and mix thoroughly.

We make a well in the crumbs and pour in the egg mixture, and knead the puff pastry very quickly so that the butter does not start to melt. We wrap the dough in a bag and put it in the refrigerator for 2 hours so that it cools well.

Let’s prepare the cream.


Pour sugar into the pan, add eggs and mix, pour flour and rub with a whisk to get a homogeneous mixture without lumps.

Gradually add milk and stir the mass until smooth.

Place the saucepan over low heat and, stirring constantly, bring to a boil.

When the custard thickens and begins to bubble, remove from heat, add vanilla sugar, mix well and pour into a suitable bowl.

Cover with cling film so that it lies on the surface of the cream.

And let it cool down completely.

After 2 hours, divide the dough into 7-8 parts and roll into balls.

We leave one for rolling, and put the rest in the refrigerator so that the butter does not melt.

Roll out the dough, slightly larger than the size of the selected plate or shape.

We prick the dough with a fork and send it to the oven preheated to 220 degrees for 5-7 minutes, until a beautiful, ruddy color. (Cuttings are useful for decoration).

Beat soft butter at room temperature with a mixer until white.

Gradually add the cooled custard and beat until smooth.

We collect the cake.

We put the first cake, add 2 tbsp of cream, grease, cover with the next cake, press lightly so that the cream is well distributed.

And so we collect the whole cake.

Grease the sides and surface of the cake with cream.

Grind the scraps from the cakes into crumbs and sprinkle the sides and surface of the cake.

We send the finished cake to the refrigerator for several hours, and preferably at night for impregnation.

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