Jellied Napoleon recipe. The best Napoleon cake recipe for dessert

26.08.2019 Fish dishes

The name of the person who came up with how to bake Napoleon's cake, unfortunately, did not reach our days. But then we definitely know Napoleon’s recipe. This classic cake is made from a large number of thin unsweetened puff pastry cakes, which are layered with custard or butter cream.

Homemade Napoleon cake is divided into 2 varieties - this is the so-called “wet” cake and “dry”. To prepare the “wet” option, you need custard, and lovers of a more dense and crispy texture choose butter. Which option to prefer is everyone's personal business, but you need to try Napoleon’s cake at least once. Only by preparing it at home, you can appreciate its delicious taste.

Although it is believed that making Napoleon's cake on your own is very difficult, this view is erroneous. Its preparation takes a sufficient amount of time, so the process is rather painstaking and time-consuming, but even a novice cook can master it. And using the step-by-step instructions for making a cake, it will not be difficult at all.

Cake Napoleon - a classic recipe

According to this recipe, Napoleon s cake is prepared. Cooking the cake begins with kneading the dough.

For this we need:

Butter - 400 gr;
Eggs - 2 pcs;
Cold water - 1 tbsp;
Wheat flour - 700 gr;
Table vinegar 9% - 1 tsp;
Small salt - a pinch.

Cooking method:

In one dish we mix vinegar with water, in another - eggs with salt. Then mix all the ingredients in a common bowl.
Flour and butter must be turned into a kind of crumb. This goal can be achieved in 2 ways:
- flour is sifted onto the table, softened butter is cut into small pieces, put into flour and finely chopped with a knife with vigorous movements;
- the flour is sifted into a cup, the frozen butter is rubbed onto a flour on a fine grater, the butter flakes should be regularly mixed with flour, at the end the mass is rubbed between the palms of the hands.
We collect the butter and flour mass in the slide, in the middle we make a recess, carefully pour the liquid ingredients into it.
Mix everything together and begin to knead the elastic dough.
Divide the resulting dough into 15 equal parts, roll the balls from these parts, put them in bags and place in the freezer for 1 hour.
Cake baking Napoleon cake is made at a temperature of 180 ° C, so in the oven you need to set just such a temperature.
After 1 hour, we begin to take out balls from the dough one by one from the refrigerator and roll them into thin cakes. Choose a plate of the required diameter, put it on top of the rolled dough and cut a circle around the circle.
Gently shift the cake onto a sheet of baking sheet, prick it in several places with a fork (so that it deforms slightly when baking) and bake until golden brown for about 6 minutes.
At that time, while the first cake is baked, we begin to make similar manipulations with the second ball of dough, then with the third and so on.
Last of all, bake the cuts of the dough, but the browns are stronger. A real Napoleon cake is sprinkled with crumbs of such leftover cakes.
Ready cake should be allowed to cool. And only after that they can be greased with cream and collected in a cake.

For custard:

Milk - 1 L;
Sugar - 1.5 tbsp;
Butter - 300 gr;
Eggs - 3 pcs;
Wheat flour - 3 tbsp;
Vanillin - 1 sachet;

It is convenient to start cream treatment at a time when the dough is resting in the refrigerator.

Cooking custard:

In a saucepan, thoroughly mix the eggs, sugar and flour. Gently pour the milk, mix again and put on fire. Cook until thickened, periodically stirring the mass with a spoon. Do not boil.
Beat butter at room temperature with a mixer for 4-5 minutes, add vanillin and custard portion of the cream, again beat for 3-4 minutes. We remove the finished cream in the refrigerator.

Cake assembly:

We put the first cake on a plate, stir it with 2-3 tbsp. custard. Put the second cake on top, slightly crushing it. And so we do with all the cakes. After the processing of the last cake is finished, you need to grease the sides of the cake with cream. We grind the dough slices baked to a dark golden color with a blender or simply with a rolling pin and sprinkle them abundantly over the entire surface of the cake, not forgetting about its sides.
As you can see, the recipe for making Napoleon cake is quite simple. It should not cause difficulties with the preparation, even with its debut production. This recipe is as close as possible to the classic recipe of the Soviet era. And that time can safely brag of high-quality and tasty food.

Cake Napoleon with butter cream, a step by step recipe

These cake recipes differ only in the preparation of the cream, while the cakes are baked in the same way.

For butter cream you will need:

Butter - 300 gr;
Condensed milk - 1.5 cans;
Vanillin - 1 sachet.

Cooking:

The oil softens to room temperature and is beaten with a mixer for about 3-4 minutes.
Vanillin is poured and the condensed milk gently begins to be introduced. The total whipping of all ingredients is approximately 8 minutes.

The method of collecting cakes and oiling them with cream is the same as in the classic Napoleon cake recipe described above.
Now you know how to make Napoleon cake at home. In addition to the 2 recipes described above, there are a great many others. The quickest option is to bake a cake from a ready-made store puff pastry or use puff pastry instead of cakes.

In addition to regular condensed milk, you can add boiled or caramel to butter cream. The cakes themselves can be modified by adding curd, mascapone or cocoa to their composition.

The dough can be yeast, sand, cooked in a pan. As a layer, along with cream, you can use various berries and fruits.

The surface of the cake can be decorated not only with crumbs of cake, but also chopped nuts, chocolate or coconut. But all these options, of course, are far from the recipe for Napoleon cake according to GOST.

The classic Napoleon cake recipe is prepared from a specific set of products. However, there are a few little tricks that will make it easier to prepare:

the oil in the recipe can be replaced with margarine;
ready-made cakes can be stored for 2-3 days, so they can be baked in advance;
to reduce the time of baking cakes, try placing them in 2 pieces on one baking sheet;
cakes are very “love” the cream, do not spare it;
in order for the cakes to soak up really well, the finished cake should stand in the refrigerator for at least 12 hours, and preferably 24.

Now that you know all the secrets and nuances of cooking and the delicious Napoleon cake is ready, we wish you a pleasant appetite!

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

Cake Napoleon, a classic recipe at home

For many years of cooking this sweet dish, many recipes have been invented. But the most common cake remains Napoleon's classic recipe. Many, having prepared a dessert, will say that it tastes like a grandmother’s childhood. Making this treat is easy. The main taste is given by cakes, it is they who need to pay all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Steps for cooking 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.;
not salted butter - 300 g;
milk - 180 ml;
sugar - 1.5 tbsp.

Cooking:

Put margarine in the freezer for two to three hours.
Cool the flour for a couple of hours in the refrigerator, sift it on the table.
Chop margarine into thin strips.
Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
By clicking on the mixture, make a dense ball.
Put in the cold.
Cook 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 turn out gentle, not sticky to the hands.
Pour in lemon juice.
Pour very cold water to the top in a glass, add eggs.
Stir with a fork until dissolved.
Sift flour on the table.
Pour the egg water into the flour.
Stir with a spoon, knead with hands. If there is little flour, add. So that the finished, baked puff pastry does not become stiff, no excess flour should be added to it.
Roll out the dough, which was prepared second in turn, in a rectangle. If rolled too thin, it will tear.
In the middle, put the dough, which was prepared first. Now wrap the first dough in the second, like an envelope. First wrap one edge, then from two opposite sides and cover with the remaining end.
Sprinkle the flour with the dish, put the envelope from the dough down with a seam and place in the refrigerator for half an hour. To avoid condensation, do not cover it on top.
Place the chilled product on the table in the same position as on the plate. Roll out in a small square.
Again, turn into an envelope and cool for half an hour.
Roll again and send for the same time to relax in the cold. After these manipulations, you can begin to manufacture the cream.
Hold the oil without cold for several hours, so that it becomes completely soft.
Break eggs into a small bowl. Beat with sugar to make the mass turn white.
Add vanillin.
Pour milk into a saucepan and pour a mixture of eggs. In order for the cream to be uniform, without lumps, you must constantly stir with a whisk. Wait until it boils and immediately remove.
Set aside and cool.
In the meantime, 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.
To make it convenient to roll out and not to stick the dough, powder the table with flour.
Place the rolling pin on the edge of the dough, gently roll the mass on it. Transfer to the form. Roll out the dough to its size.
Make a puncture with a fork.
Bake for about 10 minutes. Pay attention to the view, if it is browned, then it is ready.
Bake cakes.
Back to the chilled creamy mass. Mash butter with a spoon.
Add the cooked mass in oil in small parts, mixing well. Added - mixed and so on, until you enter the entire cream.
Ready-made cream appetizing, plain. Oil should not stand out from the total mass and exfoliate.
Grease cakes with cream.
To make the cake homogeneous, press each subsequent layer with your hands over the entire area of \u200b\u200bthe cake.
Cut the resulting delicacy with a knife around the edges, forming an even round dish.
Crush the resulting trimmed parts with your hands and sprinkle the top layer.

Since Soviet times, this delicacy is a welcome dish on the table. A typical 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 purchase ready-made dough, not inferior in taste and quality to your home product. The result is the same, but time is saved.

The finished dough must be stored in the freezer, it must not be thawed several times. To make the cake tasty, do not use butter 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;
small sugar - 3 cups.

Cooking:

The best way to defrost is time. Of course, modern ovens and microwave ovens have a special defrost function, but they often fry the product.
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.
Roll out each part with a thickness of three millimeters.
Cover the pan with baking paper.
Put a cake on it.
Prick with a fork. This is necessary so that the dough does not swell and does not deform.
It does not take much time to cook, just five minutes for each cake is enough.

Cream:

Beat sugar with eggs until thick foam.
Boil milk.
Pour the sweet mass into milk.
To avoid egg folding, you must constantly stir the mass.
After boiling, immediately remove from the burner and add vanillin.

Assembly:

Choose the most unfortunate cake, chop.
Chop the nuts.
Lubricate the cakes with cream.
Sprinkle a layer of nuts in the middle of the dessert.
Collect to the end of the cakes, sprinkle the upper part with the remains of 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 packet;
honey - 4 tbsp. spoons;
unsalted butter - 150 g;
sugar - 250 g;
flour - 600 g;
sour cream - 250 g;
icing sugar - 300 g.

Napoleon cake is an excellent solution for both evening tea after and for a morning meal. One piece on a mug of hot tea or coffee will be enough to prevent hunger until dinner.

Despite the fact that this one is very high-calorie, it is very tender and tasty. Probably because of the fact that Napoleon’s cake is very fat, they don’t eat it in France. The name seems to be French, but it is not popular with the French. Here is such an interesting fact.

It’s not difficult to make Napoleon’s cake. In addition, home-cooked at home, it turns out to be much tastier than the purchased one, and it comes out much cheaper in terms of costs. Another feature in the preparation of this treat is that it can be made even in a pan. It turns out as tasty as cooked in the oven.

Classic Napoleon cake recipes at home from A to Z

Today I will tell you in detail and show you, dear reader, the step-by-step preparation of several different recipes for the preparation of this incredibly delicious dessert - Napoleon cake. All recipes in this article are illustrated with phased photos for a better perception.

Any of these recipes is suitable for both weekdays and holidays. During the feast, after eating, salads and, it is time for dessert. Sweets, a variety of pastries and fruits are served. Here you will have the opportunity to showcase your culinary abilities by preparing Napoleon cake according to one of the recipes. Believe the guests will be delighted. The main thing is to do everything exactly according to the recipe and you will surely succeed.

Napoleon cake with custard - a recipe as in childhood

In fact, all recipes are classic in their own way, but each has its own peculiarity. Be it the amount of ingredients or the baking method. But in any case, it turns out very tasty. And this recipe is no exception. The main thing is to do everything as described, and then you will be satisfied with your work. Let's start

What is needed:

Flour - 460 gr
Butter - 260 gr
Cold water - 160 gr
Vinegar 6% - 15 gr
Salt - 1 pinch

Custard:

Milk - 700 ml
Sugar - 200 gr
Eggs - 3 pcs.
Vanillin - 10 gr
Starch - 30 gr
Butter - 150 gr

Preparation of the test:

Cooking custard:

Baking and cake assembly Napoleon:

Cake Napoleon - recipe for cooking in a pan

To cook this delicacy it is not necessary to have an oven. Napoleon is quite possible to cook in a pan. This is being done as simple as possible, and now I will show you this.

For the test you will need:

Butter - 200 gr.
2 eggs
1 tsp baking soda
50 ml ice water
Wheat flour - 3 cups

What is needed for the cream:

Milk - 600 ml.
Egg - 1 pc.
Sugar - 1 cup
Flour - 3 tbsp.
Condensed milk - 1 can

How to cook:

Cooking the dough. Rub the oil on a coarse grater. Add three glasses of flour to it. Grind everything until a semi-dry mixture is obtained.
As a result, we get such flour here, as in the photo below.
Now we take a glass of ice water and pour soda in it, slaked with vinegar. Mix.
Pour the mixture into flour. Mix thoroughly. Then we drive 2 eggs into the dough and mix thoroughly as well.
As a result, we get such a dough.
Divide it into several parts. We make small balls and put them in bags. We got nine pieces. We send them to the freezer for 1.5 hours.
We take out the chilled dough and roll each ball separately. As a stencil we use a frying pan lid on which we will bake cakes.
We remove the surplus. Of these, at the end we will make a sprinkle for the cake, in the form of crumbs.
Fry the cakes in a pan on both sides until golden brown. Repeat with the remaining balls.
From the scraps we make crumbs. To do this, we also roll out the dough, fry it and crush it into a small crumb.
Cooking cream. In a bowl, mix one egg, a glass of sugar and three tablespoons of flour.
Continuing to stir, pour in the milk.
We put on the fire, without ceasing to stir. Bring to a boil, to the first rolls, but do not boil.
The cream should thicken. Pour it into a bowl and cool it a little. Pour the condensed milk into the cooled cream and thoroughly mix the whole thing.
Putting the cake together. Each cake is greased with 3-4 tablespoons of cream, laying them on top of each other.
Lubricate the top layer with cream and sprinkle with crumbs.
We send it to the refrigerator to completely soak the cake with cream for 3 hours.
This is how Napoleon is cooked in a pan.

As you can see, everything is quite simple. In this performance, it is no worse than those cooked in the oven. Give it a try.

And now I suggest you watch a video recipe for making a cake. One of the best recipes in my opinion. Although they are all good. Sweet tooth will understand me.

Classic Napoleon Cake Recipe

This cooking recipe is designed for a large company. It is perfect as a dessert for a holiday, when many guests gather. But you can easily reduce the amount of necessary products by half or three to make a cake for several people.

Ingredients:

What you need for the test:

Flour - 1 kg.
Butter or margarine - 800 gr.
Eggs - 2 pcs.
Salt - 1 tsp
Vinegar 5%
Water - 0.5 l.

What is needed for the cream:

Milk - 4 tbsp.
Sugar - 1 ¼ st.
Eggs - 4 pcs.
Flour - 4 tbsp.
Butter - 300 gr.
Vanillin - 1 sachet

To decorate:

Powdered sugar
Any berries

Preparation of the test:

Cream preparation:

Cake assembly:

Have a nice tea party!

"Lazy Napoleon" - Recipe from a ready-made puff pastry

If you and your loved ones really love Napoleon’s cake, but you don’t have enough time to prepare it, then this recipe is just for you. So it is prepared from a ready-made puff pastry, which can be purchased at almost any store. It comes out very quickly in time, but excellent in taste. Well, let's figure out how to make such a cake quickly and tasty.

Ingredients:

Ready dough - 900 gr.
1 cup milk
2 tablespoons of sugar
2 tablespoons flour
Condensed milk - 1 can
Butter - 50 gr.

Cooking:

Roll out the dough 3-4 mm thick.
We put on a baking sheet covered with baking paper and send it to the oven preheated to 200 degrees for 15-20 minutes.
At this time, we’ll take care of the cream. Pour a glass of milk into the pan. Add sugar and flour. Mix so that there are no lumps.
We put on medium heat. In the process of heating, you need to actively stir the mixture until the mass begins to boil.
Now add the butter. Continue to mix until the oil is completely dissolved and remove from heat.
Pour the condensed milk into the cooled cream and beat with a mixer until smooth.
Ready and cooled cakes are trimmed with a knife to the same size. We use trimmings for crumbs.
Squeeze each cake a little and grease liberally with cream.
We lay the next cake on top. We press. Lubricate with cream. Repeat with the remaining cakes.
Coat the top layer and edges thoroughly with cream. Sprinkle with crumbs and send to the refrigerator for the night.
The cake is ready. Cut into portions, put on a plate and serve.

Fast and very tasty. Enjoy your meal!

for butter cream:

Boiled condensed milk - 1 can (380 g)
Butter - 250 g.
Cognac 3-4 tablespoons (in the original recipe from Olga Kabo, but I did not add alcohol to the cream)

for custard:

Milk - 200 ml.
Eggs - 2 pcs.
Starch - 1 tbsp. spoon
A bag of vanilla sugar.

How to cook

First, prepare the walnuts. They need to be cleaned, crushed in a blender with a nozzle attachment. There is no need to fry the nuts, but I leave it to your taste (you can dry it in the oven or in a frying pan).

Dough nuts should be chopped very finely, almost into nut dust.

Set aside 1/3 of the nut crumbs for the cream immediately.

Puff pastry for Napoleon at home

Sift the flour (360 gr.) For the dough.

If you do not have weights, use a faceted glass, measure 2 cups with a hill of flour and sift.

Add all loose ingredients to the dough: salt (1 teaspoon).

soda (3/4 teaspoon).

Mix all the dry ingredients so that the salt, soda and flour are evenly distributed.

Now you need to grate cold butter on a medium grater. You may need to put it in the freezer before rubbing it, since it will be very difficult to work with soft oil.

Grind the butter and flour and grind it into crumbs.

The smaller your crumb, the more evenly the butter and flour are distributed, which means the finished dough will be more flaky. In the photo the baby is still not uniform, I continue to rub it between my palms.

In a separate bowl, stir the chicken egg with vanilla sugar.

Add ice water (2-3 tbsp.spoons)

Add cognac (if you don’t have cognac on hand, you can replace it with rum, liquor and other alcohol). 50 ml should be added.

The resulting liquid mixture is poured into butter and flour crumbs.

Pour crushed nuts.

Intensively mix all the ingredients.

First you will mix with a spatula / spoon, then you have to put everything aside and start collecting the dough in a lump with your hands.

Put the dough in a plastic bag or wrap in cling film. We send it to the refrigerator for 1 hour.

Chilled dough must be divided into equal parts. Usually 7-8 cakes are obtained. First, divide the general lump of dough into two equal parts.

We divide each resulting one into two more.

Each resulting lump must be divided into two more parts.

Roll up each piece of dough, round to a smooth ball. We put it on a plate and send it to the refrigerator for 20-30 minutes.

The next step - we take one kolobok of dough from the refrigerator and begin to roll out into thin cakes 2 mm thick. We set the oven to warm up to 200 C.

Thinly rolled cake should be arranged in an even circle. You can attach a plate and trim the edges with a sharp knife. I use the pan cover. I press on the cake and the edges are trimmed with the cover. Sometimes you have to cut irregularities with a knife.

Roll all the scraps into the dough and use it again for baking the cake layers + one such cake will be useful to us for making crumbs (topping for the cake).

We pierce the cake with a fork over the entire area as often as possible (this will prevent the dough from bloating during baking).

In a well-heated oven, we send the cake for 15-20 minutes until golden brown. I open the oven after 10 minutes and turn it on the other side so that the cakes are rosy on both sides.

We add finished cakes (you can stack them on top of each other).

How to make cream for a cake

In the original Napoleon cake recipe, vodka uses cream butter + condensed milk + rum.
I excluded rum from the ingredients and added to the butter custard so that the cream would turn out a lot and the cake would be soaked. In addition, “Napoleon” with custard is a classic of taste, it is 100% hit on target. It is difficult to abandon the obviously winning combination of tastes!

Custard

So for cooking custard 1 tbsp. mix a spoonful of starch with a small volume of milk (it is more convenient to make the mixture homogeneous).

In a separate bowl, stir two eggs. Add the milk-starch mixture to the eggs, stir.

Then, well-heated milk in a thin stream with constant intensive stirring is poured into the eggs.

The future custard is returned to the bucket and put on the stove again, we begin to cook until thickened with slow stirring.

As soon as the cream begins to thicken, remove it from the heat and pour into another bowl.

At this point, you can add vanilla.

Butter cream for cake

Beat butter at room temperature with a mixer or blender with a whisk. The oil should become airy, increase in volume and turn white. Add the condensed milk to the butter.

Whip again.

Oil cream for Napoleon is ready! Now you need to combine the two creams.

Stir and get a smooth beautiful and delicious cream for the cake.

Making a cake

To assemble the cake, we need a beautiful flat dish on which our delicious dessert will be located. Large horizontal surface to lay cakes.

A common mistake that I encounter when preparing the Napoleon cake is that I don’t have enough cream. The last top cakes always get less cream than the first.

To avoid this trouble, you can do this: put all the cakes on the table and put the cream in equal amounts on all the cakes. Thus, the cream will go to everyone equally.

Remember that you need to leave a little cream for coating the cake on top and sides.

The most beloved and popular cake of all generations is Napoleon Cake. There are many recipes for the cake, but invariably one thing - this unusually delicious puff cake with butter custard, melting in the mouth, absolutely everyone loves it. The stories of occurrence of this sweet miracle are few. One of the most popular: This delicious dessert was invented by confectioners for the 100th anniversary of Russia's victory over Napoleon. Puff cake 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 enjoyed with pleasure by more than one generation of sweet tooth.

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

Cake Napoleon with custard "Ice cream" with step by step photos

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

Products for the test:

Glass \u003d 250 ml

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

For custard "Ice cream"

1 egg
200 g sugar
100 g butter
400 ml of milk
200 g fat cream (33%)

Cooking

First you need to cook the dough.

Sift 4 cups flour into a deep cup

Then finely chop 400 g of butter with a knife directly in a cup with flour, all the time it is completely crushed in flour. You can rub the butter on a coarse grater, if you prefer. The oil should be hard and cold from the freezer (put it there for 2 hours).

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

Break the egg into a glass of 250 ml, add a pinch of salt and 1 table. spoon of vinegar, beat well with a fork until smooth.

Then add a glass of ice water to the top of the glass

In a crumb of oil we make a small depression and pour this mixture into flour.

It is not necessary to knead this dough for a long time, it just needs to be collected in a ball. If you knead for a long time, then the butter will melt, and the dough will no longer be puff.

Stir and collect the dough into a ball:

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

Divide the dough into 8-10 cake layers. The amount depends on the diameter of the cakes that you are going to bake. 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 put in the refrigerator for 2 hours. You can leave the dough in the refrigerator overnight and bake a cake in the morning, if necessary.

Cooking cream ice cream

Cream Products:

Break the egg into a deep bowl, pour sugar

and starch (corn or potato)

and mix everything until smooth with a whisk or mixer.

Pour milk into a pan or ladle and bring to a boil

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

This mixture is poured back into the pan and put on the fire, cook until thickened.

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

Add butter to it and mix until smooth and oil dissolves.

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

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

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

We take out the cooled custard base from the refrigerator and whisk lightly with a mixer or whisk.

Also whip cream until density.

Combine both masses and mix with a spatula until smooth.

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

Let's do the test. When it lies in the refrigerator, it will become quite dense. Take 1 ball out of the refrigerator

the rest is left in the refrigerator for now.

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

Cut the cakes of the desired diameter using a ring or plate and knife.

We collect the remainder of the dough, put it in the refrigerator and then you can still make cake for it and for sprinkling

Paste the dough with a fork quite often so that it does not bubble during baking and the cakes remain the same smooth and beautiful.

So that the cakes do not deform when carried, and it is better to roll them out on a teflon rug and bake on it. Or use baking paper

We send the cakes to be baked in an oven preheated to 200 degrees to 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, but can be immediately distributed on all cakes (except the top) and leave a little more cream on top and sides of the cake.

We collect Napoleon.

To prevent the cake from slipping, put a little cream on a serving plate.

Napoleon cake is sprinkled with crumbs so that they do not litter the serving dish. It is better to lay out 3 strips of baking paper on the dish, which are then easily cleaned and the serving dish remains clean.

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

We put the last cake, but until it is cream we do not smear it with cream.

We put the board and cargo on top and leave for 1 hour, so that it sags and takes the desired shape

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

The crust that we left for sprinkling crumble with our hands or a rolling pin. And sprinkle this crumb on all sides.

Remove paper from the dish and put the cake in the refrigerator for 6-8 hours to soak. If the willows love 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 incredibly tasty.

The most delicious and tender puff cake with butter cream Sundae is a real pleasure!

Cake Napoleon classic recipe with photo at home

Products:

For shortcakes:

1 egg
200 g margarine (or butter)
420-430 g flour
0.25 tea tablespoons of salt
0.5 tea tablespoons of lemon juice
0.5 cups of water

For cream:

1 egg
1 table. flour spoon
200 g sugar
1 g vanillin
100 ml of milk
200 g butter

Cooking in steps:

1. Cut cold margarine into pieces and put in a cup with sifted flour -1 cup. Pound the flour with margarine with your fingers to the state of large crumbs. Roll into a ball.

2. In a separate bowl, sift the remaining flour. 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 grinded flour with margarine on top with an even layer (the one that was rolled into a ball). Roll out with a rolling pin and form an envelope. And send it to the refrigerator 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 cook custard-base

9. Into a deep bowl or pan, which you can then 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. Set 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 uniform cream!

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

13. When the custard base has cooled completely, add the drain of 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 cakes for the cake.

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

16. Roll out each rolling pin with a thickness of 2-3 mm,

17. We spread the dough on a baking sheet and bake the cakes in an oven heated to 200 degrees to a rosy state. Somewhere 3-4 minutes. Baking time depends on your oven.

18. We take out the finished cake and put it on a flat surface so that it cools down.

19. The shape of the cake can be either round, or rectangular or square - choose to your taste. We cut out the circle using a shape or plate or leave a rectangular cake, just cutting off irregularities along the edges.

So do with all the cakes. Do not forget to leave trimmed cake layers to sprinkle the cake.

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

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

22. Top and edges smear with cream.

23. Grind scraps from cakes by hand. Or put in a plastic bag and roll it with a rolling pin.

24. Sprinkle crumbs of cake on top and sides, set to soak in the refrigerator for 8-12 hours.

25. All the delicious Napoleon cake according to the classic recipe is ready! Enjoy your meal!

This recipe for Napoleon differs not only in the composition of the cream, but in the dough - it is prepared without eggs. It turns out to be insanely tasty and tender. And at the same time it is prepared much easier. The perfect Napoleon cake with a 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 tbsp.spoons
Flour 3 tbsp. spoons
Butter 150-200g

Cooking in steps:

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

2. Press it with a fork, dividing into thin plates. Do not beat it

3. Put sour cream, salt in oil

4. Use a fork to mix sour cream and butter until a homogeneous consistency

5. Add a little flour and knead the dough. You don’t need to add all the flour immediately, otherwise the dough will be cool.

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

Readiness Test.

Take a small ball of dough, spread it with your fingers on the table, make a thin cake. Lift the edge and pull up. If the dough is well behind the table, it is ready. Flour is not necessary to add more to the dough.

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

8. Form the 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 pan in which we will cook the cream.

2. Add sugar, a pinch of salt, vanillin

3. Stir the yolks with sugar 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. We put on a small fire and heat to a boil with constant stirring.

8. After boiling, cook another couple of minutes and turn it off. Cool the cream.

While the cream is cooling, bake cake cakes

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

2. Paste the cake with a fork so that it does not swell when baking

3. We put the bake in the oven preheated to 180-190 degrees to a rosy state for 4-6 minutes. Baking time depends on your oven.

4. So bake all the cakes and they need to cool.

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

Putting the cake together.

1. Spread the cream on the cakes evenly, stacking them in a stack on top of each other, and gently pressing them on top. We also leave cream for the top and sides of the cake.

2. Cuttings from cakes crumbled into large crumbs. For Napoleon cake, sprinkling should be large unlike. Therefore, do not grind much.

3. Sprinkle crumb cake 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!

Enjoy your meal!

The most delicious classic crunchy Napoleon recipe video

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

Lazy cake Napoleon without baking from cookies Ears - step by step recipe

A simple and affordable quick recipe. If you don’t have time to mess with the test, then use this recipe. Make Napoleon from the Ears puff pastry. It turns out a very delicious tender cake.

There are 2 cooking methods and each one 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 in steps:

Everything is very simple! You guessed it, we make cakes from puff pastry, so we can only cook a gentle cream and collect a cake.

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

Add half the volume of milk (0.5 L)

Stir well with a mixer. Add a little flour, without stopping whipping with a mixer until a homogeneous consistency.

It turns out a liquid homogeneous mass, without lumps.

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

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

Bring the mixture to a boil and cook for 3-4 minutes until thickened. Do not leave 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.

Putting the lazy Napoleon:

Put puff pastry in one layer on a dish

Spread cream evenly and generously

Then put another layer of cookies and spread with cream.

Knead some cookies and leave to sprinkle

We do this until all the cookies are over.

Coat our cake on top and sides and sprinkle with crumbs.

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

That's all! Cake Napoleon is ready! Have a nice tea party!

Another recipe for Napoleon whip up without baking (video recipe)

Napoleon with condensed milk in a pan

This Napoleon can be baked in a pan. A great option for the summer, when it is so hot that you don’t want to turn on the oven, but you want a delicious cake. It's time to evaluate this recipe. You will like it - that's absolutely for sure!