Indulge in the irresistible allure of the Napoleon Cake – a dessert that marries speed and flavor seamlessly! This recipe has captured my heart, offering a delightful crunch with every bite. Fast, flavorful, and simply fabulous!
Ingredients:
For the Dough:
- Flour: 430 g (3 1/3 cups)
- Cold unsalted butter: 270 g (1 1/4 cups)
- Water: 170 ml (2/3 cup)
- Vinegar: 20 ml (4 teaspoons)
- Pinch of salt
For the Cream:
- Softened unsalted butter: 400 g (1 3/4 cups)
- Can of sweetened condensed milk: 1
Instructions:
Prepare the Dough:
Sift the flour, add a pinch of salt, and cube the cold butter. Cut the butter into small crumbs using a knife. Mix water with vinegar and add it to the flour and butter. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Roll out the dough on a floured surface into a square layer approximately 1 cm thick. Fold the dough like an envelope. Roll out and fold again. Repeat the process 4 times, then refrigerate for 1 hour.
Divide and Bake the Layers:
Divide the dough into 8–9 portions. Keep the unused dough in the refrigerator. Roll out each portion thinly, almost to transparency, pierce in several places, and bake the layers at 200°C (392°F) until golden brown.
Prepare the Cream:
Beat the softened butter until fluffy. Add sweetened condensed milk and beat again.
Assemble the Cake:
Spread a thin layer of cream on each baked layer, essentially using it as glue. Trim the uneven edges of the layers and crumble them. Decorate the cake with the crumbs. Let the cake soak in the refrigerator for several hours.
Enjoy the delightful crunch and exquisite flavors of this Napoleon Cake, a treat that effortlessly combines speed and deliciousness!
