Description
All the usual classic "Napoleon" cake will sparkle with new taste scales with delicate raspberry cream.
Ingredients
-
Puff pastry
2 шт
-
Raspberry
400 г
-
Sugar
300 г
-
Milk
500 мл
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Flour
3 ст. л.
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Butter
200 г
Cooking
Two layers of puff pastry cut into equal parts. Preheat the oven at 190 degrees.
Bake the cakes for 20-30 minutes until Golden brown.
Fall asleep frozen raspberries 100 g of sugar and half a glass of water.
Cook on slow fire for 15 minutes. Wipe ready raspberry syrup through a sieve to remove seeds.
150 g sugar Mistral mix with 2 tablespoons of flour, pour in milk, stirring constantly, cook the cream on low heat until thick
To prepare the cream, I used sugar Mistral with caramel flavor.
When the cream will begin to take on a thick consistency, a thin stream, stirring constantly, pour in the raspberry syrup. As a result, You should get a thick cream soft pink color. Ready cream to cool to room temperature.
Butter room temperature, begin to beat with a mixer at highest speed. Gradually, a tablespoon, add the raspberry cream, constantly whisking. It is very important to add the cream in butter in small portions, otherwise the cream may curdle. I left some raspberry cream, not mixed with the oil to coat one layer, and thereby enhance the raspberry flavor, but it's at your discretion.
When whipped cream is ready, cut all the cakes and trim the edges
Let's start to assemble the cake, coat each cake with cream and a little presses.
Sprinkle with cake small chips from the cutting edges
Decorate the cake and leave overnight in the fridge
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