Napoleon

This cake was inspired by my culture Russia, and I wanted to share the recipe with you. The recipe is not hard to do and only takes up to an hour or an hour and thirty minutes. You can do it in different ways but this is the way I have always done and it tastes wonderful! I hope you can try it out and have some fun when creating it!

I personally, always use three pastry sheets that are from the store and ready-made in the refrigerator area because that is a faster way to do it. However, for this certain recipe, I have used only 2 packets of Pastry sheets because of the number of people who are going to eat it in my household. This depends on how many people you are baking this for.

For the Filling, you can use just marmalade between the two levels but you can also add a filling you can make yourself. To make the filling, it does not take a long time but it is recommended to do it and then put it into the refrigerator while the pastry sheets are going to be in the oven. However, if you have a preferred way which you would like to do for example first the pastry sheets and then the filling that is also possible.

Here are the ingredients for the filling:

500 milligrams of Milk

150 grams of Sugar

4 yolks

1 tsp of vanilla sugar

I personally, use the pastry sheets which are made ready in the store because it is a faster process creating a Napoleon. However, you can always create your own pastry sheet. It tastes good either way and it is a good consumption of food.

When going to the store, buy three packages of pastry sheets because it is better for a cake like that. It is better because it will create more layers to put the filling and marmalade on in between but also it is better to have more layers because the cake is more filled like that.

The oven should be preheated ten minutes before and the temperature should be 180 Celsius which is on an American oven 350 Fahrenheit but on a gas number oven, it is 4.

When you open the first package of pastry sheets you put one of them onto the baking paper. You take a fork and then poke many holes but not too many onto the pastry sheet so that it can be more puffed and can grow more when you have placed it in the oven. When placed in the oven it should be there for 15 minutes until it rises. Be careful to do not to overcook it or overbake it!

After taking it out, let it cool for around 5 minutes and after that, you cut with a knife in between so that you can create two different kinds of layers from that one pastry sheet. Then you take off the bits which are just lying around and you can eat them after taking them out. After cutting and doing that you press down the pastry sheet so that it will be a flat pastry sheet and we would be able to then put the cream on.

Redo, these steps for every one of the pastry sheets until you are done. Let them cool before putting on the filling.

First, beat the yolk with sugar and the vanilla sugar. Then, add the amount of flour which is 50 grams into the mixture. Beat this very well together!

The next step is to boil the milk. After you boil the milk you add butter to it and mix it very well. Cook it on a low heat level with constant stirring until it is thickened.

Now mix the two mixtures together in a normal pot or bowl and mix it until it is not so hot to put onto the pastry sheets.

After you have finished mixing it and it is not that hot you then can proceed onto putting it onto each single pastry sheet. Before, putting the filling on press down the pastry sheet since they have gone up when they were in the oven which means they are fully made. Make a choice beforehand on which of the pastry sheets you want to put on the marmalade and the filling or both. It does not matter which but it is good to have a plan beforehand!

When you are done with one pastry sheet put it onto the pastry sheet which you have creamed on before so you can create the levels.

The cake does not have to look like mine it can have its own additions like toppings or what kind of marmalade you would like to use.

When you have creamed the chosen marmalade and the filling but also folded all pastry sheets together. You will have to decide on the topping choice. The topping of the cake is not necessary but it always adds something to the cake which can make it more likable. If you still have the cream left you can put it on top of the cake to also have it there and not be wasteful. I personally have used the cream to put on top which is the same cream/filling which I have used in the middle of the pastry sheets. After putting on the filling/cream I have also used chocolate (it does not matter which type of chocolate it is your choice) to put on the top and I have made it into little flakes of them so that they are more spread out. When doing the chocolate spread it out more because it is better that way and the more of the chocolate the better if you want to add into the cake a chocolaty taste. As you can see in the first picture that is how the cake looks like without the chocolate and you could like it like that before putting it into the refrigerator. Leave it in the refrigerator for a night and day so that it can cool but all of the cream and marmalade can live into the cake but also can taste better the first time you eat it.

That was the final step! You are done with creating your first or more Napoleon cake! It does not have to look like mine! I hope it tastes good and your family and you like it very much!

Have a nice day! Enjoy!