Thin "Napoleon" cakes that never tear: how not to spoil the dough

"Napoleon" cake is considered one of the most favorite desserts. It is based on thin puff pastry and airy custard. But there is one problem – the cakes often tear during the cooking process. To avoid this, you need to know some tricks.

The FoodOboz editorial team has gathered information for you and will share some secrets of making dough and sponge cakes for the "Napoleon" cake.

Cooking secrets

• It is recommended to sift the flour for the dough several times. This will make the dough fluffy and the cake more tender and tasty.
• It is best to choose high-fat butter for baking. This also determines how fluffy the dough will be.
• Before baking, you need to make at least a few punctures on the surface of the cakes. This way, they will bake evenly and have the same shape.
• The cake "loves" cold. So, you need to cook the dessert in a cool room and use cool ingredients.

Also, a simple recipe for "Napoleon" cake was published on one of the culinary blogs (reeixit) on Instagram.

Ingredients:

Dough 1:

• butter – 120 g
• vegetable oil – 120 ml
• flour – 250 g

Dough 2:

• fat sour cream – 250 g
• eggs – 2 pcs
• flour – 650 g

Method of preparation:

1. To prepare dough 1, mix all the ingredients until smooth.

2. To prepare dough 2, beat sour cream and eggs until smooth.

3. Add flour to the resulting mass and knead the elastic dough.

4. Divide the finished dough 2 into 6 equal parts. Roll each one out thinly and grease it with dough 1. After greasing, stack each layer of dough on top of the other, then wrap it in a roll and cling film, and put it in the refrigerator for 1.5-2 hours.

5. After that, divide into the desired number of cakes, and roll each of them thinly.

6. Bake at 170-180 degrees for 4-6 minutes.