Cake "White Napoleon wet" (master class)

[Cream:]

Cake "White Napoleon wet" (master class)

Category: Confectionery

Ingredients
Cream:
yolks	10 pieces.
sugar	1 tbsp.
butter	400 g
flour	2 tbsp. l. , full, but without a high slide
milk	2 l (1.75 l + 0.25 l)
vanilla	taste
Cakes:
milk	1 tbsp.
sugar	0.5 cups
salt	pinch
vanilla	taste
flour

Cooking method

• I keep my promise Parallels and I bring to your attention Napoleon, the recipe for which I have not yet met on the Internet. Family recipe. The origins are still from my grandmother, we will remember her with a kind word, who at a conscious age survived the revolution, collectivization, 37 years old, occupation during the war, famine in 47 years and still managed to preserve this recipe, and, most importantly, convey it. It has been using it for 4 generations with great pleasure. Before the revolution, the lady took her as a governess into the house and taught her to cook, sew, embroider, and housekeeping. The grandmother was a diligent, and most importantly, neat student, and for this she was also taught to read and write (a rich pre-revolutionary bonus). This cake had a completely different name (foreign), but when we were a small Napoleon boom was gaining momentum and this cake was ranked among the Napoleons, apparently saluting a large number of cakes in it, and, most importantly, fashion.
• The piquancy of this cake lies in the fact that the layering of the cake does not occur during the baking of the cakes, but during the infusion of the cake after assembly. After 12 hours, the cake is perfectly layered. In order for the cake to exfoliate beautifully, it must be baked correctly. In order for the cake to have the most delicate taste, in no case should the cream be thickened. This cake can be roughly referred to as wet Napoleons. The taste of this cake has nothing to do with crunchy Napoleons. It reminds me of ice cream creme brulee from a distant childhood.
• So, the process itself:
• First, do the cream so that it has time to cool? while we bake the cakes.
• Cream:
• Beat the yolks with sugar (proteins, alas, do not go into this cake)
• 
• Bring 1.75 liters of milk to a boil
• 
• add flour and 1 glass of milk to the egg-sugar mass, stir well
• 
• pour the prepared mass into the boiling milk in a thin stream and boil it, literally for a few minutes.
• 
• put the cream to cool, sprinkle it with vanilla sugar (so that a crust does not form)
• 
• Cakes:
• slightly heat the milk for the cakes, add sugar, a little salt and stir until dissolved
• 
• knead the dough softer than dumplings
• 
• cut into 22 pieces
• 
• roll into balls
• 
• roll out all the cakes very thinly (slightly thicker than a standard A4 sheet of paper). One photo shows that the coloring of the table is visible through the rolled dough
• 
• 
• 
• chop thickly with a fork so that the cake is evenly covered with small bubbles during baking, which will be the basis of the stratification
• 
• remove excess flour from each crust before baking with a brush so that it does not burn in the pan
• 
• Heat the pan over the fire, bake the cake in the pan very quickly. The pan is dry. At the start of baking, it should look like this.
• 
• But at the end of baking so
• 
• here is a ready-made kit, downright leopard. Oh, how he will decorate the cut of the cake later. Despite the modesty of the ingredients of the cakes, the smell when baking them is awesome. The cakes are dry, brittle
• 
• 
• stir in butter into the cooled cream. The cream is gentle, not thick, fragrant. The cream should still drain from the spatula, and not fall in lumps.
• 
• Assembly:
• we spread the cakes, not paying attention to their unevenness and not being greedy. Smear the edges of the crust well so that later they are not dry. The cream is quite light, so the more cream, the tastier the cake. After 12 hours, you will be very surprised how much the cakes will absorb.Therefore, let your hand do not flinch when applying the cream.
• 
• 
• 
• 
• 
• an hour later, the cake will level out and settle, and significantly. The cake is left to stand for 12 hours and no less. During this time, delamination will occur and you will get just a layered cut with brownish specks, which give the cake not only beauty, but also a piquant taste and aroma. Layering occurs precisely on those bubbles that we tried to get as much as possible when baking cakes.
• 
• After settling, it is very easy to level the cake. A plate on top and a knife around. Design to your own taste. For 50 years now (this is what I remember) I have been enjoying this cake and I want to warn you right away.Don't improve this cake in any way !!! No nuts, no fruits, no dried fruits go here. It is good for its simplicity! It combines taste, aroma and consistency very harmoniously. The appearance is simple, but it can be forgiven ...
• I am sure that even if it does not turn out to immediately make an ideal specimen externally, then the taste will undoubtedly be remembered by everyone. And with a certain skill and experience, the cake will become the highlight of your table.
• 
• Gulechka! I'm waiting for the report.

The dish is designed for

4 kg (22 cakes Ø 23 cm

Note

The cake turns out to be quite weighty 4 kg, but it is eaten very quickly. Cakes with a diameter of 23 cm. There are 22 cakes in total. Nothing crunches in this cake. It is more suitable for lovers of soft, delicate taste. And most importantly, its calorie content is quite low. I allow it myself even with diabetes (although I replace sugar with a sweetener and put a little less butter).

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A very interesting recipe! I will definitely try!
There is a question, and how many Ingredients for the flour cake?

..... Total cakes 22.

.... It is more suitable for lovers of soft, delicate taste.

Soft delicate taste is good
I'm also interested in flour, how can it be over here?

Valentina, I just remembered my childhood, thank you!
Please tell me, don't you need to turn the cakes while frying?

[Softer than dumplings]

Girls, I didn't write the amount of flour because even with different flour it turns out differently. But she wrote a precise instruction.Softer than dumplingsThink 22 cakes need to be rolled out thinly. The dough should be soft enough, but, of course, not sticky, so that after rolling out your hands will not fall off * JOKINGLY * The rolling pin should also be heavier
Be sure to turn the cakes so that they bubble on both sides. The more ruddy bubbles, the better the delamination.
With 22 thinly rolled cakes, the height of the cake will be 5 cm (+ - 0.5 cm). The exposed incision is 22 cakes and 5 cm high.

We baked a similar cake at home. The cream was much simpler, no butter, ordinary custard, and the cakes were baked in the oven. Delicious. Flour leaves, depending on the quality of the glass, 2-2.5, 250 gr.
Valentina's photo shows that the cakes were turned over and baked in a frying pan from 2 sides (brown spots from the frying pan). Sorry Valentina to interrupt.

Yes, I also had the impulse to bake it in the oven. Alas, completely different cakes are obtained. The trick of this is precisely in baking in a pan.

In the oven, margarine was added to the flour and the cakes then looked just like yours when cut. We must try to bake this, it's even faster than in the oven.

It looks like a curd napoleon, it also stratifies like a delicious cream, you will have to try this option, without curd.

And this ... if the grandmother was taken as a governess ... then it was not necessary to teach her to read and write the governesses are home teachers, these are educated young ladies

Well, I waited for him)))) Valechka, thank you !!! I hope I'll hand over the wedding one tomorrow and try!

... adding margarine to the flour ...

Margarine in cakes is a completely different taste and there are a lot of good recipes with margarine. You can use a ready-made recipe without violating the authenticity of the given one.All its charm is that the cakes are not consoled with fat.

Well, I waited for him)))) Valechka, thank you !!! I hope I'll hand over the wedding one tomorrow and try!

Gulya! Divide this portion by 4 and you will get somewhere a kilogram cake. You will try, you will estimate and you will not spend much time.

[Valyusha]

Valyusha, the cake is great!
And I wanted to watch tempera. cakes baking mode. But what is it, I think why they burned. And then I'll look, and they were fried in a pan. Original)

Tell me please, can I use another custard cream, or is there a trick in it? sorry so many yolks?

Galina, why do you feel sorry for the yolks? because they all go to the cream. Well, the recipe is given for a big cake. Reduce the portion and the consumption of eggs will decrease. Not every time you need a 4 kg cake. Well, proteins go well with meringue or meringue. Gulya suggested this to me when I complained that many proteins would remain unaddressed. I made a blank out of proteins for the Earl ruins

Valentine, the cake just shines! I take it to bookmarks and think that I will bake it often. I love all the "wet" cakes at home. When I saw the cut of the cake with its many even thin layers, I was simply stunned with delight. And when I read the description of the preparation, I decided - this is for me, for sure! Thanks for the recipe.

Vivat to her grandmother and her worthy granddaughter !!! Thanks for the master class!

I took the recipe to the HAMMER's bins ...
What was your grandmother's name? Let's remember with a kind word a good person with an interesting destiny ...

I also want to try this cake. I adore Napoleon, the only cake that I always want and cannot refuse. I will definitely do this in a frying pan. Thanks for the recipe

I still have a question - but after collecting and spreading it with cream, you don't need to tamp it a little, as we usually do with Napoleon?

My grandmother's name was Akulina Ivanovna.
There is no need to tamp the cake. Leave it for one hour after applying the cream and after an hour you will gasp - it will settle as evenly as under pressure. And after full impregnation, you just have to align its edges.

[Valentine]

Valentine, wonderful cake! Thank you very much for the master class!

Valentina, thank you for sharing the family recipe, this is so valuable, kind memory to a grandmother with such an interesting name - Akulina. I really liked the idea of ​​cooking cakes in a pan. Bookmark, definitely. Valya, is the foreign name not preserved at all? Such a cake requires an independent name.

At home we just called my grandmother Kulya. I realize this cake from about 5 years old. : nyam: And then I remember how my grandmother called him not in Russian, but not Napoleon, that's for sure. And then somehow it went - Napoleon, but Napoleon completely forgot the name. But when I really wanted to find out what this delicious thing we ate all childhood, then alas, there was no one to ask (I was left without parents early). Well, when I published the recipe, there was a hope that someone would recognize in it ... something and call it a historically approved name.

Yes Valechka, it would be just wonderful.

Valechka, finally I got the report. Of course, I had to postpone the preparation of the cake for more free time, or at least make half a portion, but I really wanted to try. and as a result of my night vigils, it turned out not quite what I expected. first of all, I screwed up the cream ((((that is, at first I got it as it should be - the custard part, it is very tasty and does not take long to cook, as you wrote. I only added more sugar)), but this is already a matter of taste. But then when it cooled down, I did not inject oil into it with a mixer, but just as it was, and mixed it: girl_cray1: and I knew that I would not mix it with a spoon normally into a completely cooled cream, but at half past one in the night I would not turn on the mixer anyway, I would the pets didn’t forgive.In general, as I didn’t interfere, but the oil didn’t completely disperse and little pieces remained in the cream.and I think I also rolled the cakes too thickly, but I wanted so much to finish faster and go to bed. here in the photo it will be seen that they are fat (((and as a result it seemed to me that this cake is more like a pancake cake, which I am sure in reality should not be. all this of course did not prevent him from cracking for a sweet soul, but still I want to try it in its original form, which I will definitely do when I have a free day.

Gulya! The bundle is, of course, available, but the cakes. of course thick. And that's something, but there is no trace of pancake taste ... The cakes are baked and smell like aromatic baked dough. I told you to do 1/4 of the norm. Quickly, easily and immediately grasp all the nuances. Try it all the same slowly and in a small portion. The blistering is good on the cakes, but mine is more baked. Were they absolutely dry? Not soft ?? They are baked and smell different.

Valyush, well, everything that you just wrote, absolutely 100% hit the spot !!!! well, I just could not persuade myself for a quarter of a portion, this is not my size)) and since I baked them at 1 am, and I also had to sculpt mastic pieces for tomorrow's cake, I just made them thicker than necessary and did not bake it like - some of the cakes remained exactly soft, especially at the end. After all, I divided the dough into the required number of parts, and then, as I realized that I would bake them until the morning, I already connected the pieces in two, or even 2.5. in general, I definitely screwed up the cake - hurry up, make people laugh. I will do it back in early December, I have a free day, and before that every day cakes. I won't bake again at night)

Gulechka, well, that's all clear. I even noticed in the recipe that the cakes should be dry, ringing, brittle. These are the characteristics of baked cakes. Then, when impregnated, they have a completely different taste. But under-baked, soft cakes do not have the necessary smell, and most importantly, even after impregnation, they remain slightly rubbery. This is not the taste we want to achieve. I'm sure you will succeed !!!!

Valya, today I want to bake a cake. There is a question. I counted all the ingredients by 1/4 part, how in this case it is better to roll out the cakes, I mean the size and how many pieces to divide the dough into. Here's something I'm a little doubtful Make with a diameter of 18-20 cm, then there will be about 10 of them by force, and maybe less, will not the cake be too low? Which is best from your experience?

I told a friend about this recipe, so she has a friend who bakes cakes for Napoleon in a frying pan too, albeit from a different Napoleonic dough, and also says that the taste is very different from baked in the oven, she likes baking in a frying pan more.

[sima12]

sima12 well done, I counted correctly Diameter 18 cm will come out 11 cakes. I usually recommend doing 1/4 of the cake only for a sample, because for 22 cakes the diameter will not be more than 10-12 cm.It will really blur after settling and the diameter will increase to 15 cm, but for 11 cakes the cake will be small.
In terms of taste, this is true. I designed this cake as a separate recipe, and not in the catalog of Napoleon recipes, precisely because it is a completely different taste.

I made it, it is worth insisting, maybe soon we will take off the sample. Made the 4th part, 65 ml. I kneaded milk, not a lot of dough, 6 cakes came out. Well, this is not a cake with so many thin biscuits at all. Fortunately, making the dough is absolutely not laborious, so I quickly made 6 more pieces. She baked only 12 cakes, rolled them thin, like lavashik, almost to transparency. These are the results

.

I made the cream for 3 yolks, it was not without amateur performance, I added a little boiled condensed milk (I love it in cream to madness), the cream is actually very delicate and tasty

.

Now the cake is a donkey, it turned out to be even.

[Valyusha]

Valyusha, Thank you! Delight! And the dough is light! I managed!!! Did 1/4. True, the cream is too much. But what a delicious !!!

[sima12]

sima12 Sima, well, seemingly full compliance of the cake in the initial phase of sludge.The cakes are beautiful, even very! I understand for sure that the stratification will be wonderful, but I added condensed milk in vain. The cream here is an independent unit - delicate, original taste. And condensed milk will simply simplify it and deprive this note of originality. I just wrote in the recipe at the very beginning that any improvement in this cake turns out to be to his detriment - he loses his individuality. But be sure to inform about the taste of your cake, well, cutter, of course, come on !! admire

[Mom Tanya]

Mom Tanya Tanya, very happy! The cakes are excellent, baked, prepared for delamination (the blistering is excellent !!!) The cut is handsome! Well, most of all I am glad that you liked its taste.

Valya, delicious cake! There was just a little condensed milk and she did not interrupt the taste of the cream, I understood and felt its taste, the cake is really really soft, tender, the taste needs to be tasted, since it is unusual. But I don't know how it was stratified, it seems to me normal, but what will the specialist say?

Sima! Well, with the initiative you! The main thing is delicious !!!!! The stratification happened, this is unambiguous. But your cake is not yet fully infused. When it settles, the cakes will spread out straight, quite evenly

-this is your photo, I just made it so that the cut was clearly visible, the more there is than to admire ...

Yes, Valechka, now all that remains is to admire, because there is already nothing to feast on
Today I myself personally kissed the cake 3 times a day

So we have the same trouble in our family. I will make a cake for 4 kg and on the second day for the last piece of the war

Brought a huge thank you for the delicious cake.
Flour went somewhere 550 grams.



I got 22 cakes, but not a large one.
The cream turned out to be a little thin, probably evaporated a little.

Only smeared with cream. I made 2 cakes with 11 cakes each, and not one tall one, I was afraid that it would float and gray to one side. Sorry to leave the recipe.






And I bastard at work with cake and coffee, and on the street there is snow with a board and cold brrrr.

Galina! What a gorgeous report !!!! what a gorgeous cut !!!! Thank you very much for such a detailed report !!! It's just as an incentive for those who have doubts about their success or who suddenly did not succeed .... Well done !!!!!

Thank you for sharing such a good and delicious recipe. Prepares very quickly. : girl_dough: Sits down even faster

Valya, should the frying pan be on high or medium heat? Will ceramics work?

Valya, should the frying pan be on high or medium heat? Will ceramics work?

Hi Ilona! : flowers: While Vali is gone, I will say what I did over high heat and on an old cast-iron pan (like my grandmother's).

(I haven't had cast iron for a long time ...

I also made this cake - I made it in memory of my childhood! I baked this cake for my mom’s birthday, the cake turned out to be with the taste of childhood, but only my taste changed and it seemed to me that it was such disgusting! Only dad liked it! I think such a cake is specific and without a test for various events, it is not worth baking! We cut the cake and fed the titmouses! Before the oven wet Napoleon read a lot of such enthusiastic reviews and only 3 reviews were that he was thrown into the trash, but I did not believe it and did, but could not eat! Sorry for food and time!

AviaStar, you are in vain ... It is a pity, of course, that it turned out not quite what I wanted, but this is not a reason to give up and complain about the recipe. This is a reason to try again, taking into account all possible mistakes) If you could describe in more detail what exactly you did not like about the cake, Valya could help to sort out the problems. I think that next time everything will work out) I'm going to try again myself)) taking into account my mistakes in thick dough rolling, and not baking cakes.

[Ilona]

Ilona I have a Tefalevskaya frying pan, but I used to bake it in a cast-iron one too. But it burns strongly on ceramics, it is better not to use it. You will try on the temperature after the third cake yourself.You will catch the moment when the cake bubbled well, but does not burn, but only reddens.

Everyone has a different taste! Someone likes it, for someone it is disgusting! And until you try you won't know! For example, I hate fermented baked milk, but my daughter loves it very much - I have to do it for her!

[AviaStar]

AviaStar You were so eager to get the recipe out that you even signed up today to do just that. Well, in this regard, I will note that rude statements about anyone at our Bread Maker are not welcome. If you registered not only to speak out about this recipe, then from now on, just be more restrained. If you read it (the recipe) carefully, you would notice that the recipe is dedicated to a specific person Parallels, who wanted to master this particular cake. And if you ate like that all your childhood and did not feel pleasure, then why was it such a disgusting thing to torture yourself now? Well, at least the titmouses were pleased. Again, I note that you, apparently, did not read that I do not consider the cake to be a Napoleon and has nothing to do with the taste of conventional Napoleons, and therefore, if you, following my advice, made 1/4 of the portion, it’s not so sorry there would be food and time. Well, I don't remember who threw the cake in the trash ??? The result was not quite necessary - yes, but no one angrily flung the cakes.
You know ... I once read 10 pages of rave reviews on a recipe for processed cheese at home and immediately ran to make it. Alas ... I was just horrible. And the previous 35 colleagues are more than a good option, and some have repeated it several times. I didn't even think that I needed to write that this recipe is disgusting and express my opinion about the inadmissibility of using it. I remembered Gogol ... remember ... the epigraph to "The Inspector General"
ON THE MIRROR OF NECHA TO FOOT KOLI ROZHA CURVE .....
In this case, the hands have grown from the wrong place (this is me about my hands)
Everyone has read your opinion and those who wish will read it. A big request not to enter into polemics