1. It is advisable to cook condensed milk a few days before making the cake. In order to boil condensed milk, you need to pour a jar in a saucepan with cold water and put on fire. Cook it at a low boil for about 2 hours. All this time, the water should completely cover the jar, so if necessary, pour boiling water into the pan.
2. Sift the flour through a sieve onto the table or into a large bowl. Beat the egg with a mixer until fluffy and add sugar in a thin stream, beat for another 5-7 minutes at high speeds.
3. Heat the cream over low heat to a hot temperature and pour in a thin stream into the egg mass, without ceasing to beat it with a mixer. Gradually add flour to the resulting creamy mass and knead a very soft dough. Cover it with a light towel or cling film and leave for an hour.
4. In a separate bowl, mix raw eggs with flour and sugar, mix with a whisk until smooth. Pour milk into a saucepan and bring to a boil. Immediately remove the pan from the heat and pour in the boiling milk and egg-flour mixture in a thin stream, stirring quickly with a whisk.
5. Pour the cream into a saucepan and put on medium or low heat, cook the cream for a couple of minutes at a low boil with constant stirring until it thickens slightly. Remove the pot from the heat, cover with a lid and leave to cool completely.
6. Rub the cottage cheese through a sieve and beat together with boiled condensed milk until a homogeneous consistency. Preheat the oven to 180/200C, sprinkle the baking sheet with flour. Divide the dough into 12 equal pieces, roll them into balls and cover with a light towel.
7. Roll each ball in turn into a round cake about 22 cm in diameter, cut it with a baking dish of a suitable size (put the dough scraps on a separate plate).
8. Prick the rolled dough with a fork in several places, carefully transfer to a baking sheet and put in the oven for 3-4 minutes. Remove the baking sheet from the oven, put the cake on a napkin or towel, put a new rolled circle of dough on the baking sheet and bake it until cooked.
9. Thus, bake cakes from the remaining pieces of dough and stack them in a pile on top of each other. Bake the dough scraps at the same temperature until golden brown, remove and cool, and then chop with a rolling pin or blender.
10. Sort the strawberries, wash and cut into small slices, put them in the freezer for 15 minutes (if you use frozen berries, you can not completely defrost them and cut them into pieces).
11. Add the cooled custard on a spoon to the curd cream with condensed milk, beating the latter with a mixer. Beat the cream thoroughly until smooth (the consistency should be like sour cream).
12. Line a detachable baking dish with cling film on the inside, put the bottom cake and cover it with cream. Cover with the second cake, lay out the strawberries (1/4 of the total), then the third cake, cover with cream with condensed milk, fourth cake, cream, fifth cake, grease with cream and lay out the strawberries.
13. Cover the berries with the sixth cake, cover it with cream, put the seventh cake and grease with cream. Lay the strawberries again, put the eighth cake, grease with cream, the ninth cake, cream, tenth cake, cream and the remaining strawberries.
14. Cover the berries with a cake, coat with the remaining cream and put the last cake. Cover the cake with cling film and leave for an hour at room temperature.
15. Then put a large plate on top, put oppression of 1-1.5 kg and put everything in the refrigerator for at least 6 hours (preferably 10-14 hours) for impregnation. Remove the form from the refrigerator, remove the oppression and unfold the cling film.
16. Remove the detachable mold ring, decorate the puff cake to your taste (for example, with melted white or milk chocolate and crushed crumbs of dough scraps). Cut the cake into portions and serve. Happy tea!

Layered cake with condensed milk is my lifesaver for all occasions when you need to prepare something for tea for guests or just for home gatherings! Due to the fact that condensed milk and butter are always in the refrigerator, and ready-made puff pastry can now be easily bought at the nearest supermarket, cooking it is a pleasure, so I think that every housewife should have the recipe for this cake!

Let's prepare products for a puff cake with condensed milk. Take the puff pastry out of the freezer and let it thaw. Take the butter out of the refrigerator and leave it at room temperature. While we bake the cakes, the butter will soften.

Cut the puff pastry sheet into 4 pieces. Lay out the sliced ​​layers of dough on a baking sheet, make punctures with a fork on the surface of the dough so that it rises evenly. Send the baking sheet with the dough to the oven preheated to 180 degrees C for 20 minutes. We take out the finished puff cakes from the oven and let them cool completely.

We knead one cake well with our hands into crumbs. We need crumbs to sprinkle the finished cake.

The remaining cakes are cut lengthwise into two parts.

Prepare a cream of condensed milk (not boiled) and butter. Let's put them in a bowl.

Using a mixer, beat the cream ingredients into a smooth mass.

Well, now everything is simple. Lubricate the cakes with cream and lay them on top of each other.

Grease the finished cake on top and sides with the remaining cream.

This is how our final cake will look like.

And now sprinkle the top and sides of the cake with crumbs. After that, we send the cake for at least 20-30 minutes in the refrigerator.

Layer cake with condensed milk is ready!

Cut the cake into serving pieces. The longer the cake sits in the refrigerator, the easier it will be to cut.

Happy tea!

There are moments when you want to please guests or are close to something extraordinary, but there is no time or desire to fiddle in the kitchen for a long time. I'm just one of those people :) Therefore, such a miracle cake is my favorite. It's quick and easy to make and looks amazing and delicious!

I call it "Delicious ruins")

First, defrost the dough. Sprinkle baking paper with flour and put the defrosted dough, NOT ROLLING, on a baking sheet with paper. We send to bake in the oven for 30 minutes, temperature 180-200 degrees

Here's what we should get. Let the crusts cool down.

Cream preparation:

We measure all the ingredients for the cream and put them in a deep bowl, in which it will be convenient to mix with a mixer.

Knead the cream until smooth

By this time, our shortbreads have already cooled down. We cut it into rugs, and each halves are still in half. The crumb that appears when sprinkling the top layer is also useful to us !!!

We take a flat and large plate. Put the strongest and thickest piece of dough in the first layer.

We generously coat it with cream.
And so on we proceed with all the layers of dough, smearing them with cream.

We got such a "turret". The top layer is a cream, we coat the top well so that the dough is not visible.

Crumble the rest of the dough with your hands and sprinkle over the top of the cake.

Milk chocolate rubbed on a fine grater and sprinkled on the cake

We put the cake in the refrigerator for 2-3 hours so that the cakes are soaked and the cream hardens a little

A perfect dessert for a Sunday family tea party!
It can also be prepared for a holiday if few guests are expected.
By cooking time:
Preparatory work - 15 minutes
Cake baking - 30 minutes
Assembling the cake itself - 10 minutes
Cooling in the refrigerator - 3 hours.
Be sure to try! With love, from Mary

Time for preparing: PT00H25M 25 min.

Puff cake with condensed milk is a wonderful dessert based on unsweetened puff pastry cakes smeared with boiled condensed milk. This combination gives an excellent non-sweet taste of the cake with a rich caramel aroma. You can prepare a recipe for a “Roman” pie with condensed milk using purchased yeast-free puff pastry cakes, or you can cook it yourself. Using this recipe, you will get an incredibly delicious dessert and surprise your household.

Ingredients

• Flour - 500 g.
• Creamy margarine - 300 g.
• Egg - 1 pc.
• Water - 250 ml.
• Vinegar - 15 ml.
• Soda on the tip of a knife
• Condensed milk - 2 cans

Cooking

We take margarine out of the refrigerator, cut it into small pieces and spread it on a surface with sides. Sift the flour into it and use a scraper or a large knife to turn the mixture into fine crumbly crumbs.

We break one egg into a glass and fill it with water, mix until the egg loses its structure, pour in the vinegar and pour in a little soda.

Pour the foamed mixture into the flour crumbs and knead the elastic dough.

We divide the dough into 5-7 balls, wrap each in plastic wrap and put in the refrigerator for at least an hour and a half.

For cream, we should cook condensed milk. This should be done directly in the bank, without opening it. Pour water into a saucepan, put tin cans without labels there and cook over low heat for an hour. Pay attention to the level of water in the pan - if you do not keep track, the jars can explode and then all the condensed milk will scatter around your kitchen. In fact, after the allotted time, the cream is ready. But you can add a little butter and vanillin to the cooled condensed milk to enrich the taste.

For puff cake layers, it is convenient to use the back of the baking sheet, as it is easier to roll out the dough on it due to the lack of sides. Pour a little flour on a baking sheet, roll out a bun of dough on it, cutting off the excess around the edges. You can cut the cakes in the shape of a plate, then they will be even and the same. Leave the scraps directly on the baking sheet - we will use them later to sprinkle the cake. She often pricks the cake with a fork so that ugly bubbles do not appear during baking.

Recipes for making cakes at home with photos

puff pastry cake

4 hours

380 kcal

5 /5 (1 )

I first encountered puff pastry when my mother baked a special cake for my fifth birthday. Its preparation was like a sacrament, and the smell, taste and look of the finished “Napoleon” were forever imprinted in my memory, as was the love for this cake (although then I got only one piece). Since then, I have tried many different desserts, cakes, and I can safely say that the most delicious cakes are made from puff pastry. In my family, everyone has their favorite Napoleon recipe, and a birthday without this cake is not a birthday!

For the first time, a cake called "Napoleon" appeared in 1912 in Moscow, when they celebrated 100 years of victory over France. It was then that people first saw puff pastries with cream in the form of an emperor's cocked hat. In France, a similar cake is called "1000 layers".

I want to offer two recipes: the first one is for those who love this cake, but are afraid to get fat - a puff pastry cake with sour cream, and the second (quick version) is for those who do not have the conditions for a full-fledged cake, but do not have the strength to refuse from "Napoleon" (I prepared one in the army and in a student hostel).

• Kitchen appliances and utensils: the first option is a mixer (whisk), a sieve, a deep bowl, cling film, an oven with a baking sheet, parchment, a large knife, a spoon, a rolling pin, a fork, a dish; the second option is an oven with a baking sheet, parchment, a deep bowl, a rolling pin, a spoon, a fork, a mixer (or a whisk), a dish.

Required Products

First option.

For test:

For cream:

Second option.

The cake is baked from ready-made puff pastry:

For cream:

Features of product selection

In the first option, attention should be paid to sour cream. Sour cream should be fatter (it will be better to beat).

To prepare a "quick" cake, you will need ready-made puff pastry. Cake "Napoleon" is not made from puff yeast dough, therefore, when buying, you should pay attention to the inscriptions on the package, it should be “puff yeast-free” or simply “puff”.

The assortment is large, but when choosing, it should be borne in mind that the dough rolled into a tube is very thin (you can practically not roll it out).

Layer cake "Napoleon" with a cream of butter and condensed milk is stored in the freezer for seven days - this will not affect the taste. To defrost, you can simply leave it in the room for 2-3 hours or rearrange it in the refrigerator overnight.

Condensed milk is better to buy already cooked (such as "Taffy").

How to make puff pastry cake at home

In the first version, a puff pastry cake is prepared at home according to the full program: with the preparation of dough and cream, baking cakes, etc. In the second version, you do not need to mess with flour - the dough is already ready.

First option. First prepare the dough:

• mix vinegar with water.
• beat eggs with salt, add vinegar water.

• cut butter and margarine into small pieces and put in flour sifted on the table.

• cut the butter with flour with a knife (at the end of the operation, knead the small pieces with your fingers).

• form a hill from the flour, make a hole and pour in the egg mixture.

• knead the dough. Divide it into 12 parts. Roll each into a ball, wrap in plastic wrap and refrigerate for an hour and a half.

Option 2

• Time for preparing: 1,5 hour.

This is a “quick” puff pastry cake - the dough does not need to be made, but it should be prepared in advance for baking:

• open the package and leave to defrost at room temperature.
• after defrosting, carefully unroll the rolls and cut into equal parts (3-4).

Before preparing a cake from ready-made puff pastry, it must be properly defrosted. Frozen puff pastry should not be thawed in the microwave. The dough under the influence of waves is dried, changes its structure and becomes unusable.

The second step in making a puff pastry cake is baking cakes. While the dough was in the refrigerator / defrosted, preheat the oven to 200 degrees.

• roll out a piece of dough (take out one at a time from the refrigerator) with a rolling pin (as thin as possible - up to 2-3 mm).

• put the dough on a baking sheet and cut out a circle according to the size of the dish (plate, pan, etc.).

• pierce the dough with a fork in different places (so that it does not bubble during baking) and put in the oven.

• bake each puff pastry cake layer for 7-10 minutes (recipe with photo shows time depends on layer thickness). The crust should be crispy and browned.

Recipe for cream puff pastry cake

Sour cream for puff pastry cake is prepared very simply: mix sour cream with powdered sugar and vanilla, beat with a mixer or whisk.

Cream for the "quick" version is made in several steps:

• Mix with a mixer (at low speed) "taffy" and softened butter.

• whip the cream in a separate container (pre-cooled) until they acquire a density.

• combine the cream with the butter-taffy mixture and mix thoroughly.

When whipping cream, you should not get carried away - if you overdo it with whipping, cream will turn into butter.

When baking a puff pastry cake, special attention should be paid to its impregnation with cream, because the filling largely determines the taste of the future dessert.

The cakes have cooled down, the cream is ready, and you can proceed to the next step:

• apply the cream on the cake, lay the next one on top, apply the cream again and do this with all the cakes. Lubricate the sides of the cake with cream. The puff cake should be well smeared (this can be seen step by step on the recipe with the photo).

Before starting to lubricate the cakes, part of the cream should be set aside, otherwise you can get carried away and spend the entire supply on the cakes. This cream will be needed for the final decoration of the cake.

• put the cake in the refrigerator for better impregnation. It will become softer, more even in shape. It is advisable to cover the cake so that it does not absorb odors.
• do not soak the remaining cake trimmings after baking with cream and do not put them in the refrigerator - they should retain their crispness.

How to beautifully decorate and serve a puff pastry cake

The final stage is the design of the cake. Layer cake (as the recipe prescribes) at home is simple to make. For convenience, the bottom of the dish should be covered with strips of parchment (they will protect the edges of the dish from drops, drips of cream, crumbs). After removing the cake from the refrigerator, you must:

• place on a dish and smear with the remaining cream those places where it is completely absorbed or slits remain;