Napoleon cake step by step technology. Cake "Napoleon" at home. My signature dough for "Napoleon"

Today we will cook the most delicious cake"Napoleon". Delicate, melt in your mouth, aromatic home cake"Napoleon" is rightfully the king among homemade cakes. Nothing compares to homemade baked goods made with love. And it’s not necessary to cook cakes only on holidays: after all, a simple homemade Napoleon recipe allows you to bake a yummy at least every day. Let's not waste time, but go to the kitchen and prepare the Napoleon cake.

Ingredients:

• 1 egg;
• 1 pinch of salt;
• 250 grams of creamy margarine or butter;
• 200 milliliters of water;
• 700 grams of flour.

To prepare the cream:

• 420-450 grams of sugar;
• 8 grams (sachet) of vanillin;
• 1 tablespoon of starch;
• 6 pieces of chicken eggs;
• 1 liter of milk;
• 200-250 butter;
• 4 tablespoons of flour.

The most delicious cake "Napoleon". Step by step recipe

1. For the dough, we need a large bowl with high sides. Sift flour into it through a sieve.
2. Creamy margarine or butter, any of the products can be used in the recipe, put in the freezer in advance, for 15-20 minutes, so that they freeze and become hard.
3. We rub cold margarine or butter on a coarse grater. You can do this right in the bowl into which we sifted the flour.
4. Mix the grated margarine and flour until smooth. The result should be an oily flour, ground into a homogeneous crumb.
5. We drive one chicken egg into a cup or glass, do not separate the yolk from the protein. Add salt and beat lightly with a fork or spoon.
6. Add cold water to the egg with salt, mix. Please note that for the preparation of this cake, the water must be cold.
7. Make a well in the middle of the flour and pour the egg and water into it.
8. Now we start kneading the dough. First we do this with a spoon, then with our hands. The dough shouldn't be tough, but it shouldn't stick to your hands either.
9. When the dough becomes smooth and homogeneous, we shift it from the bowl to the table and continue to knead.
10. We wrap the finished dough in cling film or simply transfer it to a plastic bag. We send the dough to the refrigerator for half an hour.
11. When 30 minutes have passed, take the dough out of the refrigerator and divide it into 16 parts. Sprinkle the table with flour first.
12. Pieces may turn out to be smaller: it depends on the diameter of the mold in which you will bake the cakes. We leave a few pieces of dough on the table, send the rest back to the refrigerator.
13. Roll out each piece of dough on a table sprinkled with flour into a thin circle.
14. We cut out a square from parchment, a little larger than the diameter of our dough. We transfer the rolled dough to paper, this is done very easily, due to a large amount of butter or margarine. When the dough is shifted, we prick it in several places with a fork so that it does not bubble during baking.
15. Preheat the oven to 220 degrees. As soon as it warms up, we send the dough into it, literally for 5-6 minutes. Bake until golden and remove from oven immediately.
16. In the same way, we roll out and bake all the other cakes, then let them cool completely.
17. Cut the baked cake evenly according to the pattern. Do not throw away the edges that crumble easily, but leave them to decorate the cake.
18. While the cakes are cooling, let's prepare the cream. Pour milk into a saucepan and put on fire so that it warms up, but does not boil. Be sure to watch him, because milk tends to "run away."
19. Pour sugar into a separate pan or bowl, beat in eggs and add vanilla. Mix everything with a spoon or whisk until smooth.
20. Combine flour and starch, pour over eggs and sugar, mix again.
21. Pour one ladle of warm milk into the pan with eggs, mix. So, gradually, we add it all.
22. We put the pan on the fire and, stirring all the time, bring the mass to a boil. It should become smooth and thick.
23. Let the cream cool slightly and put softened butter in it, which you need to get out of the refrigerator a couple of hours before cooking. Mix well. Cream for our cake is ready.
24. With a warm, not yet cooled cream, we grease all the cakes. Be sure to put a little cream on the bottom of the dish in which you will serve the cake: this way the bottom cake will also soak well.
25. Each cake that you put on top of the other, lightly press down. Do not forget to grease the sides of the cake with cream.
26. We knead the scraps that we have left with our hands into crumbs: sprinkle the top and sides of the cake.
27. We send the cake to the refrigerator for impregnation. This will take approximately four hours.

So you learned how to make a homemade Napoleon cake. Cut off a piece of cake: you will notice how tender, fragrant, very well soaked in cream. So it asks: "Eat me!". Well, now we just have to brew black or green tea, you can have coffee, cut the cake into portions and call your family for tea. Tasty? Yes, this cake is a decoration of any table. Cook with our site "Very tasty" - and your family will always be fed the most incredible delicious meals. Bon appetit!

For the centenary victory over Napoleon, a delicious cake was invented in Russia. It was made in a triangular shape, which symbolized the cocked hat of the great leader. Eating it meant victory over the emperor. They liked this delicacy so much that over time they began to cook not only cakes, but also a cake.

For many years of preparation of this sweet dish, many recipes have been invented. But the classic Napoleon cake recipe remains the most common. Many, having prepared a dessert, will say that the taste is like in childhood with their grandmother. This delicacy is easy to prepare. The cakes give the main taste, it is they who need to be given all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

• egg - 2 pcs.;
• margarine - 300 g;
• flour - 150 g;
• water from the refrigerator;
• lemon juice - 0.5 tsp;
• flour - 450 g.

For cream:

• vanilla sugar;
• egg - 2 pcs.;
• unsalted butter - 300 g;
• milk - 180 ml;
• sugar - 1.5 tbsp.

Cooking:

1. Margarine put in the freezer for two to three hours.
2. Cool the flour for a couple of hours in the refrigerator, sift on the table.
3. Cut margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
5. Press down on the mixture until it forms a tight ball.
6. Put away in the cold.
7. Prepare another dough. Pour flour (450 g) into the container, but it is better to leave a little so as not to overdo it. The dough will be soft and not sticky to your hands.
8. Pour in lemon juice.
9. Pour into a glass very cold water to top, add eggs.
10. Stir with a fork until dissolved.
11. Sift flour on the table.
12. Pour egg water into flour.
13. Stir with a spoon, knead with your hands. If there is not enough flour, add. To ready, baked puff pastry has not become tough, an excess amount of flour should not be added to it.
14. Roll out the dough, which was prepared second in turn, into a rectangle. If you roll it too thin, it will tear.
15. Place the dough you made first in the middle. Now wrap the first dough with the second, like an envelope. First wrap one edge, then from two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, put the dough envelope down with a seam and place in the refrigerator for half an hour. To avoid condensation, do not cover it from above.
17. Transfer the chilled product to the table in the same position as on the plate. Roll out into a small square.
18. Roll up again and refrigerate for half an hour.
19. Roll out again and send for the same time to rest in the cold. After these manipulations, you can start making the cream.
20. Keep the oil without cold for several hours so that it becomes completely soft.
21. Break the eggs into a small bowl. Beat with sugar until the mass becomes white.
22. Add vanillin.
23. Pour milk into a saucepan and pour in the egg mixture. In order for the cream to be uniform, without lumps, it is necessary to constantly stir with a whisk. Wait until it boils and remove immediately.
24. Set aside and chill.
25. For now, back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
26. To make it convenient to roll out and the dough does not stick, dust the table with flour.
27. Place the rolling pin on the edge of the dough, lightly roll the mass onto it. Transfer to the form. Roll out the dough according to its size.
28. Poke holes with a fork.
29. Bake for approximately 10 minutes. Pay attention to the appearance, if it turns red, then it's ready.
30. Bake the cakes.
31. Let's go back to the chilled cream mass. Break up the butter with a spoon.
32. Add the cooked mass in butter in small parts, mixing well. Added - mixed and so on until you enter the entire cream.
33. The finished cream is appetizing, monophonic. Oil should not stand out from the total mass and flake off.
34. Lubricate the cakes with cream.
35. To make the cake uniform, press each subsequent layer with your hands over the entire area of ​​​​the cake.
36. Cut the resulting delicacy with a knife along the edges, forming an even round dish.
37. Crush the resulting cut parts with your hands and sprinkle the top layer.

In order for the dough for puff pastry to turn out, all products must be cold.

With vanilla custard

Cake that melts in your mouth delicate taste. Of course, compared to other types of desserts, Napoleon with custard takes a long time to cook. But the efforts will not be in vain, because the recipe for cooking Napoleon at home cannot be compared with industrial products.

This is the most common delicacy at the holidays, not only for children, but also for adults. There are many options for the cream used, each housewife has her favorite. Consider the option with custard.

Ingredients:

Dough:

• milk - 250 ml;
• margarine - 300 g;
• flour - 4.5 cups;
• soda - 1 teaspoon.

Cream:

• milk - 1.5 liters;
• eggs - 4 pcs.;
• sugar - 500 g;
• butter - 250 g;
• flour - 6 tbsp. spoons;
• vanilla sugar - 1 sachet.

Decoration:

• nuts;
• powder.

Cooking:

Cakes:

1. Finely chop cold margarine.
2. Mix with flour, soda and rub with your hands.
3. Add cold milk to flour mixture. Knead.
4. Roll up several balls, depending on how many layers you want to get.
5. Roll out cold balls on a powdered table.
6. Place in a form.
7. Prick with a fork.
8. Bake in a hot oven until golden brown.

Cream:

1. Beat eggs with sugar.
2. Sprinkle flour.
3. Boil milk separately.
4. Pour the mass into the hot liquid.
5. Cook over low heat, stirring until it thickens.
6. Add oil and vanilla. Cool down.

Cake:

1. Lubricate each layer with cream, sprinkle with nuts.
2. When assembled, cut off the edges.
3. Lubricate the sides with the rest of the cream.
4. Grind the scraps and sprinkle on the top cake.
5. Dust with powdered sugar.

Homemade cake Napoleon on quick puff pastry

Since Soviet times, this delicacy has been a welcome dish on the table. An ordinary day turns into a holiday with the advent of a sweet dessert. Previously, the hostess had to stand idle for hours in the kitchen to cook it. Now, in the modern world, you can go to any store and buy ready dough, which is not inferior in taste and quality to a home-made product. The result is the same, but time is saved.

The finished dough must be stored in the freezer, it must not be defrosted several times. To make the cake delicious, do not use oil for baking cakes, cover with parchment paper.

Ingredients:

• walnut - 300 g;
• egg - 6 pcs.;
• puff pastry - 1.5 kg;
• milk - 1500 ml;
• flour - 6 tbsp. spoons;
• fine sugar - 3 cups.

Cooking:

1. The best way to defrost is time. Of course, in modern ovens and microwave ovens there is a special defrost function, but they often fry the product.
2. Most often in the store you can buy dough in a rectangular form. It turns out about six sheets in the right amount of weight. Cut them in half.
3. Roll out each piece to a thickness of 3mm.
4. Line a baking sheet with baking paper.
5. Put a crust on it.
6. Prick with a fork. This is necessary so that the dough does not swell or deform.
7. It does not take much time to cook, five minutes is enough for each cake.

Cream:

1. Whip eggs and sugar until stiff peaks form.
2. Boil milk.
3. Pour the sweet mass into milk.
4. To avoid curdling of eggs, it is necessary to constantly stir the mass.
5. After boiling, immediately remove from the burner and add vanilla.

Assembly:

1. Choose the most unfortunate shortbread, chop.
2. Chop nuts.
3. Lubricate the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. Collect the cakes to the end, sprinkle the top with the rest of the nuts.

Honey Napoleon

This recipe is not quite a traditional cake. The honey included in the composition gives an amazing taste to this delicacy.

Ingredients:

• lemon - 1 pc.;
• egg - 4 pcs.;
• baking powder dough - 1 package;
• honey - 4 tbsp. spoons;
• unsalted butter - 150 g;
• sugar - 250 g;
• flour - 600 g;
• sour cream - 250 g;
• powdered sugar - 300 g.

Cooking:

1. Build water bath: by placing a small saucepan in a large one so that the top one is immersed in water.
2. Put butter, sugar, honey in the upper bowl. Melt.
3. Beat eggs separately.
4. Mix the melted mass, eggs, baking powder with flour.
5. Divide into ten pieces and roll into balls. Send to the cold.
6. Grate the lemon with zest to add to the cream.
7. Whisk sour cream and powder.
8. Mix with lemon.
9. Mix everything together and chill.
10. Roll out balls of any shape. It depends what the cake will be.
11. Bake individually until golden brown. There should be no burnt areas so as not to spoil the taste of the cake.
12. Cool down.
13. Spread each layer with cream.
14. Crumble the last cake and sprinkle on top of the cake.

Napoleon "Family Tradition"

Ingredients:

Dough:

• baking powder - 1.5 tsp;
• flour - 450 g;
• cold water - 200 g;
• margarine - 250 g.

Cream:

• starch - 2 tbsp. spoons;
• cream 10% - 600 ml;
• flour - 150 g;
• butter - 250 g.

Cooking:

1. Sift flour into a deep mold.
2. Put margarine in its center.
3. Leave for half an hour.
4. After a while, grind with a small crumb with a spatula.
5. Pour in the baking powder and pour in the water.
6. Knead.
7. The dough loves the cold. To get the desired end result, place in the cold for half an hour.
8. Cut into seven pieces.
9. Form a ball.
10. Roll out separately.
11. Prick the dough with a fork in the form.
12. Bake until golden brown.

Cream:

1. Pour 400 ml cream into a saucepan, adding sugar.
2. Boil.
3. Separately mix flour with starch.
4. Pour in 200 ml of cream (cold).
5. Mix well. There should be no lumps.
6. Pour the cold mixture into the hot sweet milk in a very thin stream. Keep stirring with the other hand.
7. When the cream has cooled down, add the oil, which has lain in the room for some time and has become soft.
8. Beat with a mixer.

Lubricate each layer with cream. Leave in the kitchen for five hours to soak. To achieve the perfect taste, put in the refrigerator for another four hours.

The Slovak version of Napoleon, who is known there as Kremes

This cooking option differs from other recipes in that there is no oil as an ingredient in the cream. Instead, starch (corn) is used.

Prepare the dough according to any favorite recipe or do it easier and buy a ready-made semi-finished product.

Ingredients:

• corn starch - 200 g;
• powdered sugar - 400 g;
• yeast-free puff pastry - 500 g;
• cow's milk - 2 liters;
• eggs - 8 pcs.

Cooking:

1. Defrost the dough naturally.
2. Divide into four parts.
3. Roll out thinly.
4. Put the dough on a baking sheet, bake for five minutes.
5. So cook all the cakes.

Cream:

1. Mix 500 ml of milk with starch and yolks, beat well.
2. Boil 1000 ml of milk.
3. Sprinkle with half the powder.
4. Pour cold milk with starch. Stir.
5. Stirring quickly, hold on fire for a minute.
6. Beat with a mixer until a thick, fluffy foam proteins with powder.
7. Pour hot milk into egg mixture. Stir.
8. Wait for complete cooling.

Fold the cakes in layers, smearing with cream. It is necessary to soak the cake for several hours. The cream used in the recipe turns out to be thick, therefore, compared to the Napoleon cake, prepared according to classic recipe, it is placed between the layers in a much larger amount.

Cake Napoleon simple and very tasty at home

Even if you have no cooking experience at all home baking, according to this recipe, the cake will turn out the first time. For baking, the most minimal amount of products is used and very little time is spent.

Ingredients:

• oil (ice) - 250 g;
• flour - 450 g;
• water (cold) - 100 ml.

For cream:

• milk - 1 liter;
• egg - 2 pcs.;
• sugar - 300 g;
• vanillin;
• flour - 4 tbsp. spoons.

Cooking:

1. For the dough, be sure to sift the flour.
2. Take a large grater and grate the oil.
3. Rub with hands.
4. Fill with water.
5. Blind the ball.
6. Let rest in the cold for half an hour.
7. Roll up sausage.
8. Cut into eight pieces.
9. Now the main thing is to roll out a thin layer, get the same thickness. The thinner you roll, the tastier the cakes will turn out.
10. Send to the oven.
11. Prepares instantly. Five minutes and the cake is ready.
12. While one is being prepared, prepare the other.

Cream:

1. Warm up 500 ml of milk.
2. Beat 500 ml of milk, eggs, sugar, flour, vanillin with a mixer. You can use a whisk. Just make sure that there are no lumps left from the flour.
3. As soon as the milk boils, pour the whipped mixture in a thin stream.
4. Stirring constantly, cook until thickened. Mix well, touching the sides and bottom of the pan, otherwise the cream will burn.
5. In appearance, it should resemble a thick semolina. When it cools down, it will get thicker.
6. To assemble the cake, you need the cream at room temperature.

The skins are brittle and brittle. Carefully assemble the cake, smearing the layers with cream. Trim the edges and sprinkle over the top of the cake. Be sure to soak the night. Experienced housewives it is advised to place a cutting board on top, where to put a container of water. Under the weight of the cakes, they are better saturated with cream.

With custard cream

Ingredients

Dough:

• salt - 1 teaspoon;
• vinegar - 2 teaspoons;
• butter - 200 g;
• flour - 450 g;
• milk 150 ml;
• soda - a pinch.

Cream:

• vanillin;
• sugar - 250 g;
• sour cream - 500 g;
• walnuts;
• milk - 600 ml;
• starch - 2 tbsp. spoons;
• egg - 3 pcs.

Cooking

Dough:

1. Grind the cold butter with flour to make crumbs.
2. Mix with remaining products.
3. Knead.
4. Divide into 16 parts, roll into balls.
5. Dust the table surface with flour.
6. Roll out the dough.
7. Prick with a fork.
8. Bake five minutes.

Cream:

1. Add starch to a glass of milk.
2. They have eggs. Whisk.
3. Boil the rest of the milk.
4. Pour into cold milk. Whisk.
5. Put on fire. Boil.
6. Add sour cream. Mix.

Cake shaping:

1. Put the cake on the bottom of the plate, coat with a layer of cream.
2. Lubricate each subsequent cake with cream, alternating layers.
3. Trim the edges.
4. Grease top and sides with cream.
5. Shred the scraps and sprinkle over the top and edges of the cake.

Napoleon cake in a pan

In this version, it does not take much time to impregnate the cakes. After half an hour, the cake is ready to eat.

Ingredients:

• baking powder;
• flour - 450 g;
• salt;
• sugar - 250 g;
• butter - 50 g;
• egg - 3 pcs.

Cream:

• milk - 1 liter;
• egg - 3 pcs.;
• flour - 2 tbsp. spoons;
• sugar - 250 g;
• vanillin;
• walnuts.

Cooking:

1. Beat eggs and sugar.
2. Add salt, baking powder, butter, 400 g flour (the rest will be needed when rolling out the dough).
3. Knead the dough.
4. Let stand for half an hour.
5. Roll out thinly 14 shortcakes according to the diameter of the pan.
6. Roast on a dry surface.
7. If you need perfectly even edges, hot cut to the shape of a plate.
8. Lay in layers, soaking with cooled cream.
9. Sprinkle with crumbs from scraps and nuts.

For cream:

1. Mix eggs, milk, sugar. Add flour.
2. Stir without lumps.
   • egg - 1 pc.;
   • flour - 3 tbsp.;
   • water - 170 ml;
   • margarine - 250 g;
   • salt;
   • butter in cream - 300 g;
   • chocolate bar;
   • condensed milk - 400 g.

   Cooking:

   1. Cool all products, freeze margarine.
   2. Pour cold flour into grated margarine.
   3. Mix water and egg.
   4. Knead the dough by mixing the ingredients.
   5. Roll into a sausage.
   6. Divide into six parts.
   7. Refrigerate for half an hour.
   8. Roll.
   9. Bake, after piercing each piece with a fork.
   10. Whisk the butter. Pour condensed milk in a thin stream. Beat together for 10 minutes using a mixer.
   11. Lubricate the cakes with the resulting cream.
   12. Decorate the top with crumbs from the cakes.

   Various delivery and formatting options

   Any housewife wants the cake to be not only tasty, but also beautiful, so it’s worth decorating it in a special way.

   The most common and familiar design option is a crumb from the remnants of cakes.

   You can use sugar sprinkles. It comes in different colors and shapes. You can sprinkle a thick layer of decoration on the cream, draw a picture or post a congratulation.

   

   

   

   With the help of a stencil, beautiful risks are created. Shabby chocolate is sprinkled on the stencil, when it is removed, a festive pattern remains on the surface.

   Any nuts are suitable for decoration. Sprinkling with a thick layer, get a beautiful appearance and exquisite taste.

   Protein cream can be dyed in any color and create cooking masterpiece, decorated with different flowers.

   A less common way to decorate a cake at home is to apply mastic. With its help, you can create amazingly beautiful culinary works. Cover the cake and decorate with thematic figures, but this method requires certain knowledge and skill.

There are a lot of versions of the appearance of this dessert, which has become traditional at all festive events. The most beloved in Russia is the one that speaks of the presentation of the cake in 1912, when the 100th anniversary of the exile of Napoleon Bonaparte was celebrated in Moscow.

The most delicate puff delicacy, named after the French emperor, was served in the form of cakes cut into triangles. This shape was to be associated with the famous cocked hat. The popularity of the delicacy was downright impressive.

Other sources say with confidence that the cake comes from french cuisine. The legend says that the culinary specialist, whose name is lost in historical chronicles, in an effort to impress the crowned ruler, cut the traditional national pie "Royal Biscuit" into portions. He smeared his cakes with custard and strawberry jam mixed with whipped cream. The idea turned out to be very successful, and the cake itself sold around the world under the name "Napoleon".

Now every self-respecting sweet tooth knows the taste of a popular dessert. We have compiled a selection of the most original and interesting in our opinion his recipes.

Classic Napoleon cake with custard - video recipe

With explanations and video instructions from Grandma Emma, ​​a popular food blogger on the Internet, you can easily master the classic recipe for your favorite cake. It is based on quick puff pastry cakes smeared with traditional milk cream.

Homemade puff pastry Napoleon cake - step by step photo recipe

The essence of any Napoleon cake is in a multilayer base and custard. For him, you can take ready-made puff pastry, but if you have a little time, then it is better to cook homemade puff pastry. If there is no time and desire to mess with custard made from milk and eggs, you can cook the usual butter cream. For homemade cake "Napoleon" you need:

Your mark:

Time for preparing: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Flour: 3 tbsp. + 1/2 tbsp.
• Water: 1 tbsp.
• Egg: 1 large or 2 medium
• Salt: a pinch
• Sugar: 1 tbsp. l.
• Soda: 1/2 tsp
• Vinegar 9%: 1/2 tsp.
• Butter: 250 g
• Condensed milk: 1 bank
• Vanilla: pinch

Cooking instructions

The dough for "Napoleon" is kneaded according to the principle unleavened dough for dumplings. Sift 3/4 of the flour into a large bowl. Pick it up in a heap. Make a funnel in the flour. Pour in the egg, add salt and sugar. Gradually pour in a glass of water. Soda extinguish with vinegar and add to the dough. Knead the dough.



Wrap it in cling film and leave for 40-45 minutes.



If the puff pastry is intended for a cake, then for further convenience it is better to divide the dough into three parts. You can also do it if it will not be used all at once. Roll out each piece no thicker than 0.3 - 0.5 mm. Lubricate it with a thin layer of oil. To make it easier to spread the butter on the dough, it must be removed from the refrigerator in advance.



Fold the dough in half and in half again. If the dough is divided into parts, then do the same with all the parts.



After that, wrap all parts in a film and send for 30 minutes in the freezer. Then repeat the procedure of rolling, folding and cooling in the freezer twice.



After that, roll out one part no thicker than 0.5 cm. Cut off the dough, giving it the shape of the future cake. Set the cut edges aside.



Transfer the dough onto a baking sheet. Bake in a hot oven. The temperature in it must be kept at + 190. Thus, prepare two more cakes. Bake all scraps separately.



While the cakes are cooling, prepare a cream from condensed milk and butter, add vanilla to it, if there is no natural, then vanilla sugar to taste.



Lubricate the first cake with cream.



Then lay all the remaining cakes, also grease the top with cream.



Crush the baked scraps and sprinkle over the top of the cake. It remains to serve homemade cake "Napoleon" for tea.



How to cook a delicious Napoleon cake with condensed milk - the best cream for a sweet tooth

The main highlight of this recipe is a very sweet, but quick to prepare cream.

Required Ingredients:

• 0.3 kg of flour;
• 0.2 kg of high-quality margarine;
• 2 eggs;
• 50 ml of water;
• 1 tbsp fat sour cream;
• a bank of store-bought condensed milk;
• a pack of butter;
• lemon peel, vanillin.

Cooking order beloved by all the sweet tooth of Napoleon:

1. Cut the margarine into small pieces, give them a quarter of an hour to soften a little. When this happens, bring it with a mixer until smooth, then introduce the eggs, continuing to knead.
2. In small parts, we introduce flour into the butter-egg mass, and then water with sour cream.
3. Set aside the mass mixed until smooth for 30 minutes.
4. From the resulting dough, we have to make 6 cakes, so we divide it into the appropriate number of parts.
5. We bake cakes rolled out in the shape of a circle, having previously pierced them in several places with a fork, in a hot oven. Try to brown them, but do not overdry them, usually a quarter of an hour is enough for this.
6. While the first shortbread is baking, we proceed to rolling out and piercing the second with a fork, and so on.
7. Of the six cooked cakes, we choose the most unsightly in your opinion, we leave it for powdering.
8. Let's start making the cream. Everything is extremely simple here: mix condensed milk with slightly softened butter, whip with a mixer. Pleasant and harmonious notes will give the cream the addition of zest and vanilla.
9. We put the lower cake on a dish, generously grease it with cream, cover with another cake, repeat the described process. Finely crumble the cake we rejected, sprinkle it abundantly on the top and edges of the cake.

The most delicious Napoleon cake from ready-made dough

When the desire to please guests and loved ones is great, and there is no desire to bother with kneading the dough, the right decision is to bake your favorite cake from ready-made dough.

Required Ingredients:

• 1 kg of ready-made puff yeast-free dough;
• bank of condensed milk;
• 0.2 kg of oil;
• 1.5 st. 33% cream.

Cooking order simple, tasty and very tall Napoleon:

1. Carefully unfold the defrosted dough. We cut each of the half-kilogram rolls into 4 parts, i.e. in total we will have 8 pieces.
2. From each we roll out a round cake, cut out an even circle from it using a plate of a suitable size (22-24 cm in diameter).
3. Lubricate the rolling pin used for rolling and the work surface with oil.
4. We pierce each cake with a fork, and then transfer it to a baking sheet covered with wax paper. Set the cuts aside.
5. Baking each cake in a hot oven takes about a quarter of an hour.
6. We do this with each cake, separately bake the trimmings.
7. Now you can pay attention to the cream. To do this, at low speeds, beat a little softened butter with condensed milk. Separately, beat the chilled cream, when they begin to hold their shape, transfer them to the cream, carefully mix with a wooden spoon until smooth.
8. Next, we start collecting the cake. Lubricate the cakes without inappropriate savings in this case with cream and stack them on top of each other. Grind the scraps to a crumb state and sprinkle them on the sides and top.
9. Before serving, it is advisable to put the cake in the refrigerator for 10-12 hours. During this time, he will have time to soak perfectly.

Cake Napoleon from ready-made cakes

To prepare this more than acceptable alternative to completely homemade baking, you will have to look into the nearest large supermarket and buy:

• ready-made cakes;
• a pack of butter;
• 1 liter of milk;
• 2 eggs;
• 0.3 kg of granulated sugar;
• 50 g flour;
• vanilla.

Cooking order:

1. We break the eggs into the pan, add sugar and flour, mix until smooth and put on the stove.
2. Gradually add milk, continuing to mix all this time. When the mass begins to remind you of semolina, remove it from the heat, cool and put in the refrigerator.
3. In the completely cooled cream, add softened butter and vanilla, beat.
4. We generously grease each of the finished cakes with cream, arrange them on top of each other. Finely chop one of the cakes and sprinkle the top of our lazy Napoleon.
5. Practically finished cake put in the refrigerator to soak for 6 hours.

How to cook Napoleon cake in a pan

Required Ingredients:

• 1 st. fat sour cream;
• 1 + 3 medium eggs (for cakes and cream);
• 100 g + 1 tbsp. sugar (for cakes and cream);
• ½ tsp baking soda,
• ¼ tsp rock salt,
• 2 tbsp. + 2 tbsp. flour (for cakes and cream);
• 0.75 l of milk;
• 2 tsp starch;
• Pack of butter.

Cooking order:

1. We start with the crust. To do this, beat the egg with sugar and salt until smooth.
2. Separately, mix flour with soda, add sour cream and beaten egg to them. Gently knead the dough, the result should not stick to the palms.
3. From this amount of dough, we have to make 6-7 cakes, divide it immediately into the appropriate number of parts and put in the refrigerator for at least 35-40 minutes.
4. Cooking cream. Pour a glass of milk and set it aside for now.
5. Pour the remaining milk into a saucepan, add sugar and bring to a boil. We make sure that milk does not run away from us.
6. Beat the eggs separately.
7. In another container, mix flour with starch and milk set aside in paragraph 4, add beaten eggs, mix thoroughly. Pour into the resulting mixture into boiled sweet milk, mix again and return to the fire for another 5-7 minutes until thickened. Don't stop stirring for a minute.
8. Remove the cream from the heat, when it cools down, beat in the softened butter.
9. We return to our test. It should be taken out of the refrigerator, each of the parts is rolled out to the size of your pan. The taste of the future cake depends on how thin the cakes are. We cut the cakes with a lid from the pan. Scraps can be formed into additional cakes or left to crumble.
10. Baking is done on an unoiled frying pan. Brown the biscuits on both sides. Turn over when the dough is just beginning to change color.
11. Grind the most unfortunate cake in a blender for decoration.
12. Lubricate each of the cakes with cream, stack them one on top of the other. We coat the top with the sides.
13. Sprinkle the top with the resulting crumb.
14. The cake is not served immediately, but after overnight aging in the refrigerator, otherwise it will not soak.

Snack Cake Napoleon

Napoleon is a traditional sweet dessert. But let's try to let go of our imagination and cook snack option with savory filling. We cook the cakes ourselves according to any of the above recipes or buy ready-made ones. In addition, you will need:

• 2 carrots;
• 3 eggs;
• 1 garlic clove;
• a bank of canned fish;
• curd cheese packaging;
• mayonnaise.

Cooking order:

1. We do not drain all the liquid from the canned jar. We crush it with a fork.
2. Boiled eggs are peeled and grated, we do the same with boiled carrots, only we mix it with garlic passed through a press and a small amount of mayonnaise.
3. Let's get started with the cake. Lubricate the lower cake with mayonnaise, put about half of the fish mass on it.
4. We lay the second cake on top, on which the spicy carrot mixture is laid out.
5. Lay the eggs on the third cake smeared with mayonnaise.
6. On the fourth - the remaining fish.
7. On the fifth - cottage cheese, we also grease the sides of the cake.
8. If desired, you can sprinkle with crumbled cake, soak put in the refrigerator.

Very easy Napoleon cake recipe

Required Ingredients:

• 3 art. + 2 tbsp. flour (for cakes and cream);
• 0.25 kg of butter;
• 0.1 l of water;
• 1 liter of fat milk;
• 2 eggs;
• 1.5 st. Sahara;
• vanilla.

Cooking order unusually simple, but tasty and tender Napoleon:

1. Let's start cooking the cakes. To do this, rub butter from the freezer into the sifted flour.
2. Grind the resulting crumb with your hands, pour water into it.
3. Without wasting time, mix our dough, form a lump out of it and put it in the refrigerator for half an hour. The dough is ready. Agree, it's much easier than puff!
4. While the dough is cooling, prepare the necessary tools at hand: a rolling pin, wax paper, a plate or other form with which you will trim. By the way, the shape of the cake does not have to be round, it can be square.
5. From the resulting volume of dough we make 8 cakes, so we divide it into the most identical pieces.
6. We heat up the oven.
7. Sprinkle a piece of waxed paper with flour, put a piece of dough on it, carefully roll out a thin cake, which we pierce with a fork.
8. Together with the paper, transfer the cake to a baking sheet and send it to the oven.
9. Cakes are baked quite quickly, in just 5 minutes. We try not to dry them out.
10. We do the same with the rest of the cakes.
11. We cut the still hot cake according to the template, then we use the trimmings for decoration.
12. Let's get some cream. To do this, pour half the milk into a saucepan and put on fire.
13. Mix the remaining milk with sugar, vanilla, eggs and flour, beat with a mixer until smooth.
14. After boiling milk, pour it into the whipped products, return the future cream to the fire and cook until thickened for 5-7 minutes, stirring all the time.
15. We cool the hot cream, after which we put it in the refrigerator to cool completely.
16. Generously coat the cakes and stack them on top of each other. At the top, we traditionally crumble crumbs from scraps.
17. We give the cake a good brew and enjoy with the whole family.

1. When preparing cakes, it is better to give preference to butter, not margarine. Moreover, the fatter this product, the tastier the final result.
2. The dough should not stick to the palms, otherwise the quality of the cakes may suffer. Add some flour.
3. When laying a fresh cake on top of a greased one, do not press too hard, otherwise they may break and become stiff.
4. The cake acquires its true taste only after a day. Try to be patient and give him this time.

We are waiting for your comments and ratings - this is very important for us!

Cake "Napoleon" - a bit of history or why this cake is named after Napoleon Bonaparte

One of the versions of its creation is that it was baked in 1912 in honor of the 100th anniversary of Russia's victory over the French. Not without reason, cakes are served triangular - in the shape of a commander's hat.

However, let's digress from history and start preparing the legendary Napoleon cake dessert at home. Our recipes will help you cope easily and with pleasure!

Cake Napoleon: "Family Tradition"

Cakes:
3 cups flour, 250g margarine, 3/4 cup water (very cold!), 0.5 tsp. slaked soda.

Sift the flour into a large bowl, put 1 pack of margarine in it (let it stand for at least half an hour at room temperature) and chop the flour with margarine with a spatula into small crumbs.

Now add water and knead with your hands, at the end add 0.5 teaspoon of soda slaked with vinegar and after that knead a little, in a bowl and in the refrigerator for an hour; let him rest.

Custard for cake:

1. we take 2 packs of cream (10%), in a saucepan, there a glass of sugar and stirring to bring to a boil.
2. Separately, in a mug, mix a little more than 1 tbsp. l. flour and 1.5 tbsp. spoons of starch, gradually pour one packet of cold cream into it (i.e., in total, three packets of 200 ml are obtained) so that the mixture is well kneaded without lumps.
3. Pour this starch-flour mixture into boiling milk with sugar, you can not boil it, but remove it from the stove for the duration of the infusion so that it doesn’t run away anywhere. Pour in according to the principle of cooking semolina - in a thin stream, stirring constantly (Very important!); otherwise lumps form and then the cream failed! The appearance and density are obtained like semolina. Cool the cream.
4. In a chilled (at room temperature) cream, mix a pack (250) of butter (previously softened at room temperature). First mix in a quarter of the oil, beat at low speed with a mixer, then add more and more and beat well (but do not over-beat) the cream will turn out to be quite airy.

Let's go back to the test:

• Divide the dough into 7 pieces.
• Roll a piece into a ball, roll it thinly into a circle on a floured table.
• Measure with a lid (or something else) and transfer with a rolling pin to a baking sheet (I don’t grease it with anything), prick with a fork and put in an oven preheated to 200 degrees for 4-5 minutes. (until it begins to brown, pull out onto a board, and put the next bake.
• Set aside the two best cakes for the top and bottom. The worst goes to the top.

Further, a non-classical approach to Napoleon (but our family recipe; I have no right to retreat!). We take a glass walnuts(maybe more) and grind (but not very much, the pieces should remain). Grind the crust for sprinkling.

Now how do I do:

1. I lay out all the cakes on the table and spread the cream on them (in order to distribute them evenly), on average, two or three tablespoons each.
2. We add: cake with cream, nuts, cake; at the end, sprinkle with nuts and sprinkles (you can dry the cake for sprinkling a little more in the oven; just so that it doesn’t burn).
3. Gently press the cake on top with your hands and leave at room temperature for 4-5 hours, then refrigerate.

The cake in our family is very popular - everyone loves both ours and strangers (guests in the sense). It turns out creamy; but the fat content of the cake is not felt at all!
True, it is difficult for me to evaluate it myself; Still, for me it is a taste familiar from childhood, from Soviet times.

Cake Napoleon: 2nd recipe

500 g butter, 4 cups flour, 1 teaspoon salt, 1 cup cold water.

Cake Napoleon: 3rd recipe

3 cups flour, 1 egg, 250 g butter, 0.5 teaspoon salt, 3/4 cup water, 1 tablespoon vinegar.

Pour two cups of flour onto a board and chop with butter, build a mound out of the resulting mass and gradually pour water and an egg into its center, with salt and vinegar mixed in it.
Knead the dough by adding the remaining flour. Then divide the resulting dough into 8-9 parts. Put in the cold for 1 hour, roll into cakes.

Cake Napoleon: 4 recipe

I met the Slovak version of Napoleon, who is known there as Kremesh. The cream is like a variation of custard, the composition is slightly different - starch-milk. And one more thing - since the Slovak cream keeps its shape better due to starch, they make it and put much more.
First, 1 pound (roughly speaking, half a kilo) of ready-made puff pastry is baked for 10-15 minutes. The dough is rolled out to the size of the pan.

Creams: 2 liters of milk, 8 eggs, divided into whites and yolks, 14 tablespoons of powdered sugar (400 g), cornstarch 200 g

How to make cream cake

1. Boil approximately 1.5 liters of milk with 7 -8 table. powder spoons.
2. Mix the remaining milk and beat with 8 yolks and all the starch.
3. Add this mixture to boiling milk and let it boil for 30 seconds - 1 minute with constant stirring.
4. All 8 egg whites beat with 8 table. tablespoons of sugar, adding it gradually as you beat.
5. Pour the boiling milk mixture into the whipped proteins and mix with a spoon.
6. Cut the baked and cooled dough into 2 parts along the length (lid and bottom) and put cream between them.

From above, as far as I remember, it was not smeared. I did 1 time - not very difficult. If you do it together, it turns out quickly and without hassle. The taste of the cream is lighter than that of creamy, it is airy, high.

Cake Napoleon: 5 recipe "Honey Napoleon"

For cakes: 4 eggs, 4 cups flour, 4 tablespoons honey, 150g butter, 1 cup sugar, 1.5 teaspoons soda quenched with vinegar.
Cream: 1l 250g thick sour cream, 1.5 cups of powdered sugar, 1 lemon.

Melt honey, sugar and butter in a water bath, cool slightly and beat in the eggs. Add quenched soda, flour and knead the dough. It turns out oily. Divide into 10 koloboks and put in the refrigerator (can be in the freezer). While the dough hardens, prepare the cream.

Grate the lemon on a fine grater along with the peel (whoever does not like her bitterness can cut off the crust). Beat sour cream with powdered sugar with a mixer, add grated lemon. Whisk again and place in the refrigerator. Now we take out one piece of dough, roll out thin cakes on baking paper, pierce with a fork and bake in an oven preheated to 180 degrees until golden brown.
It is better to make cakes thin - then they are better saturated. The crumbs are dried, crushed and sprinkled over the whole cake. But the taste is equally tender, and melts in your mouth.

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A classic dessert is made from thin crispy cakes. The test includes white flour, butter, eggs, milk, soda, vinegar, or lemon juice.

Five of the fastest classic napoleon recipes:

The cakes are soaked in condensed milk, whipped cream, custard or buttercream.

How to cook classic napoleon

The delicate taste of this cake will appeal to children and adults.

The five most nutritious Napoleon classic recipes:

1. To make the cakes thin and crispy, take chilled water or milk for the dough. You can also add vinegar or lemon juice to it.


2. Frozen butter is grated or chopped with a knife. After that, the crumbs are mixed with sifted flour and rubbed with hands into crumbs.


3. The prepared ingredients are combined with milk and beaten eggs, and then a dense dough is kneaded. The workpiece is wrapped in cling film, sent to the refrigerator for 40-60 minutes or to the freezer for 10 minutes. Sometimes housewives divide the dough into 12-16 parts in advance.


4. The pieces are rolled out on parchment to a thickness of 2-3 mm, and then the edges are aligned. The blanks are laid out on a baking sheet sprinkled with flour and sent to an oven preheated to 180 ° C. After that, they are pierced with a fork and baked for 8-10 minutes. Cakes can also be fried in a dry frying pan for 1-2 minutes on each side.


5. Dough scraps can be baked in the oven and crushed. Sprinkle the resulting crumbs on the sides and surface of the dessert.


6. The simplest cream is made from butter and condensed milk: the products are combined and whipped with a blender.


7. Cooking custard takes longer. First, the eggs are combined with sugar and milk, then the mixture is boiled over low heat, without boiling. The mass is cooled and whipped with butter.


8. Cakes are smeared with cream and stacked. The cake is sent to the refrigerator for 4-5 hours.

The treat is decorated with nuts, berries, grated chocolate, coconut flakes.

Dessert is served with coffee, milk or tea.