Hello, dear viewers!🥰 Welcome to my culinary corner, where we will be cooking delightful dishes together. Today, we have a special recipe - the unique Napoleon cake! 🍰✨This unique dessert, astonishing everyone with its flavor, was passed down to me by my grandmother. Cook along with me, and you'll undoubtedly succeed in creating this magnificent sweet masterpiece!
In this video, I'll share with you the step-by-step preparation of this magnificent dessert. We will be creating crispy layers, each one soaked in a delightful cream. The result is simply mind-blowing, and I'm confident that each of you will be able to recreate this masterpiece in your own kitchen!
📋For the test, you will need:
Butter 82% - 200 g
Sour cream 20% - 170 g
Lemon juice - 10 g
Egg - 1 piece
Flour - 360 g
Salt - 2 g
🎂For the cream, you will need:
Butter 82% - 300 g
Condensed milk - 380 g
Lemon juice - 15-20 g
👩‍🍳Layers:
Combine sour cream with egg and lemon juice, stirring until homogeneous. Lemon juice can be replaced with 6% vinegar, as acidity adds more flakiness to the layers.
Mix flour with salt, add cold butter and rub into crumbs using a spatula or fork. Butter can be replaced with margarine.
Combine with sour cream and quickly knead the dough, ensuring that small pieces of butter remain intact.
Wrap the dough in plastic wrap, giving it a rectangular shape, and refrigerate for 2 hours. The dough can be prepared in advance and stored in the refrigerator for up to 2 days.
Divide the dough into 14 parts, rounding each one. Set one aside, and refrigerate the rest. Roll out the dough on baking paper; the template should be larger, as the dough shrinks and deforms during baking. Be sure to prick it with a fork.
Bake in a preheated oven at 190°C on the middle rack without convection for 10 minutes until lightly golden.
Trim the hot layer according to the template, saving the trimmings for decoration. It is not recommended to trim the layers before baking, as they significantly shrink and deform, resulting in an uneven and untidy-looking cake.
Bake all remaining layers in a similar way.
👩‍🍳Cream:
Beat softened butter until it becomes a fluffy light mass; this may take 5-7 minutes. Gradually add room temperature condensed milk, thoroughly beating after each addition.
In the end, add room temperature lemon curd, and mix thoroughly.
Assembly:
Grease a dish with a small amount of cream, place the first layer, spread a small amount of cream, cover with the next layer, and press lightly. Continue until fully assembled. To evenly distribute the cream, you can use weights.
Spread the remaining cream over the top and sides of the cake.
Crush the cake trimmings into crumbs and sprinkle over the cake. Optionally, you can add powdered sugar to the crumbs.
Leave the cake at room temperature for an hour, then refrigerate for 5-6 hours.
For decoration, spread tempered chocolate on parchment paper with a non-stick coating, place skewers that are taller than the cake by 2-3 cm. I do not recommend using melted chocolate as it is unstable at room temperature. Various chocolate tempering methods can be found on the internet. Place the blanks in the refrigerator until the chocolate is completely set.
Before serving, remove the cake from the refrigerator for 30-40 minutes to soften the cream, improving the taste and consistency of the cake. Decorate with chocolate elements before serving.
Don't forget to subscribe to the channel, hit the like button, and leave comments if you enjoy the video. I'll be looking forward to your comments and feedback. Enjoy watching and bon appétit! 🌟👩‍🍳🍰