The classic Napoleon cake with custard, which is alternating layers of dough, is considered a delicacy of the French invention, although its exact origin is unknown.
Elements of this recipe are present in numerous cookbooks dating back to at least the sixteenth century. One of the earliest mentions of this cake was discovered in 1733 in an English-language cookbook written by French chef Vincent La Chapelle. There, the cake appeared under the name Mille-feuille and was prepared with jam and marmalade instead of cream.
Further, such a name for the cake is no longer used in XVIII century recipe books. However, in France during the reign of Napoleon Bonaparte, some of the Parisian pastry shops may have sold cake under the modern name. During the 19th century, all dessert recipes were supposed to be filled with jam, with the exception of the 1876 recipe from UrbainDubois, where it is proposed to smear the cakes with Bavarian cream.
Modern photos of classic Napoleon cake made by confectioners from different countries make it clear that custard is used today.
origin of name
According to experts, earlier the name of the dessert (mille-feuille) was used as an indication of multi-layer (literal translation - “a cake of a thousand sheets”). The variant name "Napoleon", apparently, comes from the word "Napolitaine", the French adjective for the name of the city of Naples. However, later it became an association with the name of Emperor Napoleon I of France. In the culinary reference books of France at the beginning of the 19th century, Napoleon cake is not mentioned, although the list of sweets contains Natapolitan. At the same time, this name does not indicate a large cake, but small cakes of several layers of dough, decorated with butter or fruit. Thus, there is no evidence to link the name of the dessert with the emperor himself. In modern France, the classic Napoleon cake is a special type of mille-feuille dessert filled with almond flavored pasta.
In Russian tradition
In Russian literature, a cake called "Napoleon" was first mentioned in the first half of the 19th century. Alexander Bestuzhev explained the appearance of such names by the romantic and historical spirit of the time. The cake was especially popular since the celebration of the victory of Russia over Napoleon in the Patriotic War of 1812. During the celebrations in 1912, festive pastries were sold everywhere in festive decoration. The cake had a huge number of layers, and its top was covered with white crumbs, symbolizing the snow of Russia, which helped the Russians defeat Napoleon. Later, the cake became a standard dessert in Soviet cuisine. Currently, the Napoleon cake is classic, the recipe with a photo of which is presented below, remains one of the most popular in Russia and other post-Soviet countries.
In the Lithuanian tradition, “Napoleon” or “Napoleonas” is very similar to the Russian version. The recipe changes slightly, as the Lithuanians add layers of fruit filling (for example, apricots). It is often associated with weddings or holidays and is often presented as a gift.
Soviet cake
There are many recipes for the Napoleon cake, which has actually become a national treat. Its classic version is using custard, although its recipe has several options. How to make such a cake at home?
To make a Soviet-time Napoleon cake with custard, you need to prepare puff pastry, make a lot of cakes of the same size out of it, no thicker than two coins. When the cakes are baked and cooled, they should be stacked one on top of another until completely cooled. Then the cakes are smeared with cream and tightly glued together - so that the delicacy is a single whole. The finished product can be decorated with berries, nuts or crumbs from cakes.
Baking according to the recipe of the classic Napoleon cake (Soviet time) will take you a lot of time, but you will not be disappointed with the result. In addition, seven egg whites, which can subsequently be used for meringues, will remain unused.
What do you need?
To prepare the Napoleon cake according to the classic recipe of the Soviet era, you need to prepare:
For layers:
- 4 tablespoons butter (unsalted, softened);
- 1 tablespoon sugar;
- 2 egg whites (room temperature, heavily whipped);
- 1 cup sour cream (room temperature);
- 1 tablespoon of vodka;
- 1 pinch of salt;
- 2 cups flour (universal).
For custard:
- 6 glasses of milk (whole);
- 10 large egg yolks (room temperature);
- 1 large egg white (room temperature);
- 2.5 cups of sugar;
- 6 tablespoons of table flour (universal);
- 1 tablespoon vanilla extract;
- 16 tablespoons of table oil (unsalted).
How to make a Napoleon cake
The classic Soviet-era recipe looks like this.
In a large bowl, whip the butter and 1 tablespoon of sugar.
Add 2 beaten egg whites, sour cream, vodka and salt.
Gently pour the flour, one spoonful at a time, until the dough is soft and pliable. You may not need the full amount of a prescription. Wrap the prepared dough in a bag and refrigerate for 1-2 hours to make it easier to roll.
Then heat the oven to 180 degrees.
Moisten a baking sheet and sprinkle with flour.
Divide the dough into 16 equal parts. Roll each serving directly on the prepared baking sheet into a very thin circle with a diameter of about 20 cm.
Bake each layer until golden, about 6 to 10 minutes. If the dough bubbles during baking, pierce it with a fork.
As each bed is ready, take them out of the oven and set aside so that they can cool. Repeat until all pieces of dough are baked. Further, the recipe for a classic Soviet-era Napoleon cake, the photo of which is presented in the article, looks like this.
How to make a cream?
Pour milk into a large saucepan and heat, but do not boil. In a large bowl, mix the egg yolks, 1 protein and 2.5 cups of sugar until smooth. Add 6 tablespoons of flour and mix well.
Pour this mixture into a warm (not very hot) pan with milk, first stirring with a fork and then with a wooden spoon, and simmer over low heat until a thick mass is formed. Add vanilla extract and oil and mix until smooth. Remove from heat and set aside to cool. Be sure to mix the cream often when it cools.
How to make a cake?
The classic recipe for the Napoleon cake of the Soviet era is as follows. Place one layer of cooked dough on the bottom of the spring mold and evenly cover with a layer of chilled custard. Continue to collect the cake further in the same way, alternating the dough and cream, ending with the 15th layer. Put the last layer on top of the cake. Refrigerate for 5-6 hours.
When you are ready to serve the cake, run a thin knife and draw along the edges of the form, then carefully remove the cake and transfer it to the dish.
The second version of the cake
The classic Napoleon cake recipe with custard has another variation. In any case, the secret of a delicious and soft dessert is that it must be kept for some time before serving. If you make the layers very thin, the dessert will soak faster. It is advisable to leave the finished treat in the refrigerator for 24 hours, or at room temperature for 18 hours, and then another 9 hours in the refrigerator. What do you need for this cake?
Quick puff pastry:
- 400 grams of butter, chilled;
- 2 eggs;
- 150 ml of cold water;
- 6 cups whole flour (650 grams);
- 3 tablespoons brandy;
- 1 tablespoon vinegar;
- a pinch of salt.
Custard:
- 7 egg yolks;
- 6 glasses of milk;
- 1.5 - 2 cups of sugar;
- 1 tablespoon vanilla extract;
- 1 cup flour;
- 150-200 grams of oil.
How to make puff pastry?
Combine cold water, 1 tablespoon of vinegar and 3 tablespoons of brandy in a deep bowl.
Beat eggs with salt in a separate bowl. Mix the contents of the two above bowls.
Pour the flour into the bowl of the food processor. Add cold diced butter and beat until the resulting crumbs are the size of a pea. Pour in the egg mixture and continue processing until the dough is smooth.
Put the contents of the food processor bowl on the work surface and start kneading with your hands. Form a ball and press it with your palms for a couple of seconds until a dense dough forms. Roll it into a long "sausage", and then cut it into 12 equal parts. Roll each of them into a ball, place on a plate, cover with foil and refrigerate for about an hour.
Cream work
Combine the egg yolks and sugar in a bowl and beat, adding 50 milliliters of milk to make the mixture more liquid. Add flour and whisk again, forming a homogeneous mass, without lumps. Add another 50 milliliters of milk.
Bring the remaining milk in the pan to a boil, stirring all the time so that it does not burn. Pour the mixture of eggs and flour into another large pan and slowly pour the hot milk, stirring continuously. Bring this mixture to a boil, continuing stirring, and cook for 2-3 minutes, then remove from heat. Add the butter, let it melt and mix until a soft cream appears.
Let the custard cool by pouring it into a deep bowl and covering it with a plastic film (it should touch the surface of the product so that the film does not form). Do not cool it, just bring it to room temperature.
How to bake and collect the cake?
Preheat the oven to 200 degrees. Install the stand in the middle. On a flat baking sheet, roll 1 ball of dough, sprinkling with flour as needed. Bake it for 5-7 minutes, until the dough turns golden. Repeat with the rest of the workpiece.
After the layers for the cake have cooled, take the bottom from the spring shape, and cut the cakes along its edges so that they are all even and of the same size. Collect crumbs and scraps in a separate bowl.
Place the first layer of the cake in the assembled spring form, put 4 tablespoons of cream on it and evenly distribute. Repeat with the rest of the cakes and cream.
Leave the cake at room temperature for 12 hours, then place it in the refrigerator for the same time. Then run the knife into the mold between the cake and the side ring, then disassemble it. Take a few pieces of dough, postponed after cutting the cakes, and press them to the sides of the cake. Sprinkle crumbs over the rest of the dessert. Cool a little more. The cake is ready.