 (1).png)
new
Classic Napoleon
1
The Napoleon cake is a classic that never loses its popularity. It combines crispy thin layers and delicate cream, creating that legendary taste that people love and remember from childhood. Imagine the moment when the knife cuts through the layers — a light crunch is replaced by the soft, almost velvety texture of the cream. It is this contrasting combination that makes the classic Napoleon cake so special.
This cake is timeless: it is festive, cosy and versatile. It is served at birthdays, family gatherings, New Year's Eve parties and quiet tea parties. And most importantly, it is easier to make than it seems, if you follow a few important tips.
Variations
The classic Napoleon cake can be easily adapted to your taste. Add a little custard for a richer texture, use a pinch of lemon zest for a light freshness, or spread one of the layers with berry puree — raspberry or currant. This cake will become brighter, but will retain its original character.
Secrets of tenderness and taste
The main secret is time. Leave the cake in the refrigerator overnight: the layers will absorb the cream, become soft, and the taste will be harmonious. The layers should be rolled out thinly and lightly browned — then the structure will be perfect. It is better to whip the cream longer than seems necessary: this will make it fluffy and airier.
Tips on ingredients
For the dough, use butter with a fat content of 82% or higher — only this will give the layers the desired crispness and plasticity. Choose the highest grade flour: it makes the dough elastic and easy to work with. It is better to use whole milk for the cream — it thickens faster and gives a richer taste.
Small culinary nuances
Chill the dough for at least an hour before rolling it out — this will help it hold its shape better. To ensure the layers bake evenly, prick them with a fork before putting them in the oven. At the end of assembly, you can sprinkle the cake with crumbs — it looks beautiful and hides minor imperfections.
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
540 g
Bilo Sweet Cream Butter 82% 180g
450 g
Karpatska Dzherelna Still Mineral Water 1.5l
180 ml
Yasensvit Real Giants Chicken Eggs С0 10pcs
1 pcs
Galychyna Pasteurized Milk 2.5% 870g
500 ml
Pripravka Himalayan Pink Salt 200g
0.5 tsp
Khutorok White Crystalline Sugar 800g
150 g
Pripravka Vanilla Sugar 10g
10 g
Preparation steps
01
Kneading the dough — Rub cold butter (200 g) into the flour and rub until crumbly. Add the egg, salt and water, and knead into a soft, elastic dough. ⏱ 10 min. Guideline: does not stick to your hands, holds its shape.
02
Chilling the dough — Shape into a ball, wrap in cling film and place in the fridge. ⏱ 60 mins. Guide: the dough should become denser and more elastic.
03
Baking the crusts — Divide the dough into 8–10 pieces. Roll each piece thinly, prick with a fork and bake at 200°C until lightly golden. ⏱ 5–7 min per crust. Guideline: the edges are browned and the surface is dry.
04
Preparing the base for the cream — Mix the milk, sugar and 40 g of flour in a saucepan. Cook over medium heat, stirring, until thickened. ⏱ 8–10 minutes. Guide: the consistency should be like custard.
05
Whipping the cream — Beat the softened butter (250 g) for 3–4 minutes until fluffy, then gradually add the cooled base and vanilla sugar. ⏱ 5 min. Guide: the cream should be smooth and homogeneous.
06
Assembling the cake — Spread the cream on each cake layer, pressing down lightly. Cover the top and sides with cream as well. Crumble one cake layer and sprinkle over the cake. ⏱ 10 min. Guideline: the cake should be even, with visible layers.
07
Soaking — Place the cake in the refrigerator for at least 3 hours, preferably overnight. ⏱ 180 min. Guideline: the layers should be soft and tender.
08
Tip⏱ For a more caramel flavour, add 1 tablespoon of condensed milk to the cream — this will make the cake even richer and more homemade.
Where to order ingredients
Select the required ingredients in one of the stores
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)
 (1).png)