Napoleon cake without dairy products and eggs - delicate, moist, will surely please lovers of "wet" Napoleons, the berry layer gives an interesting flavor accent.
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In the recipe, I used almond milk, instead of it, another plant milk to taste, homemade or store-bought, is suitable.
The amount of skin can be less than 10-12.
Other berries are suitable for the layer: cherries, raspberries, currants, blueberries, etc.
As a layer, you can use thick jam or apples stewed with cinnamon and sugar.
I collected the cake from 15 layers. I used 16-cake layers and trims for sprinkling.
The decor can be different to your liking.
100 g - 232 kcal
Cake diameter - 18 cm
Dough
Flour - 400 g
Baking powder - 8 g
Salt - 2 g
Vegetable oil - 120 g
Hot water - 160 g
Cream
Vegetable milk - 1 kg
Corn starch - 75 g
Sugar - 140 g
Vanilla sugar - 10 g
Berry layer
Strawberry - 350 g
Sugar - 40 g
Starch - 15 g
Preparation
Dough
1. Combine sifted flour with salt and baking powder. Optionally, you can flavor with a pinch of vanillin.
2. Add tasteless and odorless vegetable oil, hot 70-80 ° water and quickly stir the dough with a spatula. As soon as it cools slightly, knead with your hands. The dough is non-sticky and soft.
3. Cover the bowl with plastic wrap and leave at room temperature for 30 minutes.
4. Roll out the dough into a rope and divide into 16 parts. Round each, put in a bowl and cover with plastic wrap.
5. Roll out two pieces on baking paper, slightly larger than the template diameter. The amount of skin can be less than 10-12. Chop the workpieces often with a fork.
6. Bake in an oven preheated to 190 ° C on a medium level without convention for 5-7 minutes
7. Cut hot cakes according to the template and cool on a wire rack. Collect the cuttings and dry in the cooling oven. Bake all the cakes in this way.
Cream
1. Combine starch with 100 g of plant milk from the total amount, mix until smooth. Return to saucepan. Plant milk can be made by yourself or purchased.
2. Add vanilla and regular sugar to taste.
3. Heat, stirring constantly until thickened, then keep on fire for a minute, stirring, so that the starchy aftertaste disappears.
4. Cool completely in a container with cold water, stirring constantly.
Berry layer
1. Grind defrosted or fresh strawberries with a blender.
2. Add sugar and starch to taste. Stir with a blender so that there are no lumps.
3. Cook, stirring until thick, then keep the mixture on fire for a minute, stirring, until the starchy taste disappears.
4. Cool in a container with cold water, stirring constantly.
Assembly and decor
1. Grease a dish with a little cream and place the first cake layer. Apply the cream, it is better to do this with the help of scales, I got 80-90 g of cream for each interval.
2. Continue building.
3. Grease the fourth, eighth and twelfth cake layers with the third part of the berry filling.
4. Grease the last cake with cream.
5. Exclusively at will, wrap the cake with acetate foil, fix not very tightly with a ring and send the cake, with the remaining cream, to the refrigerator for 10-12 hours.
6. For decoration, apply glucose or invert syrup on baking paper, spread with a thin layer.
7. Send the baking sheet to the preheated to 200 ° C for 4-5 minutes until bubbles appear.
After cooling down, the decor will become hard.
8. Fold the cuttings into a bag and grind them into non-uniform crumbs using a rolling pin.
9. Free the cake from the ring and film. Lubricate the sides with the remaining cream and sprinkle the top and sides with crumbs.
10. Install decorative elements.
*Note!
The baking time may differ from the one stated in the video, be guided by your oven, and also take into account the material from which the form is made.
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