home → Vareniki Apple Napoleon cake - a recipe from my St. Petersburg aunts. Napoleon cake with apple layer from grandmother Emma Napoleon apple cake

Apple Napoleon cake - a recipe from my St. Petersburg aunts. Napoleon cake with apple layer from grandmother Emma Napoleon apple cake

Without defrosting, place the dough sheets on a baking sheet lined with parchment at some distance from each other and place in a cold oven. Set the temperature to 190°C and turn on the oven. Bake the dough until very puffed and golden brown, about 20 minutes. Cool slightly and separate the dough into as many layers as possible. Place the layers separately to dry (on wire racks or parchment) for 6–8 hours.

For the filling, finely grate the lemon zest and mix with 1 tbsp. l. sugar, cover and set aside. Cut the apples lengthwise into quarters and core them; cut into very thin slices, place in a bowl for making jam or a pan with a thick bottom. Water lemon juice, add sugar, add 2 cinnamon sticks, mix gently and leave at room temperature for 6–8 hours.

Place the bowl of apples over low heat and bring to a boil, stirring gently from time to time. Skim off the foam if there is any, pour in the Calvados and cook until the apples are translucent, 30 minutes. Let cool completely, at least 2 hours.

Using a slotted spoon, remove the apples from the syrup into a bowl. Place the syrup over high heat and evaporate by half. Cool again. Heat the remaining cinnamon stick over the fire, holding it with tongs, and crush it in a mortar as finely as possible.

Find the bottom one among the layers of dough and coat it with apple syrup with a pastry brush. Arrange the apples so that they cover the crust in a thin, even layer. Place the next layer of dough on top, coat it with syrup and lay out the apples. Sprinkle with cinnamon. Repeat with the remaining cake layers and apples, sprinkling cinnamon through the layers. Do not lubricate the last layer with anything. Place a not very heavy press on the assembled cake and leave for 30 minutes.

This apple Napoleon has a very unusual taste. The expected sweetness is diluted with unexpected apple sourness and aroma.
These are the ratings the cake received from different people:
- very unusual
- The cake has a strange sour taste. What did you put in there?
- smells strongly of apples,
- I won’t eat this... give me a second piece,
- Probably, it would be necessary to add pieces of apples to the cream.
I liked the cake madly, much more than the classic one. This unusual apple sourness remains in the mouth for a long aftertaste.
Since the cream is quite liquid, dry cakes become very saturated and become soft and moist. So for people who like Napoleon with dry cakes, this option is not suitable.

COMPOUND

500g puff pastry without yeast

CREAM

500g peeled apples,
1 cup sugar (200g),
4 eggs ,
50g water,
150g butter

Cream
Cook in advance apple cream on prescription . Cool the cream until room temperature, and then put it in the refrigerator for at least an hour until it thickens completely.

Preparing the cakes
Divide the dough into 8 parts. One by one, roll out layers from pieces of dough and cut out circles with a diameter of d=18~20 centimeters from the rolled out layers.

Set the trimmings aside.
Prick the circles often with a fork, otherwise they will swell with large bubbles during baking.
Bake the cakes in the oven, preheated to t=200~220°C until brightly browned - about 4~5 minutes.
While one circle of dough is baking, the next one is being rolled out.
Bake the reserved scraps as well.

Assembling the cake
Assemble the cake, coating the cake layers with 3 tablespoons of cream.
Do not grease the top cake.

Place a cutting board on top of the cake and a small weight on it. The load should not be heavy, otherwise the cream will be squeezed out.
Leave the cake for 1~2 hours under the weight at room temperature.
Remove the weight, grease the cake on the sides and top with the remaining cream.
Grind the baked cake scraps with your fingers into crumbs and sprinkle the cake on all sides with these crumbs.
Place the cake in the refrigerator for at least 12 hours, preferably a day.
During this time, the cakes will be completely saturated and the cream will thicken.

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We all love and know this one popular cake like Napoleon. He reeks of a carefree childhood. With soft cream, delicate, it is somewhat reminiscent of an ice cream.

But nowadays you can hardly surprise anyone with an ordinary classic cake. But if you change it a little, then it’s a completely different matter. The author of the recipe for creating such unusual dessert I was inspired by the incredibly fruitful autumn for apples. That's why the filling of this cake is delicious apple cream…

Ingredients

Preparation

1 Preparing the cream. Peel the apples. Grate them. Simmer over low heat with water, vanilla sugar and cinnamon. The mass will be ready when it softens and turns into puree. Then add condensed milk. Simmer for another 10 minutes. Let the cream cool.
2 Thaw store-bought puff pastry yeast-free dough or cook it yourself. Divide it into 2 parts and roll it out. Each should be the size of a baking sheet. Bake 2 cakes for 20 minutes at 180 degrees.
3 Cut the cakes so that you get 4 identical squares. Chop the trimmings.
4 Grease the cakes with cream and place them one on top of the other. Sprinkle the top crust with scraps of scraps. Leave the cake in the refrigerator overnight, or even longer. It should soak very well!

Hello dear readers! The homemade “Napoleon” became a symbol of an entire era - on almost every New Year’s and “birthday” table in Soviet times, this one was displayed in a place of honor. delicious cake- the pride of the hostess. Surprisingly, few people know about apple Napoleon. Meanwhile, this is an absolutely amazing “brother” of the well-known classic cake very popular with my St. Petersburg aunts. Apple filling makes its taste even more refined, delicate, noble, magical!

Apple Napoleon according to the recipe of St. Petersburg aunts

Ingredients for test No. 1

200 ml of mineral water (Borjomi, Luzhanskaya and other sodium bicarbonate).
3 eggs.
480-500 g flour.
A third of a teaspoon of salt.

Ingredients for test No. 2

500 g of good quality butter.
130-140 g flour.

Custard ingredients

1000 ml boiled milk.
160 g flour.
150 g sugar.
3-4 yolks.
200 g good butter.
10-15 g vanilla sugar.

Apple filling

3-4 large non-starchy apples.

Puff pastry technology

Beat the eggs.
Add mineral water, stir well.
Add flour and salt to the resulting egg-water mixture and knead the dough. The dough should not be sticky. wrap it in cling film or put it in a plastic bag, put it aside for a while.
Chop the butter with a sharp knife.
Add flour to it and chop together.
Knead the dough quickly so that the butter does not melt.
Divide dough No. 1 and dough No. 2 into six parts.
Take one of the parts of the first dough and roll it out.
Place one part of the second dough on it and spread it.
First, fold it in the middle “toward you.”
Then to the opposite edge “away from you”.
Left to middle.
On right. It turns out that we rolled the blank into an envelope.
Place the workpiece in a plastic bag and send it to cool in the refrigerator for 15 minutes.
We do the same with other dough pairs.
We take the first envelope out of the refrigerator, roll it into a rectangular layer, fold it into an envelope and put it back in the refrigerator for 15 minutes.
We do the same with other parts.
After 15 minutes, we repeat the process of rolling, folding and cooling for the third time.
Heat the oven to 230-250°C, place a baking sheet in it to heat it up.
We take the envelopes folded for cooling out of the refrigerator one by one and roll them into a thin sheet.
We transfer it to the back side of the baking sheet - this will make it easier to throw the baked sheets onto the table.
We pierce the dough in several places so that it does not bubble during baking.
Place in the oven for 7-9 minutes (the time depends entirely on your oven.
Cut the cooled cakes into a circle or even rectangle. We will need the trimmings for sprinkling.
We fold ready-made cakes in a stack.

With experience, you will learn to roll out the next layer by the time you remove the previous one from the oven. It is best not to stack the cakes one on top of the other, but to place them individually on a flat table surface. This way they won’t deform and the cake will turn out smooth.

How to make custard

During a long cooking of the flour mixture, I turn on some good audiobook so that the process does not seem tedious.

Avoid burning the mixture. Otherwise, do not scrape off the burnt mass with a spatula - the burnt pieces will spoil the taste and appearance of the finished cream.

How to make apple filling

Wash the apples, peel them, remove the seeds, grate them on a coarse grater.
Place in a saucepan, add sugar to taste. If the apples are sweet, then you don’t need to add them.
Cook over low heat until the liquid has almost completely evaporated, cool.