Romantic Thousand Layers: Napoleon Cake in Russia

Published Jul 10, 2020 at 07:54am ET

Some foods are used to satiate the stomach, which is a must, such as crude tea and meal: although the taste is plain, but indispensable, also eat for a long time; some foods are used to provoke taste buds, will bring unexpected surprises, with surprises, like a little romance in ordinary life! But at the same time, a little of this kind of food is enough, and it will get tired if you eat too much. Now lets get to the point. This Russian Thousand-Layer Cake, named Napoleon of Russia and Tiramisu of Russia, has nothing to do with Tiramisu. Napoleon is more appropriate. Napoleon cake has nothing to do with the French emperor Napoleon. One of the reasons is that its English name Napoleon is actually a misunderstanding of Napolitain. It refers to a crispy name from Naples, Italy. The French name Mille-feuille has been written as Napoleon. Napoleon cake is expensive. It not only uses complicated crisp technology, but also has rich sandwiches between crisps, including not only fresh butter, but also cheese sauce. Today, I made this Russian Napoleon cake, which has a very rich taste, crisp "Thousand Layers" cake, sandwiched with egg yolk cushmus. It is not as complicated as the French Thousand Layers Crisp, which requires repeated refrigeration, folding and rolling. It only takes several processes to achieve the best taste, at least three days. If you ask me: Is it worth the trouble just for a few bites? Ha ha, I can only answer this: different environments have different mentalities, different people have different values, you think value is worth it!

Food Material List

1 Tip: This is an 8-inch or 2-inch cake.
2 Thousand-layer crispy skin part:
3 butter 200g
4 Whole egg 1
5 ice water 75g
6 Low-gluten flour 325g
7 Lemon juice 2G
8 salt 1g
9 Egg yolk cushmus sandwich part:
10 Yolk 3
11 Milk A 50g
12 Milk B 700g
13 Granulated sugar 150g
14 Vanilla essence 2.5G
15 White chocolate 80g
16 Low-gluten flour 50g
17 butter 100g
18 RUM 8g
19 Gelatin sheets 3 tablets (15g)

Operational steps

1 1. Add ice water and lemon juice and salt to the eggs and beat them until they are well blended. Store them in the refrigerator for later use. The low-gluten flour is sifted onto the table, and the butter cut into dices is placed in the middle. The flour is mixed with the scraper and cut edges continuously. The method of mixing is to cover the butter with the scraper from the bottom until the size of the millet particles is cut and mixed. Cut a hole in the middle and pour in the refrigerated egg water.
2 2. Still use the way of folding, scraper to scrape the bottom and press it in the middle. Repeatedly do this. Never rub the noodles, it will affect the effect of layer crispness. Fold into a ball, not completely smooth and even, but also can see fine butter particles, fusion degree can reach 75-80%, wrapped fresh-keeping film placed in the refrigerator for more than 3 hours. I have to go to work. I can only do it after work in the afternoon, so I refrigerated it overnight and continued to do it the next day.
3 3. Take out the refrigerated dough from the refrigerator. At this time, the dough is very hard. Divide the dough into 6 doses if it is 8 inches. I make 2 6 inches, so I divide 12 doses. After dispensing, press the mixture into a spherical shape with dry powder on both hands. Keep in mind that it is pressed, not rubbed. Desk and flour are sprinkled dry, rolled flat into circular slices, larger than the bottom of the cake mold, will be the redundant part of the removal.
4 4. Spread the bread flat on the baking tray with linoleum or oil paper, press the cut edges and corners into pieces and put them next to each other. Put forks through the holes so as not to crisp in the middle and form a drum when baking. Put it into the middle of the preheated oven at 180 degrees Celsius. Bake for 15 minutes or so. Observe the brown color on the surface and let it cool on the drying net.
5 5. Now make sandwich cheese sauce. Egg yolk, sugar and vanilla essence are stirred evenly, then milk A is added to stir evenly, then low gluten flour is sifted, and stirred until no dry powder.
6 6. When milk B is boiled, it must be stirred constantly so as to avoid pasting. Then slowly pour the milk into the yolk paste which has just been stirred, and stir it upside down to avoid the yolk being boiled. Finally, add white chocolate and butter, stirring constantly while heating in a small fire to prevent the paste from melting until the chocolate and butter are completely melted. At the same time, it is found that the liquid will become more and more sticky, turn off the fire in a pasty form, and put it aside for cooling.
7 7. The gelatin tablets are softened with ice water and then grated to drain water. The water is heated to melt into liquid. When the cooked cheese sauce is cooled to a non-hot hand, the gelatin water is poured into the gelatin tablets and stirred evenly. Finally, the rum is added and placed aside to cool to room temperature.
8 8. Prepare the mould: press the bottom on the fresh-keeping film, lay the surrounding fresh-keeping film flat, and lay a layer of cut circular oil paper on the bottom. Pour in a layer of cheese sauce, a piece of crispy skin, and then a layer of cheese sauce into a piece of crispy skin... Repeat until all 6 pieces of pastry are put away. If you want to taste richer, you can brush honey, jam, chocolate sauce and so on on on each layer of crispy skin, as you like.
9 9. Cover all the moulds tightly with fresh-keeping film and put them in the refrigerator for refrigeration. The mouthfeel is better over 48 hours. Crisp skin is crisp but not crisp. With the soft and delicate taste of cheese sauce, it is sweet and not delicate and rich in taste. The final decoration is to place the baked corners in a strong food bag, crush them with a rolling pin, then polish them slightly in the machine, evenly dip them on the surface of the cake after the cold-formed demoulding.
10 10. Cant help but cut it open and see if its clear-cut and has a special appetite? It feels better to bite in your mouth than it looks.

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