Napoleon cake

Dessert and Cakes | Russian

Cakes similar to the popular Russian "Napoleon" are known in many countries of the world. For example, in France and Italy similar desserts are called mille-feuilles (a cake of a thousand sheets). In the UK it is called vanilla slice or cream slice, in the Netherlands and Belgium - Tompouce (Tompus), and in Hungary - Királyi francia krémes (French royal cream). This cake under the name of "Napoleon" is also known in the USA. It is assumed that the name of the cake is associated either with the victory over Napoleon I, or with the era of the French Emperor Napoleon III.

Ingredients

Cake cream: milk - 1 l
sugar - 320 g
eggs (yolks) - 6 pcs.
flour - 130 g
powdered sugar - 50 g
condensed milk - 380 g
butter - 350 g
vanillin - 1 g. Cake dough: flour - 750 g
eggs - 2 pcs.
salt - 5 g
9% vinegar - 5 g
water - 220 g
butter - 600 g

Preparation method (receipt)

For the dough, mix eggs, salt, vinegar and water, and refrigerate for 15 minutes. Grate frozen butter and mix with flour, then combine with the cooled dough. Knead well. Refrigerate for 2 hours. Roll out dough into thin layers and bake in the oven at 270 °C for 2-3 minutes until light-brown. Prepare the cream. Add sugar to the milk, boil, and then cool. Mix the yolks with flour and vanillin, simmer until boiling, and cool. Whip butter until white and gradually add the condensed milk, while still whipping the butter. Combine all the three resulting mixtures stirring carefully. Coat the baked cakes with cream and refrigerate for 1-2 hours, so that they are soaked with cream. The cake is ready.