Napoleon Cake with Beer
Baking and Desserts • European
Description
Napoleon Cake with Beer
Ingredients
- Butter 10 oz
- Light Beer 0.7 cups
- Wheat Flour 4 cups
- Baking Powder 1 teaspoon
- Milk 0 qt
- Sugar 1 cup
- Vanilla salt 1 teaspoon
- Egg white 6 pieces
- Potato protein 3 tablespoons
Step-by-Step Guide
Step 1
Sift the flour with the baking powder onto a work surface.
Step 2
Grate the butter using a coarse grater, combine it with the flour, and chop with a knife until crumbly. Add the chilled beer and knead the dough.
Step 3
Divide the dough into 8 parts, wrap each in plastic wrap, and refrigerate for 1 hour.
Step 4
Roll out one part of the dough thinly. Spray a baking sheet with cold water, place a sheet of parchment paper on it, lay the dough layer, and prick it with a fork. Bake in a preheated oven at 430°F for 5–7 minutes.
Step 5
Bake the remaining layers in the same way.
Step 6
To prepare the cream, pour the milk into a saucepan.
Step 7
Dissolve the starch in a small amount of milk, pour the dissolved starch into the saucepan, and whisk lightly.
Step 8
Add the yolks, which have been beaten with sugar and vanilla sugar, and whisk until smooth. Place the saucepan over low heat and bring to a boil while stirring continuously, but do not let it boil.
Step 9
Cool the cream while stirring to prevent a film from forming on the surface.
Step 10
Layer the cake with cream, reserving some cream for the top of the cake. Crumble one layer and sprinkle it over the surface of the cake.
Step 11
Place the cake in the refrigerator for 8–10 hours.
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