Cake Napoleon square big. Homemade Napoleon custard cake: classic recipes

26.08.2019 Dishes for children

For custard:

4 eggs;
350 g of granulated sugar;
liter of milk;
200 g butter;
vanilla pod;
4 tbsp. tablespoons of flour;
2 tbsp. tablespoons of brandy.

Preparation of the test:

Sift the flour onto the working surface of the table, it is better to pass the cereal through a sieve three times to make the finished product airy.

Important!

All ingredients for Napoleon must be chilled.

We take out the cream product from the freezer and quickly grind it with a grater. The oil must be of high quality and fresh. Mix with flour.

We drive eggs into a separate container, pour water and two tablespoons of water, add a little salt and shake with a whisk. With vodka, the dough is dry and at the same time airy.

The resulting mixture is sent to the flour mass and mixed. The base should not be kneaded for a long time with hands, just collect it in a lump, wrap it with cling film and cool for two hours.

Cooking custard:

Pour the milk drink into the stew-pan, fill in the sweet granules, put the vanilla bean and put on the fire. Cook over low heat until all the sweet grains are dissolved.
In another bowl, until smooth, stir the eggs, flour and brandy.

Add the egg mixture in portions into a hot milk drink and heat the contents of the stewpan until thick.
Then we remove from the heat, put the slices of butter and whisk until a tender and thick custard is obtained, which we cover with a film and leave to cool.

Bake cakes:

We cover the table with parchment, put a piece of dough and stretch it into a thin layer the size of a baking sheet, prick the whole surface of the workpiece with a fork.
With a sharp knife, divide the layer into six equal parts and bake the cakes in the oven one by one for five minutes.

Advice!

It’s not worth baking cakes, as soon as the dough rises and becomes rosy, you can get the pan.

From the resulting amount of dough, you can bake 24 cakes (size 12x14 cm) or 16 cakes (size 14x18).

Cake assembly

Leave one cake, put the rest in a pile, soak each cake with custard. We also coat the sides and the dessert surface with cream.

Set the cake aside and cover the cake on all sides. For impregnation, we maintain the dessert at room temperature for five hours, then transfer to a cool place all night.

Today there are different ideas about what a Napoleon cake should be. Some people think that such a dessert should be crispy, others have a different opinion and insist that the cake should be well saturated with cream.

Ingredients for the dough:

450 g of flour;
250 g butter;
1 egg
150 ml of ice water;
art. a spoon of wine vinegar;
1 teaspoon of soda.

Ingredients for Cream:

liter of milk;
200 ml cream (30%);
4 eggs;
250 g of granulated sugar;
50 g of powdered sugar;
60 g of corn starch;
100 g butter;
10 g vanilla sugar.

Preparation of the test:

Before starting the cooking process, water and cream product are kept in the freezer for half an hour.
In the sifted flour we rub the frozen creamy product through a grater. Grind the butter quickly so that it does not melt. Mix with flour.
Pour ice-cold water and vinegar into any container, beat in eggs, add salt and shake with a fork.
The resulting liquid is combined with the butter-flour mixture and collect the dough in a bun.
We divide the kolobok into equal parts, put them in a container, sprinkle with flour and refrigerate for three hours or put in the freezer for an hour.

Cream preparation:

Traditionally, the cream for the cake is brewed in one milk, but you can improve the recipe and add the cream.
We put the stewpan with a milk drink on the stove and keep it on fire until the first bubbles appear.
While the milk is warming up, beat the remaining ingredients for the cream: eggs, sweetener and starch.

Advice!

Corn starch can be replaced with potato thickener or flour, but the taste of the cream will be different.

The resulting mixture is sent to a hot milk drink and quickly stirred, so that there are no lumps in the finished cream. Warm up until thick.
After we remove the stewpan with the contents from the fire, put the pieces of butter and mix with a mixer. Let the cream cool, and then cover with a film so that it does not become covered with a film, and set it to cool for several hours.
Beat cold cream until stable peaks, then put a spoonful in custard and gently stir with a spatula.

We take flour balls one at a time, put on parchment and stretch it into a thin layer, prick the surface with a fork and bake cake for 5-7 minutes.
Ready cake should immediately give a beautiful smooth shape. As soon as the cake has cooled down, it will not work to cut it, it just starts to break and crumble. We don’t throw away the scraps, they will go to sprinkle the cake.

Cake assembly:

As soon as all the dessert blanks are ready, you can get the cream from the refrigerator and collect Napoleon.
So that the cake does not slip on the dish, spread a few tablespoons of cream on its surface.
After we put the cake, grease with a large amount of cream (no need to regret). We do the same with all the cakes.
The already assembled cake is slightly pressed with your hands and put it in a cool place for two hours.
Then we get it, grease it from all sides and again stand it in the cold for half an hour.
We take the leftover scraps and grind it into crumbs, cover the cake on all sides. Return the treat to a cool place all night.

They try to cook “Napoleon” cake in every family, but only for the festive table, because it takes a lot of time to prepare it. But today there is a simple recipe and not one, thanks to which you can quickly make a delicious dessert for a family tea party.

Ingredients:

500 g of puff pastry (ready-made in rolls);
380 ml of condensed milk;
150 g butter;
a glass of cream (33%).

Cooking:

We carefully roll the rolls and divide the dough into equal parts.
We turn each part into a thin layer of round or rectangular shape. We trim the ends so that the cake turns out to be smooth and beautiful (we do not throw away the trim). Advice! The thinner the layer, the better the cakes are saturated.
We prick the base for the dessert with a fork and the oven until golden brown for 12-15 minutes (temperature 180 ° C).
As soon as all the cakes are ready, you can prepare a cream for their impregnation. Everything is simple here: pour the concentrated product into soft oil and beat until smooth.
Separately, whip the cold cream.

Advice!

In order to be able to whip the cream to persistent peaks, not only the creamy product itself should be chilled, but also the beaters, as well as the capacity for whipping.

Gently spread whipped cream in a sweet mixture and gently stir the cream with a spatula.
We collect the cake: for this, we simply lay out the cakes in a stack, each soak in cream. We also coat the surface and sides with cream.
Dried cuts of dough, grind with a rolling pin, cover with crumbs dessert.
Put the cake in the refrigerator for 10 hours.

Today, cream can be used to soak dessert cakes with different tastes and consistencies. Some housewives just smear the cakes with condensed milk. But the real dessert is cooked with custard, which also has several cooking variations.

Ingredients for the dough:

200 g butter;
3 cups flour;
150 ml of milk;
art. a spoon of vinegar;
teaspoon of salt;
a pinch of soda.

For cream:

500 ml sour cream (20%);
600 ml of milk;
3 eggs;
a glass of sugar;
2 tbsp. tablespoons of starch.

Cooking:

For the test, grind the chilled butter and flour into crumbs. Pour in the milk drink, put the other components of the base for the dessert, and knead the elastic dough.
We divide the base into equal parts (15-16 lumps), wrap it with foil and put it in a cool place for several hours (preferably all night).
Then on parchment we turn each bun into a layer, with the help of a plate we give the workpieces an even round shape. We prick the cakes with a fork and take turns baking in the oven for 5-7 minutes (temperature 200 ° C).

Advice!

Ready-made cakes should be handled carefully, as they are very fragile and can break into pieces.

For cream in a glass of milk, stir the starch, then drive the eggs into the mixture and add the sweetener, stir well.
The rest of the milk is heated on the stove and then poured into a hot drink starch-egg mixture, heated until thickened. Then remove from heat, cool to room temperature and mix with sour cream.

Advice!

If the sour cream is liquid, then it must be put on cheesecloth and suspended above a bowl so that all the whey from it is glass.

To assemble the dessert, leave two cakes for sprinkling, put the rest on a dish in a pile, each grease with cream. As soon as all the cakes are laid out, soak the sides and the surface of the dessert with cream and sprinkle the cake with crumbs.
Before serving, the cake should be soaked well, so put it in the cold for 7-8 hours. Place, but for the whole night.

You can make a Napoleon cake without an oven, because you can bake cakes in an ordinary frying pan. The cake can be made with custard or cream, but it turns out to be very delicious when two types of cream are used in the dessert.

Ingredients for the dough:

3 cups flour;
250 g butter;
0.5 cups of water;
0.5 tablespoons of slaked (vinegar) soda;
a pinch of salt.

For custard:

0.5 cups of milk;
2 tbsp. tablespoons of flour;
2 eggs;
a glass of granulated sugar;
100 g butter.

For creamy cream:

a pack of butter;
can of condensed milk.

Cooking custard and cream:

For custard, beat eggs with a sweetener and flour immediately in a saucepan, pour a milk drink, alter and put on fire. Cook the cream with constant stirring.

As soon as the mass begins to boil, remove from heat, cool and whisk with butter.
For cream, we take a soft creamy product and beat it with a mixer along with condensed milk until the mass increases in volume.

Advice!

It is better not to add vanilla to the butter cream so that it does not interrupt the taste of condensed milk.

Cake baking and cake assembly:

Pour flour into a bowl, put cold butter crushed on a grater, a little more salt, as well as cold water mixed with vinegar. Quickly mix, form a lump, wrap it with a film and cool the base for 30 minutes.
Then we take out the dough, divide it into equal slices, each roll out into a layer, form a circle with a diameter of the size of the pan and bake the cake for 2-3 minutes.

To assemble the dessert, we first coat the cake with custard, then soak the cake through one. Coat the sides and surface with butter cream.

Sprinkle crumbs on the cake and give the dessert time to rest and soak well.

Cake "Napoleon" with custard vanilla cream will always be desired on any table. To make the dessert really tasty, he needs to give time to soak well. Some housewives prepare such a cake two days before the holiday, because that's how you can achieve an amazing result at home.

Ingredients for cakes:

150 ml of cold water;
2 eggs;
400 g butter;
700 g flour;
3 tbsp. tablespoons of vodka;
art. a spoon of vinegar;
a pinch of salt.

For cream:

1.5 liters of milk;
2 tbsp. tablespoons of vanilla extract;
7 egg yolks;
100 g of flour;
200 g butter (optional);
350 g of sugar.

Cooking cream

We prepare the dessert step by step and start with custard. Pour the egg yolks into the thicker of the mixer and beat together with sugar, pour 50 ml of milk, sift the flour and mix thoroughly.

The remaining milk drink is poured into a saucepan along with the vanilla extract and set on the stove. As soon as the milk boils, pour the egg mixture and quickly stir so that the yolks do not have time to curl.

Cook until thick, then remove from the stove, cool and mix with butter.

Advice!

For cream, butter can be replaced with cream.

What delicious can you cook quickly? See ideas on our Instagram:

In a deep bowl, mix cold water with water and vinegar.
In another container, shake the eggs with an ordinary whisk together with a pinch of salt and pour water to them, mix.

We cut cold butter into cubes, sprinkle with flour and with the help of a knife we \u200b\u200bturn the ingredients into flour crumbs. Then mix with the egg mixture and quickly knead the dough.

We divide the basis for baking into 12 parts, put flour balls on a plate, sprinkle with flour, wrap it with a film and cool for an hour.

Then we take out the dough, and from each ball we make a layer, bake cakes on parchment for 5-7 minutes (temperature 220 ° C).

We cut off the finished cake layers immediately, grind the scraps into crumbs.

Making a cake

To assemble the cake, you can take a detachable form, grease it with oil and cover it with a film. Soak each cake with cream and spread in a pile.
Then cover with a film and leave the dessert in the cold for at least 12 hours.
After the cake is removed, cover with crumbs and, if desired, decorate with fresh berries.

Today there are different recipes for the famous dessert, thanks to which you can quickly and tasty cook "Napoleon". Many housewives use condensed milk to soak cakes, the cream is tender and not too sugary.

Ingredients for the dough:

a pack of margarine (creamy);
one egg;
155 ml of cold water;
3 tbsp. tablespoons of vodka;
1 tbsp. a spoon of vinegar;
600 g of flour;
a pinch of salt.

For cream:

pack of oil;
can of condensed milk.

Cooking:

Mix cold water with vinegar, and grind the flour until crumbs together with chopped margarine with a knife.
In the resulting test, we make a hole and fill it with an egg whipped with salt, water with vinegar and alcohol, quickly knead the dough and send it to the freezer for an hour, wrapping it with cling film.
We divide the chilled dough into equal-sized koloboks and from each we make thin billets for cake layers of round or rectangular shape.
Before sending the dough into the oven, prick it with a fork and bake for 6 minutes (temperature 220 ° C).
We give the finished cakes an even shape, cutting off the edges to them, grind the remaining cakes into crumbs.
For cream, take a softened creamy product and mix it with a mixer.
Soak each cake with cream, collect, completely coat the cake with cream and cover with crumbs.
After the dessert is well soaked, it can be served with tea.

Another simple dessert recipe, in which condensed milk is also used for cream, but not with creamy taste, but with caramel.

Ingredients for the dough:

700 g flour;
400 g butter;
2 eggs;
3 tbsp. tablespoons of water;
3 tbsp. tablespoons of vodka;
art. a spoon of vinegar;
teaspoon of salt.

For cream:

500 ml of milk;
2 eggs;
4 tbsp. tablespoons of starch;
1.5 cans of boiled condensed milk;
750 ml cream (30%);
¾ cup powdered sugar.

Cooking method:

Pour the eggs into the bowl and shake the whisk with a pinch of salt.
We mix the egg mixture with vodka, vinegar and water.
We grind the solid cream product with a knife, sprinkle with flour and collect the ingredients in a lump, make a hole in it and pour the egg mixture, knead the dough.
We divide the basis into equal koloboks, wrap each ball of dough with a film and cool for an hour.
After time, we bake thin crusts from the chilled dough for 5-7 minutes (temperature 220 ° C).

Advice!

Do not forget to prick the dough with a fork before baking, if this is not done, then it will simply swell.

We turn to the cream: pour the milk drink into the stewpan, warm it up, then pour the eggs in and pour the starch, stir quickly to prevent the formation of lumps.
Cook the mixture until thickened, then cool and beat with a mixer with boiled condensed milk.
In a separate bowl, whip the cold cream with sweet powder and carefully combine them with caramel cream.
We collect from ready-made cakes and cream, cover the finished dessert with crumbs and give it a day so that it is well saturated.

Ingredients:

packaging of finished cakes;
180 g butter;
380 ml of condensed milk;
vanilla to taste.

Cooking:

In the bowl of the mixer we spread the softened creamy product, pour out the sweet milk and pour the vanilla, beat the ingredients for homogeneity.
We coat the finished cakes with cream and spread them in a pile. We leave one sheet of dough, chop it into crumbs and use it to sprinkle the dessert that has already been collected.
We remove the cake in a cool place for 12 hours, so that it is well saturated.

The main thing in the preparation of the dessert is the naturalness and freshness of the ingredients used. This is the only way to prepare a real “Napoleon” with the taste of Soviet childhood.

Napoleon is one of the most beloved and anticipated desserts at every festive table. But it’s not only on holidays that we can prepare such a favorite, sweet treat, but you can also let yourself and your loved ones be pampered in a simple way, at least every day.

Over the years, a large number of recipes have been invented for the preparation of this sweet dish. Homemade cake is impressive both in size and weight, as well as. Such a treat is definitely enough for a large family.

In today's article, we will analyze with you six classic recipes of Napoleon at home in the Soviet era. I also suggest that you appreciate.

In order to prepare this favorite favorite treat at home, we need to pay great attention to the cakes, because they give the main taste.

For a classic Napoleon with custard we need:

Ingredients:

For shortcakes:

Sifted flour - 600 g;
medium-sized egg - 1 pc;
a pinch of salt;
butter - 200 g (it can also be replaced with creamy margarine, for cakes it is better to use it in a frozen form)
cold water - 200 ml
lemon juice - 1/4 tsp

For cream:

Milk - 0.7 liters (preferably fatty);
eggs - 5 pcs;
sugar - 300 g (to taste);
sifted flour 3 tbsp. l;
vanillin - 1 gr. or 1-2 tsp. vanilla sugar;
butter - 200 g, it should be softened, room temperature.

Cooking method:

First, prepare the dough for shortcakes. In a deep bowl, put the diced butter (margarine), pour the flour.

Then, using a knife, chop the butter and flour into small crumbs.

Break the egg into the bowl, add salt, beat the egg with salt, then add cold water to a volume of 200 ml. and beat again.

Pour the resulting mass to the crumbs and knead the dough. Stir it so that it does not stick to the hands.

The resulting ball from the dough is wrapped in cling film and put in the refrigerator.

While the dough is in the refrigerator, we begin to prepare custard.

Cooking method:

Put butter in a bowl and leave at room temperature. It should become soft.

Pour milk into the pan, put on the fire. While milk is heating, beat eggs with sugar and vanilla in a cup, add 3 tablespoons of flour, beat again, until there are lumps. In the resulting mass, add milk and set to boil over low heat.

Without ceasing to mix it (the cream will burn) you need to cook it until thickened. This process takes approximately 15-20 minutes.

The cream mass must be completely cooled. When the mass has cooled, add our melted butter.

Over time, the dough has cooled. Divide it into 9 equal parts. We turn on the oven so that it warms up to 180-200 degrees.

We leave one part of the test, while the others are removed in the refrigerator. Now we roll this 1/9 part of the dough into a round and very thin cake, preferably on parchment. Then pierce the dough with a fork, if this is not done, the cake will swell greatly when baking. Transfer the parchment with dough onto a baking sheet and place in the oven.

Cake is baked for 9-15 minutes, depending on the power of the oven and heating. While one is baking, roll the next one on the table. And thus we bake them all.

The final part, the assembly. We take one cake, put it on a dish and grease with cream. Now we take the next one, put it on top and lightly press down with our hands over the entire surface. If their edges in some places go beyond the cake, pinch off these excess pieces with your hand, then they will come in handy for sprinkling. Accordingly, we carry out this procedure with each cake.

We crush the broken pieces from the cake layers and the left cake, and sprinkle the pastries on top and on the sides. Napoleon is ready according to the classic Soviet recipe! We allow to soak for at least 5 hours, it will be best left overnight.

Enjoy your meal!

Simple puff pastry cake

Incredibly tasty, with a delicate cream, sprinkled with crisp crumbs, just fantastic in taste, it cooks quickly, and it turns out to be crispy and soft at the same time.

Ingredients:

Flaky (without yeast) dough-800g

Sour cream-200g
sugar-150g
condensed milk - 250 g
butter 200g

Cooking method:

1. Defrost the dough when the sheets have completely melted, divide the layer in half, so we get four cakes. We spread them on a baking sheet (preferably on parchment), chop the dough with a fork.

3. While the cakes are baking, we prepare the cream for the cake.

4. Put sour cream and sugar in a bowl, whisk the ingredients with a mixer, into a homogeneous smooth mass.

5. In another bowl, mix the already softened butter with the condensed milk.

6. Now mix these two creams together. Then, put them in the refrigerator until the baked cakes are completely cooled.

7. While each hot cake is cut in half along.

8. We got 8 cakes, but for assembly we will use seven, one crust we will crumble into crumbs and we will sprinkle the finished dish with it.

9. Spread the first cake and generously grease with cream. We do this with each cake.

10. In order for our pastries to sit and become horizontal, put a chopping board on top and put something heavy on it. We leave the cake with the load for about 10 minutes

11. The remaining cream grease the top and sides and sprinkle with crumbs.

12. Put it in the refrigerator in order to let it soak.

Delicious Napoleon with condensed milk

Ingredients:

Margarine - 350 gr
flour - 2 cups
egg - 1 pc
vinegar - 1 tbsp. l
salt to taste
cold water - 150 ml.

For cream

Condensed milk - 500 gr

butter - 300 gr

1. Melt the margarine in the microwave, then add the flour and mix well, the dough should not be liquid.

2. Break the egg into the bowl, add, add, mix and add a tablespoon of vinegar, then water.

3. Combine the flour with margarine and egg-vinegar mixture, mix. The dough should not turn out very tight.

4. The dough is divided into 8 parts. We put the finished dough in the refrigerator for 25-30 minutes.

5. While the dough is in the refrigerator, make cream.

6. Beat the melted butter well with a blender, add condensed milk and beat well for 1-2 minutes. The cream turns out to be airy, put it in the refrigerator.

7. Proceed to bake cakes. Roll out the dough on parchment. Bake the cakes in a preheated oven at 180C, 10-15 minutes.

8. The last cake is baked from the rest of the dough, it will serve us for sprinkling. All the cakes are ready, let them cool for 10 minutes.

9. Collect the cake. We grease the cakes. When several cake layers are smeared, we press them to crush the swollen parts. We also crush the upper cake and only then lubricate with cream.

10. Sprinkle

11. So, ready cake, do not forget to put in the refrigerator at night, so that it is soaked.

How to bake a cake in a pan

Baking with a pan will help a woman save time.

With this method of preparation, the cakes are no less tasty than with standard baking.

Ingredients:

For the test:

Flour - 520 gr
milk - 1 stack
eggs - 2 pcs
oil -1 pack
baking powder -1 teaspoon
a pinch of salt
sugar -2 tablespoons.

For cream:

Milk - 1 liter
sugar -2 stack
oil -200 gr
flour -3 tbsp. spoons
eggs - 5 pcs.

Cooking method:

Start with cream

Break the eggs into a deep bowl, add sugar to the eggs in small portions and beat with a mixer. To the resulting whipped mass, gradually add the flour and continue to whisk.

Pour milk into the pan, and beat the beaten egg mass, mix well, put on low heat, constantly stirring.

When the mixture becomes hot, add the butter, continue stirring, not allowing the cream to boil. The finished cream resembles sour cream in consistency.

When the cream has completely cooled, whisk it, for splendor and uniformity.

While the cream is cooling, we will take care of the cakes.

Add the milk, eggs, sugar, a pinch of salt, a baking powder to the melted butter and mix all the ingredients, add the flour, first knead with a spoon in a bowl, then knead on the table with your hands. The dough should be very tender, uncooked, otherwise it will not roll out.

Roll out the dough very thinly, cut a circle around the diameter of the pan. We are ready to shift the cake to a preheated pan, pierce with a fork, the resulting bubbles. The pan should not be hot, otherwise the cake will burn. Since our cake is very thin, it is baked instantly.

Now we take the cake, put it on a plate and grease it with our cream, we perform this action with each cake. We leave one cake in order to break it and sprinkle our cake on top with crumbs.

We put it in the refrigerator in order to soak it.

How to bake a cake with butter cream

Napoleon is one of the most popular cakes. Its peculiarity is that you always need to know a few custard recipes in order to diversify the delicacy.

What is needed:

Puff pastry - 1.2 kg

Eggs - 2 pcs.
sugar - 200 gr
milk - 0.5 liters
vanillin
butter - 350 gr
flour - 3 tablespoons.

Cooking:

1. Defrost the dough when the sheets have completely melted, divide the layer in half, so we get six cakes. We spread them on a baking sheet (preferably on parchment), chop the dough with a fork.

2. In a preheated oven until 190-200 we straighten the pan and bake for 10-15 minutes until it is evenly golden.

3. While the cakes are baked, we prepare the custard.

4. Sift the flour into the prepared container and add sugar, not forgetting about vanilla sugar. We drive in three chicken eggs and gently mix the mixture with a fork or a whisk, making sure that no lumps form.

5. A thin stream pour milk into the cream while continuing to whisk. We should get a liquid, homogeneous cream.

6. Put the cream to boil. Now - the most difficult thing, you need to continuously stir the cream so that it does not burn.

7. Thus, keep the cream on low heat until the first air bubbles appear.

8. As soon as the cream begins to boil, remove it from the heat and leave to cool. As soon as the cream reaches room temperature, add softened butter to it. Due to this, the cream will become more delicate and shiny.

9. We collect Napoleon. We got ten cakes, but for assembly we will use nine, we crumble one cake into crumbs and decorate it.

10. Spread the first cake and grease liberally with cream. We do this with the rest.

11. Press each blank so that our cake sits and becomes horizontal horizontally.

12. The remaining cream grease the top and sides and sprinkle with crumbs.

13. Put the torus in the refrigerator in order to let it soak.

Video recipe from Emma's grandmother

Enjoy your meal!!!

Hello to all. Today I will share with you a recipe for the legendary Napoleon cake. I think many associate this dessert with childhood, and also with the New Year. Because, as, most often, it was on this holiday that our mothers and grandmothers pampered us with this masterpiece.

There are two camps of people who are divided by type of finished product into the “wet” and “dry”, or, more precisely, soaked and crispy. I prefer the “wet” version of Napoleon. With a lot of. Recently, I began to prepare a light version of the cream -. In addition to these classic options, you can cook with and with, it's insanely delicious. With these creams, the cake just melts in your mouth.

Well, if you are a crunch lover, then just replace the custard with butter, and you will be happy. For example, or

In general, what is a Napoleon cake? This product is made from puff pastry. I will tell you in detail how to cook this most puff pastry at home. Of course, you can buy a ready-made version of puff pastry. But, as you know, the taste will be completely different.

I won’t write about custard cream here, I just give links to two creams, the choice is yours and. Well, for those who like to crunch -.

So, how to make Napoleon cake at home. By the way, I want to note that the weight of the cake in my recipe is 2-2.5 kg., If you want a smaller size, feel free to halve the ingredients.

Cake recipe Napoleon step by step with photos.

Ingredients:

450 gr flour
250 gr butter 82.5%
1 egg
150 ml. ice water
1 tbsp. l vinegar 6% (I have white wine)
1 tsp salt (no slide)

Cooking:

We send the butter and a glass of water to the freezer for about 30 minutes. I usually put the butter in the cell in the evening, and in the morning I start cooking.

Sift flour into a bowl.

We rub our well-chilled butter on a coarse grater there, constantly mixing the butter with flour.

Quickly rub the grated butter with flour with your hands, we spend no more than 2-3 minutes on it.

Add the egg, salt and vinegar to the chilled water.

Mix with a fork. Vinegar can be any, only not more than 6%. In my case, it is white wine.

Pour this liquid into the oil - flour mixture and collect the dough in a bowl. There is no need to knead the dough for a long time until smooth. It is ideally obtained with large pieces of un-melted butter.

We divide our dough into 13-15 parts. This time, my diameter was 19 cm. 15 cakes came out, before that, the diameter was 22 cm. 12-13 cakes came out. We remove the dough in a container sprinkled with flour or in the refrigerator for 3-4 hours, or in the freezer for an hour.

During this time, prepare the cream. I have recipes for two types of cream on my site, which are ideal for the layer of this cake. and lite version of it. You can choose a cream at your discretion. In these articles, the amount of ingredients is calculated specifically for this recipe.

After our dough has cooled we proceed to rolling. If the dough was in the freezer, then transfer it to the refrigerator. Each time we take the balls out of the refrigerator one at a time, the rest of the dough is not removed, so that it does not melt prematurely.

I took advantage of my miracle acquisition - a silicone mat, it has markings with different diameters. In one of the articles I already told you about its advantages, then I cooked.

Here is my silicone mat. If you haven’t found one in your city, then you can order it in the Bakerstore store at "this link - Silicone Mat.

If you do not have this device, then I suggest rolling out the dough on parchment, where you draw a circle of the diameter you need in advance (just remember to turn the parchment to the other side before rolling, so that there is no dough with particles of pencil). So, you at least roughly understand what to strive for.

It is necessary to roll out the dough as finely as possible constantly dusting a rolling pin. Of the specified number of cakes, the thickness will be just minimal. It is necessary to roll out the dough a little more than the outlined circle. Firstly, the dough will shrink during baking, well, and secondly, we will make the finish of our cake from the scraps.

After you rolled out the dough, you need to chop it with a fork. So the cake will not rise much when baking.

I baked cakes directly on the mat, if it is not there, then transfer the rolled cakes to a baking sheet covered with parchment, and bake at 200 ° 5-7 minutes until golden brown. Try to place 2 cakes on the baking sheet immediately, so the baking time will be significantly reduced.

As soon as the cake is ready, you must immediately cut it! This is a very important point, since the cakes from the oven are still malleable, as they cool, they become fragile and will simply crumble. We trim the same, focusing on the saucer, gently with a knife. And even simpler - cut off with a lid, it just needs to be scrolled left and right by half a turn, and no knife is needed, and the circle is perfect. Unfortunately, I did not find the lid of the diameter I needed, and I used the plate.

We cut the cropped cake onto the wire rack and let it cool.

So do with each cake.

During baking, our cream just cools down and will be ready to work.

Putting the cake together.

We put a couple of tablespoons of cream on the dish, so that the cake does not slip.

Place the cake on top.

Grease it with cream. Do not spare the cream, according to my recipe there is enough (2−3 tablespoons you can safely take). So do with all the cakes. At your request, you can put some stuffing in the layer, my mother always puts walnuts, you can add jam or kurd, boiled condensed milk. This time I missed every 3 cakes, I just had a jar left after cooking. And you can not add anything, our dessert so goes great in taste.

After we have collected the whole cake, we press it a little with the hand on top and send it to the refrigerator for a couple of hours. During this time, the cakes are slightly soaked in cream and the cake settles. You can put a load of 30 minutes on top of the cakes, so the cakes will become even softer.

We send the cake in the refrigerator for half an hour, so that the cream sets.

At this time, put our cake trimmers in a blender and grind them. I don’t like to crush it very much, it seems to me more suitable for. But you can choose a different size for yourself. By the way, you can grind it simply by hand or using a rolling pin, if there is no blender in use.

Sprinkle our cake with these scraps.

We put it in the refrigerator to soak. Best for the night. You can decorate the top with berries, or you can not decorate and leave it like that.

That's what a handsome man it turns out. A large number of cakes and cream make this cake a truly royal dessert. The recipe for this cake was borrowed from Victoria Melnik, for which many thanks to her.

And, after such a tender and feminine cake, I will soon tell you the recipe for a real masculine, brutal handsome man - cakes on dark beer, chocolate cream and ganache ... And all this splendor of taste will gather in. Your men should appreciate. Do not miss!

Good appetite.

Cake Napoleon 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 can not be compared with any store option, because a product made with love will always be tastier!

Mistresses 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 the preparation of this dessert was still not exactly known. The housewives passed each other various cooking options, but there was no classic recipe among them.

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

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

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

In addition to this delicacy, other cakes were also made, but Napoleon was the most sought-after delicacy at all holidays. At that time, the dessert consisted of many cakes that were 30 cm in diameter. Each was saturated with cream.

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

Napoleon cake at home with custard - a classic recipe

Napoleon cake is popular in all the families of the Soviet era, you will definitely find this dessert on any table on any big holiday. Our family is no exception - with us it is often prepared too. We do it every time according to an old traditional recipe, which in my opinion is the most successful.

Cooking requires skill and enough time. To make a treat, you will have to allocate about 4 hours from your personal time. Experienced housewives share the cooking for several days: in one bake cakes, and in the second they are engaged in the preparation of cream. You do as you wish!

Ingredients:

For shortcakes:

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

For cream:

chicken egg 6 pcs.
high fat milk 1 l.
sugar sand 0.5 kg.
premium wheat flour 4 tbsp
butter 250 top quality room temperature.
vanillin 1 g.
vanilla sugar 1.5 tsp

Cooking

1. First, we will make cakes. To do this, combine flour and butter in a deep bowl.

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

3. Beat in a glass 1 chicken egg, then salt, pour water to the top and re-beat the mass.

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

Cooking cream

1. The test done earlier, we put in cling film and put in the refrigerator.

Now we begin to create a cream. We are looking for a 3 liter pan, pour the milk and put on the stove. In the meantime, beat eggs and sugar, add vanillin, flour to them. Then beat again until the lumps completely disappear.

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

3.Wait until the cream thickens. It will cook a lot of time, it should always be interfered. If this is not done, then the cream will burn. The whole process takes about 20 minutes. If the path remains from the spoon - the cream is prepared, if the cream is liquid - continue to cook.

4. The cream mass is temporarily set aside on the table, it should cool completely. Meanwhile, we take out the cooled dough from the refrigerator and cut it into 8 parts. We activate the oven and bring to a temperature of 200 degrees.

5. We will need one part, 7 rest we put in the refrigerator again. 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, lay the dough on top and cover with a second layer of parchment. Roll with a rolling pin until you get the desired shape.

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

7. For this stage, an average of 10 minutes will be required. It all depends on the power of your oven. In the meantime, prepare the remaining cakes. Personally, I got 12 cakes, your number may vary slightly.

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

9.Now we start assembling our cake: we lay out the cakes alternately, each lubricated with cream. Personally, it takes me about 3 tablespoons for each layer. In the process, I try to level out all the cakes, breaking off unnecessary parts. Later they come in handy for decorating the dessert. Important: immediately put 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 with chips the upper layer of the cake and side. Done.

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 on the birthday of the child. The boy asked to depict a typewriter. I do not have much experience with mastic, but surprisingly I did something! I did this:

1. Took about 100 g of marshmallows and melted, mixed with 1 tbsp. butter and gradually added icing sugar. It should make an elastic mass.

2. Used food coloring to give the desired color.

3. Blinded hands the shape of the machine.

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

Rules for the assembly of dessert Napoleon

1.Take up a tray or dish.

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

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

6. The next two are two kinds.

7.Last the last cake in a thin layer.

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

9. Cover the top cake with baking paper.

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

12. We crumble the extra cake on top of the cake.

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

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

Now you can take a sample from the "Napoleon"! Enjoy your meal!

Some useful secrets for housewives

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

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

3. Try to make cake as thin as possible, while not sparing the cream. You can do it more - 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 the store sour cream. Just imagine, you went to the market, but you were not able to buy fat sour cream. What to do? Take a lower-fat dairy product, a colander and cheesecloth. 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.

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

Ingredients:

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

To make a 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 is Napoleon. Step by step recipe

For the test, we need a large bowl with high sides. Sift flour into it through a sieve.
Creamy margarine or butter, in the recipe you can use any of the products, put in advance in the freezer, for 15-20 minutes, so that they freeze and become solid.
We rub cold margarine or butter on a coarse grater. You can do this directly in a bowl in which you and I sifted flour.
Grated margarine and flour mix until smooth. The result should be an oily flour, grated into a homogeneous crumb.
Drive one chicken egg into a cup or glass, do not separate the yolk from the protein. Add salt and whisk lightly with a fork or spoon.
Add cold water to the egg and salt, mix. Please note that to prepare this cake, the water must be cold.
In the middle of the flour, we make a dimple and pour water with an egg into it.
Now we begin to knead the dough. First, do it with a spoon, then with your hands. The dough should not be cool, but should not stick to your hands.
When the dough becomes smooth and uniform, transfer it from the bowl to the table and continue to knead.
Wrap the finished dough in cling film or simply shift it into a plastic bag. We send the dough into the refrigerator for half an hour.
When 30 minutes have passed, we take out the dough from the refrigerator and divide it into 16 parts. Pre-sprinkle the table with flour.
Less pieces can come out: it depends on the diameter of the mold in which you bake the cakes. We leave a few pieces of dough on the table, the rest again sent to the refrigerator.
We roll each piece of dough on a table, sprinkled with flour, into a thin circle.
From the parchment we cut out a square, slightly larger than the diameter of our dough. We put the rolled out dough onto 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.
Preheat the oven to 220 degrees. As soon as it heats up, we send the dough into it, literally for 5-6 minutes. Bake until golden brown and immediately remove from the oven.
In the same way, we roll and bake all the other cakes, then let them cool completely.
Cut the baked cakes exactly according to the pattern. Do not throw away edges that crumble easily, but leave them to decorate the cake.
While the cakes are cooling, we will prepare the cream. Pour milk into the pan and put on the fire so that it warms up, but does not boil. Be sure to follow him, because milk tends to "run away."
In a separate pan or bowl, pour sugar, drive eggs into it and add vanillin. Mix everything with a spoon or whisk until smooth.
Combine flour and starch, pour to eggs and sugar, mix again.
In a pan with eggs, pour one ladle of warm milk, mix. So, gradually, add it all.
We put the pan on the fire and, stirring all the time, bring the mass to a boil. It should become uniform and thick.
Let the cream cool slightly and put the softened butter in it, which you need to remove from the refrigerator a couple of hours before cooking. Mix well. Cream for our cake is ready.
Warm, not yet cooled cream, 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 lower cake is also well saturated.
Each cake that you put on top of another, lightly press down. Do not forget to grease the sides of the cake with cream.
We cut the scraps that remain with us with our hands in the crumbs: sprinkle the top and sides of the cake.
The cake is sent to the refrigerator for impregnation. It will take about four hours.

So you have learned how to make homemade Napoleon cake. Cut a piece of cake: you will notice how tender, fragrant it is, very well soaked in cream. And 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 relatives for tea. Yummy? Yes, such a cake is the decoration of any table. Cook with our site “Delicious” - and your family will always be fed the most incredibly delicious dishes. Enjoy your meal!