Even though the USSR has vanished into oblivion, many items from Soviet times continue to delight us. It's especially gratifying when dishes, sweet desserts, and baked goods inspired by the Soviet era appear on our tables. One such product is Napoleon cake, a delicacy for which we have a special fondness. Every housewife will be able to prepare this cake, the recipe for which has remained unchanged for the past 100 years.

The cooking methods and recipes for many culinary masterpieces have evolved slightly over time thanks to the imagination of chefs and new ingredients. As it turns out, Napoleon cake can be made even more delicious by adding condensed milk.

Let's make Napoleon cake with condensed milk

Napoleon with condensed milk

The technology for making puff pastry has been around for quite some time. The first puff pastry recipe appeared in 17th-century France, but its use in pastries began relatively recently. In modern times, in the mid-1970s, a recipe for the famous delicacy appeared, this time with condensed milk. This combination of puff pastry and condensed milk cream gave Napoleon cake a unique, incomparable flavor.

Unlike commercially produced cakes, making a cake at home is easier with condensed milk. Condensed milk requires no preparation, and it only enhances the taste of your homemade baked goods. The time it takes to prepare this sweet dessert is significantly reduced.

To make Napoleon cake at home, we will need:

  • flour - 500 g;
  • butter - 400 g;
  • chicken egg - 1 pc.;
  • condensed milk - 400 g;
  • cognac or vodka - 50 ml;
  • water - 150 g.

Cooking process

Napoleon cake

This recipe makes 10-12 layers. Start by preparing the dough. Add flour to a bowl, then 200g of grated butter. Add one egg, the prepared alcohol, and water. Mix all ingredients thoroughly until a firm dough forms. Wrap the dough in plastic wrap and refrigerate for 3 hours.

After a while, remove the dough, divide it into 10-12 equal pieces, and carefully roll each piece into a specific shape. Trim off any excess dough with a knife. This recipe uses all the ingredients. Place the resulting sheets on a baking sheet and bake at 200-220°C.0The cake can be rectangular or round, depending on your preference. The dough scraps are baked separately, at the very end, to create a crumb coat.

Prepare the condensed milk cream as follows: Pour the condensed milk into a bowl, add the remaining butter, and beat everything together with a mixer until smooth. Now form the cake.

We grease each cake layer with cream in turn, and sprinkle the top layer with ground crumbs obtained from the scraps of dough.

Our Napoleon with condensed milk is ready, but the product needs to stand so that the cakes can soak in our cream.

Video recipe for making Napoleon cake with condensed milk