Napoleon Layered Cake

Napoleon Layered Cake Recipe from Romania | Delicious Sweet Treat

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Napoleon Layered Cake, also known as mille-feuille, is a classic French dessert that consists of layers of flaky pastry filled with a rich custard cream. This decadent dessert is sure to impress your guests and satisfy your sweet tooth.

History

The Napoleon Layered Cake has a long and rich history that dates back to the 18th century. It is believed to have originated in France, where it was served at royal banquets and special occasions. The name "Napoleon" is said to have been given to the dessert in honor of the French emperor Napoleon Bonaparte.

Ingredients

4 oz / 100 g butter
4 oz / 100 g sour cream
0.25 tsp baking soda
flour as needed
vanilla flavored confectioner's sugar

Filling

5 yolks
0.5 cup sugar
2 tbsp flour
1.25 cup milk
vanilla (stick)

How to prepare

In a bowl, mix the melted butter with the sour cream. Add baking soda and mix well.
Add flour to the mixture and knead until you achieve a medium soft dough.
Divide the dough into 3 equal parts and roll each part into a round sheet, approximately 0.5 inches thick.
Using a fork, prick the sheets and bake them individually at medium heat.
Once the sheets have cooled, prepare the cream.
In a separate bowl, beat the eggs with the sugar until foamy. Add flour and mix well.
Pour hot milk with vanilla over the egg-sugar mixture, and quickly mix everything together.
Place the mixture on heat and continue stirring until the cream starts to thicken.
Allow the cream to cool completely, and then spread it evenly over the sheets.
Sprinkle the top layer with vanilla flavored confectioner's sugar.

Variations

Add a layer of fresh berries or sliced fruit between the pastry sheets for a burst of freshness.
Substitute the custard cream with a flavored pastry cream, such as chocolate or coffee, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to roll out the pastry dough thinly and evenly to achieve the perfect flaky layers.

- Be patient when making the custard cream, as it requires constant stirring to prevent lumps from forming.

- Allow the assembled cake to chill in the refrigerator for at least a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve Napoleon Layered Cake with a dusting of powdered sugar and a dollop of whipped cream on the side for an extra touch of decadence.

Cooking Techniques

To achieve perfectly flaky pastry layers, make sure to roll out the dough thinly and evenly.

- When making the custard cream, be sure to cook it over low heat and stir constantly to prevent it from burning or curdling.

Ingredient Substitutions

If you don't have sour cream, you can substitute it with Greek yogurt for a tangy flavor.

- You can use store-bought puff pastry sheets instead of making the pastry dough from scratch for a quicker version of the cake.

Make Ahead Tips

Napoleon Layered Cake can be assembled a day in advance and stored in the refrigerator until ready to serve. This allows the flavors to meld together and the cake to set properly.

Presentation Ideas

To make the Napoleon Layered Cake look even more impressive, you can garnish it with fresh berries, edible flowers, or a drizzle of chocolate sauce before serving.

Pairing Recommendations

Pair Napoleon Layered Cake with a cup of hot coffee or tea for a delightful afternoon treat. The rich flavors of the cake complement the bitterness of the coffee or tea perfectly.

Storage and Reheating Instructions

Store any leftover Napoleon Layered Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place the cake in a preheated oven at 350°F for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Napoleon Layered Cake contains approximately 300 calories.

Carbohydrates

Each serving of Napoleon Layered Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Napoleon Layered Cake contains approximately 15 grams of fats.

Proteins

Each serving of Napoleon Layered Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Napoleon Layered Cake is not a significant source of vitamins and minerals.

Alergens

Napoleon Layered Cake contains dairy (butter, sour cream, milk) and eggs.

Summary

Napoleon Layered Cake is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Napoleon Layered Cake is a classic French dessert that is sure to impress your guests with its flaky pastry layers and rich custard cream filling. With a little patience and attention to detail, you can create a show-stopping dessert that will have everyone coming back for more. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Napoleon Layered Cake. It was a warm summer day, and I was rummaging through an old trunk in the attic, looking for a photo album from my youth. As I sifted through the dusty old papers and trinkets, my hand brushed against a faded piece of parchment. Intrigued, I pulled it out and unfolded it carefully.

To my delight, I discovered that it was a handwritten recipe for Napoleon Layered Cake, a decadent dessert that I had never attempted to make before. The recipe was detailed and intricate, with layers of puff pastry, pastry cream, and chocolate ganache. My mouth watered just reading the ingredients and instructions.

I knew that this cake would be a challenge to make, but I was determined to give it a try. As I read through the recipe, I realized that it would require a lot of time and effort to execute properly. The puff pastry alone would take several hours to prepare, with all the rolling and folding required to achieve the light, flaky layers that are the hallmark of a Napoleon cake.

I set to work immediately, eager to see if I could master this complex dessert. I gathered all the ingredients listed on the recipe - flour, butter, eggs, sugar, milk, and chocolate - and began the long process of making the puff pastry from scratch. I rolled out the dough, folded it over and over again, and chilled it in between each turn to ensure that the layers would be perfectly crisp and golden when baked.

As the pastry rested in the refrigerator, I turned my attention to the pastry cream, a rich custard made with egg yolks, sugar, and milk. I stirred the mixture constantly over a low flame, watching as it thickened and bubbled to the perfect consistency. Once the cream had cooled, I spread it generously between the layers of puff pastry, creating a luscious filling that would complement the flakiness of the pastry.

The final step was to make the chocolate ganache, a silky smooth mixture of chocolate and cream that would coat the top layer of the cake. I melted the chocolate over a double boiler, stirring in the cream until it was glossy and smooth. With a steady hand, I poured the ganache over the top of the cake, watching as it dripped down the sides in a tantalizing cascade of chocolate goodness.

After hours of hard work and patience, my Napoleon Layered Cake was finally complete. I marveled at the beautiful layers of pastry, cream, and chocolate, each one a testament to the time and effort I had put into creating this masterpiece. I couldn't wait to share it with my family and friends, knowing that they would be amazed by the complexity and beauty of this delicious dessert.

As I took my first bite of the Napoleon Layered Cake, I knew that all the time and effort I had put into making it had been worth it. The layers of pastry melted in my mouth, the creamy filling was rich and decadent, and the chocolate ganache added the perfect touch of sweetness. I closed my eyes and savored the flavors, feeling a sense of pride and accomplishment wash over me.

From that day on, Napoleon Layered Cake became a staple in my repertoire of recipes. I would make it for special occasions and family gatherings, always receiving rave reviews from everyone who tasted it. And every time I made it, I would think back to that warm summer day in the attic, when a simple piece of parchment had sparked my curiosity and led me to discover the joy of creating something truly extraordinary.