Thin cakes for Napoleon on lard

There are many different ways to prepare Napoleon cakes. Conventionally, they can be divided into three groups: from puff pastry, from false puff pastry and just thin cakes. The last option is the most painstaking and time-consuming. It is necessary to roll out a lot of the thinnest cakes, which, saturated with cream, will give an amazing taste and a spectacular cut. I'm not looking for easy ways 😉 and decided to puzzle myself with the preparation of thin layers for Napoleon - a favorite family treat. Today I will cook puff cakes for Napoleon on lard. In my case, this is rendered pork fat from lard. Why exactly on lard? Firstly, it is budgetary, and secondly, no chemicals and harmful hydrogenated fats, as in the case of using margarine. And the main argument is that the lard dough for the Napoleon cake turns out to be more tender. A step-by-step recipe with a photo will help you prepare the same cake layers for a delicious Napoleon puff cake.

Now let's take a look at the full list of products:

• lard (pork fat) - 110 gr;
• sour cream 15% - 130 gr;
• chicken eggs - 2 pcs.;
• sugar - 110 gr;
• salt - 1 pinch;
• flour - about 500 gr;
• soda - ½ tsp

How to bake cakes for Napoleon on lard

We start preparing the dough by whisking the eggs with sugar and salt with a whisk or fork, without much zeal.

Add room temperature lard and sour cream to them.

Stir gently until all ingredients are fully combined.

Pour flour into the resulting mixture, and soda on it. I do not pour out all the flour at once, but approximately 400 grams.

I add the rest little by little during further kneading of the dough. It should be soft and not sticky. We collect the dough on lard into a ball and take it out in the cold for at least half an hour.

We divide the finished dough into 16 equal parts. You can use the scales or divide it "by eye".

We try to roll each portion as thinly as possible, almost to transparency. To do this, I use a glass cylindrical bottle - this dough does not stick to it at all. From the rolled out layer, we must cut a circle with a diameter of 22 cm. To determine the shape, I use the bottom of the split mold. I just print the circle on the dough without cutting it out completely. So the dough does not deform during baking.

Cakes for Napoleon are baked in an already preheated oven at a temperature of 180 degrees. This happens very quickly, make sure that they do not burn. In the oven, the blanks will stay, at most, 5 minutes each. I bake 2 cakes at once and manage to roll out 2 more blanks during their baking. A little skill and you will also have it happen quickly and automatically.

These are the thin and ruddy cakes for Napoleon you should get as a result of your work. Some of the cakes had a slightly more browned edge than others. It is too difficult to keep track of the thin dough, but this will not affect the taste of the cake. 🙂