Despite the abundance of new trendy cakes, the old the good Napoleon may well compete with them to taste. Soft and melting in the mouth, custard soaked layer cake became a traditional pastry of Russian cuisine. After all, in Soviet times not a single New Year could do without it. Napoleon was king on the festive table, he was expected and anticipated, and the Soviet mistresses each other kept copying recipes, although each equally he was his own – crown. The recipe is not complicated, although time consuming. Have to be patient and bake 16 cakes. Coat each cake with custard and place the cake in fridge soaked. The result will impress you. Someone will remember taste of childhood, and someone will discover a new favorite dessert. Nutritional value of one serving: (total 9) Calories 760, total fats 41 g., saturated fats g., proteins 17 g., carbohydrates 81 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 2 час.30 min. Difficulty: easy Portions: 9 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 4 tbsp. l (60 gr.) Butter, softened
- 1 tbsp. l Sahara
- Protein of 2 large eggs (room temperature, good whipped)
- 1 tbsp. sour cream (room temperature)
- 1 tbsp. l vodka
- 1 pinch of salt
- 2 tbsp. premium flour
Custard
- 6 tbsp. whole milk
- 10 large egg yolks (room temperature)
- Protein 1 large egg (room temperature)
- 2.5 tbsp. Sahara
- 6 tbsp. l flour
- 1 tbsp. l vanilla extract
- 16 tbsp. l (230 gr.) Butter
Recipes with similar ingredients: premium flour, eggs, milk, sour cream, vanilla extract, vodka
Recipe preparation:
- Knead puff pastry. In a large bowl, beat 60 g. butter and 1 tbsp. l sugar to a cream. Knock 2 hard beaten egg whites, sour cream, vodka and salt. Neatly stir in the flour, one spoon at a time, until the dough is soft and malleable. You may not need all the flour.
- Wrap the dough in cling film and place in the refrigerator for 1 – 2 hours to make it easier to work with.
- Bake the cakes from the dough. Preheat the oven to 190 ° C. Grease a baking sheet with butter and sprinkle lightly with flour. Divide the dough into 16 pieces. Roll each serving directly onto prepared baking sheet in a very thin circle with a diameter of 20 cm. (if you have two circles on the baking sheet – excellent.) Bake the cakes until golden brown, about 6 to 10 minutes. If the dough swells, pierce it with a fork. Put each finished cake on a wire rack, so that they cool. Bake all the portions of the dough.
- Cook custard. Pour milk into a large pan and heat, but do not boil. In a large bowl, whisk yolks, 1 protein and 2.5 tbsp. sugar until a creamy mass is formed. Add 6 tbsp. l flour and mix well. Pour this mixture into warm (but not scorching) milk in a pan, stirring continuously first whisk to a homogeneous consistency, and then wooden spoon until the cream thickens over low heat. Add vanilla and 230 gr. butter. Stir the cream until smooth consistency.
- Remove the pan from the stove and let cool. Moreover, often stir the cream.
- Assemble the cake. In a detachable headstock with a diameter of 20 cm. Put 1 cake and evenly cover it with a layer of cooled custard. Continue in the same order to collect the cake layer by layer, ending on 15th layer of cake with cream.
- Crush the last 16th cake and sprinkle cake on it. Put in refrigerator for 5 – 6 hours. Before serving, take a knife between cake and walls of the mold, remove the mold and use a spatula to cake or two ordinary scapulae carefully lay the cake on serving dish. Cut it into a neat electric knife smooth pieces and serve.
