Homemade Cake "Napoleon" Made From Shortcrust Pastry With Mayonnaise. Step-by-step Recipe With Photo

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Homemade Cake "Napoleon" Made From Shortcrust Pastry With Mayonnaise. Step-by-step Recipe With Photo
Homemade Cake "Napoleon" Made From Shortcrust Pastry With Mayonnaise. Step-by-step Recipe With Photo
Video: Homemade Cake "Napoleon" Made From Shortcrust Pastry With Mayonnaise. Step-by-step Recipe With Photo
Video: Napoleon Cake (Russian Style Mille feuille)🍴BEST Homemade Classic Artisan Recipe 2023, February
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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.

Homemade cake "Napoleon" from shortcrust pastry with mayonnaise
Homemade cake "Napoleon" from shortcrust pastry with mayonnaise
  • 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.

Add baking powder to flour, stir and sift into a bowl
Add baking powder to flour, stir and 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.

Cut the butter into cubes, add to the flour
Cut the butter into cubes, add to the flour
Grind the butter with flour with your hands, add mayonnaise
Grind the butter with flour with your hands, add mayonnaise
Break a large chicken egg into a bowl
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.

Knead the dough with your hands
Knead the dough with your hands

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.

Roll the dough into a bun, put it in the refrigerator for 15-20 minutes
Roll the dough into a bun, put it in the refrigerator for 15-20 minutes

We divide the bun into 6-8 equal parts so that the pieces are the same, I advise you to weigh them.

Divide the bun into 6-8 equal parts
Divide the bun into 6-8 equal parts

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.

Choosing a plate - a template according to which we will cut the cakes, cut several sheets of baking paper
Choosing a plate - a template according to which we will cut the cakes, cut several sheets of baking paper
Roll out a piece of dough thinly on a sheet of baking paper, apply a plate, cut out the cake
Roll out a piece of dough thinly on a sheet of baking paper, apply a plate, cut out the cake
We prick the cakes with a fork and put them in the refrigerator. Bake each batch for 12-13 minutes until golden brown
We prick the cakes with a fork and put them in the refrigerator. 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.

Whisk the cream
Whisk the cream

We collect the cake - we spread each cake with the same amount of cream, stack one on top of the other.

We collect the cake
We collect the cake

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.

Cover the collected cake with cream on all sides and sprinkle with biscuit chips on top and on the sides
Cover the collected cake with cream on all sides and sprinkle with biscuit chips 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!

Homemade cake "Napoleon" from shortcrust pastry with mayonnaise is ready
Homemade cake "Napoleon" from shortcrust pastry with mayonnaise is ready

Serve with tea or coffee, bon appetit.

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