Unexpectedly light "Napoleon" according to the recipe of Odessa cuisine, for the recipe of which guests offered ransom

I don’t know anyone who doesn’t like the most delicious cake in the world, Napoleon. It can be prepared in completely different ways. Sometimes you need to cook on a quick hand, but if there is a little free time in reserve, you should take on a classic recipe. Editorial "Site" will tell How to make Napoleon Odessa.



By the way, my grandmother told me about this method of cooking. The recipe has been written in her favorite cookbook for many years. Once at leisure, I decided to make a cake “Napoleon” according to this recipe, and it turned out to be incredibly tasty.



Test ingredients

• 600g wheat flour
• 180g butter
• 180 g of sour cream (fat, preferably homemade)
• chicken-egg
• 1/5 tsp salt
• 1/3 tsp soda
• 1 tsp vinegar (to quench soda)

Test ingredients

• 9 egg yolks
• 1.5 liters of milk (fat, preferably homemade)
• 600 g of sugar (cane, small)
• 230g butter
• 5 tbsp wheat flour
• 1 vanilla pod

The ingredients for "Napoleon" are listed for a cake weighing about two kilograms. This is about 15 layers of dough with a diameter of lumps of about 24 centimeters.

Let’s start with the preparation of the test. First of all, you need to lay out butter on sifted flour and cut it into a small crumb. Then the crumb should be collected in a slide and in the middle of the slide make a small depression.



In any suitable container, beat sour cream with an egg, add salt and stir until a homogeneous mass. At the last moment, add soda, which must first be extinguished with vinegar. The finished mixture is poured into the depression of the slide and mix the dough.



The dough should be elastic, greasy, should not stick to the hands. Divide the finished mass into small balls of the same size: we need about 15-17 pieces. Cover them with film and put in the refrigerator for 2 hours.



The most important thing in a delicious cake is cream. To prepare it, you need to mix the yolks with cane sugar and vanilla seeds. Then pour 70 ml of cold milk, add flour and mix thoroughly. It should be a mixture that resembles sour cream. The rest of the milk is poured into another pan and boiled, periodically stirring. After that, hot milk should be poured in a thin trickle to the egg mass and thoroughly mixed. Put a pot of cream on a medium fire and bring to a boil, stirring constantly. When the mass thickens, it will need to be removed from the fire.



Now you need to cool the cream to a temperature of 45 degrees. We lay out on its surface pieces of butter, each weighing about 80 g. Stir the cream well and cool to room temperature. The rest of the oil is whipped to lushness with a mixer in a large container. Also, the finished custard needs to be whipped a little and poured into the oil - 1 tbsp. Every time the cream should be whipped to luster. Then we'll have a light, lush cream.



Take the dough out of the fridge, roll it into thin, round crusts. We cut the edges of the crusts along the desired diameter, and also incite them with a fork. Each cake should be baked in the oven for 10 minutes at a temperature of 200 degrees. When the cakes are ready, we lubricate them with cream. Two or three crusts can be left for small crumbs. The finished cake is left for 1-2 hours to cool at room temperature, and then cleaned in the refrigerator for 5-6 hours. Then the finished cake should be smeared abundantly with cream and sprinkled with a small crumb. Napoleon can also be beautifully decorated at will.





The finished cake can be decorated with fresh strawberries and chocolate. You can also use a flower from the puff dough. Options for decoration can be very many – here you need to give free rein to imagination. The taste of "Napoleon" in Odessa turns out to be very tender - and melts in the mouth. Of course, this recipe will take a little time, but believe me, it is worth it. Enjoy your tea!