Cake "Napoleon in the Caribbean" Recipe
To those who are not afraid of experiments and are boldly ready to turn their idea of the classic cake "Napoleon" is dedicated! Coconut cream and a layer of pineapple give the classic "Napoleon" Caribbean notes. This is a cake for bold and daring cooks!
Servings 8
Cook Time 90 minutes
Ingredients
Dough:
- 80 ml Water
- 1 piece Chicken egg
- 1 pinch Salt
- 1 tablespoon Sugar
- 0,5 teaspoon Baking powder
- 50 ml Rum or other strong alcohol
- 3 glasses Flour wheat / Flour
- 200 gram Butter
Cream:
- 400 ml Coconut milk
- 180 gram Sugar
- 1 piece Chicken egg
- 10 gram Vanilla sugar
- 1 tablespoon Corn starch
- 250 gram Butter
Layer:
- 400 gram Pineapple canned or fresh
Instructions
- Sift the flour into a bowl, add salt, sugar and baking powder, and mix. Then add the cold butter, chop it with a knife in the flour, and then mix it with the flour until it is crumbly.
- Beat the egg with a fork with water and pour in the butter and flour mixture.
- Same here, add the rum. Or vodka, or cognac, or strong liqueur.
- Knead the dough, roll it into a ball, wrap it in cling film and refrigerate for 1 hour.
- Then divide into 16 parts. It is convenient for me to do this by dividing the dough into segments. First divide the dough ball into 4 parts criss-cross. Then divide each part into 2 parts. And once again, each part is divided into 2 parts. There are 16 segments coming out
- Roll 16 balls out of them.
- Then roll each ball into a 20 cm diameter cake. I always roll out 5-7 cakes and put them on the table. This is convenient, because the cakes dry up slightly and it is easier to transfer them to the baking tray. Plus, when the cakes lie for 5-10 minutes on the table, they do not shrink when carried.
- Bake all 16 cakes until light Golden. Do not forget to prick each cake with a fork before baking, so that the cake does not swell. Cool all the cakes, if necessary, trim with a knife.
- Leave 14 cakes for the cake, and crumble 2 cakes and additionally dry in the oven until crunchy.
- Now we prepare custard coconut cream. Pour the coconut milk into the pan, add the sugar and vanilla sugar.
- Mix the egg with 3 tablespoons of coconut milk (pour it out of the total volume). Add the starch and stir with a whisk until smooth.
- Bring the coconut milk to a boil, pour in the egg-starch mixture in a thin stream. And with constant stirring, boil until thick. Cool completely, cover with foil or a lid.
- Soft butter whisk until fluffy.
- Enter it in the constant churning of the coconut custard mixture and whisk until smooth.
- Assemble the cake: cover Each cake with cream and layer with pieces of canned pineapple. For each layer - 1 pineapple ring (cut into small pieces).
- When all the cakes are layered, smear the top and sides of the cake with cream and sprinkle with crumbs.
- Chill in the refrigerator for 10-12 hours.
- Bon appetit.