Italian cake "Millarrow", tastes like "Napoleon", but there are nuances

Discovered very much. cream for Napoleon. Not one, but two! The roots of both creams go back to France, but it was the Italians who combined the two creams into an amazingly tasty cake they call the Millennium Leaf. So this Italian cake tastes like our Napoleon, but it has its own nuances.

Today's edition. "Site" He will tell you how to prepare everyone’s favorite. Napoleon in Italian.. The whole thing is in a special cream recipe!



The main role in the cake is played by the cream of Chantilly. Such an exquisite name was given for a reason: it is believed that the dessert was invented by the mayor of the castle of Chantilly (Chantilly) Francois Vatel in the distant XVII century. The cream quickly became very popular due to its tenderness, sophistication and airiness.

But do not worry, the intricacy of the name of this cream does not affect its preparation. According to most, this cream is the simplest compared to other types of creams. Traditionally, Chantilly cream is called the most ordinary whipped cream with powdered sugar. It turns out a good, tasty, delicate cream, which has only one drawback: it is not very stable.



The second cream is called “Pasticera lemon”, and it is also native to France. Although, again, it is the Italians who actively use this cream for many classic recipes of Italian cuisine.

Cake ingredients

• 2 packs of finished puff dough
• 50-70g powdered sugar
• 20g almonds

Ingredients for cream "Lemon pasticher"

• 0.5 liters of milk
• 100g sugar
• 70g flour
• 2 eggs
• 0.5 lemons

Ingredients for Chantilly cream

• 500ml cream
• 100g powdered sugar
• 10g vanilla sugar

Preparation

1. It is better to start with the preparation of cakes. I will say right away: this is very simple, since we will use the finished layered dough. Get the puff dough out of the fridge. On a table slightly sprinkled with flour, roll the dough to increase its size. Cut each layer of dough in half and put it back in the fridge.
   
   
   
   
   
   
2. The tray is covered with parchment paper, and then lay out one layer on it. layer-dough from the fridge. Each cake takes about 20 minutes at a temperature of 180 degrees. Note that before baking, each layer of dough should be pierced with a fork over the entire surface so that the cake does not swell during baking.
   
   
   
   
   
   
3. Each of the cakes (still hot) should be well sprinkled with powdered sugar. Put the cakes in the oven again for a golden crust. Then let the crusts cool.
   
   
   
   
4. Now we move on to preparation. Chantilly cream. It is very important that the cream comes from the refrigerator. Pour the cream into the bowl, add vanilla sugar. With the help of a mixer, whip the cream, and then gradually pour pre-seeded sugar powder into them. Whip to a steady foam state. As you can see, this cream is prepared very easily and quickly!
   
   
   
   
5. Lemon pastiche cream It is a little more difficult than Chantilly. Cream is very similar to custard, but with the addition of lemon. Separate the yolks from the egg and pour them into the pan. Put sugar in there. Smash everything to uniformity. Then add the sifted flour, constantly stirring with a wreath.
   
   Transfer the pan with the contents to a very slow fire and bring to thickening, stirring constantly. Everything takes about 20 minutes. Do not forget to add lemon peel to the end of cooking the cream and mix it. Cover the finished cream with food film.
   
   
   
   
   
   
6. The cake was made with parchment paper. Put the first cake and smear it with the cream "Pasticher lemon". The next cake is smeared with Chantilly cream. Repeat the alternation of creams until the cakes run out. The remaining cream lubricate the top and sides of the cake.
   
   
   
   
7. Decorate the cake with powdered sugar and crushed almonds or almond petals. Before serving, let the cake brew for a couple of hours in the refrigerator. That's all, Italian. millennial cake ready. Bon appetit!
   
   
   
   

I also suggest to get acquainted with the recipe "Napoleon" with condensed milk. Deservedly a favorite dessert of many of our compatriots!



I'll tell you, I love it. Chantilly. This is a very tasty cream for both Napoleon and any other dessert! And, of course, "Pasticher lemon" is not inferior to the usual custard. I really like that “Lemon Pasticher” can be prepared in advance. The cream is perfectly stored in the refrigerator for up to 3 days!

I tried one. Napoleon? Are you going to make this treat for your family?