Is it possible to cook Napoleon cake in a frying pan?
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It's hard to find someone who doesn't love the noble cake with the great name Napoleon... But the hassle of baking dozens of layers in the oven one after another probably isn't to every housewife's liking.
How to speed up the process and quickly prepare a delicious Napoleon cake? It's simple: you can bake the cake layers in a frying pan! This simple recipe is created especially for lazy and very busy people with a sweet tooth.
A few secrets of baking in a frying pan
To ensure your baked goods turn out just as good in a frying pan as in the oven, you need to know a few important tricks:
- The frying pan should be an old cast iron one or one with a Teflon coating, but with a thick bottom. Thin walls and bottoms heat up too quickly and distribute heat poorly.
- It needs to be greased with butter in small quantities.
- After each layer is cooked, scrape away any remaining crumbs from the pan. This process must be repeated each time, otherwise crumbs from the previous layer will quickly burn and impart a burnt smell to the cake.
Napoleon cake with custard
A pan cake is easy to make. You can use a classic frosting recipe, but the dough preparation technique is completely different. This means that to bake good pan cakes, the proportions of ingredients must differ from those used for traditional puff pastry.
To prepare the dough for Napoleon, we will need:
- wheat flour - 2.5 cups
- granulated sugar - 1 tbsp
- butter - 3 tbsp
- chicken eggs - 3 pcs.
- slaked soda - 0.5 tsp
- crushed nuts for decoration
For the cream:
- cow's milk - 1 l
- chicken eggs - 3 pcs.
- wheat flour - 2 tbsp
- sugar - 1 tbsp
- vanilla
- butter - 100 g
First, prepare the dough using the following recipe: vigorously beat the eggs and sugar. Gradually, when stiff peaks form, add the softened butter and baking soda. Next, add the flour, mixing well to remove lumps.
Cover the bowl in which you mixed the dough with cling film and leave it alone for about 30 minutes. While it's resting, prepare the cream for the Napoleon.
Beat the eggs thoroughly with sugar. Add the flour and dilute with cold milk. Place the mixture over the heat and, as directed, stir continuously until it comes to a boil. Once it reaches a boil, whisk in the vanilla and remove from the heat. Once the cream has cooled, add the butter and whisk.
Once the dough has rested, remove it and divide it into 14 pieces. Roll out the layers and bake in a hot skillet over medium heat. The layers cook like pancakes—just keep flipping them. It will take a maximum of 20 minutes to bake all 14 layers.
Assembly: Spread each layer with cooled cream. Spread the top layer and sides with cream as well and sprinkle with crushed nuts.
The cake will be very soft and filling. This Napoleon cake will delight the whole family every day, as it's quick and easy to make! Just remember to save this recipe.
Napoleon with condensed milk
Another interesting recipe for baking in a frying pan is the popular Napoleon cake with condensed milk. Its specialty isn't that it uses condensed milk instead of custard, but that the dough itself is kneaded with it.
For this cake we will need:
- wheat flour - 3.5 cups
- chicken eggs - 3 pcs
- slaked soda - 0.5 tsp
- condensed milk (for the dough) - 1 can
- vanilla
- granulated sugar - 2 tbsp
- cow's milk - 500 ml
- butter - 100 g
Prepare the condensed milk dough. In a large bowl, combine the condensed milk, 1 egg, and 3 cups of flour. Mix thoroughly and add the baking soda. Knead the dough, wrap it in plastic wrap, and let the future Napoleon rest for a couple of minutes.
Next, we'll use the traditional Napoleon custard recipe. Combine the eggs and sugar in a saucepan, whisk them together, and place them over low heat. Once the mixture is heated through, begin pouring in the milk in a thin stream. Then, as our recipe calls for, sift in 0.5 cups of flour and stir, breaking up any lumps. Bring the mousse to a boil, then add the butter and vanilla.
Divide the rested flour mixture into 8-9 pieces. Roll out the layers to the desired diameter. Don't throw away any leftover dough; fry it and crush it into crumbs to use as a cake decoration.
Now, fry the cake layers on both sides in a hot frying pan. Cool the finished layers, then spread them with the prepared cream. You can decorate them with crumbs, crushed nuts, or coconut flakes.
Let the cake soak for a few hours. Ideally, refrigerate it overnight. And in the morning, when the Napoleon cake is soft and tender, it will quickly win the hearts of everyone in the family!
