Napoleon Cake with Strawberry Layer
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
10
Description
Lemon juice can be replaced with vinegar (1 tablespoon of 6% vinegar). Custard can be substituted with buttercream, but in my opinion, it can be too rich. The strawberry layer can be replaced with any berry of your choice. For serving, I decorate the cake with a mound of raspberries. It’s delicious, and thanks to the addition of strawberries in the layer, the cake is not overly sweet, but very fresh—perfect for summer! Bon appetit!
Ingredients
- Butter - 10.6 oz
- Egg white - 2 pieces
- Water - 5 fl oz
- Meyer Lemon Juice - 2 tablespoons
- Salt - a pinch
- Wheat Flour - 22.9 oz
- Milk - 1 qt
- Sugar - 15.9 oz
- Vanilla salt - 2 teaspoons
- Whole egg - 8 pieces
- Strawberry - 10.6 oz
- Raspberry leaves - 14.1 oz
Step by Step guide
Step 1
Let's start with the dough! Add lemon juice to cold water. Whisk the eggs until slightly frothy, add the prepared lemon water and salt, mix everything, and set aside. Take the frozen butter and grate it on a coarse grater; you can chop it finely with a knife, but in my opinion, grating is easier and faster. Pour 550 grams of flour (set aside the remaining 100 grams for the cream) onto a work surface, place the butter on top, and chop it with a knife until very fine. Gather the resulting mass into a small mound and make a well in it, pour the egg mixture into this well. Knead the dough until it becomes elastic. Divide the large piece of dough into equal pieces, which we will bake into layers. From this amount of ingredients, I get 7-8 layers; we form them into balls, wrap them in plastic wrap, and place them in the refrigerator for 1 hour.
Step 2
Then, roll each ball out on parchment paper or a silicone mat and cut out a circle of the desired diameter; I use a flat large plate that is 26 cm in diameter. Then, prick this circle with a fork all around the perimeter so that the layer bakes quickly and evenly, and send it to the oven preheated to 180 degrees for 5-6 minutes; it may cook faster, so we focus on the browning of the layer—once it’s golden, take it out!
Step 3
Now let's prepare the cream. This is one of the custard recipes I use; it has a delicate milky flavor and is not too rich. So, we whisk the yolks with sugar and vanilla sugar, add 100 grams of flour, and mix. Pour the milk into a saucepan and bring it to a boil, then add it to the yolks and mix everything. Place the entire mixture over low heat, stirring, and bring it to a thickening.
Step 4
For the strawberry layer, simply puree the strawberries in a blender.
Step 5
Assemble the cake! Place a baked layer in a mold, spread it with the cooled cream, and top it with the pureed strawberries. Place the second layer on top, and continue layering until you have assembled the entire cake; don’t forget to generously spread cream so that each piece of cake is well soaked. You can leave the very top of the cake without strawberries.
Step 6
For decoration, I chose the most classic approach. Take the scraps from the cake that we baked along with the layer and grind them in a blender until crumbly; use these crumbs to sprinkle the entire cake, including the sides.
Step 7
The cake needs to be placed in the refrigerator for about 8 hours to soak well.
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