Recipe cakes to beer with hazelnut cream. Napoleon cake

Recipe cakes to beer with hazelnut cream. Napoleon cake

Do you like cake with Napoleon? And we decided to step back from the classics and simplify the recipe by offering an interesting recipe for this popular and beloved dessert.

For “Napoleon” puff pastry is considered traditional, the preparation process of which is quite tedious and lengthy. Then you can make it easier by buying ready-made dough in the store, but is it comparable to home-made, home-made!

There is a lovely way – try to make the dough for “Napoleon” on beer. This option is simpler and more convenient, and requires much less time. And they themselves are obtained layered cakes, crispy, tender and vesicular.

Hazelnut added to the cake “Napoleon” gives a very nice nutty flavor to this already delicious desserts.

Napoleon Cake

Cake “Napoleon” – ingredients:

for the dough:

  • 4 cups flour,
  • 250 g butter,
  • 150 ml light beer,
  • a pinch of baking soda,
  • a pinch of salt,

Cream:

  • 800ml milk
  • 50 g of butter,
  • 6 egg yolks,
  • 4 tbsp. tablespoons flour,
  • 200 g of sugar,
  • 1 h. Cognac spoon,
  • 10 g of vanilla sugar,
  • 50 g of hazelnuts.

Cake “Napoleon” – cooking:

1. Prepare the dough for the Napoleon cake. To do this, sifted flour is mixed with baking soda and salt. Then grate the dry mixture with frozen oil and mix.

2. Pour beer and quickly knead the dough. The consistency of the dough should have elastic and does not stick to hands.

3. Divide the dough for “Napoleon” into 8 parts, each roll into a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.

4. In turn rolled out each piece of dough into a thin layer. Bake cakes for the cake “Napoleon” in a preheated 200 ° C oven for about 5-7 minutes each.

5. Slightly trim the crusts and pieces of extra grind into crumbs.

6. Prepare cream cake “Napoleon”. To do this, sift the flour into a bowl, it vsyp sugar, vanilla sugar and mix well.

7. The yolks are connected to the warm milk and vzbey. Pour yolk-milk mixture into the flour and mix.

8. Put the mixture on low heat, bring to a boil, but do not boil. Prepare the cream until thick, stirring constantly to avoid burnt. Custard is ready after about 15 minutes.

9. Take cream “Napoleon” from the heat and allow to cool. Then add the butter, pour the cognac and vzbey mixer for 2-3 minutes.

10. Hazelnut dry, clear of a peel and chop the blender. Several nuts leave intact cake decorating.

11. Assemble the cake “Napoleon”. Ready to smazh cream cakes. One layer of fill hazelnuts. Dredging “Napoleon” crumbs, decorate the top nuts.

12. Leave the cake “Napoleon” to soak for 5 hours in a cool place.

Napoleon Cake ready! Bon Appetit!

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