Cake "Napoleon" from the extraction dough according to the recipe of a clever gypsy

Hey, everybody! In this article "Site" will tell you How to make Napoleon cake at home. Every experienced hostess should know and be able to cook this famous culinary masterpiece.



How to cook "Napoleon" at home Cake we will cook from the exhaust dough. Therefore, the recipe will be difficult and very detailed. Step by step, we will analyze all the subtleties of cooking. If any details remain unclear - at the end of the article you will find a useful video about how to prepare a cake according to this recipe.



Cream ingredients

• 150g sugar
• 60g flour (3 tbsp with slide)
• 2 eggs
• 500 ml of milk
• 80g butter (room temperature)
• 1 tsp vanilla extract or vanilla sugar

Corge ingredients

• 500g sifted flour
• 300 ml of hot water
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp vegetable oil

Ingredients for dough lubrication

• 7-8 tbsp vegetable oil
• 100-120g butter

Preparation

1. Let's start by making the cream. Add vanilla extract to the milk and send to the stove. Bring to a boil: do not forget to stir, so that it does not burn. In the meantime, combine flour and sugar, add eggs and mix thoroughly. When the milk boils, gradually add it to the prepared egg mixture and stir.
   
   
   
   
2. Then the resulting mixture is sent back to the pan and put on the stove. We cook on a small fire, constantly stirring so that the mass does not burn. When the mixture boils and thickens, remove the pan from the fire - our cream is ready. You also need to put the cream in a bowl, cover with food film and put in the refrigerator so that the cream cools properly. By the way, if there are lumps in the cream, it is not scary - later we will beat the mass with a mixer.
   
   
   
   

Now let’s start cooking the cakes. We add baking powder and salt to hot water, mix with sifted flour. There we add a tablespoon of vegetable oil and mix the dough. First you can mix with a spoon, and then with your hands. We make a sausage from the test and cut into 3 equal parts.



We take the first piece and roll it into a cake. Put the dough on a plate lavishly lubricated with vegetable oil. We also pour a sufficient amount of oil on top - do not be afraid to overdo it. On top of it, we put a second cake, rolled in the same way. Buttering. We do the same thing with 3 cakes. Cover everything with food film and leave for 20-25 minutes. The longer the dough stands, the better it will stretch.



To lubricate the dough, take about 100 grams of butter. You also need starch to sprinkle on top. Pour a little oil on the table and smear well over the entire surface. Turn over the cakes and take the one that was upstairs. Put it on the table. We stretch the layer of dough with our hands all over the table until it becomes very thin and transparent. Take 30-40 grams of butter and smear all over the surface of the dough. On top of the dough is slightly sprinkled with starch (about 1 tsp).



We collect the dough in roulette, carefully smearing the edges with vegetable oil. Leave it for 10 minutes. In the meantime, we do the same with the other two cakes. Each of them is also left for 10 minutes. Take the first roulette, flatten around the edges. Then take turns second and third. Leave all the cakes for another 10 minutes. We're starting to roll all the cakes. We lay out the cakes in turn on the inverted pan - so it will be more convenient to remove the dough, and it will be better to roar around the edges. Send one to the oven for 25 minutes. It is better to put the batter on the 2nd shelf.



Take the cream out of the refrigerator and add soft butter to it. Hitting the mass with a mixer. With a sharp knife, we cut the edges of the crusts that we will need for decoration. We take the cut edges and slightly walk along them with a roller coaster. No need to grind into powder, you should get a crumb for sprinkling. Start collecting the cake. On the stand or cake board, put a little cream so that the cake does not move. We put crusts and lubricate it with cream - 1/3 of the total mass per one crust, about 3 large spoons. That's what we do with all the crusts. We sprinkle the resulting crumb on top. It is best to cook Napoleon in the evening. He'll have plenty of food before morning.





The recipe is quite complex and voluminous - below you will find a video in which you can more clearly learn about the preparation of "Napoleon" from the exhaust dough.

https://www.youtube.com/watch?v=g_tH9r21VMg

Of course, the preparation of "Napoleon" requires time and patience, but the taste of such a homemade cake is not comparable to any purchased dessert. Guests will be satisfied and ask for a recipe. Bon appetit!