Napoleon – Cake


Inspired by

It is so delicious, with rich flavor!

For 20 cm springform cake tin

1 cup – 250 ml

For the pastry
325 g plain flour
Pinch of salt
200 g cold butter
1 egg
75 ml cold water
1/2 tsp vinegar
1 1/2 tbsp vodka or rum

For the cream
500 ml milk
1 cup (200 g) sugar
1/2 cup (65 g) plain flour
200 g butter
1 egg
1 tsp vanilla extract
1 tbsp rum
1 lemon zest

  1. Sift the flour on you working surface, add cold diced butter (or grated) and chop with the knife until all flour is incorporated.
  2. In a small bowl mix cold water, vodka, vinegar. Add salt, egg and whisk everything.
  3. Make a hole in the flour, pour some water mixture and chop further. Do this until all water is incorporated. Knead a dough, wrap it in a cling film and for an hour pop in the fridge.
  4. While the pastry is chilling, make the cream. Heat the milk and sugar until the sugar is dissolved and the milk is hot. Do not boil. In a separate pan melt the butter, add the flour and cook for 3-4 minutes. Do not forget to stir. Pour the hot milk over the butter mixture and heat until thickens. It should take 5-7 minutes. Remove the cream from the heat and leave for 10-15 minutes to cool. Then add the egg, vanilla, rum, lemon zest and whisk everything. Leave to cool at room temperature, cover with the cling film and pop in the fridge.
  5. Take the pastry from the fridge, divide into 10 equal pieces (1 piece about 65-70 g). Roll out each pieces into bigger than 22 cm diameter circle. Roll the pastry straight on the baking paper (dust with some flour). Cut out 22 cm circle, prick with the fork. Do not throw the remaining pastry, bake it and make crumbs to decorate the cake.
  6. Bake the pastry sheets in the preheated to 220 degrees oven for 5-7 minutes until golden.
  7. Take 20 cm springform cake tin and arrange the cake. Put the cake to the fridge to chill overnight.
  8. Decorate with the crumbs.

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