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Napoleon cake recipe classic Soviet time — childhood memories

Most pastry shops would like to bake that old recipe, but not many are willing to pay for such hard work. Although Napoleon, cooked according to the classic recipe, is remarkably stored in the freezer for about a week.

After that, you can get it, unfreeze it and the taste will not lose its originality and tenderness too much.

A little about the number of calories Napoleon

This baking is very high in calories, even if you cook it with the lightest custard. Per 100 grams of the finished cake is about 240 kcal. And the old cake that is prepared according to grandma’s recipes is so tasty that it is simply impossible to stop on one piece, and it is quite difficult to cut off a serving of one hundred grams.

Even the classic Napoleon cake, which is often exhibited in the supermarket in the form of a cocked hat no less than 150 grams.

Of course, the calorie content will not go anywhere and this is the minimum figure, which depends only on a set of products.

On average, the caloric content of a standard piece, which can be easily swallowed at one meal, is 770 kcal — this is 300 grams of cake.

From adding ingredients and changing the recipe and composition, the calorie content will only increase and the cake will bring much more centimeters at the waist than its classic counterpart.

How to calculate the caloric content of any cake. It is necessary to make a label in which to put the weight of all products in one column, and in the second column to put the caloric content of the products per hundred grams. Then multiply and add the total amount.

We divide the resulting result by the weight of the cake and multiply by one hundred. So with a standard set of ingredients for a napoleon cake, a weight of just over 3 kg is obtained, and the total caloric content is 7622 kcal.

By a simple arithmetic operation we calculate 7622/3000 * 100 = 254 kcal.

At the same time, it can be said for sure that if you use purchased puff pastry from a store or a local bakery factory, the caloric content will not decrease due to this. This is due to the fact that local mills make the dough not for freezing, but for instant sale and its not so much.

They try not to put ingredients that contribute to long-term storage into purchased fresh dough; a self-respecting factory makes blanks for a napoleon cake and other puff sweets from fresh high-quality products.

Step-by-step recipe for Napoleon’s grandmother’s records

That’s really what it is fun to read, so this is a grandmother’s prescription collection. Where the correct calligraphic handwriting is recorded not only the composition of a particular cake, but also how to bake, the temperature, how much dough to keep in the cold and so on. At that time there was no Internet, and there were not telephones in every home, so it was difficult to ask something included in the recipe.

Do not run the same every time to a friend to understand the intricacies of baking.

And Napoleon was almost the most delicious and affordable cake. True, due to the complexity of making the dough, they didn’t make it too often, but that old grandmother’s cake, which occupied almost all day, is very difficult to forget.

And most importantly, at the time when the grandmother was going to bake a cake, no one thought about how many calories in each piece. The children enjoyed the taste and licked the bowl in which the custard was brewed.

And how much joy there was if you got puff pastry trimmings from cakes that could be eaten by smearing them with cream residue.

But let’s present to your court an old recipe, which was recorded in the 60s of the last century in a prescription notebook.

What is required to make the dough:

  • Boiled water — 170 ml .;
  • Flour of the highest grade — 440 gr .;
  • Salt — 1 pinch;
  • Citric acid — at the tip of a knife;
  • 1 chicken egg;
  • Butter or cream margarine — 250 gr.

Since the ovens themselves, the cakes will have to quickly, but the dough takes a lot of time and takes power. Making it to bake a classic Napoleon cake is quite a long time and a lot of time is spent waiting for freezing. In addition, the mathematical calculations of the layers just crazy.

No matter how hard I tried, it didn’t work out to prepare the dough correctly from 264 layers.

Let’s start cooking the dough first and try to describe each step accurately.

First, sift the flour and add salt to it. Mix well, so that the salt is distributed qualitatively throughout the flour.

It is better to take very small salt.

Now we make sour water, for this we dilute citric acid in water and carefully stir it. Pour the water into the flour and mix the cup contents well too.

Add one egg to this mixture and try to knead a rather steep dough.

Now comes the turn of butter or margarine.

In order to prepare it for baking in the dough, you must first soften the butter and beat it up a little. Add just a couple of tablespoons of flour to the whipped butter and mix.

Next, lay out the prepared oil in a plastic bag, form a rectangle with a small height and remove freeze in the refrigerator.

Now we proceed to the test.

It should be laid out on a table flour-washed and rolled out. The surface must be of such a size that the oil placed inside may be completely closed by the petals of the envelope.

Put the frozen butter in the middle of the surface and close the dough petals on all four sides.

Using a cooled rolling pin, roll the envelope to a thickness of 1 centimeter and begin to bend the edges first to the middle, then what became the edges again to the middle, and repeat the procedure again. It should be 8 layers each.

After that, you need to fold the dough like a closed book and immediately form 16 layers. Here, this blank, wrap a plastic bag and put in the fridge with a rolling pin for 30 minutes.

The next step, we must also roll out the dough and make sure that 64 layers are obtained, and again everything is in the fridge for 30 minutes. The third stage will lead to 128 oil layers and the fourth to 264.

Only after that the dough must be kept for another two hours in the refrigerator.

This usually ends the first day of making a cake with custard, since there is no longer enough strength to bake cakes. Fortunately, the dough can be stored frozen for about two days.

Therefore, bake the cake falls on the next day.

Oven cakes will have very quickly, as they are in a preheated to 220 degrees oven for no more than 15 minutes. Therefore, it is better to prepare in advance two baking sheets covered with baking paper.

The classic cake assumes the size of a square with a side of 22 centimeters, but if you prefer a circle, please. Nobody forbids to make the form of the cake, which is more like.

There is only one feature. Oven square cake layers, you can not immediately cut the desired size, but the circles will have to cut even before putting them in the oven.

The dough rises well, and cutting after baking on a round pattern is difficult.

It is not necessary to divide the dough into equal parts, roll out the first layer, 3 mm thick, and see how many pieces will remain. Depending on this, cut pieces of the required size from the test mass.

Immediately prepare the two layers, spread them on baking sheets, one place in the oven, and the second will wait for the first one to be prepared. Since the oven will have to quickly, take care of the third cake right away. It turns out the procedure with such a sequence — the first is baked, the second lies on the baking sheet, the third is on the table.

Next, take out the first, put the second baking sheet and free the first baking sheet from the cake. On the released — we put the third cake and are engaged in rolling the fourth.

So alternate until the end of the dough.

To cook and fluff cake, it must be cooled to room temperature.

I also do not advise to immediately lay the layers one on another. It is better to use two cutting boards, since the hot cakes stick a little to each other.

This is a somewhat complicated recipe.

As a result, you can enjoy the taste of the cake, which will delight your entire family.

When there are only two layers left, it’s worth making custard for the cake. His recipe is also classic and prepared for the same grandmother’s notebook.

Ingredients that are included in the recipe for custard from childhood:

  • Milk — 3.2% fat — 1 l .;
  • Sugar sand — 450 gr .;
  • Eggs — 6 pcs .;
  • Flour — 4 tbsp. spoons;
  • Butter — 250 gr.

Here the recipe no longer provides for the replacement of butter with creamy margarine, for custard only oil is required, with good fat content.

Since Napoleon decided to bake, you should not deviate from the old, proven recipe, so as not to spoil the taste of a familiar dish. In order to prepare the cream, you need to put milk on a weak fire in a large saucepan.

Let him heat up, but not boil.

While the milk is on the stove, beat the eggs with sugar and add the sifted flour.

Beat up to complete homogeneity and try to avoid lumps. At this time, the milk arrived in time — it was already heated.

In the egg mixture, we introduce about a glass of milk, while not including a mixer or constantly working with a whisk. If the stream of milk is too large, then the eggs can be brewed, and this can not be allowed.

In order to make the trickle thin, I use a jug in which milk is usually stored in plastic bags. This jug has a very convenient spout, which gives a thin stream.

After beating the milk with the prepared mixture, add it to the remaining milk in the pan. And immediately begin continuous mixing with a spoon or a whisk.

The cream is boiled for about 20 minutes.

It should thicken well and leave a spoon on the surface of the track, which does not mix. When we have achieved a similar effect, remove the custard saucepan from the heat and put it in a basin of ice water.

Stir for another five minutes, and leave to cool to room temperature.

After that, you need to beat the butter to a lush whitish mass, it is better to do this using the same mixer. When the custard mass has cooled, it can be added to the whipped butter.

But do not do this at once with all the cream, and spread in small portions of 2-3 tablespoons in one step and immediately beat.

Now all the layers of the cake are ready, the cream is also in order, and you can collect the most delicious and appetizing dessert from childhood.

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To do this, lay out the first layer on the dish and coat it with plenty of cream. Doing so with all cake layers.

The remaining pruning can be crushed with a knife and a little more baked, so that they are better ground by blender.

When the cake is fully assembled and sprinkled with crumbs, the best option for high-quality soaking is to remove the finished culinary product for one night in the fridge. In the morning you will get the most delicate and delicious cake.

Using this recipe as a basis, you can come up with a better option for your family, but remember that each supplement, even in the dressing, will add calories. Baking this cake from the beginning to the end on one day is almost impossible, so love yourself a little and divide the cooking into two stages.

The first is the preparation of dough, and the second is the baking and cake assembly.

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