Lenten Napoleon: Recipe on the All About Desserts website

Content

1 Dessert for Lent
- 1.1 Coconut cream for Napoleon
- 1.2 Video recipe for Lenten Napoleon cake

Everyone loves sweets! But unfortunately, the ingredients of many desserts sold in abundance in bakeries and stores are impossible to thoroughly study. So what should people do who, either consciously or for health reasons, cannot consume many of the ingredients found in standard baked goods?

We offer you a Lenten recipe for Napoleon cake. This recipe is suitable for vegetarians, religious adherents who abstain from dairy and eggs, and those who cannot eat these foods for other reasons. Preparing a Lenten Napoleon cake is no more difficult, and in fact, easier, than the classic one, yet it turns out incredibly delicious!

Dessert for Lent

Ingredients for the cake layers:

Vegetable oil – 200 ml (preferably odorless).
Carbonated water – 200 ml.
Flour – 1 kg.
Citric acid – 1/5 teaspoon.
Salt – ¼ teaspoon.

Ingredients for the cream:

Almonds – 150 g (you can use other nuts, such as pine nuts or walnuts).
Lemon – 1 pc. (large).
Semolina – 200 gr.
Sugar – 400 gr.
Boiled water – 1 liter.
Vanillin - 1.5 teaspoons.

Recipe for making cakes:

Mix water, oil, citric acid and salt until relatively homogeneous.
Sift the flour into the mixture and knead into a stiff dough. Place it in a plastic bag and refrigerate for about thirty minutes.
Five minutes before you're ready to take the dough out, preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper.
Take the dough out, roll it into a thick sausage, and cut it into 12 pieces. Roll each piece as thinly as possible into a circle (approximately 24 cm in diameter). While rolling one piece, cover the others with a towel to prevent them from drying out.
Bake each cake layer in the oven for about 3 minutes, until lightly golden. Remove and immediately cut to fit the prepared pan. Place the trimmings in a separate bowl.
Once all the cake layers are ready, set them aside to cool. Grind the cake trimmings into crumbs in a blender.

Cream recipe:

Place the nuts in boiling water for ten to fifteen minutes. Then drain the water and peel the brown skins (husks) off the nuts by hand.
Place the nuts in a blender and add sugar. Grind the nuts until they form a paste.
Then, transfer the resulting paste to a saucepan and add water. Bring the mixture to a boil, then reduce the heat and gradually add the semolina, stirring constantly.
Continuing to stir, bring the mixture to a thick consistency, then turn off the heat and leave to cool.
Grate the zest from the lemon, then cut it into pieces and remove all the seeds. Place the zest and lemon pieces in a blender and blend until a paste forms.
Add lemon paste and vanilla to the nut-semolina cream and mix everything thoroughly.
Spread the resulting cream over the cake layers, lightly pressing down on each top layer.
After all the cakes have been coated, coat the sides of the Lenten cake with additional frosting and sprinkle the sides and top with crushed crumbs.
We put the almost finished Napoleon in the refrigerator for several hours (at least 2-3) so that it soaks.
Let's take out this wonderful Lenten cake and enjoy its delicious taste!

As you can see, this recipe is easier than the classic Napoleon dessert. You can also add fruit to this cake if you like; the lemon can be replaced with any other citrus fruit, and you can mix the crumble topping with chopped nuts. Gourmets can toast flaked almonds with brown sugar and top this Lenten cake with caramelized nuts.

If you'd like to make your Lenten Napoleon cake even more unique, we offer another cream recipe that's quite easy to make. This coconut cream will transform the Napoleon cake into an exotic one, but it will still be Lenten.