Butter Napoleon Cake. Cooking Napoleon cake according to the best recipes. Butter cream for cake

Hooray! It is found - the easiest Napoleon cake recipe! Products - a minimum, labor - too, but there are no difficulties at all! According to this recipe, even a novice hostess can easily bake a delicious homemade Napoleon. Checked repeatedly - by my friends and by me personally!

I love Napoleon cake!! This is my favorite cake since childhood, and when I was little (and not so little, up to 20 years old for sure!) - I always asked my mother to cook this particular cake for my birthday! And now I delight my family with my favorite treat. Everyone in our family loves Napoleon, and I think that many readers agree that this is the most a tasty cake in the world!

Only one moment - Napoleon seemed to me also one of the most complex recipes. I tried several of them: starting from the classic, from homemade puff pastry, continuing with a simplified shortbread version - also tasty, but easier; and ending with a quick cake from the finished puff pastry- with strawberries or cherries. All of these options are delicious and good in their own way. But one day I was treated to a delicious, tender cake, soaked in fragrant cream, sprinkled with delicate crumbs, and the cakes melted right in your mouth!

And how I was surprised by the recipe for the simplest Napoleon with its minimalism. It turns out that the pinnacle of culinary skills and the crown of gourmet fantasies can be baked quickly and easily! I suggest you try it too! The cake is very big and delicious.

The volume of the glass is 200 ml, flour = 130g, sugar = 200g.

Ingredients:

For cakes:

• 3 cups flour (390-400 g);
• 250 g butter;
• 100 ml of water;
• 1/4 teaspoon salt.

For custard:

• 1 liter of milk;
• 2 eggs;
• 300 g sugar (1.5 cups);
• 2 sachets of vanilla sugar or a couple of pinches of vanillin;
• 2 heaping tablespoons of flour.

How to bake:

Knead the dough for the cakes: after sifting the flour into a bowl, grate cold butter on a coarse grater.

Grind with hands into crumbs and pour in cold water.

We quickly knead the dough with our hands and blind it into a lump - well, let it be heterogeneous, the main thing is that it is stuck together! You don’t need to add a lot of flour, for example, you can put a lot of flour in excess of the norm, but flour can be different; at first it seems that the dough is sticky, but then you will realize that the dry and liquid ingredients are just in balance.

Having rolled a bun from the dough, put it in the refrigerator for 30 minutes. That's how simple! Much lighter than puff pastry.

In the meantime, the dough is cooling, prepare two sheets of parchment, a rolling pin, a baking sheet, a knife and what you will use as a template for cutting cakes: a lid from large pot, plate or cardboard. The cake can be given a round, square or rectangular shape.

Take out the dough, roll it into a plump sausage and cut into 8 parts. To make them equal, it is convenient to do this: cut in half, then each half in half again - into quarters; and cut them in half again - into eighths.

Turn on the oven, let it warm up to 200C.

We put a sheet of parchment on the table, sprinkle with flour. We put one piece of dough on the paper, also sprinkle with flour and roll it out, dusting with flour and turning it over, into a thin cake. The thinner, the better - so that it directly “shines”! Just try to roll it evenly, otherwise it may bake unevenly: in thin places it is already fried, and in plump places it is still underbaked. So we roll out evenly and thinly, 2 millimeters. And we prick with a fork so that it does not swell during baking. It is even more convenient to roll out the cake between two sheets of parchment.

We transfer the cake directly with parchment to a baking sheet and put it in the oven.

Thin cakes are baked very quickly: 5 minutes at 200C, and you're done! It is not necessary to overdry, because they will become brittle. Golded - and enough!

In the meantime, one cake is in the oven, on the second sheet of parchment we roll out the next one, as when baking a honey cake - thanks to such a “conveyor”, things are going cheerfully and cheerfully.

Having taken out the cake, immediately, hot, we apply the template and cut it into shape. If you hesitate, it can crumble. But that's okay, broken cakes can be placed in the middle of the cake. For now, put the scraps in a bowl - they will be needed for the crumbs. And carefully stack the cakes in a pile on a dish.

Here are all the cakes ready! You can make custard. Usually I make a special "Napoleonic" cream for this cake, here the recipe is a little different, but I liked it for its simplicity.

So, we divide a liter of milk in half. We put one half on the fire with a non-stick saucepan, let it warm up.

In the second half-liter of milk, add sugar, eggs, vanillin, flour and beat everything with a mixer or whisk, so that no lumps remain.

When the milk begins to boil on the stove, pour the whipped mixture into the boiling milk in a thin stream. Stir before pouring if the sugar has had time to settle to the bottom of the bowl after beating.

And cook the cream, stirring all the time, until thickened. I cooked for 5-6 minutes over medium heat and, after boiling, for a minute or two on a light less than average.

At first, the cream is liquid, but don’t let that worry you: in the end, it will turn out to be the desired density. At first it pours like milk; then, starting to boil, it becomes thicker, gurgling like semolina. The finished hot cream may still seem watery - but as it cools, it becomes even thicker. Cream room temperature just the right consistency to coat and soak the cakes well.

We coat the cakes, stacking them on top of each other. Handle the cakes with care - they are very fragile.

We also grease the top cake and sides of the cake with cream. We crumble the trimmings into small crumbs with our hands and sprinkle the cake on top and sides.

And now a little patience ... lick on the cake and wait for it to soak.

Ideally, until the morning, but if you really want to, you can taste it in a couple of hours.

But it is better to cultivate willpower, since the soaked cake is much tastier!

This is exactly the "same", familiar from childhood, the taste of the real "Napoleon"! And I am very glad that it turned out to be so easy to prepare your favorite cake. I am happy to share with you; It's great if your family loves the recipe!

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 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 puff pastry, but if you have a little time, then it is better to cook homemade puff pastry. If you don’t have the time or desire to mess around with custard made from milk and eggs, you can make regular buttercream. For homemade cake "Napoleon" you need:

Your mark:

Cooking time: 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 can
• 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 submit home 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 mess around 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

For the preparation of this more than acceptable alternative, completely home 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 will remind you 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. We remove the almost finished cake in the refrigerator for impregnation 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!

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. So that the finished, baked puff pastry does 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 the 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 absolutely no experience in making homemade cakes, 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 thick semolina porridge. 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.

The most beloved and popular cake of all generations is Napoleon Cake. There are many cake recipes, but one thing is invariable - absolutely everyone loves this unusually delicious puff cake with butter-custard cream that melts in your mouth. There are several stories of this sweet miracle. One of the most popular: This delicious dessert was invented by confectioners for the 100th anniversary of Russia's victory over Napoleon. Puff pastry was made in the form of triangles layered with custard and sprinkled with crumbs. Everyone liked it so much that over time it turned into a more voluminous Napoleon cake, which is eaten with pleasure by more than one generation of sweet teeth.

Cake Napoleon is prepared both according to classic recipes - from puff pastry, smeared with custard, and according to new exotic ones. Today we have some of the best recipes for this culinary miracle.

Cake Napoleon with Plombir custard with step by step photos

This amazingly delicious beautiful cake with an unusual delicate cream Plombir we will prepare from instant puff pastry.

Products for the test:

Glass =250 ml

• 1 egg
• Ice water
• A pinch of salt
• 4 cups flour
• 400 g butter
• 1 table. a spoonful of 9% vinegar

For custard "Plombir"

• 1 egg
• 200 g sugar
• 100 g butter
• 400 ml milk
• 200 g heavy cream (33%)

Cooking

First you need to prepare the dough.

Sift 4 cups of flour into a deep bowl.

Then finely chop 400 g of butter with a knife right in a cup with flour, all the time it is completely rolled in flour. You can grate the butter on a coarse grater if you prefer. The butter should be firm and cold, you can take it out of the freezer (put it there for 2 hours).

As a result, there should not be a small crumb, as for shortcrust pastry, but there should not be large pieces of oil either. Grind the dough with your hands a little, so it's easier to identify large pieces of butter and chop them with your hands. The base of flour and butter is ready. Make a recess.

In a glass of 250 ml, break the egg, add a pinch of salt and 1 table. a spoonful of vinegar, beat well with a fork until smooth.

After that, fill the glass with ice water to the top of the glass.

Make a small well in the butter crumbs and pour this mixture into the flour.

You don’t need to knead this dough for a long time, you just need to collect it into a ball. If you knead for a long time, the butter will melt, and the dough will no longer be puffy.

Mix and form the dough into a ball:

When the mass has become homogeneous, we form the dough so that it can be divided into cakes.

We divide the dough into 8-10 cakes. The amount depends on the diameter of the cakes you are going to bake. Please note that when baking, the diameter decreases by 1.5-2 cm.

Form koloboks and put them on a plate sprinkled with flour, cover with cling film and refrigerate for 2 hours. The dough can be left in the refrigerator overnight and baked in the morning if necessary.

Cooking cream Plombir

Cream products:

Break an egg into a deep bowl, pour sugar

and starch (corn or potato)

and mix everything until smooth with a whisk or mixer.

Pour the milk into a saucepan or ladle and bring to a boil.

Pour hot milk in a thin stream into this mixture of eggs, starch and flour. Stir until smooth and sugar is completely dissolved.

Pour this mixture back into the saucepan and put on fire, cook until thickened.

The cream turns out to be quite thick, but with a smooth and uniform structure. This is a type of custard.

Add butter to it and mix until smooth and butter is dissolved.

The result is a smooth, beautiful cream that needs to be cooled before being combined with whipped cream.

Cover the cream with cling film or a lid if you will cool it in the same pan and put it in the refrigerator.

The custard base can also be prepared in advance, like the dough for the cakes, and stored in the refrigerator for 2-3 days.

Remove the cooled custard base from the refrigerator and lightly beat with a mixer or whisk.

Also whip heavy cream until stiff.

Combine both masses and mix with a spatula until smooth.

The cream is light, tender, airy and very tasty. You can use it not only for Napoleon, but also for Medovik.

Let's take a test. When it lies in the refrigerator, it will become quite dense. Remove 1 scoop from fridge

Leave the rest in the refrigerator for now.

On a work surface sprinkled with flour, roll out cake layers 2-3 mm thick.

We cut out the cakes of the desired diameter using a ring or plate and a knife.

We collect the rest of the dough, put it in the refrigerator and then you can still make a cake and sprinkling from them

Prick the dough with a fork quite often so that it does not bubble during baking and the cakes remain as even and beautiful.

So that the cakes do not deform during transportation, and it is better to immediately roll out the baking sheet on a Teflon rug and bake on it. Or use baking paper

We send the cakes to bake in an oven preheated to 200 degrees until a light ruddy color.

In total, from this amount of dough, 12 cakes with a diameter of 19 cm are obtained.

and one cake for sprinkling (from leftovers)

The cream can be spread on the cakes gradually, or you can immediately spread it on all the cakes (except the top one) and leave a little more cream on the top and sides of the cake.

Collecting Napoleon.

To prevent the cake from slipping, put some cream on a serving dish.

Napoleon cake is sprinkled with crumbs so that they do not clutter up the serving dish; it is better to put 3 strips of baking paper on the dish, which are then easily removed and the serving dish remains clean.

We collect the cake, distributing the cream evenly over the cakes and put on top of each other.

We lay the last cake, but do not smear it with cream yet.

We put a board and a load on top and leave it for 1 hour to sink and take the desired shape

We remove the load and coat the cake with cream on all sides.

Crumb the cake that we left for sprinkling with your hands or a rolling pin. And sprinkle this crumb on all sides.

Remove the paper from the dish and put the cake in the refrigerator for 6-8 hours to soak. If you like crispy puff pastry, then the cake can be eaten right away.

And decorate the cake to your liking.

Cake height 10-11 cm, diameter 19 cm, weight about 1.7 kg

The cake is insanely delicious.

The most delicious and delicate puff cake with butter cream Plombir is a real pleasure!

Cake Napoleon classic recipe with photos at home

Products:

For cakes:

• 1 egg
• 200 g margarine (or butter)
• 420-430 g flour
• 0.25 teaspoons spoons of salt
• 0.5 tsp. spoons of lemon juice
• 0.5 cups of water

For cream:

• 1 egg
• 1 table. a spoonful of flour
• 200 g sugar
• 1 g vanillin
• 100 ml milk
• 200 g butter

Cooking step by step:

1. Cold margarine cut into pieces and put in a cup with sifted flour -1 cup. Grind the flour with margarine with your fingers to the state of large crumbs. We roll into a ball.

2. Sift the remaining flour into a separate bowl. Break the egg into a cup or glass, stir it, add salt and lemon juice, add water, mix well with a spoon or fork and pour into the remaining flour.

4. Roll out the dough on a flat surface sprinkled with flour.

5. Put the grated flour with margarine on top in an even layer (the one that was rolled into a ball). Roll out with a rolling pin and form an envelope. And put it in the fridge for 30 minutes.

6. After half an hour, we take it out of the refrigerator, roll it out, form an envelope again and send the refrigerator for another 30 minutes.

7. While the dough is “resting” in the refrigerator, cook the cream.

8. First you need to prepare the custard base

9. In a deep bowl or pan, which can then be put on fire, break an egg, add sugar and grind until white

10. Add milk and a tablespoon of flour, mix everything until smooth

11. Put on fire and bring to a boil with constant stirring. Do not leave the stove, otherwise the flour will boil and lumps, and we need a homogeneous cream!

12. When the mass thickens and starts to boil - “puff”, remove the cream from the heat and cool.

13. When the custard base has cooled completely, add the draining oil and beat the cream with a mixer. The volume should increase by 2-2.5 times. Everything! Cream for Napoleon is ready!

14. We bake cake layers.

15. We take out the puff pastry from the refrigerator and divide it into 6-7 parts.

16. Roll each rolling pin 2-3 mm thick,

17. Put the dough on a baking sheet and bake the cakes in an oven heated to 200 degrees until golden brown. Somewhere 3-4 minutes. The baking time depends on your oven.

18. Take out finished cake and transfer to a flat surface to cool.

19. The shape of the cake can be either round or rectangular or square - choose to your taste. Cut out a circle using a mold or plate, or leave a rectangular cake, simply cutting off the bumps around the edges.

So we do with all the cakes. Don't forget to leave the cake scraps for sprinkles on the cake.

20. When the cakes are completely cool, you can collect the Napoleon cake.

21. Lubricate each cake with cream, pressing lightly to form a beautiful cake.

22. Coat with cream on top and around the edges.

23. Grind the scraps from the cakes with your hands. Or put in a plastic bag and roll over it with a rolling pin.

24. Sprinkle the cake with crumbs on top and sides, put it in the refrigerator for 8-12 hours.

25. All delicious Napoleon cake according to the classic recipe is ready! Bon Appetit!

This Napoleon recipe differs not only in the composition of the cream, but also in the dough - it is prepared without eggs. It turns out it is insanely tasty and tender. And at the same time, it is much easier to prepare. Perfect Cake Napoleon with taste from our childhood.

• Sour cream 200 g
• Butter 200 g
• Flour 500-600 g

• Sugar 250 g
• Vanilla
• Milk 375 ml
• Yolks 6 pcs.
• Potato starch 3 tablespoons
• Flour 3 tbsp. spoons
• Butter 150-200g

Cooking step by step:

1. We take the butter from the refrigerator, it should not be too soft.

2. Press it with a fork, dividing it into thin slices. You don't need to beat it

3. Put sour cream, salt into the oil

4. Mix sour cream and butter with a fork until smooth

5. Add a little flour and knead the dough. Do not add all the flour at once, otherwise the dough will be steep.

6. We introduce flour in 3-4 doses. At first, it is easier to stir with a spoon, and then, when it becomes difficult to interfere with a spoon, knead with your hands. Do it quickly, about 5 minutes. Flour may be required less than in the recipe 80-100 grams may remain.

Readiness test check.

Take a small ball of dough, spread it on the table with your fingers, make a thin cake. Lift the edge and pull up. If the dough is well behind the table, it is ready. No more flour needs to be added to the dough.

7. We form a long sausage of the same width from the dough and divide it into 7-8 parts

8. We form koloboks and put them on a plate and then put them in the refrigerator for 30-50 minutes.

Cooking Custard for Napoleon.

1. Separate the yolks from the proteins and pour them into a saucepan in which we will cook the cream.

2. Add sugar, a pinch of salt, vanillin

3. Stir the yolks with sugar with a whisk.

4. Add starch and mix well

5. Add 1/3 of warm milk and stir all the contents until smooth.

6. Then add the remaining milk, Stir everything with a whisk.

7. Put on a small fire and heat to a boil with constant stirring.

8. After boiling, cook for a couple more minutes and turn off. We cool the cream.

While the cream is cooling, bake the cake layers.

1. We take out one ball from the refrigerator and immediately roll it out on parchment. Cut out the circle with a knife on a plate or a simple glass pan lid.

2. Prick the cake with a fork so that it does not swell during baking

3. We put to bake in an oven preheated to 180-190 degrees until golden brown for 4-6 minutes. The baking time depends on your oven.

4. So we bake all the cakes and they need to be cooled.

5. Add butter to the cooled custard and beat with a mixer.

We collect the cake.

1. We spread the cream on the cakes evenly, stacking them on top of each other, and lightly pressing on top. We also leave cream for the top and sides of the cake.

2. We crumble the scraps from the cakes into large crumbs. For a Napoleon cake, the sprinkling should be large, unlike. Therefore, do not shrink too much.

3. Sprinkle the cake with crumbs on top and sides.

4. We send for impregnation in the refrigerator for the night. Thanks to the custard base of the cream, the cake is perfectly soaked and just melts in your mouth!

Bon Appetit!

The most delicious classic crispy Napoleon video recipe

Delicate delicious crispy cake Napoleon according to the classic recipe with a wonderful silky cream.

Lazy cake Napoleon without baking from cookies Ushki - a step by step recipe

simple and affordable recipe on the hastily. If you do not have time to mess with the dough, then use this recipe. Make a Napoleon out of puff pastry "Ears". It turns out a very tasty tender cake.

There are 2 ways to cook and each is good in its own way! Choose!

Products:

• 1 kg puff pastry "Ears"
• 1 liter of milk
• 3 eggs
• 1 cup of sugar
• 150 g butter
• 1 g vanillin

Cooking step by step:

Everything is very simple! From puff pastry, you guessed it, we make cakes, so we just have to cook gentle cream and assemble the cake.

So, break 3 eggs into a deep cup, pour sugar, vanillin and beat.

Add half the volume of milk (0.5 l)

Mix well with a mixer. Add flour little by little, continuing to beat with a mixer until a homogeneous consistency.

It turns out a liquid homogeneous mass, without lumps.

Put the second part of the milk (0.5 l) on the fire and bring to a boil.

Without removing the pan with boiled milk from the stove. In a thin stream, we introduce the egg-milk mixture, while stirring constantly.

Bring the mixture to a boil and cook for 3-4 minutes until thickened. Do not move away from the stove, stir constantly, otherwise it will burn.

Cool the custard.

We put in it butter at room temperature, cut into pieces.

Beat the cream with a mixer. The volume should increase by 2-2.5 times.

Assembling the lazy Napoleon:

Put on a dish puff pastry in one layer

Spread cream evenly and generously

Then put another layer of cookies and spread with cream.

A few cookies should be crushed and left for sprinkling

We do this until all the cookies are gone.

From above and from the sides we coat our cake and sprinkle with crumbs.

We send it to the refrigerator for impregnation for 3-4 hours. The longer it soaks, the tastier it is.

That's all! Cake Napoleon is ready! Happy tea!

Another quick Napoleon recipe without baking (video recipe)

Napoleon with condensed milk in a pan

This Napoleon can be baked in a pan. A great option for summer, when it is so hot that there is no desire to turn on the oven, but delicious cake I want to. It's time to evaluate this recipe. You'll love it - that's for sure!

Napoleon turns out very tasty and tender. Delicate silk cream made from condensed milk makes it especially tasty!

Products:

• 1 egg
• 500 g flour
• 200 ml milk
• 100 g butter
• 0.5 tsp. spoons of soda
• A pinch of salt

• Milk 250 ml
• Butter 350 g
• Sugar 75 g
• Eggs 2 pcs.
• Flour 5 dessert spoons
• Condensed milk 380 ml
• Vanilla
• Nuts or cookies for garnish

Cooking recipe step by step:

First knead the dough

Grind sugar with egg and a pinch of salt

Add softened butter, mix well

Put the baking powder into the flour and put the flour in portions.

Knead elastic dough.

Divide it into 12-15 parts.

Roll out thin crusts

Shape them with a plate and a knife

Bake in a dry pan

on both sides to a ruddy state, all cakes and trimmings from them

Let the cakes cool down

Making cream

Whisk eggs with sugar

Add flour, stir

Bring the milk to a boil and combine with the milk-sugar mixture.

Cook in a saucepan over low heat until thickened.

Cool the custard

Pour in condensed milk, stir

Combine with butter and beat with a mixer.

Spread the cooled cakes with cream.

Coat the top and sides of the cake with cream.

Grind the cake scraps and sprinkle them on the cake from all sides. Decorate with crushed nuts

Place in the refrigerator to soak overnight.

Cut into pieces and eat with pleasure.

More delicious cakes:

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Napoleon cake is a long-known dessert that is very popular. Many housewives like to cook this delicacy, because they are sure that the dessert will instantly fly off the table. Homemade Napoleon cannot be compared with any store-bought version, because a product made with love will always taste better!

The hostesses of our time do not even realize that in past years it was very difficult to get a cake recipe.

To be more precise, in the 80s, the recipe for making this dessert was still not exactly known. The hostesses passed various cooking options to each other, but there was no classic recipe among them.

Cooks of those times loved to write down all the recipes in a notebook. A separate notebook was created for cakes, since in those years they were considered one of the most popular dishes.

As you know, butter is used for cakes, which was difficult to get in those days. Margarine was used as a substitute, with which it was not easy to cook something tasty.

Also one of the reasons why delicious treat What every housewife could not do was that the dessert recipe was not publicly available. It was then unrealistic to buy a delicious cake in the store, and it was difficult to make it at home because of the reasons described above. Those who knew how to make Napoleon at home often always sold it.

In addition to this delicacy, other cakes were also produced, but Napoleon was the most sought-after delicacy at all holidays. In those days, the dessert consisted of many cakes, which were 30 cm in diameter. Each was soaked in cream.

There were those who managed to get by chance the recipe for cooking Napoleon. In this case, the hostess kept it a secret from the rest.

Napoleon cake at home with custard - a classic recipe

Napoleon cake is popular in all families of the Soviet era; at any big holiday, you will definitely find this dessert on the table. Our family is no exception - we often prepare it too. We do it every time in the old way traditional recipe which, in my opinion, is the best.

Cooking takes skill and time. To make a treat, you will have to allocate about 4 hours from your personal time. Experienced housewives divide cooking into several days: cakes are baked on one day, and cream is prepared on the second. You do as you please!

Ingredients:

For cakes:

• wheat flour of the highest quality 0.7 kg.
• butter 250 g. (margarine can be taken as a cheap option, but the taste will deteriorate significantly).
• salt on the tip of a knife.

For cream:

• chicken egg 6 pcs.
• high fat milk 1 liter
• sugar sand 0.5 kg.
• wheat flour of the highest quality 4 tbsp.
• butter 250 of the highest quality at room temperature.
• vanillin 1 g
• vanilla sugar 1.5 tsp

Cooking

1. First of all, we will prepare the cakes. To do this, combine flour and butter in a deep bowl.

2. Now it is necessary to grind the mass to a crumb state. Personally, I chop the components with a knife.

3. Whisk in a glass 1 egg, after salt, fill with water to the top and beat the mass again.

4. Pour the mixture into a bowl with flour and proceed to kneading the dough. First, mix the liquid with flour with a spoon, then continue to knead with your hands.

Cream preparation

1. We put the dough made earlier in cling film and put it in the refrigerator.

Now let's start creating the cream. We are looking for a 3 liter saucepan, pour out the milk and put it on the stove. In the meantime, you need to beat the eggs and sugar, add vanilla, flour to them. Then beat again until the lumps disappear completely.

2. Add about 250 ml of milk to the egg mixture, beat, then pour the mass into a saucepan.

3. We wait until the cream thickens. It will cook for a long time, it should be constantly stirred. If this is not done, then the cream will burn. The whole process takes about 20 minutes. If a path remains from the spoon, the cream is ready, if the cream is liquid, continue cooking.

4. We temporarily set aside the creamy mass on the table, it should cool completely. In the meantime, we take the cooled dough out of the refrigerator and cut it into 8 pieces. We turn on the oven and bring it to a temperature of 200 degrees.

5. We will need one part, put the rest 7 in the refrigerator again. We roll out the dough with a rolling pin, turn it into a cake of very small thickness.

The easiest way: put parchment on the desktop, put the dough on top and cover with a second layer of parchment. Roll out with a rolling pin until you get the desired shape.

6. Put the dough together with parchment on a baking dish, make holes with a fork so that the dough does not swell during baking.

7.This step will take an average of 10 minutes. It all depends on the power of your oven. In the meantime, prepare the rest of the cakes. Personally, I got 12 cakes, your quantity may vary slightly.

8. We continue to work with the cream. Beat the butter until white (or knead with a spoon). Gradually add cream to it and create a homogeneous mass.

9. Now let's start assembling our cake: lay out the cakes one by one, grease each with cream. Personally, it takes me about 3 tbsp for each layer. Along the way, I try to align all the cakes, breaking off unnecessary parts. Later they will come in handy to decorate the dessert. Important: immediately set aside one cake - it will be needed in the future to decorate the dessert.

10. The pieces that were cut from the cake should be crushed together with the last cake, then sprinkle the top layer of the cake and sides with chips. Ready.

Napoleon should absorb the cream, it will take about 6 hours.

The dessert will turn out soft and very tasty!

cake decoration

In my case, the cake was made for the child's birthday. The boy asked to portray a typewriter. I do not have much experience with mastic, but surprisingly I got something! I did this:

1. I took about 100 g of marshmallow and melted it, mixed it with 1 tbsp. butter and gradually add powdered sugar. You should get an elastic mass.

2.Used food coloring to give the desired color.

3. I blinded the shape of the machine with my hands.

The cake began to disperse in the morning, because you can’t hide it from a child! Napoleon turned out very gentle!

Napoleon Dessert Assembly Rules

1. Find a tray or dish.

2.Place the cake on it and spread with a middle layer of cream.

4.Next we coat first sour cream, over custard.

6. The following two two views.

7. Spread the last cake with a thin layer.

8. The cake should stand for half an hour and absorb all the cream.

9. Cover the top cake with baking paper.

11. We remove the baking paper, coat the top cake again with cream.

12. We crumble an additional cake on the top of the cake.

13. Let the cake stand for about 10 hours at room temperature.

14. Put the dessert in the refrigerator overnight. This time is enough for soaking.

Now you can take a sample from the "Napoleon"! Bon Appetit!

Some useful secrets for housewives

1. As soon as I learned how to use the Internet, I immediately became interested in finding a Napoleon cake recipe. All were similar to mine, but still something was missing in my version.

2. Along the way, I began to understand the main secrets. It turned out that in classic recipe there is vodka - it is added to the dough. Regarding the cream - 2 types are required. It is these details that make the cake tender and insanely delicious.

3. Try to make the cakes as thin as possible, while not sparing the cream. You can make it bigger - let it remain superfluous, but you will be sure that the cream will not end at the most inopportune moment. So be sure to soak the cakes with plenty of cream!

4. Now I will tell you a few words about store-bought sour cream. Just imagine, you went to the market, but you could not buy fat sour cream. What to do? Take milk product less fat, colander and gauze. Put the sour cream on cheesecloth, put everything in a colander and let the excess water escape. Add a little butter or cream to sour cream - this will save you in this situation.