Vodka helps keep Napoleon cake pastry from turning elastic

Vodka helps prevent the dough for Napoleon cake from becoming elastic, vocational teacher Diana Kaurkina told ERR’s Terevisioon programme.

Kaurkina said the dough starts with flour and butter, with the butter frozen and grated. Use half as much butter as flour and mix until the ingredients resemble crumbs. The butter pieces become coated in flour, adding aroma and crispness, she said. Combine the crumbs with ice-cold water, vodka and one egg. Vodka slows the development of gluten; wine vinegar or lemon juice can be used instead.

Do not mix or knead the dough for too long, Kaurkina said, as that can make it elastic and affect its strength. Wrap the finished dough and chill it, then roll it out while cold. Divide it into six very thin, even layers, taking care not to tear the dough. It is closer to shortcrust pastry than classic puff pastry.

Bake the layers in a convection oven at 200C for 10 to 15 minutes, watching their colour. Bake no more than two at a time, preferably in the middle of the oven. Prick the dough with a fork so steam can escape and the layers do not puff up too much.

For the custard, bring the milk to a boil with half the sugar and the vanilla sugar. Whisk the remaining sugar with two eggs, then add starch at a ratio of 100 grams per litre of milk. Stir the milk continuously as it heats, then gradually pour it into the egg mixture while stirring. Fold whipped cream into the finished custard for a texture like plombir ice cream.