Table of contents:
- Ingredients for homemade Napoleon cake
- Method of making the cake "Napoleon" from shortcrust pastry with mayonnaise
Today we are baking the Napoleon cake from shortcrust pastry with boiled condensed milk cream. Shortcrust pastry with mayonnaise rolls out easily and is easy to prepare. Don't be intimidated by the presence of a "salad" ingredient in it. As it turned out, mayonnaise is very appropriate, the cake is fabulous! It will take quite a bit of cooking time, but keeping it in the refrigerator is a must. And the longer, the tastier it will turn out. So if you are preparing for the holiday, then it is better to bake on the eve of the celebration, let the dessert spend the night in the refrigerator. The cake is small, for a small company, if there are a lot of guests, then increase the amount of ingredients in proportion to that specified in the recipe.
- Cooking time: 1 hour 15 minutes
- Servings: 5-6
Ingredients for homemade Napoleon cake
For the test:
- 100 g butter;
- 2 tablespoons of mayonnaise;
- 1 egg;
- 160 g wheat flour;
- 1 teaspoon baking powder.
For the cream:
- 1 can of boiled condensed milk;
- 120 g butter.
Method of making the cake "Napoleon" from shortcrust pastry with mayonnaise
We measure the flour, add baking powder, mix, sift into a bowl.
Cut the butter into cubes and add to the flour. The butter can be cold in this recipe for Napoleon cake, and at room temperature, the temperature of the oil will not have much effect on the finished result.
Rub butter and flour with our hands to make a crumb, add mayonnaise.
Break a large chicken egg into a bowl.
Knead the dough with your hands, you may need a little more flour, the dough should be pretty steep.
We roll the dough for the Napoleon cake into a bun, put it in the refrigerator for 15-20 minutes, so it will be easier to roll it out.
We divide the bun into 6-8 equal parts so that the pieces are the same, I advise you to weigh them.
Now we take the largest baking sheet, roughly estimate how many cakes will fit on it at a time. Based on this fitting, we choose a plate - a template according to which we will cut the cakes. We also cut several sheets of baking paper.
Roll out a piece of dough thinly on a sheet of baking paper, attach a plate, cut out the cake.
We prick the cakes with a fork, put them in a pile with paper, put them in the refrigerator. In the meantime, heat the oven to 175 degrees, put the cakes with paper on a baking sheet. Bake each batch for 12-13 minutes until golden brown.
Whisk the cream for the Napoleon cake. Put soft butter in a tall glass, beat until fluffy. When the butter becomes lush, add boiled condensed milk in a tablespoon.
We collect the cake - we spread each cake with the same amount of cream, stack one on top of the other.
Cover the collected cake generously with cream on all sides. Grind one cake into crumbs, and, like a classic napoleon, sprinkle the cake on top and on the sides.
Homemade cake "Napoleon" from shortcrust pastry with mayonnaise is ready. We put it in the refrigerator for at least 6-8 hours, although it may seem to impatient that it is already delicious, resist the temptation, a frozen cake is better!
Serve with tea or coffee, bon appetit.