Layered cake Napoleon - II type

Submitted by enr on 20 Feb 2011
# 1 For the dough:
4 cup flour
1 cup water
1/2 tsp salt
1/2 tsp baking soda, splashed with vinegar
# 2 for the test:
3 cups flour
250 g margarine
1 compote juice of your choice
homemade cream of your choice, for example in this recipe - Домашен cream with starch
Layered cake Napoleon - II type
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Paste 1: flour pour water pour salt, add baking soda with vinegar and mix dough separately. Test 2: The softened margarine (not melted) mixed flour. On sprinkled with flour mass is spread first batter on top and pour the second nice mix with hands. Then folded in two and again mixed and rolled a little. Then folded 4 (as an envelope) rolled. Thus 10 times. Then gather into a ball and leave in refrigerator for 2 hours. After this time be removed and rolled out very thin crust and rolled. The roll is cut into 12 pieces, and again placed in the refrigerator. Take one at a time for processing, in order not softened margarine therein. Each roll of very thin - and tear is not terrible, may be stuck with your fingers when it is in the tray. Roll crust is placed in oilfree large tray and cut according to the form with less pan. The cuts shall be allocated for additional peel and placed back in the refrigerator. Corey bake until light golden. The last 2 does not need to form a circle and baked until brown - broken, used as a coating on the cake. After all wafers are baked manner of cake. At the bottom of the tray or the shape of a cake is poured first cream is then placed first sheet, which is embedded in advance in another tray filled with juice compote. So manner of the entire cake. Cream dipped in compote crust, cream dipped in compote crust ... Finally sprinkle with chopped toasted pastry sheets. The finished cake is placed in the cold for at least 12 hours. * Work on the cake takes a few hours, but worth it.
Very difficult
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20 Feb 2011