Traditional Napoleon Cake

⏳ Time

4 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

With 9 layers, each will be about 30 cm in diameter. Therefore, if you want to make a smaller cake, divide the dough into more parts; this way, the cake will grow in height rather than width. When you divide the dough, keep the parts in the refrigerator and take out one portion at a time to roll out. Since the dough contains a lot of butter, it will become too soft at room temperature, making it difficult to roll out the layers. Allow the finished cream to cool slightly before spreading it between the layers.

Ingredients

Wheat Flour - 5 lbs
Butter - 20 oz
Water - 5 fl oz
Salt - ½ spoons
Milk - 5 qt
Sugar - 20 oz
Chicken Egg - 5 pieces
Vanillin - 0 oz

Step by Step guide

Step 1

For the dough, place 1.5 kg of flour (6 cups) on a clean work surface. Add 500 grams of butter on top of the flour and chop it finely with a knife to start mixing it with the flour. Form a mound from this mixture.

Step 2

Mix cold, but not icy water with salt and gradually pour it into the center of the mound of flour, constantly stirring the mixture. Once all the water is added, mix thoroughly to achieve a smooth dough. Place the dough in the refrigerator for 1–2 hours.

Step 3

Divide the dough into 9 equal parts. Roll out each layer to a thickness of no more than 2 mm on a floured surface, and bake for 15–20 minutes in a preheated oven at 355°F.

Step 4

For the cream, place 2.5 liters of milk on the heat.

Step 5

While the milk is boiling, whisk the eggs and sugar together in a bowl. Add the flour to the mixture and mix thoroughly. After that, pour in the remaining milk (0.5 liters) and stir until smooth.

Step 6

When the milk is well heated, gradually pour in the egg mixture in a thin stream while continuously stirring. Keep stirring until the cream comes to a boil, and turn off the heat as soon as bubbles appear on the surface. Add 100 grams of butter and vanilla to the hot cream. If desired, you can add more sugar. Allow the finished cream to cool.

Step 7

Assemble the cake on a serving platter, generously spreading cream on each layer. There is plenty of cream, so don't hold back; let it drip down the sides — this will help the layers soak in the flavors. Take the most golden layer, crumble it, and sprinkle it over the top and sides of the finished cake.