Almost every housewife tried to cook a simple delicious Napoleon cake with custard at home. Today there are many options for baking a dessert (with photo) with different options for the base and filling. Some people prefer the classic way, others use ready-made cakes, but the taste of the goodies familiar from childhood remains equally delicious.

How to make Napoleon cake

Those who bake dessert for the first time, it is better to take a step-by-step recipe for Napoleon at home with a photo. In the cakes is butter or margarine, and to make them crunchy, vinegar, soda is added. They are baked in the oven, in a pan. The cake is smeared with custard, but you can make delicious impregnation from cream, condensed milk, sour cream. Top Napoleon sprinkled with crisp crumbs.

Napoleon Cake Recipes

Each hostess has her own Napoleon cake recipe, which she and all households like. The baking process of the classic version of the dessert is very laborious and long, so many women use ready-made cake cakes for cake, prepare impregnation according to the simplified version. In any case, if you are making dessert for the first time, follow the step-by-step instructions (with photo).

Classical

• Cooking time: 6 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 307 kcal.
• Destination: for breakfast.
• Cuisine: Russian.

For many years, classic Napoleon has been the decoration of any festive table in every home. And now, puff cake remains a favorite treat of many families. This recipe is the founder of all other options for baking such a treat. Allow yourself to return to childhood with the delicious classic taste of Napoleon.

Ingredients:

• flour - 3.5 cups;
• margarine - 250 g;
• eggs - 5 pcs.;
• water - 140 g;
• butter - 250 g;
• vinegar - 1 tbsp. l .;
• sugar - 1.5 tbsp .;
• milk - 3 tbsp.

Cooking method:

1. Grind margarine, grind with 3 cups flour.
2. Beat 1 egg, add water, vinegar. Combine both mixtures, knead the dough. Divide the mass into 12 parts, send to the refrigerator.
3. From the rest of the products, make custard.
4. Remove the mass from the refrigerator, roll each part into thin layers, bake on a baking sheet at 180 degrees
5. Coat each layer with impregnation, sprinkle with crumbs.

From ready-made cakes

• Cooking time: 2.5 hours.
• Servings Per Container: 14 Persons.
• Calorie dishes: 338 kcal.
• Destination: for breakfast.
• Cuisine: Russian.

Many large stores sell ready-made shortcakes for Napoleon, which greatly simplify the process of baking dishes. You just have to cook the cream and grease the base with it. Perhaps the taste of such cakes will be slightly different from baked on their own at home, but with a shortage of time for busy housewives - this is a real find.

Ingredients:

• finished cakes - 1 pack;
• cream 33% - 250 ml;
• condensed milk - 400 ml;
• butter - 200 g.

Cooking method:

1. Beat cream with a mixer until thick peaks, beat condensed milk with the oil component, combine both mixtures.
2. We coat the finished cakes with impregnation, grind one, sprinkle the cake.

In the pan

• Cooking time: 3 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 257 kcal.
• Cuisine: Russian.
• The complexity of the preparation: medium.

If you do not know how to cook Napoleon at home, just use the recipe for baking it in a pan. Such an easy way allows you to make a treat more quickly than in the oven, and the excellent taste and crisp base will remain the same. Do not deny yourself and your loved ones the pleasure of spending a pleasant evening at a tea party with a delicious dessert.

Ingredients:

• flour - 3.5 cups;
• eggs - 3 pcs.;
• soda - 0.5 tsp;
• condensed milk - 1 can;
• sugar - 2 tbsp. l .;
• milk - 500 ml;
• butter - 100 g;
• vanilla.

Cooking method:

1. Mix condensed milk with 1 egg, 3 cups flour, add slaked soda, knead the dough.
2. Prepare the impregnation: mix 2 eggs with sugar, put on fire. Stir in milk. Pour 0.5 cups of flour, breaking the lumps. When the mass thickens, add the oil component, vanillin.
3. Divide the dough into 9-10 pieces, roll out, bake in a pan from 2 sides.
4. Grease each layer with cream, sprinkle with crumbs on top.

With condensed milk

• Cooking time: 3 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 571 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• The complexity of the preparation: easy.

Those who do not know how to make Napoleon should try to bake a treat in a simplified way with impregnation of condensed milk. The amount of ingredients in the composition is minimal, but the taste of airy sweet pastries turns out to be very rich, soft, delicate. Be sure to add this recipe to your personal cookbook, it will help you out more than once when the guests are on the doorstep.

Ingredients:

• flour - 2.5 cups;
• margarine - 250 g;
• water - 0.5 cups;
• condensed milk - 1 b.;
• butter - 200 g.

Cooking method:

1. First you need to make margarine and flour crumbs, add cold water, a drop of vinegar, knead the dough.
2. Divide the mass into several parts, remove for an hour in the refrigerator.
3. Roll out each piece, bake.
4. Cook condensed milk for 3 hours, then beat with butter.
5. Spread the finished foundation with cream.

• Cooking time: 7 hours.
• Servings Per Container: 8 Persons.
• Calorie dishes: 212 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• The complexity of the preparation: easy.

The classic recipe of Napoleon according to GOST from Soviet times is the cheapest. For baking, you do not need butter and other expensive products, and making the dish is easy and simple. The taste of the dessert is as amazing and unique as in childhood. Please your friends who are close with such a delicious masterpiece of cooking, and they will certainly ask for supplements.

Ingredients:

• margarine - 300 g;
• flour - 600 g;
• ice water - 150 ml;
• vinegar - 0.5 l;
• eggs - 2 pcs.;
• salt is a pinch.

For cream:

• eggs - 4 pcs.;
• flour - 100 g;
• milk - 1 l;
• sugar - 300 g;
• vanilla.

Cooking method:

1. Make margarine and flour crumbs, add eggs, water, vinegar, salt, knead the dough.
2. Divide the mass into 12-14 parts, roll into balls, put in the freezer.
3. Prepare the cream: whisk the eggs with a whisk, add sugar, flour, milk. Put on fire, cook until thick, stirring constantly. Add vanillin, let cool.
4. Take out 1 ball of dough, roll out, bake.
5. Coat each layer with impregnation, sprinkle the cake on top of the remaining crumbs.

From shortcrust pastry

• Cooking time: 3 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 419 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• The complexity of the preparation: easy.

If you already know how to make dessert according to the classic recipe, try making a treat based on shortcrust pastry. The taste of such a cake is much softer, more tender. Due to the loose consistency, this dessert is soaked faster than its classic relative, there is no need to wait several hours in anticipation of tasting.

Ingredients:

• margarine - 250 g;
• flour - 3 cups;
• water - 240 ml;
• vinegar - 25 ml;
• condensed milk - 1 b.;
• butter - 300 g.

Cooking method:

1. Make margarine and flour crumbs, add vinegar, water, knead the dough.
2. Divide the mass into 8 parts, roll out each of them, bake.
3. Beat condensed milk with the oil component. Spread the finished foundation with cream.

Video

You have repeatedly asked me a simple recipe for Napoleon from me (by the way, I described it a couple of times on my instagram, in the same place under the photo, and received rave reviews :). But for the convenience of all, I feel, it's time to tell you about my, perhaps, my favorite cake for a family recipe here on the site.

Our Napoleon is fantastic without too much modesty! Just how it smells when it is soaked in a room or when you cut it ... And it literally melts in your mouth!

Cakes - from puff pastry (in no case not purchased, of course). It does not at all look like the dough of puff “ears”, biting which crumbs fall on the chest, and it seems that inside is empty. I am categorically against such cakes in Napoleon, although I have tried this more than once 🙁

Napoleon's puff pastry, which was prepared at our place, is completely different. Only butter (no margarine!), Flour and some water. The cooking method is very simple.

As for the cream, Napoleon classic is often cooked with custard, but there are other options. Our family recipe is made with butter cream and cream cheese (like Philadelphia -). Yes, earlier, of course, during my childhood, no one knew about such cheese, so they added a couple of spoons of fat sour cream :)

The cake is soaked in an amazing way, the cream (despite the fact that butter) is tender. And most importantly - no cloying. After all, what could be worse when a cake is bold and cloying?

Often we bake our Napoleon according to a family recipe for “special” occasions (family holidays, birthdays of loved ones, New Year). And one thing is always invariable: a bunch of compliments and praises literally “fall” to the cake. And if I bake several different cakes (which happens often :), then Napoleon always diverges first just lightning fast!

And despite my love for modern high cakes with cream cheese cream, ganache and erotic smudges of glaze, Napoleon has always been and remains in the first place among my favorites. Why? Just because ... it is impossible not to love him :) Probably, it came from childhood, when a big family, together with grandparents, we gathered at the New Year's table, and on the first day of the New Year in the morning we would drink tea with the most delicious Napoleon. And my beloved aunt taught me how to cook it. I still haven’t eaten such a delicious cake anywhere and no one ...

You still do not like Napoleon? So, you just didn’t cook it according to the right recipe :) Let my simple Napoleon recipe please you and your loved ones, warm and unite at the festive table.

Enough preface!

The most delicious Napoleon: a simple recipe

Ingredients for cakes:

(from the specified amount, a cake d \u003d 24 cm from 8 cake layers is obtained

• premium flour - 2 cups (~ 400 g);
• butter (cold) - 250 g;
• cold water - 3-4 tablespoons;
• salt - 1/3 tsp

Ingredients for Cream:

• milk - 10 tbsp;
• sugar - 7-10 tablespoons (taste);
• butter at room temperature - 230 g;
•   (or fat sour cream) - 3-5 tbsp. with a slide.

Cooking:

I repeat: the cooking method is simple, just do everything according to the points, without deviating from the recipe. Perhaps the most painstaking work is to bake all the cakes neatly and patiently, rolling them out thinly and NOT overdoing them in the oven!

Korzhi:

Sift flour into a large bowl, add salt, chop cold butter with a knife. Using your fingers, quickly grind the butter and flour (so that it does not melt) into small crumbs.

Add water (little by little; it may take a little more) and knead the dough - its consistency should be such that you can easily make a ball out of it. It may stick a little to your hands, but try not to add flour anymore (except perhaps a little), otherwise the cake structure will be different!

Wrap the dough in foil and send in the refrigerator for at least 1 hour.

After taking out the dough, divide it into 8 equal parts. Yes, the rest of the dough is better to clean again in the refrigerator and get a piece.

Take the bottom from the split mold (24 cm) and roll out the dough with a rolling pin with a thin layer in shape. If the surface turns out not quite even - it's okay!

No demountable shape? Roll out the TONKO dough on parchment and cut out the circle with a suitable size plate before putting it in the oven.

Pour the rolled dough with a fork in several places ( NOT TOO MUCHbecause this will prevent stratification and rising, which is very important for shortcakes!) and set in the oven preheated to 180 degrees for 5-6 minutes. Do not overdry! Korzhi instantly begin to rise. Browned - take it out!

Repeat the procedure as many times as necessary. If there are a lot of scraps, you can make another full cake. Or let the last cake (from the scraps) on the crumb (it will be needed in any case).

Do not be alarmed if the cakes come out “bloated” and uneven (see photo below :). Everything goes according to plan!

Cream:

Add sugar to the milk (if you want to do it later, add 10-11 tablespoons, I add 7-8), in a saucepan, heat until sugar is completely dissolved. Cool completely.

Beat butter at room temperature with a mixer, adding the cooled milk syrup in small portions. Do not rush, the whole procedure usually takes about 5 minutes. The oil should become very lush and increase in volume.

Introduce cream cheese into the finished cream (or fat non-acidic sour cream), gently stir with a whisk (I do not recommend using a mixer, the cream may “stratify”).

Cake assembly:

On a dish / stand where you will collect the cake, put a little cream, a little smear, put the first cake on top (this should be done so that the cake does not slip and does not go).

On the cake, apply a few tablespoons of cream (do not spare :), evenly spread with a knife or spatula over the entire surface.

Cover with a second cake. And now attention - ONE OF THE MOST IMPORTANT MOMENTS  - cakes must be pressed, in no case leaving empty voids inside, otherwise the cake will not be saturated, and it will look corny and crooked.

So: put the cream, leveled, covered with cake, PUSHED  (so that all the swollen "bubbles" burst). Let it not bother you that the cakes themselves can break during the assembly process. Believe me, when the cake is completely saturated and “seized”, it will not fall apart. And it is subsequently cut without problems too!

Be sure to apply enough cream on the last cake and on the sides. It holds its shape well and does not leak.

Sprinkle crumbs and / or walnuts on top (optional). Leave the cake to soak for the first few hours at room temperature (if the house is not hot!), And then put it in the refrigerator (at least for the night). In general, home-made Napoleon tastes even better for 2 or 3 days (if he survives :) - by this time the cakes will be so saturated that it cannot be expressed in words! :)

Enjoy your family tea party!

P.S. You can find all the recipes for my best cakes.

Peku "Napoleon" according to this recipe is already 10 years old and this cake has become my signature dish !!! In our family, Napoleon’s cake is always a celebration! If someone has a different opinion about this famous dessert, I can say with complete certainty that you have not tried the real Napoleon. All the quick options from the finished puff pastry are not even close to him. Tasty, but not that.

Unfortunately, in our time, a purchased store counterpart is not much like a classic Napoleon cake, so the only option to try a real, delicious puff cake with a gentle custard is to cook it yourself at home. Troublesome, but worth it!

I hope my step-by-step photo recipe comes in handy.

For cooking, you will need very simple and affordable products:

Ingredients:

For the test:
  - Wheat flour (premium) - 6 glasses,
  - Margarine or butter - 2 packs (200 grams each),
  - Chicken eggs - 2 pieces,
  - Salt - 1 teaspoon,
  - Water - 450 ml.

For custard:
  - Chicken eggs - 4 pieces,
- Sugar - 0.5 kg,
  - Butter - 0.5 kg,
  - Wheat flour - 4 tbsp. spoons
  - Cow's milk - 1 liter.

Cooking cakes:

Please note that you need to knead the dough for the cake with a knife. So cold oil will not melt from the heat of your hands and take the amount of flour that you need. Otherwise, overdoing it with flour, you risk getting a very tough dough. While ideally thin cakes should be crispy and tender at the same time.

Lightly freeze margarine or butter, so it will be more convenient to work with it. Sift flour onto a work surface. In flour, you need to finely chop the frozen butter with a knife, pouring it from the edge to the center. As a result, you should get dry crumbs.

Now we take a half-liter jar and break two chicken eggs into it, fill the rest of the jar with water. Shake the contents thoroughly with a fork, adding salt there.

From the obtained flour crumbs, we form a hill, make a depression in it and begin to pour liquid from the jar.

Again, everything will need to be "chopped" with a large knife,

Those. even the hands in the test do not have to get dirty.

We pour the liquid mixture in parts until it is over and we work with the knife all the time.

Before our eyes, sand crumbs turn into a uniform dough.

As a result of such work, you should get a uniform lump.

Ready dough for Napoleon cake should be divided into 16 equal lumps, put on a plate, wrapped with cling film or bag, sent to the refrigerator for 20 - 30 minutes. Or slightly freeze in the freezer.

Then we take out the dough from the refrigerator, and roll each lump into a thin cake, using the minimum amount of flour to sprinkle on the table.

The cake should be as thin as possible, literally shine through. Any form. It’s easier to roll out the rectangles to fit the pan. With round cakes, it’s a little more complicated, they need to be cut raw or ready-made, and their number will turn out to be more.

The dough is quite elastic, do not be afraid to tear it when transferring to a baking sheet. Even if this happens, there is nothing terrible about it. Cakes can be pricked with a fork in several places so that they swell less.

We send the pan to the oven, which must be heated to 180 - 200 degrees. Bake the base to a beautiful golden color. While one cake is baking - roll the next one.

As a result, you should get 16 ruddy puff pastries of a rectangular shape or a little more round.

Cooking custard:

Do not look for the best recipe, I assure you, this one is perfect!

To prepare it, you need to beat chicken eggs and wheat flour in a deep cup until smooth. Easier to use a blender.

In a separate high saucepan with a thick bottom, heat the milk and dissolve the granulated sugar in it. A lot of cream, the dishes should be capacious. And in no case do not use an enameled or aluminum saucepan. In the first, it will burn, in the second - it will color the cream gray when whipping with oil.

Pour the egg mass into hot milk with sugar in a thin stream. Stir constantly. You need to cook custard over low heat with constant stirring.

Cook to a puree state. The custard mixture is cooled to room temperature. Mix several times during cooling so that the crust does not appear.

Butter must be removed from the refrigerator in advance to make it soft. Before combining with cream, beat the butter until smooth.

Only then, in small portions, add the cooled cream to the oil. Not the other way around!

Beat with a mixer until smooth.

It remains only to collect our gorgeous cake.

Assembly:

I will show you how to make the cake plate during assembly remain clean. A sheet of baking paper is this small detail and there is a little secret to your accuracy. We cover the bottom of the dish or tray with parchment or paper.

Lubricate the first cake with custard, cover with the second and press to make the cake denser.

Repeat until we have laid all the layers. Do not forget to tamp. Napoleon must be tight!

It's time to remove the sheet of paper, hold the cake with one hand, pull the sheet with the other.

From scraps or one cake, you need to make crumbs. You can crush them with your fingers, or you can shift them into a bag and roll it with a rolling pin. Sprinkle the top and sides of the cake with the resulting crumb. My sides are not sprinkled with anything. You can add crushed walnuts or grated chocolate to this crumb to your taste, this will not make the cake worse.

We leave the finished cake in the refrigerator for impregnation and solidification of the cream, it can take at least 3 hours, it is better to wait the night.

I think you were convinced that preparing Napoleon at home is quite simple and affordable, the main thing is to have a desire!

In the Guinness Book of Records, sweet Napoleon is mentioned, the largest cake weighing 1.5 tons, it was baked by culinary specialists of the city of Zelenograd.

This layer cake can be found in many cuisines of the world, but it will be called differently. For example, in England you will be served a “vanilla slice”, but in Italy and France you can order at any Milfey cafe and they will bring you a slice of the airy multi-layer cake known to you as Napoleon, by the way, translated Millefeuil means Thousand Layers. But the Americans, like us, know this puff cake called "Napoleon".

There are a great many stories of creating this famous dessert, but I would like to tell you one of the most unusual and, in my opinion, the most piquant. As you know, Bonaparte was a big fan of banging on pretty girls. So one day, flirting with another sweet maid of honor, his wife found him. And in order to get out of this very piquant situation, Napoleon told her about how he whispered in the ear of a beautiful girl about his newly invented recipe for a delicious cake, now, it turns out, what made the girl so red! The wife pretended to believe her faithful, but demanded evidence. Bonaparte hastily dictated a cake recipe, a complete improvisation. Of course, Bonaparte's chef made some adjustments to the recipe. As a result, for breakfast on the table at the couple flaunted an unusual cake, which got its name - Napoleon, in honor of its author.

Well, if we talk about the plausible history of the creation of a cake beloved by many, then it was first baked in 1912 by Moscow confectioners for the 100th anniversary of the victory over the French and gave it the name Napoleon.

You just have to defeat your “Frenchman” in the kitchen, the step-by-step photo recipe presented today will help you. Perhaps you will have this cake as a crown sweet dish, like mine. I’ve been baking it for over 10 years, and for the recipe I thank Natalya Pyatkov.

Today, on the eve of the New Year holidays, I want to offer all readers of my culinary blog one very fast. This is the fastest Napoleon cake of all recipes I know. If time is sorely lacking (or you just don’t like to bother with cooking), and you really want to cook a cake, then the recipe for a quick and tasty Napoleon cake will become your magic wand.

The main thing is that you have at hand a pack of puff yeast-free dough and a can of boiled condensed milk. The remaining ingredients can usually be found in any refrigerator.

  Ingredients:

• puff yeast-free dough 0.5 kilograms;

  For cream:

• 200 grams of butter;
• 1 cup of milk (250 ml.);
• 3 eggs;
• 2 teaspoons flour topped;
• 100 grams of granulated sugar;
• 1 can of boiled condensed milk.

  Cooking.

If puff pastry is frozen, thaw. If it is a solid briquette - you will need to roll it 4-5 mm thick. If it is in plates, then simply cut it into rectangles or 3 by 3 cm squares. Lay out your figures on a baking sheet so that they do not touch each other and put in a preheated oven. The baking temperature is 200-220 degrees. A sign of readiness is a golden color.

Fold some of the figures onto dusting and mash them to pieces. Pour the rest into a deep bowl and “strangle” so that ¼ part comes in a loose state. With the test, all operations are finished.

Prepare a cream for a quick cake Napoleon. Beat eggs, condensed milk, sugar, flour and milk in a blender until smooth. Pour the resulting mixture into a saucepan and put on high heat. Cook constantly stirring until thick sour cream. Then add butter and mix thoroughly. You can even beat in a blender. The cream will turn out more gentle.

Pour the cream immediately while still hot in a bowl with figures from the dough. We mix everything very carefully.

We are preparing a mold for a quick cake Napoleon. We cover it with polyethylene, paper or foil. We spread the finished mass for the cake. Tamp lightly so that there are no voids.

Tip. Do not overdo it with ramming. Otherwise, you get a monolithic brick, not a quick Napoleon cake.

Leave the cake to cool, and then send it to the refrigerator. Before serving, we turn the form onto a dish, remove the polyethylene and sprinkle with finished crumbs. The quick Napoleon cake is completely ready. And in the context it will look like this in the photo.

Quick Napoleon cake is very tasty and delicate, not much inferior to the classic recipe. But time is many times less. Try cooking and timekeeping. And an hour does not pass as this beautiful and delicious dessert will stand on your table. Bon appetit to all!

Congratulations to all readers of my blog on the upcoming holiday. In the new year I wish you a sunny mood and more successful days. Happy New Year!

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:

1. Put margarine in the freezer for two to three hours.
2. Cool the flour for a couple of hours in the refrigerator, sift it on the table.
3. Chop margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
5. By clicking on the mixture, make a dense ball.
6. Put in the cold.
7. 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.
8. Pour in lemon juice.
9. Pour very cold water to the top in a glass, add eggs.
10. Stir with a fork until dissolved.
11. Sift flour on the table.
12. Pour the egg water into the flour.
13. 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.
14. Roll out the dough, which was prepared second in turn, in a rectangle. If rolled too thin, it will tear.
15. 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.
16. Sprinkle the dish with flour, put the envelope from the dough down with a shovchik and place in the refrigerator for half an hour. To avoid condensation, do not cover it on top.
17. Place the chilled product on the table in the same position as on the plate. Roll out in a small square.
18. Again, turn into an envelope and cool for half an hour.
19. Roll again and send for the same time to relax in the cold. After these manipulations, you can begin to manufacture the cream.
20. Hold the oil without cold for several hours, so that it becomes completely soft.
21. Break eggs into a small bowl. Beat with sugar to make the mass turn white.
22. Add vanillin.
23. Pour milk into a saucepan and pour a mixture of eggs. In order for the cream to be uniform, without lumps, it is necessary to constantly stir with a whisk. Wait until it boils and immediately remove.
24. Set aside and cool.
25. 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.
26. To make it convenient to roll out and not to stick the dough, powder the table with flour.
27. 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.
28. Make a puncture with a fork.
29. Bake for about 10 minutes. Pay attention to the view, if it is browned, then it is ready.
30. Bake cakes.
31. Back to the chilled creamy mass. Mash butter with a spoon.
32. Add the cooked mass in oil in small parts, mixing well. Added - mixed and so on, until you enter the entire cream.
33. Ready-made cream appetizing, plain. Oil should not stand out from the total mass and exfoliate.
34. Grease cakes with cream.
35. To make the cake homogeneous, press each subsequent layer with your hands over the entire area of \u200b\u200bthe cake.
36. Cut the resulting delicacy with a knife around the edges, forming an even round dish.
37. Crush the resulting trimmed parts with your hands and sprinkle the top layer.

To make the puff pastry dough, all products must be cold.

With vanilla custard

The cake melting in the mouth has a delicate taste. Of course, compared to other types of desserts, Napoleon with custard is prepared for a long time. But the efforts will not be in vain, because the recipe for preparing Napoleon at home can not be compared with industrial products.

This is the most frequent treat at holidays, not only for children, but also for adults. There are a lot of options for the cream used, each mistress will find her favorite. Consider the custard option.

Ingredients:

Dough:

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

Cream:

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

Decoration:

• nuts
• powder.

Cooking:

Korzhi:

1. Finely chop the margarine in the cold.
2. Mix with flour, soda and grind with your hands.
3. Add cold milk to the flour mass. Knead.
4. Roll a few balls, depending on how many layers you want to get.
5. Roll cold balls on a powdery table.
6. Put in the form.
7. Prick with a fork.
8. In a hot oven, bake until ruddy.

Cream:

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

Cake:

1. Grease each layer with cream, sprinkling with nuts.
2. When assembled, trim the edges.
3. Coat the sides with the rest of the cream.
4. Grind the scraps and sprinkle on the top cake.
5. Powdered with icing sugar.

Homemade Napoleon Cake on Quick Puff Pastry

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:

1. 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.
2. Most often in the store you can buy dough in a rectangular form. It turns out about six sheets in the right amount of weight. Cut them in half.
3. Roll out each part three millimeters thick.
4. Cover the pan with baking paper.
5. Put a cake on it.
6. Prick with a fork. This is necessary so that the dough does not swell and does not deform.
7. It does not take much time to cook, just five minutes for each cake is enough.

Cream:

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

Assembly:

1. Choose the most unfortunate cake, chop.
2. Chop the nuts.
3. Lubricate the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. 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.

Cooking:

1. Build a water bath: by placing a small pan in a large one, so that the upper one is immersed in water.
2. Put butter, sugar, honey in the upper dishes. Melt.
3. Beat eggs separately.
4. Mix the melted mass, eggs, baking powder with flour.
5. Divide into ten parts and roll the balls. Send in the cold.
6. Grate lemon with zest to add to the cream.
7. Beat sour cream and powder.
8. Mix with lemon.
9. Beat everything together and cool.
10. Roll the balls of any shape. It depends on what the cake will be.
11. Bake separately until golden brown. There should not be burnt areas, so as not to spoil the taste of the cake.
12. Cool.
13. Coat each layer with cream.
14. Crush the last cake and sprinkle the top of the cake.

Napoleon "Family Tradition"

Ingredients:

Dough:

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

Cream:

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

Cooking:

1. Sift flour into a deep form.
2. Put margarine in its center.
3. Leave for half an hour.
4. After a while, grind with small crumbs using a spatula.
5. Pour baking powder and pour water.
6. Knead.
7. The dough is very fond of cold. To get the desired end result, place in the cold for half an hour.
8. Cut into seven pieces.
9. Form a ball.
10. Roll individually.
11. In the shape, prick the dough with a fork.
12. Bake until rosy appearance.

Cream:

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

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

Slovak version of Napoleon, which is known there as Kremesh

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

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

Ingredients:

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

Cooking:

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

Cream:

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

Fold cakes in layers, greasing with cream. A few hours must be soaked cake. The cream used in the recipe is thick, therefore, compared to the Napoleon cake prepared according to the classic recipe, it is placed between the layers in a much larger amount.

Napoleon cake is simple and delicious at home.

Even if you have absolutely no experience in making homemade cakes, this recipe will turn out the cake the first time. For baking, the minimum quantity of products is used and very little time is spent.

Ingredients:

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

For cream:

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

Cooking:

1. For the test, sift the flour.
2. Take a coarse grater and grate the butter.
3. Hands rub.
4. Pour in water.
5. Blind the ball.
6. Let rest in the cold for half an hour.
7. Roll up the sausage.
8. Cut into eight pieces.
9. Now the main thing is to roll out a thin layer, get the same thickness. The thinner you roll, the tastier the cakes will be.
10. Send to the oven.
11. It is prepared instantly. Five minutes and the cake is ready.
12. While one is preparing, prepare the other.

Cream:

1. Heat 500 ml of milk.
2. Beat with a mixer to beat 500 ml of milk, eggs, sugar, flour, vanilla. You can use a whisk. Just make sure that no lumps remain from the flour.
3. As soon as the milk boils, pour a whipped mixture into a thin stream.
4. Constantly stirring to cook until thickened. Mix well, touching the sides and bottom of the pan, otherwise the cream will burn.
5. In appearance, it should resemble a thick semolina. When it cools, it will become thicker.
6. To assemble the cake, you need the room temperature of the cream.

Cakes are brittle and brittle. Carefully collect the cake, smearing the layers with cream. Trim the edges and sprinkle trimmings on top of the cake. Be sure to soak the night. Experienced housewives advise placing a cutting board on top where to put a container of water. Under weight, cakes are better saturated with cream.

With custard cream

Ingredients

Dough:

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

Cream:

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

Cooking

Dough:

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

Cream:

1. Add starch to a glass of milk.
2. To them - eggs. Beat.
3. Boil the remaining amount of milk.
4. Pour into cold milk. Beat.
5. Put on fire. Boil.
6. Add sour cream. Mix.

Cake Formation:

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

Napoleon cake in the pan

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

Ingredients:

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

Cream:

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

Cooking:

1. Beat eggs and sugar.
2. Add salt, baking powder, oil, 400 g flour (the rest will be required when rolling the dough).
3. Knead the dough.
4. Allow to stand for half an hour.
5. Roll thinly 14 cakes along the diameter of the pan.
6. Fry on a dry surface.
7. If you need perfectly smooth edges, hot cut the shape of the plate.
8. Lay in layers, soaking in a cooled cream.
9. Sprinkle with scraps and nuts.

For cream:

1. Mix eggs, milk, sugar. Add flour.
2. Stir without lumps.
3. margarine - 250 g;
4. salt;
5. butter in cream - 300 g;
6. chocolate bar;
7. condensed milk - 400 g.

Cooking:

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

Various filing and clearance options

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

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

You can use sugar sprinkles. It comes in different colors and shapes. You can sprinkle a thick layer of jewelry on the cream, make a drawing or lay out a congratulation.







Using a stencil creates beautiful risks. Shabby chocolate is sprinkled on the stencil, when it is removed, a festive pattern remains on the surface.

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

Protein cream can be painted in any color and create a culinary masterpiece, decorated with different colors.

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