Cake “Napoleon” appeared in Soviet times and since then has not ceased to delight with taste. As soon as its recipe did not change, which was not used for interlayer and decoration. But, no matter how successful the experiments were, all the same, everyone returned to him - to the proven, tasty and tender Soviet Napoleon. How was the cake cooked in those days?
Soviet-era Napoleon Cake - General Cooking Principles
Napoleon is a special cake, as it is made from unleavened sugar-free cakes. Nevertheless, it turns out stunning, unusual, very satisfying and tender. To make it all really true, you need to follow the recipe exactly.
General principles:
• Water. Ice is used for the dough. Before mixing, send the liquid in the fridge. Milk is sometimes used.
• Butter / margarine. Choose with the highest fat content, preferably at least 72%. In general, even pork fat dough will fit for the dough, only unsalted.
• Flour. Used wheat / s, preferably before kneading, sift it.
• Vinegar. Gives cakes lamination, always added. All recipes indicate the amount of vinegar 6%. If there is no such concentration, then the essence can be diluted independently.
• Salt. To make the dough really tasty, you need to add a little salt in it, even if it is not listed in the recipe. For a standard batch, a third of a teaspoon is required.
Lubricated cakes often custard. In Soviet times, he was very fond of his simplicity and cheapness, but they were prepared in different ways. Below are a few options. After lubrication, the cake was left to soak. Napoleon needs this for at least ten hours.
A classic Soviet-era Napoleon cake recipe with milk
Common and well-known recipe for cake "Napoleon" from Soviet times. For its preparation will need simple, affordable foods that are always in the refrigerator. Ingredients
• 0.2 kg of oil;
• 0.5 Art. milk;
• 1 tsp. vinegar;
• 1 egg;
• 3 tbsp. flour.
For cream:
• 0.8 liters of milk;
• 300 g of sugar;
• 3 tablespoons of starch;
• whole egg;
• 0.5 packs of oil.
Cooking
1. Pound the flour with butter or with cold margarine to the crumb. Add about a third of a teaspoon of salt, then vinegar, quickly stir, add ice milk and egg. Knead dough. It is not cool, it will be easy to ram.
2. Divide the mass into 10 pieces, transfer it to a container, or simply cover it with a package, send it to the freezer. There the dough will harden, it will become harder.
3. While you can cook the cream. We mix everything in the pan with a non-stick coating, except for the prescription piece of butter. Shake with a whisk, boil on low heat until the milk mixture looks like condensed milk.
4. Remove the cream from the heat, add either the softened or chopped butter, stir until dissolved, cool the cream and set in the fridge. At will we put vanilla.
5. We take a piece of dough from the freezer, roll out a thin flat cake, almost transparent, as thick as a sheet of paper. Prick with a fork many times and transfer to a baking sheet.
6. Bake the cake at 200 degrees to a light blush, no need to fry, let the layer remain white in places.
7. We get out of the oven, apply the cover from the pan to the hot cake, cut off all the excess with a knife. These scraps will go for sprinkling.
8. Similarly, bake all the remaining cakes of dough, which is left in the freezer.
9. We grease cakes with cream, we stack each other, but we do not press down. Cake will turn out curve and hilly. Grease the top, pass the cream on the sides. Fall asleep with crushed scraps.
10. We leave the Soviet "Napoleon" to soak, we withstand at least 10 hours. During this time, he will settle, will be smooth and incredibly juicy.
Soviet-era Napoleon cake recipe on water
The cheapest recipe of the Napoleon cake of the Soviet times, for which practically nothing but flour and margarine is added to the dough. The cream is also prepared custard, but slightly according to a different recipe. Ingredients
• 0.3 kg margarine;
• 0.6 kg of flour;
• 0.15 l of ice water;
• 0.5 liters of vinegar;
• a pair of eggs.
Cream:
• 4 eggs;
• 0.1 kg flour;
• vanilla;
• 1 liter of whole fat milk;
• 0.3 kg of sugar.
Cooking
1. Water immediately put in the freezer. Grind margarine with flour and salt, add eggs, pour out water with vinegar, knead the dough.
2. Divide the mass immediately into 12-14 lumps of the same size, cover, send in the freezer.
3. Cream without oil, but many eggs go into it. It is their break in a bowl, carefully shake to break the protein. We introduce sugar, flour, and then milk. We put the pot on the fire, stirring constantly, cook until thick. We fill with vanillin. Cooling down.
4. We take out the dough in portions in several pieces. Roll out thin cakes, bake cakes for “Napoleon”. The process is described in detail above.
5. Lubricate the cakes with cream, apply 3-4 tablespoons on each cake. Sprinkle puff “Napoleon” with chopped scraps.
Soviet-era Napoleon cake recipe on beer
Yes, it was in Soviet times that the recipe for the cake “Napoleon” appeared with the participation of the famous frothy drink. Cakes are very tender, crumbly, extremely fragrant.
Ingredients
• 3-3.5 st. flour;
• 250 g of oil;
• 200 ml of cold, fresh beer.
Cream:
• 0.7 liters of milk;
• 40 g of oil;
• 200 g of sugar;
• 2 yolks;
• 80 g of flour (can be mixed with starch).
Cooking
1. Pour 3 cups of flour into a large bowl. Cut butter into thin slices, add to flour and, as it were, chop with a knife. Pour frothy drink, knead dough. As necessary, add more flour.
2. We divide into 10 pieces, we send to cool.
3. Cook the simplest custard: mix flour and sugar, add all other products, including butter. We put on the stove and cook until done.
4. We take out the dough, roll out the pieces, bake cakes. Do not forget to pierce them with a fork so that there are fewer bubbles.
5. Collect the cake: we coat the cakes, stacking each other.
Soviet-era Napoleon Cake Recipe with Cheesecake
This recipe for cake "Napoleon" is also from Soviet times, but it is not as popular as the previous ones. However, it has the right to exist. By the way, it is cooked with butter cream.
Ingredients
• flour;
• 350 g of cottage cheese;
• 350 g of oil;
• salt.
Cream:
• 400 g of oil;
• 450 g of condensed milk.
Cooking
1. Add 1 tsp to cottage cheese. salt, grind. Oil grind with 3 cups of flour. Combine with cottage cheese, knead the dough. If necessary, add flour if the curd is liquid.
2. Divide the dough into eight parts, remove for an hour in the refrigerator.
3. Beat soft butter, add condensed milk to it. Vanilla to taste, any other essence.
4. Get a piece of dough, roll out, cut. Bake the first cake. While he is in the oven, prepare a second one and so on.
5. Spread the cottage cheese cakes with butter cream, decorate the cake with chopped waste. Let it soak for 5-6 hours.
Soviet-era Napoleon cake recipe with sour cream
Another variation of tender, crumbly cakes for the popular cake, which in Soviet times were prepared on sour cream. The cream can be used custard or cream, as in the recipe above.
Ingredients
• 100 g margarine;
• 0.25 kg sour cream;
• 3 spoons of sugar;
• 1 tsp. soda and vinegar;
• flour, salt.
Cooking
1. Margarine cut into pieces, leave to soften.
2. Add sugar to it with sour cream and salt (pinch). You can increase the amount of sugar to 100 grams, the cakes will turn out more interesting, sweeter.
3. Grind all ingredients until smooth.
4. Add a glass of flour, add soda, quenched with vinegar, start mixing and add more flour in the process to make a regular, slightly soft dough. Knead. Cool for half an hour in the freezer.
5. Now we divide the dough into 6-8 slices, roll out the layers, bake alternately in the oven until golden brown. On average, one cake will take no more than 7-10 minutes, depending on the thickness.
6. We coat with any cream, leave to be soaked.
Soviet-era Napoleon cake recipe with nuts
For this wonderful cake will need walnuts. Peanuts are not suitable at all, there will be a wrong taste. Cream of sour cream with the addition of butter. Cakes can be prepared according to any of the first three recipes, all of them will do.
Ingredients
• 550 g sour cream;
• 220 g of powdered sugar;
• 2250 g of oil;
• vanilla;
• 2 tbsp. nuts (can be less).
Cooking
1. Before baking the cakes or after it, scatter the nuts on a baking sheet and dry in the oven. They will become much more fragrant, tastier. Cool it down. Put it on the board and slightly remember with a rolling pin, but not finely.
2. Cut the butter into pieces, put it in a bowl and leave it warm, let it soften.
3. Beat the butter for a couple of minutes, then add the powdered sugar in parts. Beat not stop, the mass should get lush, airy.
4. After the powder, add sour cream in parts, add vanilla at the end. The main thing is gradualness, then the cream will turn out to be uniform, fluffy, not liquid.
5. Lubricate the cakes and lightly sprinkle each with nuts, just scatter a little for taste.
6. The remaining nuts are mixed with chopped scraps, cover the entire cake from the top and sides.
Soviet-era Napoleon Cake - Tips and Tricks
• The cakes for “Napoleon” need to be trimmed immediately, while they are hot and pliable. If this could not be done, then you need to lubricate the cake, leave for a couple of hours, then attach the lid, cut off all the excess, re-coat with cream and sprinkle with the crumb side.
• Napoleon cakes will be smoother if they are often pierced with a fork. But it is believed that such a cake is less tender.
• If you make the dough too steep and add flour more than the norm, the cakes will soak for a long time, turn out hard, and the cake is unappetizing.
