Презентація на тему «Cake Napoleon»

Cake Napoleon

Ingredients
Dough:
300g of butter
2 eggs
150 ml of water
1 table spoon of vinegar 6% or 2 table spoons of lemon juice
1/8 tea-spoon of salt
600-650g of flour
Cream:
1 l of milk
400g of sugar
2 tea-spoons of vanilla sugar
8 yolks
100g of flour

Cooking
Add vinegar in cold water, stir it.
STEP 1

STEP 2
Scramble eggs.

STEP 3
Add water with vinegar, salt. Stir it.

STEP 4
Cold butter grate on the grater or cut it in cubes.

STEP 5
Fall out flour on the chopping board.

STEP 6
Add butter.

STEP 7
Butter and flour cut with the kitchen knife.

STEP 8
In a given mass make a hollow and pour out eggs with vinegar.

STEP 9
Knead a dough.

STEP 10
Separate dough on 10-12 parts, make balls.

STEP 11
Cover them with a food pellicle and put into the fridge for an hour.

STEP 12
Then roll thinly every ball on the baking paper.

STEP 13
Then cut out a circle, diameter of which is 24-26 cm.

STEP 14
The circle perforate with the fork. Then transfer the paper on the dripping pan (don't throw away the clippings), put into rechauffe to 180 degrees oven. Bake for 7-10 minutes.

STEP 15
Cook cream.
Boil milk.

STEP 16
Spread yolks with sugar and vanilla sugar.

STEP 17
Add flour, stir it.

STEP 18
Add hot milk, stir.

STEP 19
Put the mass on the small fire. Boil it until thicken, stir slowly all the time.

STEP 20
Then baked cooled shortcake put into a form.

STEP 21
Smear a shortcake with cooled cream.

STEP 22
Cover it with the second shortcake and smear with cream too. In such way assemble all cake. The sides and top smear with cream.

STEP 23
The clippings crumble up in blender. Sprinkle the sides and top with them.

STEP 24
Put the cake into the fridge for 6-8 hours.
Bon appetite!
Alyona Danilenko 10A