This dessert is prepared very quickly and turns out to be extremely tasty. In fact, the Napoleon cake from pita bread is in no way inferior to its classic counterpart with condensed milk, with banana or custard. To prepare a dessert, you will need a set of the simplest products, and even a novice chef can collect such a cake entirely.
What is the secret to the popularity of Napoleon cake from pita bread? It's all about the subtleties of the used cakes. In the process of impregnation, a fresh, with a neutral taste, the dough becomes unusually juicy and sweet. There are many different recipes for Napoleon cakes from pita bread. We present to your attention some of them.
Cake "Napoleon" from pita bread with condensed milk
To prepare a delicious dessert according to one of the simplest recipes, you should stock up on nine to twelve round pita breads in advance to make the cake of sufficient height. In this case, you must choose round tortillas or classic thin rectangular pita bread. The latter, in view of the large size, are cut into two or three parts. The thinner they are, the more layers should be in the cake.
Ingredients
It will take 10 thin pita bread. As cakes, 9 of them are used, the 10th will be sprinkled. In addition, for the preparation of the cake using:
- 1 can of condensed milk;
- 200 g of butter.
Cake "Napoleon" from pita bread: a step by step recipe
Dessert is prepared like this:
- Large pita breads are cut (just nine pieces should be obtained, from a tenth it will be possible to make a dusting). Round pita bread is used intact, while rectangular pita bread should be sized.
- To make the cake look more like the classic Napoleon, improvised cakes should be dried in a dry frying pan (without using oil) on a stove or in the oven. If this is not done, when impregnated, they will become "rubber". In the oven, heated to 200 ° C, or on the stove, the cakes are kept for 2-3 minutes and removed. Stacked on top of each other. The last 10th cake can be dried longer so that it breaks more easily.
- While the cakes of pita bread are cooling, they begin to prepare the cream. Mix with a mixer at low speed the butter (softened) with condensed milk. The number of revolutions can gradually be increased slightly, but the oil should not be divided into fractions.
How to assemble a cake with condensed milk
Assembly is carried out in several stages:
- Smear each layer and carefully lay the cakes on top of each other. Before embarking on lubrication with condensed milk of each of them, dry pita bread is pressed to the stack so that it is slightly tamped.
- Next, the cake is left to “rest”, and in the meantime they are taken for making sprinkles. The last dry pita bread is rolled out with a rolling pin or chopped with a knife, trying to make the crumbs very small, so the dessert will look more aesthetic.
- First they sprinkle the top of the cake, and then, using a wide knife, and the side surfaces.
- After that, the Napoleon cake made from pita bread with condensed milk cream is left to soak for 1-1.5 hours at room temperature. After this time, the dessert is cleaned in the refrigerator, where it should be soaked for another 3-5 hours (preferably, all night). After impregnation, the treat will turn out to be tasty and juicy.
Tips
To reduce cream consumption, some housewives recommend preparing an impregnation. To do this, mix half a glass of milk (warm) with sugar (1 tablespoon). Each cake is poured with the resulting sweet milk syrup before spreading it with cream. In this case, the amount of cream used to smear the cakes is significantly reduced.
Napoleon with cream
You can make a Napoleon cake without baking pita bread with custard. The taste of dessert from pita bread with this product cannot be distinguished from the taste of its classic counterpart, because it was with such a cream that our grandmothers and mothers baked a treat.
How to cook
Pita bread is prepared as described in the recipe above. If desired, use 10 or 12 cakes. While the dried pita bread is cooling, they are preparing the cream. It is made with or without oil. In the first case, the cream will turn out more gentle, in the second - its calorie content will decrease:
- Four eggs are broken and 200 g of sugar are added. All beat until lush foam. Add 40 g (two tablespoons with a slide) of flour and vanilla on the tip of the knife. Pour milk in a thin stream (450 ml) and mix with a mixer until smooth.
- The resulting mixture was put on low heat and cooked until thickened with continuous stirring. The consistency of the cream varies easily according to the preferences of the hostess: you just have to withstand the cream on the stove for a little more or less time.
- Next, the product is removed from the fire, cooled (in order to accelerate this process, the saucepan can be put into water).
- Ready cream is used to lubricate the cakes. But some housewives advise improving it by adding oil to the product. 200 g of butter are chopped into pieces and gently whipped with cooked custard. It is very important that the cream is used completely cooled, otherwise the oil will melt and the product will be spoiled. The cream is also made from chocolate, bitter or milk, and from bananas with the addition of walnuts - all these products radically change the taste of the cake, so you should choose your option and experiment as you wish.
- Then spread the cakes and decorate the cake with crumbs, chocolate (grated) or fruit (fresh).
A quick dessert without baking is ready. Enjoy your meal!