Recipe "Napoleon" with condensed

Napoleon cake. Deservedly favorite dessert of many of our compatriots. Unsweetened layered cakes soaked with custard, sour cream or oil cream will not leave anyone indifferent. Variations of this dessert are many: in France it is called "Milpheus" (which means 1,000 layers), in England - "vanilla slice".

But in order to enjoy this exquisite delicacy, you do not need to go to England or France. It is enough to know a few basic tricks of cake making!





First of all, you need to choose good flour of the highest grade. It is also worth sifting it several times through a sieve to give the dough splendor. For the same purpose, experienced housewives opt for oil (or margarine) with high fat content.

Cook the dough should be in a cool room, otherwise it can “swim”. That's all, you can safely start cooking. home Napoleon condensed.





Crunchy "Napoleon" Ingredients for the test

• 450g flour
• 270g chilled butter
• 170 ml of water
• 20ml vinegar
• 1/4 tsp salt

Cream ingredients

• 400g softened butter
• 400g condensed

Preparation

1. You have to make the dough first. To do this, sift the flour, then add salt and chilled oil sliced in cubes. Rub the mixture with your hands until a uniform consistency is obtained.
   
   
   
2. Combine the water and vinegar, then add the liquid to a container of flour and butter. Mix a uniform dough.
   
   
   
3. Roll the finished dough into a ball and place it in the refrigerator for 30 minutes.
   
   
   
4. After the specified time, take the dough out of the refrigerator and roll out a square layer with a thickness of at least 1 centimeter. Then fold the dough with an envelope, roll a large layer and fold again (repeat the process at least 4 times). After all the manipulations, put the dough in the refrigerator for 1 hour.
   
   
   
5. When the dough is ready, you can start rolling the cakes. Divide the ball from the dough into several equal parts (depending on how many cakes you plan to bake).
   
   
   
6. Subtly roll each part of the dough to transparency and be sure to make a few punctures with a fork. Bake cakes at 200 degrees to a golden color.
   
   
   
7. It's time to make some sweet cream. To do this, beat the oil with a mixer to lushness. Add the condensed and beat the mixture again.
   
   
   
8. Lubricate each layer of future cake with a thin layer of cream, in fact only to glue the cakes.
   
   
   

Bon appetit for you and your family! Don’t forget to share this recipe with other condensed cake lovers.