Chopped dough is made by chopping butter or margarine and mixing it with flour. The most famous cake prepared in this way is Napoleon. In principle, such desserts differ only in filling. Now we will look at several available recipes.
Recipe for chopped Napoleon cake
Let's start with the classics and learn how to prepare a dessert beloved by many. Chopped dough is very easy to prepare compared to the puff pastry version, which means you don’t have to spend a lot of time on cooking.
To prepare the chopped dough, take: 200 g butter or margarine, 2 eggs, 650 g premium flour, 150 ml water, 2 tbsp. spoons of cognac or vodka and a pinch of salt.
Cooking diagram:
- First you need to chop the margarine with pre-sifted flour, so that you get fine, uniform crumbs. You can grate the margarine or grind it in a blender;
- Add cognac, egg and salt to the resulting crumbs. Mix everything, pour in water and knead into a homogeneous dough. Divide it into parts (minimum quantity - 6 pieces), wrap it in cling film and put it in the refrigerator for 1.5 hours;
- After the time has passed, roll each ball into the thinnest layer possible, but it should not tear. Place it on a baking sheet lined with parchment and greased with oil. Place a plate on the layer and trim off the excess dough to get a round cake. Don't remove the scraps; let them bake to make crumbs for decoration. Using a fork, make as many punctures as possible along the entire perimeter of the layer. Place the baking sheet in the oven, which needs to be preheated to 220 degrees. Cooking time: approximately 6 minutes. As a result, the cake should become slightly golden. Place it on a plate and prepare the other parts of the dough in the same way. Any other chopped cake is a variation on the theme of the classic “Napoleon”, so for the desserts discussed in this publication this particular dough recipe will be used.
Napoleon cream is prepared from the following products:: 200 g butter and a can of condensed milk.
Cooking steps:
- Remove the butter from the refrigerator in advance so that it becomes soft. Cut it into pieces, mix with condensed milk and, using a mixer, beat everything until smooth;
- Take a flat plate, place the first layer and brush it with cream. Then place the second cake layer and again the cream. Repeat until you run out of ingredients. Then coat the sides thoroughly and sprinkle on all sides with crushed crumbs, which need to be made from scraps. Place the dessert in the refrigerator for 7 hours to soak.
Recipe for chopped mascarpone cake
Dessert prepared with mascarpone cheese turns out very tasty and special. It also stands out for its airy consistency. How to prepare the cakes was described in the first recipe, so let’s move straight to the cream.
Prepare these foods: 80 g Amaretto liqueur, 20 yolks, 200 g mascarpone, 12 tbsp. spoons of flour, 3 tbsp. granulated sugar and 2.5 liters of milk.
Cooking steps:
- Mix the yolks with sugar and beat everything with a mixer. Add milk and flour there and mix everything well. Place over low heat and stir occasionally until the consistency becomes thick. Turn off the heat and cool to room temperature, then add the liqueur and cheese. Mix everything until a homogeneous consistency is formed;
- Coat the prepared cake layers with the prepared cream and assemble the cake. You can use pieces of fruit, berries and chopped chocolate as decoration. Leave the dessert in the refrigerator to soak.
How to make a delicious chopped orange cream cake?
This dessert is delicate and very appetizing, and it stands out for its refreshing and sweet and sour taste. For decoration, you can use orange fillet slices, which can be cut out with a sharp knife. How to prepare the cakes was described in the first recipe.
To make a cake, you should take the following products:: 200 g butter, 1 tbsp. granulated sugar, 1 teaspoon chopped orange zest, egg, 1 tbsp. milk and 1 tbsp. spoon of flour.
Cooking steps:
- In a small saucepan, combine sugar with flour, beat in an egg and pour in milk. Place on low heat and cook, stirring constantly, but do not bring to a boil. The result should be a thick mass that needs to be cooled. After this, add soft butter, zest and using a mixer, beat everything into a homogeneous mass;
- To make the cake, grease the cakes with cream, pressing them with your hands. Garnish with orange on top and refrigerate the dessert overnight or at least for a couple of hours.
Recipe for chopped cake with condensed milk and custard
This dessert is ideal for a holiday, since the cake turns out very tasty, and all thanks to the use of two types of cream. If you want to please your family, then be sure to prepare this dessert.
Prepare these foods: 250 g butter, 400 g condensed milk, 6 eggs, 8 tbsp. spoons of granulated sugar, 2 tbsp. milk, 2 teaspoons of starch, 350 g of fruit and 2 tbsp. spoons of cream liqueur.
Cooking steps:
- To prepare the butter cream, mix the butter, whipped until white, with condensed milk and continue mixing until smooth. Place it in the refrigerator for 30 minutes;
- To prepare custard, you need to combine starch, granulated sugar and eggs in a saucepan. Stir everything for a couple of minutes, and then pour in the milk and place on low heat. Mix with a wooden spatula and heat until thick. When bubbles begin to appear, remove the pan from the heat and cool. After this, pour in the liqueur and mix thoroughly;
- To assemble the cake, brush the first layer with buttercream and the second layer with custard. Thus, alternate levels and assemble the structure. Leave a little buttercream for the sides, which you then need to sprinkle with crumbs. Leave to soak in the refrigerator for several hours, and before serving, garnish with pieces of various fruits.
Recipe for chopped cake with chocolate cream
Many people love chocolate, which is why this dessert is very popular. Cocoa can be added to the dough and then the cakes will taste brown and chocolate.
For this recipe for chopped cake, in addition to the cake layers, you need to take the following products: egg, 200 g butter, 160 g granulated sugar, 100 g each milk and chocolate, 0.5 teaspoons vanilla sugar and 2.5 tbsp. spoons of cognac.
Cooking steps:
- To prepare the cream, you need to cook the syrup, for which mix the egg and milk in a saucepan, and then add sugar. Bring to a boil over low heat, stirring constantly. When bubbles start to form, add the chopped chocolate and cook for 5 minutes. Place the saucepan in a container with cold water and stir from time to time;
- Beat the butter with vanilla sugar, and then, without stopping mixing, add the syrup one spoon at a time. All that remains is to pour in the cognac and stir until done. Spread the resulting cream over the cakes and use a culinary syringe to make beautiful decorations on top. Leave in the refrigerator for at least 2 hours.
Now you know how to make a delicious chopped cake. Using the dough recipe, you can prepare the base for the dessert and experiment with fillings, adding your favorite products.
The Chopped cake has come to us since the century before last, when the dough of the same name existed. It got its name because of the method of preparation: using chopped butter, frozen butter was chopped with flour to form a grain, and then the dough was kneaded on it.
The chopped dough lends itself well to rolling out, and the baked goods turn out excellent. You can use it to make cakes, cookies and many other sweets.
What is also interesting: overnight the “chopped” cake is soaked in cream, but the cakes remain crispy.
Ingredients
- Butter - 300 g.
- Wheat flour - 400 g.
- Egg - 1 pc.
- Water - 0.5 tbsp.
- Boiled condensed milk - 1 can
Preparation
Sprinkle flour and top with 200g frozen butter. Using a chop, start chopping it. It is best to use a special trough for this.
As a result, you should end up with a fine mass that resembles cereal.
Form a depression in the resulting mound and break the egg into it. After this, start kneading the dough, gradually adding the required amount of water. You may need a little more than what is indicated in the recipe.
Roll the resulting dough into a circle and refrigerate for half an hour. For further manipulations it must be cooled.
You can pre-cut the dough into the number of future cakes, then just cool.
After half an hour, take out one part and start rolling it into a circle.
The resulting cake must be placed on a baking sheet, pierced several times with a fork and baked at 200˚C. It's important that the dough is still cold, so it's best to use multiple baking sheets and refrigerate them as well.
Bake the crust until golden brown.
When the cakes are ready, leave them to cool and proceed to the cream.
Combine condensed milk with the remaining butter in a deep plate.
Beat with a mixer.
Next, you need to start shaping the cake. To do this, coat each cake with cream and stack on top of each other.
Do not lubricate the top part as a weight will be placed on it. A lid or heavy plate will do just fine for this. Place the workpiece with the load in a cool place for 10-12 hours.
After time has passed, brush the entire surface of the cake with the remaining cream.
Turn on the oven to preheat at 200-230 degrees and start kneading the dough. The oven should be very hot, then the cakes will bake quickly.
Pour all the flour into a large container (I have a 5-liter saucepan). Divide a pack of margarine into 3 parts, and grate each part into flour, stirring occasionally with a spoon and combining with flour. Do this with all margarine. You can chop the margarine and flour with a knife, but my method is more convenient - the margarine mixes more evenly with the flour, and the dough will be more tender. This is the first secret.
Then gradually pour all the water into the dough, also stirring occasionally with a spoon. Then knead the dough with your hands. If by the end of kneading you feel that the dough is a bit dry and not very elastic, add a little water, literally 10-20 ml. If, on the contrary, you went a little too far with water, then when rolling out the dough, simply add more flour. But usually 2/3 cup of water is enough. You will get this ball of soft dough that does not stick to your hands.
Divide the dough ball into 12 approximately equal balls.
The dough can be rolled out on the table, but I do it on a silicone mat. The cakes are rolled out in irregular shapes, so in order for the cake to be beautiful, the cakes need to be cut to fit. The shape can be any - round, square, I make it rectangular. I have this blank, cut out of a children's construction set box, and I use it to cut the cakes with a plastic knife.
Let's start rolling out the dough. We make the cakes VERY thin, this is the second secret of the tenderness of the cake! You see: in the photo the dough even shows through in some places, and the mat is visible.
This is how thick the cakes should be. They can be made thicker, but the cake will no longer melt in your mouth.
Roll out the cake, cut it to the chosen shape, and place it on a baking sheet. We do not grease the baking tray with anything! There is enough margarine in the dough so that the cakes do not stick or burn.
We don’t throw away the dough scraps, but stack them separately on top of each other to the side - we’ll also bake them at the end, and make crumbs out of them for sprinkling the cake.
When baking, the chopped dough begins to bubble a lot. And here’s my third secret: before putting the cake in the oven, you need to pierce the entire area with a fork at a distance of approximately 3 cm from each other. Then, when baking, the dough will only bubble slightly with small bubbles.
While we were preparing the dough, our oven got hot. To speed up the baking process and not die in the kitchen, I bake the cakes on two baking sheets at the same time, selecting the oven mode “ventilation”. I load the first cake onto the second level from the bottom. When the next cake is rolled out, I move the bottom cake to the top (the second level from the top), and put the freshly rolled cake down. And so with all 12 cakes.
While the cakes are baking, roll out the next one, do not forget to keep an eye on those in the oven. Usually the top cake is almost ready by the time we roll out the next one. Showing you the perfect cake color. It needs to be baked until creamy golden brown. If it’s a little paler, no big deal, it will also work. If the corners burn a little, you can later break them off and remove them. This time all my cakes turned out perfect!
Remove the cake from the baking sheet very carefully, as it is fragile and can break. I pick up the cake from both sides with a wooden spatula and fork and transfer it to the table.
All the cakes are baked. Now place the remaining dough scraps on the baking sheet. We also bake.
It will turn out like this. In the first photo there are baked scraps, in the second there is a pile of ready-made cakes.
Let the cakes rest and cool, and we will start preparing the cream. Secret number four: I advise you to use condensed cream for the cream instead of condensed milk. Cream makes the cream much tastier and softer, similar to ice cream. But it’s also good with condensed milk. It must first be boiled for 1.5-2.5 hours. This time I couldn’t get cream, so I made it with milk.
The most accurate and complete description: classic chopped cake recipe with step-by-step photos - from the best chefs in a large but informative article collected from all corners of the Internet and books.
Step-by-step preparation
Step 1:
Ingredients needed to prepare Chopped Cake. The amount of water is indicated approximately, it is better to take a glass of water and add it while kneading the dough, the dough itself will take the required amount.
Step 2:
It is better to chop frozen butter, although I made a small mistake. It is more convenient to chop in a special trough, and not on a board, where you can knead the dough.
Step 3:
Chop finely until it becomes coarse.
Step 4:
Form a slide, make a hole, break an egg into the hole. Knead the dough by adding water.
Step 5:
Form the dough into a log and place in the refrigerator for 30 minutes. Perform all other operations only with cold dough.
Step 6:
For convenience, I cut the bun into equal pieces and then put it in the refrigerator.
Step 7:
Take a piece of dough out of the refrigerator and roll out the cake.
Step 8:
We form a skin for the cake, place it on a cold baking sheet, pierce it with a fork in several places and put it in the oven, preheated to 200 degrees. IMPORTANT: cold cakes must go into the oven. For this purpose I use 3 aluminum baking sheets. 2 are in the refrigerator with the cakes, one is in the oven.
Step 9:
Bake the crust until golden brown
Step 10:
Cool the cakes.
Step 11:
We make the cream from boiled condensed milk and butter.
Step 12:
Combine condensed milk and softened butter.
Step 13:
Beat with a mixer.
Step 14:
Coat each cake with cream and form a cake.
Step 15:
Do not lubricate the top; place a weight on it. You should not place a weight, a heavy lid or a heavy plate. Send along with the cargo to the refrigerator overnight.
Step 16:
In the morning, spread the remaining cream over the entire cake.
Step 17:
Sprinkle with crumbs (you can prepare a separate cake and break it into sprinkles) and chocolate pieces.
Step 18:
Can be served for breakfast. Honestly, your family will be delighted with this breakfast.
What drinks can you use with:
Coffee Tea.
