Cake "Napoleon" classic: recipe of the Soviet era, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The classic Napoleon custard cake, which consists of alternating layers of pastry, is believed to be a delicacy of a French invention, although its exact origin is unknown.

Elements of this recipe appear in numerous cookbooks dating back to at least the 16th century. One of the earliest references to this cake was found in 1733 in an English-language cookbook written by French chef Vincent La Chapelle. There, the cake appeared under the name Mille-feuille and was prepared with jam and marmalade instead of buttercream.

Next, this name for the cake is no longer used in 18th century recipe books. However, in France during the reign of Napoleon Bonaparte, some of the Parisian pastry shops may have sold the cake under the modern name. During the 19th century, all dessert recipes called for filling it with jam, with the exception of an 1876 recipe from UrbainDubois, which suggests smearing cakes with Bavarian cream.

Modern photos of Napoleon cake classic, cookedconfectioners from different countries make it clear that custard is being used today.

Origin of the name

According to experts, earlier the name of the dessert (mille-feuille) was used as an indication of the layering (literal translation - "a cake of a thousand sheets"). The variant name "Napoleon" appears to be derived from "napolitain", the French adjective for the city of Naples. However, later it became an association with the name of Emperor Napoleon I of France. The French culinary guides of the early 19th century do not mention the Napoleon cake, although the list of sweets includes Natapolitan. At the same time, this name does not indicate a large cake, but small cakes made of several layers of dough, decorated with butter or fruit. Thus, there is no evidence to link the name of the dessert with the emperor himself. In contemporary France, the classic Napoleon cake is a special type of mille-feuille dessert filled with almond flavored paste.

In Russian tradition

In Russian literature, a cake called "Napoleon" was first mentioned in the first half of the 19th century. Alexander Bestuzhev explained the appearance of such names by the romantic and historicist spirit of that time. The cake has been especially popular since the celebration of Russia's victory over Napoleon in the Patriotic War of 1812. During festive events in 1912, holiday pastries were sold everywhere in festive decoration. The cake had a huge number of layers, and its top was covered with white crumbs, symbolizing the snow of Russia, which helped the Russians defeat Napoleon. Later, the cake became a standard dessert in Soviet cuisine. Currently, the classic Napoleon cake, the recipe with a photo of which is presented below, remains one of the most popular in Russia and other post-Soviet countries.

In the Lithuanian tradition "Napoleon" or "Napoleonas" is very similar to the Russian version. The recipe changes a bit as Lithuanians add layers of fruit fillings (such as apricots). It is often associated with weddings or holidays and is often given as a gift.

Soviet cake

There are many recipes for the Napoleon cake, which has actually become a national delicacy. Its classic version is using custard, although its recipe has several options. How to make such a cake at home?

To make a Soviet-era Napoleon cake with custard, you need to prepare puff pastry, make many layers of the same size from it, no more than two coins thick. When the cakes are baked and cooled, they should be stacked one on top of the other until completely cooled. Then the cakes are smeared with cream and tightly glued together so that the delicacy is a single whole. The finished product can be decorated with berries, nuts or crumbs from cakes.

Baking according to the classic Napoleon cake recipe (Soviet era) will take you a lot of time,but you won't be disappointed with the result. In addition, seven egg whites will remain unused, which can later be used for meringues.

What do you need?

To prepare the Napoleon cake according to the classic recipe of the Soviet era, you need to prepare:

For layers:

• 4 tablespoons butter (uns alted, softened);
• 1 tablespoon sugar;
• 2 egg whites (room temperature, heavily beaten);
• 1 cup sour cream (room temperature);
• 1 table spoon of vodka;
• 1 pinch of s alt;
• 2 cups flour (all-purpose).

For the custard:

• 6 cups milk (whole);
• 10 large egg yolks (room temperature);
• 1 large egg white (room temperature);
• 2, 5 cups sugar;
• 6 tablespoons flour (all purpose);
• 1 tablespoon vanilla extract;
• 16 tablespoons butter (uns alted).

How to make Napoleon cake

The classic Soviet-era recipe looks like this.

In a large bowl, beat butter and 1 tablespoon sugar.

Add 2 heavily beaten egg whites, sour cream, vodka and s alt.

Gently stir in the flour, a spoonful at a time, until the dough is soft and pliable. You may not need the full amount of the prescription. Wrap the prepared dough in a bag and refrigerate for 1-2 hours to make it easier to roll out.

Then heat the oven to 180 degrees.

Moisten a baking sheet and sprinkle with flour.

Divide the dough into 16 equal parts. Roll out each portion directly on the prepared baking sheet into a very thin circle about 20 cm in diameter.

Bake each sheet until golden brown, about 6 to 10 minutes. If the dough bubbles while baking, pierce it with a fork.

As each layer is done, remove from oven and set aside to cool. Repeat until all pieces of dough are baked. Further, the recipe for the classic Soviet-era Napoleon cake, the photo of which is presented in the article, looks like this.

How to make cream?

Pour milk into a large saucepan and heat but do not boil. In a large bowl, mix the egg yolks, 1 egg white and 2.5 cups sugar until smooth. Add 6 tablespoons flour and mix well.

Pour this mixture into a warm (not very hot) saucepan of milk, stirring first with a fork and then with a wooden spoon, and simmer until thick. Add vanilla extract and oil and mix until you get a smooth cream. Remove from heat and set aside to cool. Be sure to stir the cream often as it cools.

How to assemble the cake?

The recipe for the classic Soviet-era Napoleon cake is as follows. Place one layer of cooked dough in the bottom of the springform pan and cover evenlylayer of chilled custard. Continue to collect the cake further in the same way, alternating dough and cream, ending with the 15th layer. Lay the last layer on top of the cake. Refrigerate for 5-6 hours.

When you are ready to serve the cake, run a thin knife and run around the edges of the mold, then carefully remove the cake and transfer to a serving dish.

Second version of the cake

The recipe for the classic Napoleon cake with custard has one more variation. In any case, the secret to a tasty and soft dessert is that it needs to be left for a while before serving. If you make the layers very thin, the dessert will soak faster. It is advisable to leave the finished treat in the refrigerator for 24 hours, or at room temperature for 18 hours, and then another 9 hours in the refrigerator. What do you need for this cake?

Quick puff pastry:

• 400 grams of butter, chilled;
• 2 eggs;
• 150 ml water, cold;
• 6 cups wholemeal flour (650 grams);
• 3 table spoons of cognac;
• 1 table spoon of vinegar;
• a pinch of s alt.

Custard:

• 7 egg yolks;
• 6 glasses of milk;
• 1, 5 - 2 cups of sugar;
• 1 tablespoon vanilla extract;
• 1 cup flour;
• 150-200 grams of butter.

How to make puff pastry?

Mix cold water, 1 tablespoon vinegar and 3 tablespoons cognac in a deep bowl.

In a separate bowl, beat eggs with s alt. Mix the contents of the above two bowls thoroughly.

Pour the flour into the bowl of the food processor. Add cold diced butter and beat until crumbs are about the size of a pea. Pour in the egg mixture and continue processing until the batter is smooth.

Put the contents of the food processor bowl onto a work surface and begin kneading with your hands. Form a ball and press it with your palms for a couple of seconds until a dense dough forms. Roll it into a long "sausage", and then cut into 12 equal parts. Roll each into a ball, place on a plate, cover with plastic wrap and refrigerate for about an hour.

Working on the cream

Combine egg yolks and sugar in a bowl and beat, adding 50 ml of milk to make the mixture more fluid. Add flour and beat again, forming a homogeneous mass, without lumps. Add another 50 ml of milk.

Bring the remaining milk in the saucepan to a boil, stirring all the time so that it does not burn. Pour the egg and flour mixture into another large saucepan and slowly pour in the hot milk, stirring constantly. Bring this mixture to a boil, continuing to stir, and simmer for 2-3 minutes, then remove from heat. Add the butter, let it melt and mix until a soft cream consistency.

Let the custard cool by pouring it into a deep bowl and covering with plastic wrap (it should touch the surfaceproduct so that a film does not form). Do not refrigerate it, just bring it to room temperature.

How to bake and assemble a cake?

Preheat the oven to 200 degrees. Install the rack in the middle. Roll out 1 ball of dough on a flat baking sheet, dusting with flour as needed. Bake it for 5-7 minutes until the dough is golden. Repeat with the rest of the piece.

After the cake layers have cooled, take the bottom from the springform and trim the edges of the cakes so that they are all even and the same size. Collect crumbs and trimmings in a separate bowl.

Place the first cake layer in the springform you have assembled, place 4 tablespoons of cream on it and spread evenly. Repeat the same with the rest of the cakes and cream.

Leave the cake at room temperature for 12 hours, then place it in the refrigerator for the same amount of time. Then run the knife into the mold between the cake and the side ring, then disassemble it. Take a few pieces of pastry left over from cutting the cakes and press them against the sides of the cake. Sprinkle the rest of the dessert with crumbs. Cool down a little more. The cake is ready.