A quick Napoleon recipe: cooked in a slow cooker
Preparing this dessert takes a fair amount of time, but if you cook Napoleon cake in a slow cooker, it makes the process much easier.At the same time, you'll get the classic taste of dessert, which is rarely missing from the dessert menus of restaurants and cafes.
So, for the cake we'll need: 500 grams of butter or margarine, 5 cups of flour, 1 cup of water, 1 tablespoon of vinegar. The cream consists of: 1 cup of milk, 1 cup of sugar, 1 tablespoon of starch, 150-200 grams of butter, 2 eggs, and vanilla.
Cake cream
- First, let's make the cream. Crack the eggs into a deep bowl, add the sugar, and beat until smooth with a fork or whisk. Then, pour the mixture into a thick-bottomed saucepan.
- Separately, pour 50 grams of milk into a glass, add starch, stir and combine with the egg mixture.
- Place the saucepan over low heat and wait until the mixture begins to simmer, stirring constantly. Then remove the saucepan from the heat, cover, and let the cream cool to room temperature. Meanwhile, remove the butter from the refrigerator to allow it to soften while the cream cools.
Dough
- To prepare the dough that will form the cake layers, melt butter or margarine in a small saucepan over low heat.
- Next, you'll need a deep bowl to sift the flour into. Make a small well in the flour and pour in the water and heated oil. Add the vinegar, mix everything together, and knead the dough.
- Divide the resulting dough into equal portions. Roll out the equal portions thinly and trim to the shape of the dish. Be sure to prick each layer with a fork in various places to ensure proper baking.
- Set the multicooker to the baking mode. Set the temperature to 180 degrees Celsius. Bake the cakes for approximately 6-8 minutes. Bake each cake one at a time, on both sides, to ensure crispier results.
- By the time all the layers are baked, the cream will have cooled. Add the softened butter to the cooled cream and blend until smooth.
Assembling the cake
Place the first cake layer on a festive plate and spread it with frosting. Then top it with the next layer. Frost all the layers except the top one. Wrap the last cake layer in a clean cotton towel and knead it with your hands until crumbled. Sprinkle this mixture over the top and sides of the cake. Then cover the cake with parchment paper and place a wooden board on top, then place a jar of water on the board.
Leave the cake pressed for about an hour to allow the layers to adhere more tightly to each other and the cake to soak. After this time, remove the press and leave the cake in the refrigerator overnight. As you can imagine, this dessert should be prepared the day before the big day.
