The puff pastry for Napoleon cake will become more tender if it is kneaded with beer. If margarine is used instead of butter, its texture will become even more layered. The cream will be prepared as a custard, based on eggs and milk with added butter.
Ingredients
For the test
- Margarine or chilled butter — 250 g
- Beer — 200 ml
- Flour — 400 g (2 cups x 200 ml)
- Flour — 100 g (for rolling)
For the cream
- Milk — 600 ml
- Butter — 30 g
- Eggs — 3 pcs
- Sugar — 180 g
- Flour — 60 g (2 tbsp)
- Vanilla sugar — 1 tsp
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Cooking Instructions!
Preparing the ingredients.
Sift the flour into a large bowl.
Rub the cold margarine on a coarse grater.
Add the margarine to the flour. Mix.
Pour in the beer and knead the dough.
Cover with plastic wrap and refrigerate for 30-40 minutes.
At the end of this time, preheat the oven to 190 degrees.
Divide the chilled dough into 8 pieces, roll into balls.
Sprinkle the work surface with flour. Roll out each piece of dough to a thickness of 1-2 mm and a diameter of about 24 cm (don't worry about unevenness - we will level the cakes with a knife after baking).
As you roll out each cake, place it on a parchment-lined baking sheet and bake at 190 degrees for 10-15 minutes, until lightly browned.
Level out the edges of the ready-made cakes with a plate or lid of a suitable diameter. Crush the scraps into crumbs.
For the cream, combine the milk and sugar in a saucepan and bring to a boil.
Beat the eggs in a bowl with the flour and vanilla sugar. Mix.
While stirring the eggs, gradually add the hot milk to them.
Pour the mixture into the saucepan and, stirring, bring to a boil and thicken - about 5 minutes.
Add the butter. Mix and let cool.
Assemble the cake.
Place a cake on a plate, spread a portion of cream.
Cover with the next cake, which is also smeared with cream, and so on.
Cover the assembled "Napoleon" cake with cream on all sides and sprinkle with crumbs. Refrigerate for 7-8 hours.
Bon appetit!
