It is easy and simple to prepare the Napoleon cake at home and treat your loved ones with a delicious dessert.
Cooking time 40 minutes
Puff pastry 500 g
Butter 100 g
Condensed milk 4 tbsp. l.
Powdered sugar 1 tbsp. l.
Roll out the finished dough into a layer 4-5 mm thick, screw it onto a rolling pin and unfold it on a non-oiled baking sheet, on which you pre-moisten the edges with water, which will prevent the layer from deforming during baking. Remove excess dough from the baking sheet by running a rolling pin along its edges. Pin the layer with the tip of a knife in several places and bake for 25-30 minutes at a temperature of 210-220 degrees C. A well-baked layer should not bend when the angle is raised with the tip of the knife.
For Napoleon cakes, prepare two such layers or one large one, cut it in half. Cut off the uneven edges and make the layers the same. Place the cream on one layer and smooth it out with a knife; then put the second layer on top. Lubricate the surface of the layers with a thin layer of cream and sprinkle with puff crumbs made from scraps of layers. Cut the layer into rectangular cakes and sprinkle with powdered sugar sifted through a fine strainer on top.