Napoleon Puff Pastry Cake with Condensed Milk Cream

Delicate crispy cake — truly an Imperial recipe! An excellent recipe for making a delicious puff pastry cake with a cream lining, which is sure to please and will become your family’s favorite pastry!
cook time: 2h 30 min
Owen Truitt
Napoleon Puff Pastry Cake with Condensed Milk Cream

Nutrition Facts (per serving)

414
Calories
27g
Fat
36g
Carbs
6g
Protein

Ingredients (9 portions)

Basic:

Salt 0.25 tsp
Wheat flour (For a cake recipe) 500 g
Butter (For the cream on the cake:) 550 g
Vodka 3 tbsp
Water 250 ml
Chicken eggs 1 pc
Condensed milk 400 g
Semolina 300 g
Apple vinegar 1 tbsp
Margarine 250 g
Boiled condensed milk 400 g

Recipe instructions

Step 1

Step 1
We prepare the necessary ingredients for making a delicious puff pastry cake with a cream lining and sift five hundred grams of flour into a large container.

Step 2

Step 2
Add two hundred and fifty grams of margarine, fifty grams of butter, cut into small cubes, into a container with flour, rub thoroughly with your hands and prepare a quick puff pastry.

Step 3

Step 3
Break one chicken egg into a separate container and whisk until smooth, add a pinch of salt, two hundred and fifty grams of cold water, one tablespoon of apple cider vinegar, three tablespoons of vodka and mix well.

Step 4

Step 4
Combine the two parts of the dough, dry and liquid, and mix all the ingredients very well.

Step 5

Step 5
Gather the dough together; if it sticks to your hands, add a couple of tablespoons of flour.

Step 6

Step 6
From the prepared dough we form a sausage, which we wrap in cellophane and put in the freezer for an hour and a half.

Step 7

Step 7
After an hour and a half, cut the required number of pieces of dough.

Step 8

Step 8
Sprinkle the countertop with a small amount of flour, knead a piece of dough into a flat cake and roll it out with a rolling pin to a thin layer.

Step 9

Step 9
Roll a thin layer of dough into four, then sprinkle generously with flour and roll out to a thin flat cake.

Step 10

Step 10
Using a rolling pin, transfer the cake to a baking sheet, make numerous punctures with a fork so that there are no bubbles while baking in the oven.

Step 11

Step 11
We put the baking sheet in the oven preheated to two hundred and fifty degrees and after five to six minutes the first cake is ready. Tender, crispy and crumbly cake layers for “Napoleon” are the most important thing in preparing this cake. We bake the rest of the cakes in the same way, of which we need to make twenty pieces.

Step 12

Step 12
Prepare the cream for the cake and put half a kilogram of softened butter in a large bowl, add one teaspoon of vanilla sugar and beat thoroughly with a mixer until fluffy.

Step 13

Step 13
Add a four hundred gram can of condensed milk to the whipped butter in a bowl and mix.

Step 14

Step 14
Add a four hundred gram can of boiled condensed milk to the bowl and also mix.

Step 15

Step 15
Add one tablespoon of three hundred grams of thick semolina porridge, which was boiled in water, and mix well until airy and homogeneous.

Step 16

Step 16
We begin to assemble the cake and, one by one, place the prepared eighteen of the twenty cake layers on a baking sheet, coat them well with layers of cream and distribute it evenly with a spatula, leaving more cream for the top cake.

Step 17

Step 17
Each time we press the cakes tightly with our hands to each other.

Step 18

Step 18
Place the largest layer of cream on the top cake and distribute it evenly.

Step 19

Step 19
From the two remaining cake layers, which we put in the bag, we make crumbs for sprinkling the cake, break them well and chop them with our hands.

Step 20

Step 20
Sprinkle the crumbs on top of the cake and smooth it evenly with your hands. Cover the cake with a bag and put it in the refrigerator for several hours to soak in the cream.

Step 21

Step 21
Letʼs cook together, cook simply, prepare at home the most delicious dishes from available products using our recipes! Enjoy your tea and enjoy your meal!

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