CAKE "NAPOLEON"

The "Napoleon" cake is undoubtedly a symbol of refined desserts, with delicate layers of flaky pastry and a rich cream that perfectly blends tradition with modern taste. This recipe will guide you step by step to achieve a delicious and impressive cake, perfect for any occasion, from anniversaries to family gatherings. Additionally, I will provide you with useful tips and variations to customize the recipe according to your preferences.

Preparation time: 1 hour 40 minutes
Baking time: 5-7 minutes per sheet
Number of servings: 12-14 servings
Calories per serving: approximately 400-450 kcal

Ingredients

For the cake sheets:
- 250 grams of margarine (preferably high-fat content)
- 6 cups (200 ml each) of high-quality flour
- 2 eggs
- 3 tablespoons of vinegar
- A pinch of salt
- Warm water (approximately 200 ml)

For the filling cream:
- 1.5 liters of milk (preferably higher fat content for a richer cream)
- 8 medium eggs
- 2 cups (400 g) of sugar (adjust the amount to taste)
- 4 heaping tablespoons of flour
- Vanilla (to taste)
- Juice of one lemon (for a fresh taste)
- 300 g of butter (at room temperature)

Preparing the cake sheets

1. Preparing the ingredients: Ensure all ingredients are at room temperature, and the margarine is cold but not frozen. This will help achieve flaky sheets.

2. Sifting the flour: On a clean surface, sift the flour twice to aerate it. This is an essential step that will help create light sheets.

3. Mixing the dry ingredients: Cut the margarine into small pieces and add it to the flour. Use a knife to mix the margarine with the flour until you achieve a texture similar to wet sand.

4. Preparing the liquid: In a separate bowl, beat the eggs with a pinch of salt. Add the vinegar and warm water and mix well.

5. Forming the dough: Make a well in the center of the flour mixture and pour in about 250 ml of the liquid mixture. Use a spatula or spoon to quickly mix the ingredients. Avoid excessive kneading to keep the margarine bubbles intact.

6. Chilling the dough: Shape the dough into a long roll about 22 cm long and wrap it in plastic wrap. Place it in the refrigerator, preferably overnight, to firm up.

Baking the cake sheets

1. Preparing the oven: Preheat the oven to 200-220 degrees Celsius. Make sure you have two trays ready to bake the sheets simultaneously.

2. Dividing the dough: Remove the dough from the refrigerator and cut it into 10 equal pieces, about 1.5-2 cm thick.

3. Rolling out the sheets: Work with one piece of dough at a time. On a floured surface, roll the dough as thin as possible. Use a ring or a dish to cut the sheet into perfect shapes if desired.

4. Baking the sheets: Place the sheets on trays lined with a little oil and bake each sheet for 5-7 minutes until lightly browned. Don’t worry if some sheets puff up; this is normal and will contribute to the final texture of the cake.

Preparing the cream

1. Boiling the milk: In a large saucepan, bring the milk to a boil, then let it cool slightly.

2. Mixing the ingredients: In a separate bowl, beat the eggs with the sugar and flour. Add a cup of warm milk and mix well. Pour the mixture into the saucepan with the milk and place it on the heat.

3. Cooking the cream: Stir constantly with a wooden spoon to avoid lumps. Boil over medium heat for 4-5 minutes, then reduce the heat and continue stirring for another 10 minutes until the cream thickens.

4. Cooling the cream: Once the cream has thickened, let it cool. Stir occasionally to prevent a skin from forming.

5. Beating the butter: In another bowl, beat the butter with the vanilla. Gradually add the cooled cream and lemon juice, mixing well until you achieve a smooth consistency.

Assembling the cake

1. Assembling the cake: On a serving platter, place the first cake sheet and spread a little cream on it. Repeat the process with all the cake sheets, ensuring each is well covered with cream.

2. Finishing the cake: Finally, cover the cake with cream on the sides and top. Crumbled leftover sheets can be sprinkled on the edge of the cake for a rustic look.

3. Resting the cake: Leave the cake in the refrigerator for a few hours or ideally overnight, allowing the sheets to soften and the flavors to meld.

Useful tips

- Ingredient variations: You can experiment with flavors by adding almond or rum extract to the cream. You can also replace some of the butter with mascarpone for a different texture.

- Serving: The "Napoleon" cake pairs wonderfully with aromatic black tea or sweet wine. Add an elegant touch with a berry sauce or a scoop of ice cream.

- Frequently asked questions:
- Can I use butter instead of margarine? Yes, but the cake will have a different texture.
- How can I store the cake? It is recommended to keep it in the refrigerator, covered, to avoid drying out.

This cake is not just a dessert but a culinary experience that brings joy and nostalgia. Whether you prepare it for a special occasion or simply to indulge yourself, the "Napoleon" cake will surely be a success every time. Don’t forget to share this delight with your loved ones and enjoy the sweet moments of life!