Napoleon cake with raspberries

Napoleon cake with raspberries

Napoleon cake with raspberries



  •  flour — 400 g
  •  sour cream — 200 g
  •  butter — 200 g
  •  Salt — 0.5 tsp


  • mascarpone — 350g
  • condensed milk — 250 g
  • cream 33% — 35% — 350 g
  • vanilla to taste


  •  raspberries — 200g
  • sugar — 40 g


1. Softened butter, sour cream, salt and flour mix and knead the dough uniform.
Send the dough in the fridge for an hour. Chilled dough into 8 pieces and roll each to a fine cake. Bake a cake at 180 ° C for about 5 minutes, until the cake browns are not and will not become crispy. While cake is hot, cut a circle out of it right diameter, and pruning can be left for decoration.
2. Malin (you can use frozen) mixed with sugar, cover and put on a slow fire until the berries will not let the juice and sugar dissolves.
3. Whip the mascarpone cream, gradually adding the condensed milk and vanilla. In a separate bowl, which is hold in the freezer for about 10 minutes, whip the cream to the magnificent state. Stir the whipped cream to the cream of mascarpone and condensed milk.
4. In assembling the cake is simple — to grease the cake with raspberry syrup, then spread the cream and so on until the cakes will not end). As for the decor, you can use the classic way and sprinkle cake crumbs from scraps and can be liberally greased cake with cream, decorate with fresh flowers, raspberries and a sprig of mint. After a night in the fridge, the cake will find the taste that I can recommend. Fresh and slightly salty cakes, sweet vanilla cream and acidity from impregnation make each eaten a piece of pleasant, mmmm)

Napoleon cake with raspberries 1 Napoleon cake with raspberries 2

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