Vanilla Napoleon puff pastry cake with nuts

A cake adored since childhood in a "layered" interpretation! Delicious! The origin of the recipe cake "Napoleon puff pastry" is rooted in the distant past, in the 20th century, it was then that such a miracle cake was born. This food was made in the form of a Napoleonic cocked hat, hence the name "Napoleon". This recipe is much easier, since ready-made puff pastry is used, which can be purchased on the market.

morkofka

The author of the recipe

Vanilla Napoleon puff pastry cake with nuts

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Puff pastry

1.5

Egg yolks

Sugar (sand)

500

Wheat flour

300

Milk

1.2

Vanilla sugar

Cognac

Walnuts

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 28 % 15 g

Carbohydrates 63 % 34 g

296 kcal

GI: 6 / 40 / 54

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:

In order to defrost the dough, it is necessary to unfold and leave it on the table for about 15-20 minutes. Buy dough of square layers, not rolls, this will greatly simplify our recipe and will not take much time. Then pour the milk into a saucepan, and bring to a boil. In a separate bowl, sift the flour, mix it with vanilla and sugar, add the yolks and cognac. Mix all these ingredients thoroughly with a mixer. After that, pour out the milk and whisk. Next, we put our vessel on a slow fire and cook until thickened, stirring continuously so that lumps do not form. The consistency of our cream should be similar to thick sour cream. After that, we leave the cream to cool, and proceed to the test. Preheat the oven to 200 ° C. and bake our layers. We need 5-6 layers. We divide each ready-made cake in half and spread with cream and sprinkle with grated walnuts, and put the cakes on top of each other. The top cake is also smeared with cream, the edges are carefully cut off and also smeared with cream. The last half of the cake is used to decorate the cake. Grind it and sprinkle the sides. Sprinkle liberally with grated nuts on top of the cream. We remove the cake from the refrigerator for at least 5-6 hours.