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Layered cakes The products should be placed on a damp baking sheet and placed in a hot oven, I bake at 220C. At a lower temperature, the oil simply melts out, and although the dough flakes and even rises, it becomes dry. Mix 200 grams of flour, 100 ml of water, a pinch of salt and knead the dough. Leave it in the refrigerator for 15 minutes. Mix 200 grams of butter with 50 grams of flour. Knead until the butter dough sticks together into a ball. If you knead by hand, wear gloves and wet your hands with cold water. Flatten the butter dough between two layers of film or parchment and place in the refrigerator for the same 15 minutes. Roll out the dough into a rectangle approximately 40 by 25 cm, spread the butter two-thirds along the length and spread it so that it does not reach the edges by about a centimeter. Cover the empty part with the oil part. And then put the remaining part with butter on the dough. Pinch the edges. Cover with film and refrigerate for 30 minutes. Place the piece with the short side facing you and roll it out lengthwise. Fold into thirds. Turn the piece to the left 90 degrees and roll it out again. The procedure of rolling out and turning to the left must be repeated 6 times. The dough should remain cold. You can also turn right. If you put it in the refrigerator, mark the number of rolls by making indentations with your fingers. Divide the dough into 8 parts and bake.
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Honey cakes Dissolve honey and sugar in a saucepan over heat, remove from heat. Then add baking soda, rub in eggs, and add butter. Add flour and knead into a stiff dough. Divide the dough into 11 parts and bake. Crumble the 11th into crumbs to sprinkle on the sides.
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Layer of nuts Chop the nuts a little.
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Custard caramel cream 1. Pour half a glass of milk to stir the flour in it, and put the rest to heat. 2. Add flour and stir well until “No lumps” (but this rarely happens, there will still be small lumps) 3. We don’t get upset and strain the flour-milk mixture into a saucepan with milk while it heats up. 4. Now stir continuously until the “first puff”. 5. Add boiled condensed milk and stir until completely dissolved. 6. Set aside 100 ml of caramel cream.
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Whipped caramel cream Soak gelatin. Whip the cream to stiff peaks, add the custard caramel cream and mix well. Dissolve the gelatin and pour it into the cream in a thin stream and beat.
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We assemble in this order: - Honey cake - Cream - Nuts - Puff cake - Cream - Puff cake - Cream - Honey cake - Nuts - Puff cake... And so on until the cakes run out, you need to finish with a honey cake, and cream on it ( so that the sprinkles stick). Place in the refrigerator for 8 hours, and after this time, take out and decorate with cream. Ready!
The Harlequin cake turns out amazingly delicious. It perfectly combines two types of dough: puff pastry without yeast and honey. The cake is soaked with two types of creams, and it also contains a lot of nuts. This cake is not only delicious, but also amazingly beautiful!
You can prepare it according to the recipe from our website. It is prepared simply and quickly. Or buy it in a store.
We also used the recipe from our website to decorate the cake.
Required Products
- puff pastry without yeast - 1 kg
For honey dough
- honey - 2.5 tbsp
- sugar - 2.5 tbsp
- butter - 50 g
- chicken egg - 1 pc.
- flour - 250 gr
- salt - a pinch
- soda - 1 tsp
For the first cream
- heavy cream - 0.7 l
- powdered sugar - 150 g
- boiled condensed milk - 0.3 kg
- vanillin
For impregnation
- condensed milk - 150 g
- cognac (rum) - 3 tbsp
- vanillin
For decoration
- peanuts - 200 gr
Let's start cooking
- Take a small saucepan, beat an egg into it, add sugar, salt, honey and butter. Mix everything thoroughly and put it on the stove. Heat the mixture over low heat until almost boiling. Don't forget to stir constantly. Then add baking soda and boil the mixture for another 30 seconds. Then add flour little by little and knead the dough. Knead the dough on a table sprinkled with a small amount of flour.
- Divide the resulting dough into 3 parts, roll each into a ball and lightly press down. Then cover the workpiece with film and leave for a few minutes.
- Place the puff pastry on parchment paper (silicone mat) and roll it out to the desired consistency. We should have 6 identical cake layers. Pierce the prepared dough in several places with a fork. Bake the prepared crusts in the oven preheated to 190 degrees for 20 minutes. Transfer the finished cakes to a plate and set aside. When baking, the cakes shrink slightly.
- Place a piece of honey dough between two bags and roll it out until thin. And then we cut out the base for the cake from it. We do the same with the rest of the dough. We also transfer the honey cakes to a baking sheet covered with parchment paper. Bake the prepared cakes for 8 - 99 minutes in an oven preheated to 180 degrees. There should be 3 of them. Transfer the finished cakes to a plate.
- Place the remaining dough on a baking sheet and bake until golden brown.
- Let's prepare the impregnation. Pour condensed milk into a bowl, add cognac and vanilla. And mix. We will soak the honey cakes with this mixture.
- Pour the cream into the mixer bowl, add vanilla and powdered sugar. Beat them until thick. Place 2/3 of the cream in another bowl. And add boiled condensed milk to the rest and beat with a mixer until smooth.
- We assemble the cake according to the scheme: puff pastry crust coated with white cream. Then honey cake and again white cream. After that, put the puff pastry, cover it with caramel cream and sprinkle with nuts. On top we put a puff pastry with white cream, then a honey cake and white cream. Then puff pastry, caramel cream, nuts. On it we put a puff cake with white cream, again a honey cake with white cream. And cover everything with the remaining puff pastry.
- We generously coat each honey cake with the prepared impregnation.
- We press down the last cake with a plate and place a small weight. Place it in the refrigerator for 30 minutes (minimum). Then we take it out and start decorating.
- In a cup, mix all the remaining cream and coat the cake with it on all sides.
- Make crumbs from scraps of the remaining dough and sprinkle it on the sides of the cake. Decorate the top with meringue and nuts. Place the finished cake in the refrigerator to soak for several hours, and then serve.
Bon appetit!
The Harlequin cake from the famous Luciano brand is loved by many for its delicate and aromatic taste. It combines two delicious cakes - honey and Napoleon, two types of cream - made from condensed milk and whipped cream, and also nuts.
Despite its apparent complexity, you can prepare it yourself. Of course, this confectionery masterpiece is not for every day, because it will take a lot of time and effort to prepare it. But if you decide to cook it, believe me, you won’t regret it - everyone will be delighted with it!
The cake can be in the shape of a square or a circle - at your discretion. To give the cakes the correct shape, use patterns cut out of cardboard. The dimensions of the finished square cake are 24x24 cm, and the round cake is 25 cm in diameter.
Ingredients:
For puff pastry:
- butter (frozen) – 200 g;
- chilled flour – 400 g (about 14 heaped tablespoons);
- chilled sour cream – 200 g;
- alcohol – 1 tablespoon;
- salt - a pinch.
For honey dough:
- butter – 30 g;
- sifted flour - about 300 g (about 10 heaped tablespoons);
- sugar – 50 g;
- honey – 50 g;
- eggs – 2 pieces;
- salt – 0.5 teaspoon;
- soda – 1 teaspoon.
For the buttercream and whipped cream:
- cream 33% – 575 ml;
- boiled condensed milk “Iriska” – 200 g;
- sugar – 100 g;
- vanilla - to taste.
Besides:
any chopped nuts (walnuts, hazelnuts, almonds, pecans, etc.) – 1 cup.
Cooking method:
Puff cakes
- Pre-chill all the ingredients needed for the puff pastry. Sift the flour into a cup. Grate cold butter there on a coarse grater.
- Using two cooled knives, quickly mix the mixture and chop it into crumbs.
- Mix sour cream with salt and add to flour and butter mixture. Add alcohol and chop again - do not knead with your hands.
- Form the dough into a log, wrap it in film and put it in the refrigerator for 2 hours.
- Knead the cooled dough, adding flour, then divide it into 6 equal parts.
- Roll out each part one by one into a thin layer, transfer to baking paper and cut out the cake according to the pattern.
- To prevent the cake from puffing up, be sure to prick it with a fork and bake on baking paper at 220° C for about 5 minutes until slightly golden brown.
- Bake 6 cakes at a time. Baked cakes are very fragile, so try not to break them.
Honey cakes
- In a bowl, beat eggs and sugar, add butter, liquid honey and salt. Place the cup in a water bath. Stir the mixture constantly. When it warms up, add soda - the mass will foam.
- Remove the cup from the heat and start adding the sifted flour.
- Knead the dough, adding flour if necessary. The dough turns out quite liquid.
- Divide it into 3 equal parts. Roll out each layer very thinly. To do this, place the layer on baking paper in the center, cover it with cling film on top and start rolling out. Then remove the film and cut out the cake according to the pattern.
- Bake 3 layers alternately at 200° C until light brown.
Whipped cream
Whip the chilled cream with sugar into a thick foam. Set aside 6 tablespoons of whipped cream for the condensed milk cream.
Condensed milk cream
Add the reserved whipped cream to the boiled condensed milk and stir well until smooth.
Assembling the Harlequin cake
- 1 layer – puff pastry + whipped cream + nuts;
- 2nd layer – honey cake + impregnation* + whipped cream + nuts;
- 3rd layer – puff pastry + condensed milk cream;
- 4th layer – puff pastry + whipped cream + nuts;
- 5 layer – honey cake + impregnation* + whipped cream + nuts;
- 6th layer – puff pastry + condensed milk cream;
- 7th layer – puff pastry + whipped cream + nuts;
- 8th layer – honey cake + impregnation* + whipped cream + nuts;
- 9th layer – puff pastry + condensed milk cream.
*For impregnation, mix 250 ml of boiled milk and 50 g of sugar.
Combine the remaining crumbs with nuts and sprinkle on the sides of the cake. You can decorate the top of the cake to your liking - nuts, whipped cream, chocolate, etc.
Be sure to put the finished cake in the refrigerator for soaking for 2 days!
When racking your brains over dessert for your celebration, remember one of Luciano’s most famous cakes – the Harlequin cake.
The most delicate pastries combine all your favorite things: cake layers from Honey and Napoleon cakes, nuts, milk and butter cream. The technological process is quite complicated, but if you select all the products, have time and patience, the Harlequin cake recipe can be prepared at home.
The main thing is to make the dessert two days before the celebration; the delicacy must stand. Any baking shape is allowed: circle, square, rectangle or any other shape, it all depends on your desire. You just need to prepare in advance the patterns on which you will cut out the cakes, and, as a rule, the easiest way is to take a plate and cut along it.
So, Harlequin cake, ingredients:
For puff pastry:
- 200 gr. frozen butter;
- 400 gr. cold sifted wheat flour (this is about 15 full tablespoons);
- 200 gr. cold sour cream with a fat content of 15%;
- 1 tbsp. l. strong alcohol without flavorings;
- 1 pinch of salt.
In honey dough:
- 30 gr. soft butter;
- 300 gr. sifted wheat flour (11 full tablespoons);
- 50 gr. regular sugar;
- 50 gr. honey;
- 2 chicken eggs;
- 1/2 tsp. salt;
- 1 tsp. baking soda.
Into the buttercream:
- 575 ml of whipping cream from 33%;
- 200 gr. boiled condensed milk (very good);
- 100 gr. granulated sugar;
- A little vanilla.
As an addition to the Harlequin cake recipe, you need any peeled chopped nuts, about 1 cup.
How to prepare puff pastries for the Harlequin cake recipe:
1. Grate the butter, add flour;
2. Using cooled knives, chop the mass into grains;
3. Mix sour cream with salt, add to butter grits, pour in alcohol and chop again - do not touch with your hands! Working only with knives is a little inconvenient, but the mass will turn out to be the right consistency;
4. Now you can knead the dough with your hands, wrap it in film and put it in the refrigerator for 2-2.5 hours;
5. Preheat the oven to 220 C;
6. Divide the dough into 6 pieces, roll each one out and bake for about 5 minutes until golden brown.
Advice! It is better to immediately cut the dough according to the pattern, be sure to prick it with a fork before baking and handle the baked cakes carefully, they are fragile!
How to prepare honey cakes for Harlequin cake:
1. If the honey is thick, it needs to be melted in a water bath;
2. In a bowl, beat eggs with sugar, add honey, soft butter, salt;
3. Place the cup in a water bath and, having warmed the whole mass until warm, immediately add soda - the dough will foam, but that’s how it should be;
4. Remove the cup from the water bath, stir the mass and add flour in portions, remembering to mix each portion;
5. You should get a loose dough, if the mass is liquid, you can add a little more flour, but do not overdo it;
6. Divide the dough into 3 pieces, roll each piece very thin;
7. Cut the cake into shape and bake on a baking sheet covered with parchment for about 5-7 minutes at 220 C.
Determine the baking time by the color of the biscuits - they should be pale brown. As soon as the cakes are baked, take them out, spread them out and let them cool while preparing the cream. To do this, beat the cold cream into a foam with sugar, and check if it is ready by turning the cup upside down - if it doesn’t spill out, the cream is ready. Separate 6 tbsp. l. cream and refrigerate the rest. Now condensed milk. Open the jar, pour the mixture into a cup, add the reserved 6 tbsp. l. cream, whipped with sugar and stir with a wooden spoon until smooth. Well, all the preparations are completed, all that remains is to assemble the Harlequin cake - the recipe is very simple:
1. Puff pastry, cream and nuts;
2. Honey sponge cake, cream, nuts;
3. Puff biscuit, boiled condensed milk, nuts;
4. Puff pastry, cream and nuts;
5. Honey sponge cake, cream, nuts;
6. Puff biscuit, condensed milk and nuts;
7. Puff pastry, cream and nuts;
8. Honey sponge cake, cream and nuts;
9. Puff pastry with condensed milk cream and nuts.
It’s a good idea to make an impregnation from a spoonful of sugar and a glass of milk. The honey sponge cake is soaked with it when it is placed, resulting in an extremely juicy and aromatic cake. And for decoration, you can mix nuts with cake crumbs, sprinkle the dessert or pour it over chocolate, cover it with whipped cream... There are no restrictions here, everything is decided by your imagination and skills, but if you want a classic Harlequin cake, the recipe allows for a topping of nuts and biscuit crumbs. Now you need to put the baked goods in the refrigerator for two days and wait until the cake gains full flavor.
