Today, I’m excited to share the recipe for the beloved Napoleon cake. This dessert holds a special place in my heart and is a favorite of mine for any celebration, especially New Year’s Eve. Growing up, it was a staple at our holiday gatherings. If you’re tired of the usual yule log cake and looking for something different, this is the perfect choice.<\/p>\n
For 20 servings:<\/p>\n
– Ice-cold water: 160 g
\n– Vodka (or brandy): 50 g
\n– White vinegar: 20 g
\n– Eggs: 2
\n– Salt: 1\/2 teaspoon
\n– Flour: 620 g
\n– Cold butter: 400 g<\/p>\n
– Milk (1,100 + 200): 1,300 g
\n– Egg yolks: 7
\n– Sugar: 360 g
\n– Flour: 100 g
\n– Vanilla extract: 1 tablespoon
\n– Softened butter (30 + 200): 230 g<\/p>\n
Start by preparing the cookie dough the day before in the morning. In a bowl, combine the ice-cold water, vodka, white vinegar, eggs, and salt. Sift the flour and add it to a food processor along with the cold butter cut into small pieces. Pulse for a few seconds until the mixture resembles coarse sand. If you don’t have a food processor, you can use a large mixing bowl, add the flour and cold butter, and blend with your fingertips quickly so the butter doesn’t melt. Alternatively, spread the flour on a surface, top with butter pieces, and quickly chop the mixture with a knife. Transfer this mixture to a large bowl (as it’s too much for a food processor), make a well in the center, and pour in the liquid ingredients. Quickly knead to form a dough ball. It’s okay if there are small bits of butter in the dough; they will melt during baking and create a flaky texture. Divide the dough into 13 equal parts of about 100 g each, quickly shape them into balls, and place them back in the bowl. Cover with plastic wrap and refrigerate for 1 hour.<\/p>\n
Meanwhile, prepare the custard cream. Pour 1.1 kg of milk into a saucepan and bring to a boil. In a mixing bowl, whisk the egg yolks with the sugar. Add the flour and mix to incorporate. Gradually mix in the remaining 200 g of milk to dilute the mixture and achieve a smooth texture. Slowly pour the hot milk into this mixture, whisking continuously to prevent lumps. Return the mixture to the saucepan and cook over low heat (setting 8\/14 on my stove), stirring regularly until the cream thickens. Once done, remove from heat, add the vanilla extract and 30 g of butter cut into pieces, and mix well to incorporate. Pour the cream into a large bowl, cover directly with plastic wrap to prevent a skin from forming, and let cool completely at room temperature (about 2-3 hours).<\/p>\n
While the cream cools, prepare the cookies. Preheat the oven to 428\u00b0F (220\u00b0C). Line two baking sheets with silicone mats or parchment paper. Take a dough ball from the fridge and roll it out on a lightly floured surface to a circle slightly larger than 9 inches (23 cm). The dough is very workable. Use a plate or frame to cut out a 9-inch circle. Prick the entire surface of the dough with a fork and place it on the prepared baking sheet. Also, place the leftover dough pieces on the side to prevent them from burning. These will be used later to coat the cake. Bake for about 8 minutes or until golden. Meanwhile, prepare the next cookie. Transfer the baked cookie to a plate and the dough scraps to a bowl. Repeat until all the dough is used.<\/p>\n
In the early afternoon of the day before serving: finish preparing the cream. Briefly whisk the cooled custard to soften it. Gradually add 200 g of softened butter cut into small pieces, continuing to mix constantly. Once all the butter is incorporated, mix a bit more to ensure the cream is light and fluffy.<\/p>\n
On a serving plate, place one cookie (add a spoonful of cream underneath to secure it to the plate). Add three spoonfuls of cream and spread evenly over the surface. Repeat with the remaining 12 cookies. Save a little cream to coat the outside of the cake. Crush the baked dough scraps (or use a rolling pin to crush them). Generously cover the cake with these crumbs, pressing them onto the cake with your hands. Refrigerate the cake overnight to allow the cookies to soften and absorb the cream.<\/p>\n
Serve chilled with a nice cup of tea. It’s truly a delight!<\/p>\n\n\n