Cake "Napoleon" from pita bread: recipes, cooking tips

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

This dessert is prepared very quickly and turns out to be unusually tasty. In fact, the Napoleon cake made from pita bread is in no way inferior to its classic counterpart with condensed milk, banana or custard. To prepare a dessert, you will need a set of the simplest products, and even a novice cook can assemble such a cake entirely.

What is the secret of the popularity of the Napoleon cake from lavash? It's all about the subtlety of the cakes used. In the process of impregnation, fresh, with a neutral taste, the dough becomes unusually juicy and sweet. There are many different recipes for Napoleon cakes from pita bread. We present to your attention some of them.

Cake "Napoleon" from pita bread with condensed milk

To prepare a delicious dessert according to one of the simplest recipes, you should stock up on nine to twelve round pita bread in advance so that the cake is of sufficient height. In this case, it is necessary to choose round tortillas or classic thin rectangular pita breads. The latter, in view of the greatsize, cut into two or three parts. The thinner they are, the more layers should be in the cake.

Ingredients

You will need 10 thin pita breads. 9 of them are used as cakes, the 10th will go for sprinkling. In addition, for making a cake use:

• 1 jar of condensed milk;
• 200g butter.

Lavash Napoleon cake: step by step recipe

Dessert is prepared like this:

1. Large pita breads are cut (the cakes should turn out exactly nine pieces, from the tenth it will be possible to make sprinkling). Round pita breads are used intact, while rectangular ones should be adjusted in size.
2. To make the cake look like a classic Napoleon as much as possible, improvised cakes should be dried in a dry frying pan (without using oil) on the stove or in the oven. If this is not done, they will become "rubber" during impregnation. In the oven heated to 200 ° C, or on the stove, the cakes are kept for 2-3 minutes and removed. Stacked on top of each other. The last 10th cake can be dried longer so that it breaks more easily.
3. While the lavash cakes are cooling, start preparing the cream. Mix with a mixer at low speed butter (softened) with condensed milk. The number of revolutions can be gradually increased slightly, but the oil should not break into fractions.

How to assemble a cake with condensed milk

Assembly is carried out in several stages:

1. Coat each layer and carefully stack the cakes one on top of the other. Before starting to lubricate each of them with condensed milk, dry pita bread is pressed against a pile so that it is slightly compacted.
2. Next, the cake is left to "rest", and in the meantime they are taken to making sprinkles. The last dry pita bread is rolled out with a rolling pin or chopped with a knife, trying to make the crumbs very small, so the dessert will look more aesthetic.
3. Sprinkle them first on the top of the cake, and then, using a wide knife, and side surfaces.
4. After that, the Napoleon cake from pita bread with condensed milk cream is left to soak for 1-1.5 hours at room temperature. After this time, the dessert is removed in the refrigerator, where it should be soaked for about 3-5 hours (preferably all night). After soaking, the treat will turn out tasty and juicy.

Tips

To reduce the consumption of the cream, some housewives recommend preparing an impregnation. To do this, mix half a glass of milk (warm) with sugar (1 tbsp.) The resulting sweet milk syrup is poured over each cake before spreading it with cream. In this case, the amount of cream used to spread the cakes is significantly reduced.

"Napoleon" with cream

You can make a cake "Napoleon" without baking from pita bread with custard. The taste of dessert from pita cakes with this product cannot be distinguished from the taste of its classic counterpart, because it was with such a cream that a delicacy was bakedour grandmothers and mothers.

How to cook

Pita bread is prepared as described in the recipe above. Optionally use 10 or 12 cakes. While the dried pita breads are cooling, they are preparing the cream. It is made both with oil and without. In the first case, the cream will turn out to be more tender, in the second, its calorie content will decrease:

• Break four eggs and add 200 g of sugar. All beat until a lush foam is obtained. Add 40 g (two tablespoons with a slide) of flour and vanillin at the tip of a knife. Pour milk (450 ml) in a thin stream and mix with a mixer until smooth.
• The resulting mixture is put on low heat and boiled until thickened with continuous stirring. The consistency of the cream can be easily changed according to the preferences of the hostess: you just need to keep the cream on the stove for a little more or less time.
• Then the product is removed from the heat, cooled (to speed up this process, the saucepan can be put in water).
• Ready-made cream is used to lubricate the cakes. But some housewives advise to improve it by adding oil to the product. 200 g of butter is cut into pieces and gently beat with the prepared custard. It is very important that the cream is used completely cool, otherwise the butter will melt and the product will be spoiled. Cream is also made from chocolate, bitter or milk, and from bananas with walnuts - all these products drastically change the taste of the cake, so you should choose your own option and experiment at your discretion.
• Nextspread the cakes and decorate the cake with crumbs, chocolate (grated) or fruit (fresh).

Quick no-bake dessert is ready. Bon appetit!