When I first tried the Napoleon cake, I fell in love with it once and for all. The hostess who prepared this delicious and delicate dessert shared the recipe. Since then, I myself have spoiled my family with this culinary masterpiece.

This cake is easy to prepare, no special skills are required, but it takes a lot of time to make if you make the classic puff pastry yourself. Therefore, several times I bought "Napoleon" in the store. However, store-bought cake has never tasted better than homemade.

Then I found other recipes where the dough cooks faster and is not inferior to the classic version in taste, and today I also want to offer them to you.

Before jumping into the recipes, let's look at some tips to keep in mind when making puff pastry at home.

How to cook a Napoleon cake at home quickly and tasty - useful tips

• If you replace margarine with butter in the recipe, the cake will be tastier.
• If you used all the flour according to the recipe, and the dough continues to stick to your hands, then add a little more flour. It won't ruin the dough.
• The water must be cold when kneading the dough.
• To make the cakes more airy and tender, add a tablespoon of vodka or cognac to the dough.

• It is convenient to roll out cakes on baking paper and bake on it. So that the cakes do not swell too much, it is recommended to pierce them with a fork in several places before the oven.
• If the cakes are supposed to be round, then cut them raw in a round pattern, for example, on a plate. Bake the cake together with the scraps, which will then be used to prepare the sprinkles of the cake.
• You can also roll out the dough between two layers of baking paper, also pierce the cake with a fork through the paper and place everything together in the oven. In this case, you will have to cut the finished cake, and be careful, as the edges will break easily.
• When assembling the cake, each cake is generously smeared with cream. This must be done carefully to keep it airy. Let stand for half an hour, and then cover the top cake with baking paper and lightly press down with something flat, for example, a flat plate. Since the cakes managed to soak a little cream in half an hour, they will no longer break, but the surface of the cake will become even. We remove the paper, grease the top layer with more cream and sprinkle the finished cake with crumbs.
• In order for our "Napoleon" to be completely saturated with cream and acquire a delicate taste, it must be put in the refrigerator for 10-12 hours.

The most delicious cake comes from the hostess, who prepares it with pleasure and love.

How to make puff pastry

The classic recipe for "Napoleon" involves the use of classic puff pastry. Making such a dough at home is not difficult, but tedious, because the whole procedure will take several hours.

Now this process can be accelerated by buying puff pastry in the store. However, I will say again that do-it-yourself dough cakes will be tastier and more magnificent.

Try it and see for yourself.

Ingredients:

• 2 whole eggs and 2 yolks
• salt - 1.5 tsp
• water - 320 ml
• 1 teaspoon citric acid + 2 teaspoons warm water
• vodka - 50 ml.
• sunflower oil - 50 ml.
• butter - 800 gr.
• flour - 700-800 gr. (how much dough will take)

How to cook puff pastry is still better to watch than to read. Therefore, we suggest watching this video to help you.

In Soviet times, every self-respecting housewife knew how to bake "Napoleon". And the dough for him was necessarily a real puff. We learned how to cook it from the above video. Now from this dough we will bake cakes.

But first, let's prepare a classic cream.

Cream Ingredients:

• milk - 3 cups
• sugar - 1.5 cups
• eggs - 4 pcs
• butter - 250 gr
• flour - 4 tbsp

Pour milk into a saucepan and add sugar to it. Mix well and put on fire, stirring occasionally. Our task: to heat the milk and dissolve the sugar in it.

Never boil!

While the milk is heating, lightly beat the eggs in a bowl.

Add flour to eggs and mix well.

Now, from a saucepan with well-heated milk (but not boiled!) We scoop a ladle and pour hot milk into a bowl with a mixture of eggs and flour. Mix well and repeat the procedure 2 more times.

We put the saucepan with milk again on the stove over a very slow fire. Whisking constantly, pour the mixture from the bowl into the milk. Continuing to stir, cook it all until it thickens. It should turn out such a gentle and beautiful cream.

Take the saucepan off the fire. Take a clean bowl and pour the resulting cream into it. Add the oil and beat it directly into the hot cream with a whisk to make it homogeneous and glossy.

To prevent a film from forming on the cream, cover it with cling film on top and set to cool to room temperature.

While the cream is cooling, we will bake cakes. To begin with, divide the finished puff pastry into 10-14 parts and roll each part thinly. It is convenient to do this on parchment, and put plastic wrap on top of the dough.

Then we remove the film, and cut the dough in a circle. We bake the trimmings together with the cakes.

To prevent the cake from bubbling while baking, prick it with a fork.

We stack the finished cakes in a pile and prepare to coat them with cream.

We generously coat each cake, as well as from above and from the sides.

Grind the dough scraps and sprinkle the cake on top, you can also from the sides. Let the cake soak for 10-12 hours in the refrigerator, and then cut into pieces and enjoy the taste.

Cake "Napoleon" with custard at home

This recipe is also very popular. It takes less time to prepare the dough in this version, but the taste does not suffer from this.

Dough Ingredients:

• flour - 3 cups
• margarine - 250 gr
• eggs - 1 pc.
• water - 2/3 cup
• vinegar - 1 tablespoon

Cream Ingredients:

• milk - 3 cups
• sugar - 1.5 cups
• eggs - 4 pcs
• butter - 250 gr
• flour - 4 tbsp

Sift the flour into a bowl and rub the chilled margarine there. Margarine can even be frozen before rubbing.

Gently mix everything with a knife to a large crumb.

Separately stir the egg.

In the same container, add water, vinegar and mix everything well.

We make a hole in the flour and gradually pour the resulting mixture of egg, water and vinegar into it.

We knead the steep dough, divide it into 10-11 parts and send it to the refrigerator.

While the dough is resting, prepare the cream. Beat not until foam, but simply until smooth, eggs and sugar.

Then add milk, whisk again and pour the flour here. Now you don’t need to beat, just mix everything well with a fork.

We put on a slow fire, cook until thickened, stirring constantly.

Remove the cream from the heat, add the butter and mix well again. The cream is ready, send it to cool.

While the cream was being prepared, our dough had a rest and was ripe for working with it. Place each piece of dough on parchment paper and roll out thinly.

Cut on a plate.

We prick with a fork so that bulges do not form.

Bake with scraps.

Finished cakes are generously smeared with cream.

Grind the scraps with your hands or a pusher, coat the cake on the sides and sprinkle with crumbs on all sides.

After 10-12 hours in the refrigerator, the cake will be soaked with cream and such a beautiful piece itself asks to be put into the mouth.

Recipe for the classic Napoleon cake with condensed milk cream

It is believed that the classic cream for Napoleon cake is custard. But housewives love to experiment, and one day, one of them tried to make cream from condensed milk. It turned out that it is faster and no less tasty. We suggest you try to cook a cake with such a cream.

Dough Ingredients:

• flour - 600 gr + 200 gr for rolling
• butter or margarine - 350 gr
• egg - 2 pcs
• sugar - 60 gr
• salt - a pinch
• vinegar 9% - 1 tbsp
• cold water - 150 ml

Cream Ingredients:

• soft butter - 100 gr
• condensed milk -350 gr

Knead the dough: mix cold butter with flour.

In a bowl, beat (not foamy) the eggs. Add a pinch of salt, water, vinegar and mix everything well with a whisk. Add sugar and mix again until smooth.

Gradually pour the resulting mixture into a bowl with flour and butter and mix.

Put the resulting dough in the refrigerator for 1.5 hours.

After an hour and a half, the rested dough is taken out of the refrigerator, divided into 9 parts.

We roll out one part thinly, and at this time let the rest wait for their turn in the refrigerator.

Cut the cake in a circle using a plate.

We prick the dough with a fork so that it does not swell in the oven.

Bake in the oven for 5-7 minutes at a temperature of 230-250 degrees.

Now it's time to make the cream, let the cakes cool for now.

Put softened butter in a bowl and beat well with a mixer. Continuing to beat, in small portions add condensed milk (not boiled). It turns out a very airy gentle cream. And it takes very little time to prepare.

In the meantime, the cakes have cooled down and are ready to be smeared with a sweet and delicate cream.

We make crumbs from the scraps of dough, sprinkle the cake on top and sides with it, and put our finished culinary miracle in the refrigerator for 10-12 hours, so that the cakes are well saturated, become tender and just melt in your mouth. Now our task is to make sure that none of the household, unable to withstand the expectations, cuts off a piece of cake ahead of time.

Cake "Napoleon" from ready-made puff pastry - a simple recipe with a photo

We have already told you that a cake baked at home is always tastier than a store-bought one. But now, if you buy puff pastry in a store, and bake a cake at home and make the cream yourself, then such a “Napoleon” will also be very tasty. We offer you another recipe by which you can quickly prepare this delicious dessert.

Ingredients:

• ready-made puff pastry without yeast - 5 pcs., 275g each
• milk - 1 liter
• vanilla sugar - 2 pcs
• sugar - 230g
• starch - 3 tablespoons
• eggs - 4 pcs
• butter - 100g

The recipe states that puff yeast-free dough packages weighing 275 grams are used. But in your store there may not be such packages, then buy as many packages of larger weight so that you can end up with 5 cakes of 250-275 g each.

We roll out 5 identical cakes, prick with a fork and bake in the oven at a temperature of 200 degrees until golden brown.

Cooking cream. Boil milk and pour vanilla sugar into it. Let's mix well.

Pour sugar, starch into another pan, add eggs and mix everything well.

Pour hot milk into the resulting mass, stirring constantly to obtain a homogeneous mass.

We put the resulting mixture on a slow fire, stir vigorously and cook until thickened.

Cool the cream to room temperature, add butter to it and beat well.

Four cakes are generously smeared with cream, it is convenient to smear the sides with a silicone brush.

Tear the fifth cake into small pieces with your hands.

Sprinkle these airy pieces of cake on all sides. We put it in the refrigerator so that the cakes are soaked. For beauty, you can sprinkle powdered sugar on top. Bon Appetit!

The classic Napoleon cake recipe from Grandma Emma (video)

And another recipe for a classic cake. Grandmother Emma will tell about it and show all the stages of making a cake. You can trust her: like any housewife, she stood at the stove for many years, preparing food for the whole family. In addition, she cooks with such love that it is simply impossible for it to turn out tasteless.

See for yourself by watching the video.

Dough Ingredients:

• flour - 750 grams
• butter or margarine - 600 grams
• eggs - 2 pieces
• salt - 1 teaspoon
• vinegar 5-7% - 1.5 tablespoons
• water - approximately 220 milliliters

Cream Ingredients:

• milk - 1 liter
• sugar - 300 grams
• eggs - 4 pieces
• flour - 120 grams
• butter - 320 grams
• vanilla sugar - 10-15 grams
• powdered sugar for sprinkling - 3 tablespoons

No matter what recipe you like, your holiday table will be decorated with a culinary masterpiece, beautiful and tasty.

Be prepared for the fact that the guests will not praise you. They will simply forget to do it, all their attention will be captured by this inexpressible pleasure of the delicate taste of the cake.

I was joking. Of course they will. Then, when not a crumb remains.

And you smile and invite them to visit again.

Bon Appetit!

Each confectioner has his own recipe for the Napoleon cake, which he considers the most successful. In fact, there are two main recipes from which all the others have already gone. This article shows step by step the method of preparing the modern, that is, the classic "Napoleon", and its no less successful "ancestor", which was popular in Soviet times. Which of them will be the most delicious for you is up to you and your family to decide.

Cake "Napoleon" classic

The classic Napoleon cake consists of custard and a large number of thin shortcakes. It takes a long time to prepare, but the result justifies the expectations.

Photo: Cake "Napoleon" classic

In total you will need:

• Flour - 3.5 cups;
• Margarine - 250 g;
• Chicken eggs - 5 pcs;
• Water - 140 ml;
• Butter - 250 g.
• Vinegar - 1 tbsp. a spoon;
• Sugar - 1.5 cups;
• Milk - 3 cups.

Products for the test:

• Flour - 3 cups;
• Margarine - 250 g;
• Chicken egg - 1 pc;
• Water - 140 ml;
• Vinegar - 1 tbsp. a spoon;
• Butter - 250 g.

Cream products:

• Chicken eggs - 4 pcs;
• Sugar - 1.5 cups;
• Milk - 3 glasses;
• Flour - 4 tbsp. spoons;
• Butter - 250 g.

Test preparation:

• Grate chilled or frozen margarine into the sifted flour;
• Gently mix until coarse crumbs;
• Beat the egg, add water, vinegar and mix;
• Make a hole in the flour and gradually pour in the diluted egg, stirring constantly;
• Knead the dough, divide it into 10-12 pieces and put them in the refrigerator.

Cream preparation:

• Beat the eggs with a mixer;
• Add sugar while continuing to beat;
• Add milk, stir;
• Add flour and mix again;
• Boil in a water bath until the cream thickens;
• Add softened butter and beat;
• Put the cream in the refrigerator.

Cooking cakes:

• Take one piece of dough out of the refrigerator and roll it into thin layers;
• Shape the rolled dough sheet into the desired shape. If the cake is round, cover the sheet with a plate or pot lid and cut off the excess;
• Prick each layer of dough in several places with a fork;
• Bake with scraps. Cakes are baked for 5-7 minutes at a temperature of 150 degrees.

Cake preparation:

Video: Cake "Napoleon" classic

This video shows step by step the recipe for making Napoleon cake with custard.

Video Source: Gourmet Recipes

This cake recipe is closest to the "Napoleon" that was prepared in Soviet times.

In total you will need:

• Flour - 450 grams;
• Butter - 370 g;
• Sugar - 300 grams;
• Quick soda - 1 pinch;
• Salt - 1 pinch;
• Sour cream - 0.5 cups;
• Chicken eggs - 3 pcs;
• Milk - 2 cups.

Products for the test:

• Flour - 400 grams;
• Butter - 120 g;
• Sugar - 100 grams;
• Quick soda - 1 pinch;
• Salt - 1 pinch;
• Sour cream - 0.5 cups;
• Chicken eggs - 2 pcs.

Test preparation:

• Sift through a sieve 2 cups of flour;
• Add crushed cold butter to it;
• Add sugar, soda and salt;
• Rub the dough with your hands into crumbs;
• Form a hole in the center of the dough and add sour cream to it, stirring gently;
• Crack the eggs into the same bowl;
• Knead the dough, but do not roll it to a tight state;
• In the process, add flour (you will have approximately 100 grams left). You don't have to add everything. Once the dough stops sticking to your hands, stop kneading it;
• Put the dough in the refrigerator for 20-30 minutes;
• Divide the dough into 16 equal pieces and refrigerate again for 20-30 minutes.

While the dough is in the refrigerator, you can start preparing the cream so as not to waste time.

Custard Ingredients:

• Chicken egg - 1 pc;
• Milk - 2 glasses;
• Sugar - 200 g;
• Flour - 2 tbsp. spoons with a slide;
• Butter - 250 grams.

Cream preparation:

• Heat 2 cups of milk until very hot;
• Pound the egg with sugar in a bowl;
• Add flour, stir;
• Pour in 0.5 cups (100-120 g) of cold milk;
• Mix the ingredients and pour boiling milk into the resulting mass in a thin stream, stirring constantly;
• Bring mixture to a boil over medium heat;
• Place the cream in the refrigerator;
• After it has cooled, beat the chilled but not cold butter with a mixer until fluffy;
• In a bowl with butter a little, in very small portions, add the base for the cream, which was cooled in the refrigerator, and beat with a mixer.

Cooking cakes:

• Roll out each piece of dough as thinly as possible. It is more convenient to do this directly on baking paper;
• Cover the dough with a plate and cut off the excess with a knife;
• Thickly prick each cake with a fork before baking so that it does not swell;
• Cakes are baked together with trimmings in the oven at a temperature of 200 degrees for 5-8 minutes.

Cake preparation:

• Lubricate each cake generously with cream;
• Coat the cake with cream on top and sides;
• Grind the scraps from the cakes into crumbs and decorate the cake with them.

The cake is soaked for at least 12 hours.

Video: Cooking the Napoleon cake

This video shows step by step the recipe for making Napoleon cake at home.

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

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

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

Cake Napoleon: "Family Tradition"

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

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

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

Custard for cake:

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

Let's go back to the test:

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

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

Now how do I do:

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

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

Cake Napoleon: 2nd recipe

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

Cake Napoleon: 3rd recipe

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

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

Cake Napoleon: 4 recipe

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

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

How to make cream cake

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

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

Cake Napoleon: 5 recipe "Honey Napoleon"

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

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

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

Image Gallery

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 delicious cake in the world!

Only one moment - Napoleon seemed to me also one of the most difficult 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 finishing with a quick puff pastry cake - with strawberries or cherries. All of these options are delicious and good in their own way. But once I was treated to a delicious, most delicate cake, soaked in fragrant cream, sprinkled with delicate crumbs, and the cakes just melted in my 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.

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 a large saucepan, a 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 again in half - 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 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. Ready hot cream may still seem watery - but as it cools, it becomes even thicker. Room temperature cream is just the right consistency to spread 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!