Products for preparing the dough:
250 gr. plain butter or spread
200 gr. bee honey
2 or 1 tbsp. flour
0.5 tsp. soda
0.5 tsp. vinegar
1 cup of sugar
two chicken eggs
Vanilla sugar optional
To prepare the cream you will need:
1 liter cow's milk
150 gr. butter
One egg
1 tbsp. Sahara
1 tbsp. l. flour
Preparing the cake:
Before you start preparing the dough, you must first melt the butter and honey in one bowl over low heat. Separately, beat sugar and eggs using a mixer. Very slowly and stirring constantly, pour in the melted honey and butter. Beat this whole mixture again thoroughly with a mixer. Add baking soda here 9 percent vinegar. Once the consistency is smooth, add vanilla sugar and flour. There is no need to knead the dough until it becomes elastic. It should be soft and elastic to the touch.
Roll out the dough into a sausage and cut it into six even pieces. Roll each cut piece of dough into a pancake and place it on a baking sheet sprinkled with flour so that the dough does not burn. Heat the oven to 180 degrees and place a baking sheet there. Bake the cakes for about 10 minutes at 200 degrees.
As soon as the cakes are browned, they can be removed from the oven. Place the cakes on the table and, using a round lid or plate, carefully cut out the cake round shape.
While the cakes are cooling, start preparing the cream. To do this, melt the butter over low heat. Beat sugar and egg using a mixer. Add it there slowly melted butter and beat everything again, and then pour in 500 grams boiled milk. Place the finished homogeneous consistency on low heat, pour in the rest of the milk and add flour. Bring the milk mixture to a boil and wait until the mixture begins to thicken. While cooking the cream, it is necessary to constantly stir the whole mass so that the flour does not stick to the bottom. You can also use classic custard for Napoleon.
As soon as the cream is ready, take it to a cool place until it cools completely.
After the cakes and cream have cooled, you can begin to form the cake. We choose the base and the most beautiful cake layer for the top of the cake. Carefully grease all the cakes with cream. We also coat the top and sides well so that the dough is saturated with cream and is soft. You can make small crumbs from the leftover cake layers and sprinkle them on the top and sides of the cake, so you can decorate it.
After preparing the “Honey Napoleon” cake, let it sit for several hours in a cool place and you can serve it with tea.
Dissolve butter, sugar and honey in a water bath, stirring constantly for 30-50 minutes. I take a large wooden spoon; it doesn’t sink into the saucepan and doesn’t get hot. Add soda and quench with vinegar, I do this directly in the dough, stir. The mixture will noticeably increase in volume. Separately, beat 2 eggs and stir in a thin stream. Add 3-3.5 cups of flour, add gradually, when it becomes difficult to knead with a spoon, remove from the water bath and let cool slightly.
Preparing the cream: leave the butter in advance so that it softens. Beat the butter, sugar and sour cream (it must have a rich, thick consistency, it does not spread over the cake but spreads evenly and soaks our cake well) into a homogeneous mass, you don’t need to beat for a long time, you can just mix with a spoon. There is a glass of sugar indicated there, but this is for those with a very sweet tooth, I usually don’t get enough sleep.))
So, now the fun part, take a small piece of dough, roll it out as thin as possible, adding a little flour. I have them so that they are already translucent)) than thinner than a crust, the more tender the cake will be. Then we take a bowl of the size of the cake we need, apply it and cut off the edges with a knife (in the case of the pillow cake, I took a candy box of the size I needed))
The dough comes off the table remarkably well and has an elastic shape. And even if it breaks, don’t worry, you can fold it later when assembling the cake and no one will notice anything))
IMPORTANT: it is better not to skimp on the quality of flour, as you will have to suffer a lot, the cakes will tear, stick to the table or be too “springy”, and when transferred to a baking sheet they will decrease in size.
Sprinkle the baking sheet with flour, lay out our cake and place it in the oven, it doesn’t matter whether it’s preheated or not)), We set the degree depending on the number of baking sheets and those willing to help you, since the cake bakes in a matter of minutes, you will have to do everything very quickly)
When baking, the cakes rise 2-3 times in size, so you don’t have to worry about the height of your cake) Don’t remove the cake right away, let it stand for a minute and harden.
All the cakes in the photo weigh 2.5 kg (with fondant), except for the one with the rainbow, there are more figures, this is one and a half servings of what is indicated in the composition. Using a knife, remove the remaining flour from the cooled cake layers and proceed to assembling the cake, coating with cream.
Leave the cake overnight to soak. And that's all Bon appetit!!
If anyone wants to go further, as you can see, there are a lot of design options, as they say, if there is a desire)))
IMPORTANT: this cake is sour cream, which means you definitely need cream for the mastic, I mixed condensed milk with butter and generously covered the cake, level it well and put it in the refrigerator, then cover it with mastic. They also use ganache, but I haven’t tried it yet.
In the case of the basket cake, I used shokomastics; I’ll post the recipe a little later.
We make figurines, bows, crowns, leaves and other decorations in advance.
The cake consists of three parts: honey cakes, Napoleon cakes and custard. For honey dough Grind eggs with sugar. In another bowl, melt the honey, add butter to it, and then soda and bring to a boil. Add mashed eggs with sugar to honey and bring to a boil, stirring (so as not to burn - honey sets very quickly). Remove from heat and add to flour, stir well, mix the bun and refrigerate.
For Napoleon dough, rub margarine into flour, sprinkle with salt, chop with a knife until homogeneous mass. In a separate bowl, mix water with egg, add baking soda and add vinegar. Everything will begin to expand insanely in volume, so quickly add chopped flour. Continue chopping until a homogeneous dough forms. We form a bun in the same way - even in the cold.
This is where it comes into play male power- we need to roll out the cakes - usually 5 honey and 5 Napoleon cakes (this time we made 4 cakes each, because it was very large shape by diameter, which helped us cut out circles). Some advice from experience: the latter honey cake We put the trimmings aside, we will bake them too and use them for sprinkling.
We need to cut out Napoleon circles with a larger diameter than honey circles, because... there is a very strong contraction. And also, before baking, the Napoleon cakes should be pricked with a fork so that they do not bubble when they are in the oven. I baked all the cakes at 200 degrees C, readiness could be seen by eye.
Then comes the turn of the most delicious custard in the world (starch). Boil 1/2 liter of milk. Grind the eggs separately. Add starch to 1 glass (a little more) of cold milk and mix well. Pour cold milk with starch into the mashed eggs and beat until there are no flakes. Slowly add this mixture to hot milk. Stirring, gradually bring almost to a boil - the whole mixture should thicken.
At this stage, be very careful - do not leave the mixture to cook for a little while, because... then you will receive boiled eggs(I had this from my own experience). As soon as everything thickens, turn it off and continue stirring! Cool the resulting mixture.
In a separate bowl, mash the butter, add sugar and vanilla sugar. Gradually add the butter to the cooled milk mixture and beat with a blender until light yellow-pearl color.
When a holiday comes, all people are waiting for some miracle. If there is no cake on the table on this day, disappointment will appear in the eyes of not only children, but also adults. You can prepare honey Napoleon for the holiday - the recipe does not require any special expenses.
When preparing the dough for this cake, use unusual way. It will be necessary to deliver products to water bath, then add flour to the prepared melted mass. There is no need to keep the prepared mixture in the cold. The dough can be immediately used to make cakes.
In contact with
Cake with original dough
This pastry attracts everyone with its puff pastries. Sweet custard filling perfectly complements the cake with its taste, lightness and tenderness.
This famous sweet It happens different types. It can have various additions. Also, the recipe for honey “Napoleon” can be slightly changed, based on your taste preferences, and you will still get a tender, soft, pleasant taste. Certainly, you'll have to spend some energy to achieve amazing results.
To prepare the dough for this sweetness you should prepare:
- flour - 1.2 kg,
- eggs - 6 pcs.,
- granulated sugar– 400 g,
- real honey – 30 g,
- a little soda
- butter - 120 g.
Note: It would be ideal to use the classic custard.
With sour cream filling, each layer will receive good impregnation, and the product will be more delicate. To obtain a stable creamy mass, butter is added to it.
To prepare the cream you should use:
- flour - 20 g,
- 6 eggs
- granulated sugar - 300 g,
- milk - 1.2 l
- butter - 400 g.
Stages of making a cake
Having prepared each product, we prepare the cake step by step:
- Add granulated sugar to the eggs and beat.
- The mass is mixed with softened butter and honey in a water bath.
- After some time, foam will begin to appear. At this point, add baking soda and keep on the stove for three minutes.
- Then add flour to get elastic dough, which is then divided into 10 pieces and rolled into thin layers.
- Place the dough in a preheated oven to bake. First, the layers are placed on a greased baking sheet. After five minutes they begin to turn red. You need to take them out immediately, otherwise they will burn. The baked biscuit takes on a dark honey hue and a light aroma.
Cakes for cake can be made in any shape. To obtain a round shape, use a regular plate. It is applied to the layer, then a circle is cut out using a knife.
To make a product with custard, you will need to add sugar to the eggs and slowly beat them with flour and milk over low heat until the mixture becomes thick. Add butter to the thick cooled mass.
Ready creamy mass can be used to generously grease cakes.
Finishing the preparation
In the recipe for honey "Napoleon" cream can be used different variants. There are a lot of them, but better to stick with custard. It goes perfectly with the extraordinary honey aroma cake.
With the prepared cream, they begin to assemble the cakes, grease them generously, and place them on top of each other. To prevent them from looking dry after lubrication, no need to skimp on the cream. It takes a long time for the layer cake to soak into the creamy mixture.
So that the prepared culinary miracle has attractive appearance, it should be decorated. For this purpose, crushed scraps of baked cake can be used. They make fine crumbs, then sprinkle them on the finished “Napoleon”. You can also go to ready-made cream add a little gelatin diluted in water, then squeeze it out of a cooking bag in the form of different figures.
To ensure that the product is well soaked, it is placed on the refrigerator shelf for a while. Only after this can you serve it to guests.
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