Napoleon cake (lean)

[Cakes:]

Napoleon cake (lean)

Category: Confectionery

Ingredients
Cakes:
Flour	4.5 tbsp.
Vegetable oil (refined)	1 stack
Carbonated water	1 stack.
Salt	1/2 tsp
Lemon acid	1/4 tsp
Cream:
Almond	170 g
Sugar	490 g
Semolina	250 g
Lemon large	1.5 pcs.
Almond essence	3 drops
Vanilla sugar	2-3 sachets

Cooking method

• On fasting days, children's birthdays happen, friends and parents come to visit. You can't do without cake!
• This recipe is just for this occasion.
• It turns out to be a big, delicious puff cake. This despite the fact that there is no butter, no milk, no eggs in it. But this is not a hindrance in order not to leave indifferent any of the guests.
• Cakes:
• 1. Pour flour into a bowl, pour in vegetable oil, cold carbonated water with citric acid, salt. Knead the tough dough quickly, adding more flour as needed.
• 2. Roll the dough into a ball, cover the bowl with the lid and refrigerate for 30 minutes.
• 
• 3. Divide the dough into 12 pieces.
• 
• 4. Roll out one piece of dough into a circle with a diameter of 26 cm.
• Keep the rest of the dough pieces in the refrigerator.
• 
• 5. Bake in a well-preheated oven on a dry baking sheet until pinkish (cakes are baked very quickly).
• 
• Cream:
• 1. Pour boiling water over the almonds for 30 minutes. After that, the skin will cleanse well.
• 
• 2. Chop the almonds in a food processor until finely crumbled.
• 
• 3. Add sugar and pour 1.5 liters of boiling water.
• 4. Stir the mixture, bring to a boil, pour semolina in a thin stream and boil until thickened. Refrigerate until warm.
• 5. From one whole large lemon and half a lemon, cut the zest off with a thin sharp knife, remove the white layer (it can give bitterness), cut into slices and discard the seeds.
• 6. Pass the zest and lemon through a meat grinder. Mix the lemon gruel with the custard, add 3 drops of almond essence, add the vanilla sugar and beat the cream with a mixer.
• 
• Assembling the cake:
• 1. Generously layer the cakes with cream, slightly pressing each subsequent one to the previous one (it is convenient to do this in a split form). Crumble the last crusty crust and sprinkle on the cake.
• 
• 2. Leave the cake to soak for 12 hours.

Note

I baked this cake for the first time and it was very interesting: how can Napoleon turn out without butter, eggs and milk?

And it turned out! And it turned out very tasty!

You can add 1 tbsp to the dough to improve the layering of the cakes. a spoonful of vodka (anyway, the alcohol will evaporate during baking).

It is better to roll out the dough on a silicone mat, transfer it to a baking sheet on it, lay it with the cake down, carefully remove the mat and bake.

Recipe based on the recipe for the Cook with the Cook.

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[Luysia]

Luysia, I have never seen such a recipe
I accidentally looked in, and here is

I thought I don’t like cream on starch ... I looked only because of the author

And then there are almonds and lemon ... super! To bookmarks!!!

[Nagira,]

Nagira, with all the limited set of products, the cream turns out to be tasty, and the cakes are flaky.

Almond milk is obtained from crushed almonds with water, which is substituted for natural milk during fasting, even "milk" soups are cooked, etc.

[Luysia]

So I am about Luysia, even the taste is presented!
And I'll put here the old-fashioned way, instead of essence, I'll put real bitter almonds. There is no essence and I stocked up on bitter almonds in autumn ...
So wait with the report

[Nagira,]

Nagira, then replace 15 almonds from the total quantity. to bitter. So it was recommended in the original source. Should be much tastier.

And I wrote as I did, but I had no bitter taste. And even more: lemons are different in size and "sourness", it is better to put lemon gruel in the cream in parts and try, so that the sour cream does not turn out.

I'm waiting for the report!

You can pamper yourself with a cake!

Luysia, thanks for the recipe. Yesterday I could not resist and baked (before that, for a month and a half on a strict diet because of dermatitis, I was sitting, and then the doctor gave the go-ahead for relief, "just not baking"). The cake turned out to be delicious, especially the dough pleased. But the cream seemed too heavy, the usual custard IMHO is softer.

And we are with our "thank you" for a cool recipe. For the weekend we diversified the lenten menu with a delicious cake. By the way, if you do not give out the secret of the recipe, no one will say that it is lean. And, by the way, it turned out not a cake but a whole "cake". Weight - under 4 kg. True, we suffered a little with the cakes. They didn't want to roll out, they had to practically stretch to the desired size. And so, everything is very tasty. And the piquant sourness and taste of almonds.

[Gennady,]

Gennady, what a cake! Thank you for your feedback, I'm glad you did it!

I didn't even think of weighing mine! And then 4 kg turns out to be enough for everyone.

The longer it costs, the cake tastes better. So it's good that big.

The cakes roll out better in ordinary Napoleon, which is why I wrote about a silicone mat (screwing on a rolling pin and transferring it will not work).

shoko11, it's good that the cake tasted good. Don't get sick anymore!

And that with butter, milk and eggs the cream is softer, so no one argues.

Here I am with my report. Interesting things turns out to be done by vodka with dough * JOKINGLY * I baked these balloons

It turned out to be not easy to combine them into one cake. The cakes broke and crumbled mercilessly
My twelfth cake was obviously superfluous. There was not enough cream for nago.
Ultimately (don't judge strictly)

It tastes good, sour, very satisfying (of course! So much semolina) And don’t know how many kilograms, but heavy

[iris. ka,]

iris. ka, original cakes turned out! It was necessary to prick them with a fork before baking.

This cake can be stored in the refrigerator for several days, the further, the tastier it becomes.

[Luysia!]

Luysia!Thank you very much for the recipe! Indeed, how he helped me out! There is a post ... and here I have a DR, and even an anniversary! So I decided and baked! So nobody believed that he was FAST!
Once again - a huge THANKS!

[Luysia]

Luysia, thank you very much! I never thought that you could get a lean "Napoleon"! I used walnut instead of almonds - it turned out pretty good! True, it took more cream! I cooked two at once. Round high and small square (in section). Take a report!

Please accept my report too! I bake Napoleon for the first time, I wanted to learn how to do everything and was afraid. And so I wanted sweets during the post

Weight - over 3 kg.
Very satisfying came out. I barely mastered a piece. But happy enough for me to feast on for a week !!! (and there it becomes even tastier, they say ...)

[Luysia]

Luysia, thanks for the recipe! For now, I'll take it to your bookmarks and definitely try

Lenten "Napoleons" made more than once, according to different recipes: dough on margarine and beer, and semolina cream on juice (Apple, strawberry or cranberry). Everything turned out fine. This recipe was primarily interested in the cream with almond milk and I decided to try it. There were no problems with the cakes, they rolled out perfectly and baked perfectly. But with the cream it turned out to be a problem. Not including logic, I did everything strictly according to the recipe and instead of a light airy mousse, I got a cool semolina porridge. To save the situation, it was necessary to add water to the porridge, and it went to bring it at least approximately to the required consistency more than a liter. Due to this, the taste of almond milk was strongly dissolved and almost not felt, the cream turned out to be watery. I cannot imagine how you can beat such a cool porridge with a mixer and what will come of it if you do not dilute it with water.Maybe the author did not mean 250g, but a glass of semolina in which 200 grams of semolina, and even then it’s a bit too much for me, I picked up my old recipes and there for 1.5 liters of water 120g semolina (2 times less !!!), and one from the conditions of a gentle and tasty cream - cook it for at least 20 minutes, then after beating it does not look like porridge, but it turns out a delicate, airy mousse.
I wrote a comment, maybe someone will use my experience. I will definitely take the idea with almond milk on a note.

And I got a cream that year without problems.

[Lyudyk]

Lyudyk, but semolina can be different ... From durum wheat, semolina behaves completely differently even in porridge than ordinary semolina, and semolina from different manufacturers is also always different ..

Girls, help !!! Children are allergic, for her joy she introduced sugar to them, and now the older ones have birthdays on their nose, I want to make a Napoleon, but in the cream, almonds and lemon are embarrassing - can I replace it?

Lenten "Napoleons" made more than once, according to different recipes: dough on margarine and beer, and semolina cream on juice (Apple, strawberry or cranberry). Everything turned out fine. This recipe was primarily interested in the cream with almond milk and I decided to try it. There were no problems with the cakes, they rolled out perfectly and baked perfectly. But with the cream it turned out to be a problem. Not including logic, I did everything strictly according to the recipe and instead of a light airy mousse, I got a cool semolina porridge. To save the situation, it was necessary to add water to the porridge, and it went to bring it at least approximately to the required consistency more than a liter. Due to this, the taste of almond milk was strongly dissolved and almost not felt, the cream turned out to be watery. I cannot imagine how you can beat such a cool porridge with a mixer and what will come of it if you do not dilute it with water. Maybe the author did not mean 250g, but a glass of semolina in which 200 grams of semolina, and even then it’s a bit too much for me, I picked up my old recipes and there for 1.5 liters of water 120g semolina (2 times less !!!), and one from the conditions of a gentle and tasty cream - cook it for at least 20 minutes, then after beating it does not look like porridge, but it turns out a delicate, airy mousse.
I wrote a comment, maybe someone will use my experience. I will definitely take the idea with almond milk on a note.

share the recipe for the cream, please, we can use apples. I really want to please the children with the first cake - the average 4 years old will be on April 28 - she never ate a piece of cake

[Dari-do]

Dari-do, Nastya, write better in a personal Lyudyk Faster will see there. You urgently need

thanks, I'll do it, otherwise today we need to bake

And without waiting for an answer, I took a chance and made my own cream on the eye and everything turned out deliciously, tenderly. While I'm freshly writing a recipe in my memory,
can anyone for allergy sufferers useful:
1.5 liters of water
1 tbsp. decoys
1 tbsp. Sahara
2 grated simerenko apples
-boil for 10-15 minutes-it turns out a thick porridge, which, after cooling, was whipped with a blender and a delicate mousse turned out.


I did not add citric acid to the dough, because children cannot, but added 3 tbsp. l. sugar, everything else is prescription. The dough rolled out with a bang even without vodka. I greased the cakes thickly as written and the cake turned out very juicy, it could have been less greased, but this is not for everybody. If it is thickly smeared, there is not enough cream for the last 2 cakes. The cake turned out to be very tasty - the apples were not felt - they gave the cream a slight sourness - the children were delighted !!! the taste of the cake is very close to the classic Napoleon.

[Dari-do]

Dari-do, Nastya, well done, what did you share! Any experience is interesting

[Nadia,]

Nadia,no photo?

[Nadia,]

Added Sunday 01 May 2016 09:13 PM

Nadia,no photo?

Is this a question for me? I didn't understand who Nadia is here

I was wrong, Nastenka .... I'm sorry!

I don’t understand, I don’t think it’s right for me Nadia There’s only a whole cake, there’s no cutaway ... by May 7 I’ll take a picture again and share it

Ok, I'm waiting!

Ok, I'm waiting!

here is a photo with a delay, I went to see the recipe and remembered what I promised



cut the edge of the cake, did not add apples to the cream this time and it still turned out very tasty - the daughters ate it in 2 days
Now I will still do