Lithuanian Christmas Cake Napoleon Recipes

 

Lithuanian Christmas Cake Napoleon

Recipes

WHAT YOU NEED FOR THIS RECIPE

Ingredients:

Dough:

1. 250 g. butter.

2. 200 g. thick cream (you can also use plain cream or sour cream).

4. a pinch of salt.

5. 1 egg.

6. 9 tbsp. with a lot of wheat flour (400 - 450 - 500g) (will depend on the flour, the size of the egg).

7. 1 tbsp. sugar.

Cream:

1. 500 ml of milk.

2. 250 g. sugar.

3. A pinch of vanilla baking extract to taste (or 1 packet of vanilla sugar).

4. 1 tbsp. flour.

5. 1 tbsp. cornflour (or starch can be used).

6. 2 eggs.

7. 200 g. room temperature butter.

8. Lemon peel.

Making:

DOUGH: In the middle of a large cutting board, or on another large surface, pour in the flour for the dough, grate the butter removed from the fridge. Mix everything well. Make a hole in the middle of the mass, pour salt, put half of egg and half of cream, pour sugar and mix everything well. Then add the remaining egg and cream and stir again. Squeeze well mixed mass into a ball by hand, divide it into 6 - 8 equal parts, make palm-sized pancakes, wrap each in a baking film and place in the refrigerator for at least 2 hours. After 2 hours, take one piece of the dough and roll directly on baking paper. As thin as possible (2 - 1 mm). I sprinkle flour to keep it out of my hands. The rolled dough is cut to the desired size. Can be used a baking tin or a dining plate. I place the plate on the top of the rolled dough, I press it well and cut around it well with a knife. Leave the cut leftover and transfer everything to the baking sheet. The leftover slice I will crumble later and decorate the top of the cake. Bake in a preheated oven at 200 "C until lightly browned. Bake  for about 8-10 minutes each layer. Baked flatbreads shrink slightly and deform. The more they swell, the better the more layers.

CREAM: Boil milk, add sugar to the boiling milk, mix the flour and cornflour, then add the beaten eggs and vanilla extract. Pour a thin stream of beaten eggs into the boiling milk and mix well. Stir for 5 minutes and cool to room temperature. Then beat the soft butter at room temperature with a mixer until fluffy and add the spoon by spoon of the cooled mass. I add a little lemon peel. On a tray, or flat plate, place the flat side down, apply the cream and place the other flat side up, press lightly. This is how we assemble the whole cake. All other cakes scones are blistered to the bottom down. Spread one layer of cranberry or lingonberry jam. We also apply cream to the top and sides of the collected cake. Then we crush the fried leftover slices and sprinkle both the top and the sides of the cake with those crumbs. We put it in the fridge overnight, the longer it stays in the fridge, the tastier. Decorate it with powdered sugar, cocoa powder, merengue, marshmallows or as you wish, before serving because the ornaments get wet while staying in the fridge.

PRO TIPS FOR THIS RECIPE

• While boiling the cream, sprinkle the flour and cornflour through a sieve little by little so that the cream is well mixed and no sticky flour remains.

Marshmallow recipe 

Merengue recipe