Experience true decadence without too much effort when you make this Napoleon Cake. It's unlike other dessert recipes, you'll be begging for more after the first bite. This fantastic 8-layer cake has been our favorite family holiday cake for lot's of years. Don't get scared away by they number of layers. This dough recipe is the best taste and it's easy to make. It's rich flavor and great moist tender texture make it all worthwhile!
Ingredients for Quick Pastry Puff Dough: (It makes 9 layers of 12 inch circle cake)
4 cups flour
3.5 sticks (400 grams) butter or Imperial margarine ( Optional... Put it in the freezer for 1-2 hrs before making the dough.)
6 oz cold water
1 tbs vinegar
If you are using unsalted butter add 1/2 tsp salt.
Ingredients for custard cream:
3 1/2 cups milk
3 1/2 tbs corn starch
1 1/2 cups of sugar
3 sticks (330 gram) unsalted butter (at room temp)
1 tbs vanilla
There is a lot of different recipes of cream for Napoleon cake. Like my Easy version Napoleon Cake has a different cream recipe. Other people make it with butter and sweet condensed milk. My favorite way is the custard cream in this recipe:)))
All ingredients for pastry must be icy cold.
Fluff eggs in the cup.
Add vinegar and cold water. Put this mixture in the freezer, while you are grating margarine.
Dip the margarine in the flour and grate it.
In the process of grating the margarine you should always sprinkle it with flour (no kneading). After all frayed margarine, add the remaining flour and mix lightly (don't over mix) it with the flour.
Make like circle with a hole inside for water mixture.
Add water mixture together with margarine-ground flour, gradually pouring liquid in small portions. Working very quickly mix the dough together so it sticks (foods should stay cold). Gather the dough into a large piece and divide it into 4 parts. Each part put in a separate plastic bag and place in the refrigerator for at least 2 hours.