Monday, March 1, 2010

Napoleon Cake

Okay first let me warn you this cake is not so hard but it is time consuming. It is preferred to make this cake the night before it should sit in the fridge for at least 4 hours.

Napoleon Layer Cake

2 sticks of unsalted butter cold
2 cups flour
1/2 cold water

Cut the butter into small pieces. Add flour and keep cutting till they are mixed well. Add cold water and make dough. Separate them in to 8 balls. Roll and bake one by one. If you roll them all they will stick to the counter. So with alot of flour for rolling take one ball roll it flat till about a 8 inch pan will fit to measure in side the dough like a cookie cutter. Preheat oven to 350 and place dough carefully on baking sheet. Bake until golden. When dough is golden get your 8 inch round cake pan and place it upside down and cut around the edges to form a perfect circle.Save the scraps and put aside for later. Do this same technique on the 7 other balls but make sure you poke holes in the prebaked dough so the cream can soak through. The first one without holes is for the bottom of the cake.

5 eggs
4 cups milk
1/3 cup flour
2 cups sugar
1 tbsp vanilla extract

Mix eggs sugar flour vanilla and 1 cup milk well till there are no more flour chunks. In a sauce pan. Cook the 3 more cups of milk until warm. Add the egg mixture to the saucepan once the milk is warm. Stir vigorously so it doesn't become lumpy. After the mixture boils it should start looking thick. Once the cream is thick put your cake layer with no holes down first cover it with cream. Be careful not to use to much you wanna make sure you have enough for the top of the cake. Keep doing this until you get to the top, add the rest of the cream make sure all the crispy layers are covered. Take the layers scraps that we put aside and crumble them around and on top of the cake. Remember let it cool in the fridge for a least 4 hours. Enjoy. Post a comment if you have any questions.

No comments:

Post a Comment