CREAMY NAPOLEON CAKE

cooking

Puff pastry layers

• Pour boiling water over GRANDPRO Croissant margarine, add the rest of the ingredients one by one and stir well. The temperature of the mixture should be 30–35˚С.
• Finally, sift flour into the mixture and knead the dough; it will be airy and fatty.
• Divide the dough into 4 parts, roll 4 balls and put them in a refrigerator for 20–25 minutes.
• Roll each cooled dough ball into a layer with a diameter of 15 cm, butter with GRANDPRO Croissant margarine. Fold each layer in the form of an envelope and put them in a refrigerator for 30 minutes.
• Roll out the dough layers and bake at 180–200˚С for about 20 minutes.
• NOTE: You may use this dough not only for Napoleon cake, but also for other delicious pastries, for example, khachapuri.

Cream

• Whisk GRANDPRO Cream margarine into a white fluffy mass.
• Add condensed milk and whisk for another 5–6 minutes.
• Whip the cream separately and then manually mix both masses. You will get a soft, light, airy cream.

Assembling the cake

• Spread the cream over each layer and sprinkle with puff pastry crumbs.
• Optionally, decorate with berries.