2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The famous Napoleon cake consists of several layers of thin crusts and between them a filling of cream, sour cream or jam. The top is usually sprinkled with powdered sugar or fondant glaze. This type of cake is a type of cream pie, also called millefeuilles in French or mille foglie in Italian, ie. a thousand leaves.
In English it is known as phyllo, which is a transcription of the Greek phial. Translated, the word means leaf and is used to denote a thin rolled sheet or pie crust. Baklava is also a genus of millefeuilles because it consists of several thin crusts with stuffing.
In Bulgaria, the thousand-leaf dough is known as puff pastry, which is wrong. In this way they are called thinly rolled crusts, not dough.
Napoleon cake has nothing to do with the famous Napoleon Bonaparte, nor with France. It became popular in France in the 19th century under the name a la Napolitain, i.e. in Neapolitan. Gradually, the French pronunciation changed its sound and became Napoleon.
The origin of the dessert is from Naples, where it was highly respected. In France, he gained his popularity through the famous master chef Marie-Antoine Karem. Although he was a contemporary of Napoleon, the name change was not his doing, it happened much later as a result of the simplification of colloquial speech.
There are also various legends about the origin of the cake. In Denmark, children were told the legend of how Napoleon Bonaparte visited the Danish king and in his honor the palace confectioner created a masterpiece which he called Napoleon to lick his fingers. Bonaparte took the recipe and ordered his own cook to prepare it for him almost every day.
Another legend says that Napoleon was unable to fight the battle of Waterloo because he had overindulged in sweets the night before. In all likelihood, this story is made up, but the taste of Napoleon's cake is so unique that we can easily believe it.
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Let's Make A Lazy Napoleon Cake
You can surprise your loved ones by preparing a Napoleon cake quickly and in a lazy way that eliminates the annoying kneading of thin crusts. For the base of the cake you will need half a kilo of ready-made puff pastry. For the cream you need half a liter of fresh milk, seven eggs, two hundred grams of powdered sugar, three hundred grams of butter, one tablespoon of cognac, two packets of vanilla.
