I offer you a recipe for the Napoleon cake made of ready-made puff pastry and my signature cream for it. The cake cooks quickly, it turns out to be crispy and soft at the same time. What I like about this recipe is that the cake is prepared quickly and is quite suitable both for a quick home tea party and for a festive table as a dessert.

In Europe, this cake is called "Milphey" because of the large number of layers. Usually, custard is used for such a cake, but on the Internet you will find a lot of options for creams for this cake.

It is best to buy puff pastry that has already been rolled into layers. Then it will take very little time to prepare the cakes. I always keep a couple of packages of ready-made puff pastry in the freezer. Before starting the preparation of the cake, the dough should be taken out of the freezer and allowed to thaw a little. We also take out the butter from the refrigerator in advance so that it softens at room temperature.

So, to make the Napoleon cake from ready-made puff pastry, we will take such products. As you can see, there are very few of them.

I will be making a rectangular cake since I have the dough shape like this. We spread the dough layer on a baking sheet covered with parchment paper. We divide the layer in half and make a lot of punctures on the surface of the dough, this is necessary so that the dough evenly rises during baking. We send the baking sheet into an oven preheated to 190 degrees and bake the cakes for 10-12 minutes.

We will need to prepare 4 cakes in this way. That is, I will bake two baking sheets of cakes.

While the cakes are baking, prepare the cake cream. My signature cake cream consists of two creams mixed together.

Cream No. 1: Put sour cream and sugar in a bowl.

Using a mixer, beat the ingredients into a very homogeneous smooth mass.

Cream No. 2: In a bowl, mix the softened butter and condensed milk.

Using a mixer, also beat the ingredients until smooth.

Now we mix these two creams together.

The SECRET and success of this cream is that the sour cream soaks the cakes, and the butter cream forms a creamy layer. Together they give us a very juicy and delicious cake.

We send the resulting cream to the refrigerator until the time when the baked cakes are completely cool.

These are the cakes we should get ready-made.

While still hot, cut each cake in half lengthwise with a bread slicer (with cloves).

We will use 7 out of 8 obtained cake layers, we will crush one cake into crumb and sprinkle it on the finished cake.

Let the cakes cool completely and grease each layer with cream.

We spread the cakes one by one and grease them with cream. Don't worry that the cake is uneven, we'll fix everything.

When all the cakes are covered with cream, leave a little cream in order to coat the top and sides of the Napoleon.

Until then, place a cutting board on top of the cake and place something heavy on top of it. This is necessary in order for the future "Napoleon" to settle down a bit and become even horizontally. Leave the cake for 10 minutes with the weight, and then coat the top and sides with cream and sprinkle with crumbs.

Cake "Napoleon" from ready-made puff pastry is ready.

The cake can be served immediately. If he stands a little, it will become softer. We love to eat freshly made Napoleon cake as it will be crispy, soaked and flavorful.

The top of the Napoleon can be decorated with almond petals or nuts, if desired. Enjoy your tea.

Crispy, crumbly puff pastry cakes are the perfect base for a sweet or savory filling, so almost no festive event is complete without a delicious, soaked puff pastry. Moreover, even a novice hostess can cope with such delicate pastries, and the variety of options will allow you to choose your favorite recipe.

The main decoration of the table on the eve of a family holiday can be a homemade puff pastry cake with custard. The airy dessert is sure to please guests and family members.

Required Ingredients:

• 1.5 tbsp. sour cream or kefir;
• 180 g of cow oil (+ 200 g - for impregnation);
• 4 tbsp. wheat flour (+ 4 tbsp. l. - for the layer);
• 4 chicken eggs;
• 400 g of crystalline sugar;
• 1 liter of milk;
• coconut and chocolate - for decoration.

Preparation:

1. Sift flour onto a work surface. Combine it with chopped butter and sour cream.
2. Knead an elastic dough (like on dumplings).
3. Cut the workpiece into 12 equal pieces. Form koloboks out of them, cover with foil and set aside for 15 minutes.
4. Cover the surface of the table with parchment. Roll out the dough on it.
5. Attach a template or a plate of a suitable size to the workpiece. Trim excess.
6. Chop the cake in several places with a fork.
7. Send it to an oven preheated to 200 ⁰C for 3-4 minutes.
8. Bake all the cakes until lightly blush and set aside.
9. Grind chicken eggs with crystalline sugar using a mixer until smooth.
10. Slowly pour warm milk into the preparation, stirring it constantly.
11. Send the cream to simmer on the stove until it thickens completely.
12. Beat the softened cow butter with a mixer, adding a little ready-made layer.
13. Smear the cakes with cream, sprinkle with coconut and lay on top of each other.
14. Grease the side of the cake and its surface with the remaining cream and decorate with chocolate.

Send the finished baked goods to the refrigerator to soak for about 10-12 hours.

Puff pastry chicken

An excellent option for family gatherings can be a puff pastry snack "cake" with chicken. This simple and juicy dish will surely please your loved ones.

For cooking you will need:

• 0.5 kg of yeast puff pastry;
• 300 g chicken fillet;
• 1 onion;
• 1 chicken egg;
• 2 tbsp. l. mayonnaise;
• 100 g of cheese;
• salt and pepper (to taste).

How to cook:

1. Chop the chicken fillet until minced. Season with salt and pepper. Combine with mayonnaise and set aside for 10 minutes.
2. Saute finely chopped onion until lightly golden. Pour it into fillets.
3. Divide the defrosted puff pastry into 2 equal pieces. Roll.
4. Separate the egg yolk from the white. Add the latter to the filling. Stir.
5. Grease a baking sheet with oil. Transfer a layer of dough onto it.
6. Distribute the filling evenly over the cake. Sprinkle it with grated cheese. Cover with a second layer. Pinch the edges.
7. Smear the surface of the workpiece with whipped yolk.
8. Bake for about half an hour at 180 ° C.

You can add potatoes, mushrooms, cabbage and your favorite greens to the filling of such baked goods. It will turn out to be very satisfying and tasty.

How to cook "Rag-trick"

Simple, but insanely appetizing and familiar from childhood, "Styopka-rastrepka" involves the use of the most affordable products. In this case, the recipe for cream for a puff cake may vary somewhat. One of its most original variants is a combination of condensed milk with butter and a favorite jam.

For baking you will need:

• 1 tbsp. (20%) sour cream;
• 1 chicken egg;
• 400 g wheat flour;
• 250 g margarine;
• 200 g currant jam;
• 200 g of cow oil;
• 2 cans of condensed milk.

Preparation:

1. Sift the flour twice. Combine it with chopped margarine. Rub by hand until fine crumbs are formed.
2. Make a notch in the middle of the workpiece. Drive in an egg and pour sour cream.
3. Knead the dough. Put it in a cold place for 1 hour.
4. After the expiration of time, cut the workpiece into 12 equal parts. Roll them out.
5. Bake the cakes at 180 ⁰С (each for 8 minutes).
6. Kill the softened butter with a mixer until smooth, gradually adding condensed milk to it.
7. Grease the finished cake with jam and, on top of it - 2 tablespoons of cream.
8. So grease 11 cakes.
9. Do not cover the last layer with anything, but simply lay it on top and press down with a load.
10. Transfer the rest of the layer and cake to the refrigerator.
11. After the baked goods are soaked (the next day), coat the sides and surface with the remaining butter mixture and garnish with the last crumb crumbs.

Butter cream based on sour cream, cream, boiled condensed milk and chopped nuts is also well suited for this cake.

With curd layer

Crispy puff pastry cakes combined with a curd layer will give an unbeatable result. And if you add chopped nuts or dried fruits to the cream, it will be even tastier.

For dessert you need to take:

• 1 pack of puff pastry;
• 2 chicken eggs;
• 100 g of crystalline sugar;
• 10 g semolina;
• 1.5 tbsp. milk;
• 200 g of cottage cheese;
• 200 ml heavy cream.

How to cook:

1. Defrost the dough. Roll out the layers.
2. Trim them to the desired shape. Bake at 210 ⁰С until light golden brown.
3. Grind crystal sugar with eggs and semolina.
4. Boil milk. Stir constantly, pour the egg composition into it.
5. Boil the cream over low heat for 5-8 minutes until thickened. Refrigerate.
6. Whip the cream into a strong foam.
7. Kill the curd with a blender until smooth.
8. Mix cream with cottage cheese and beat again.
9. Combine the finished layer with the curd mass. Refrigerate for 1 hour.
10. Grease the cake layers and decorate.

To prevent the puff pastry from bubbling, pierce it in several places with a fork before baking.

Puff pastry dessert

A bright summer dessert with thin layers of dough and juicy berries turns out to be very attractive in appearance and unusually tasty. And in the harsh winter season, if there are no frozen berries at hand, you can make a cake with bananas or pineapples.

Required products:

• 500 g puff pastry;
• 200 ml (30-33%) cream;
• 1 can of condensed milk;
• 1.5 tbsp. fresh blueberries;
• 1.5 tbsp. fresh raspberries.

The number of berries can be varied according to your preferences.

Preparation:

1. Turn on the oven and set the temperature in it to 180 ⁰С.
2. While it is warming up, roll out the puff pastry sheets to a thickness of 2 mm.
3. Divide them into 4 equal parts.
4. Bake each for 7-10 minutes.
5. Whip the cooled cream until a strong foam.
6. Continuing to beat, pour condensed milk into the blank.
7. Grease all the cakes with the resulting layer, shifting them alternately with berries.
8. Smear the sides and top layer of the cake with cream as well. Decorate with crumbs and berries.
9. Place the dessert in the refrigerator for about 5 hours.

An excellent result will also be obtained if you replace condensed milk with cottage cheese.

Millefeuille with lemon cream

Gourmet "Millefeuille" with patisiere cream is a famous restaurant French dessert, which in fact can be prepared very simply and quickly at home.

Required Ingredients:

• 750 g of purchased puff pastry;
• 0.5 liters of milk;
• 0.5 l (30%) cream;
• 250 g of cow oil;
• 1 lemon zest;
• ½ lemon juice;
• 90 g cornstarch;
• 4 egg yolks;
• 50 g white chocolate;
• 1 g vanilla.

Preparation:

1. Divide the dough into 4 equal portions. Roll out 5 mm thick.
2. Line a baking sheet with baking paper. Move the cakes there.
3. Bake them at 200 ⁰C for about 10 minutes. (Turn over and bake for another 3 minutes if necessary).
4. In a heavy saucepan, combine milk, egg yolks, cream, crystal sugar, lemon zest, vanilla and starch.
5. Boil everything, stirring constantly, until thickened.
6. Pour the finished cream into a wide container and cover with cling film so as not to wind up.
7. Transfer the cooled workpiece to the mixer bowl. Add softened butter and lemon juice there. Beat.
8. Spread over 3 layers of cakes and sprinkle with grated chocolate.
9. Grease the sides and top of the dessert with the rest of the cream.
10. Crumble the fourth cake and sprinkle on the cake.
11. Send the pastries to the refrigerator.
12. Cut the soaked dessert into portions with a very sharp knife and garnish with fresh berries.

If the cake is intended for an adult company, you can add 2 tbsp. l. rum or brandy. It will turn out to be very tasty.

Cake "Monastyrskaya hut"

Delicate and fragrant cake "Monastyrskaya Izba" will decorate any festive table.

To prepare it you will need:

• 200 g of cow oil (+ 200 g - for cream);
• 1 tbsp. (25%) sour cream (+ 1 l - for the layer);
• 2.5 tbsp. wheat flour;
• 5 tbsp. l. crystalline sugar;
• 1 tbsp. powdered sugar;
• 1 tsp vanilla sugar;
• 1 kg of fresh cherries;
• 0.5 tsp baking soda;
• 1 tsp (9%) vinegar.

How to cook:

1. Peel ripe burgundy cherries.
2. Cover with sugar in a 1: 1 ratio.
3. Set aside for a few hours so that the berries let the juice flow.
4. Then put the cherries on the stove and simmer for 5 minutes.
5. Use a slotted spoon to remove the fruits from the syrup. (Use the remaining juice for compote).
6. To prepare the cream, transfer the fatty sour cream to cheesecloth, tie it and hang over a bowl.
7. Put the entire structure in the cold for several hours.
8. After the whey is separated, beat the sour cream with powdered sugar.
9. Add softened cow oil to the cream. Beat again.
10. Sift flour. Combine it with chopped butter. Grind everything into crumbs.
11. Pour vanilla and crystal sugar, as well as slaked soda into the blank.
12. Stir and add sour cream.
13. Knead the dough. Spread it out. Cover with cling film and refrigerate.
14. Roll out the workpiece. Divide it with a stencil into pieces about 20 cm long and up to 7 cm wide. (You should get 15 pieces).
15. Place the cherries on the rectangles. Pinch the edges.
16. Transfer the tubes to a baking sheet and pierce with a wooden skewer.
17. Send them to bake at 180 ⁰C for about 10 minutes.
18. Put some cream in the middle of the prepared plate. Place 5 (completely cooled) tubes on it. Cover them with a layer.
19. Lay out the second layer in the same way from 4 tubes, the third from 3 and so on.
20. Coat the resulting "hut" with cream on all sides.
21. Decorate the cake with grated chocolate and mint leaves.
22. Put the dessert in the refrigerator for 12 hours.

In winter, you can use cherry jam or compote for the filling.

Puff pastry "Log" with condensed milk

Log cake with condensed milk is a very tasty and easy-to-prepare dessert. Even a novice hostess can handle it.

For baking you will need:

• 0.5 kg of puff yeast-free dough;
• 350 g of cow oil;
• 1 can of condensed milk;
• 2 tbsp. l. wheat flour;
• 1 tsp refined oil;
• 1 tbsp. l. cognac.

Preparation:

1. Defrost the puff pastry. Roll it out to a thickness of 0.5 cm.
2. Cut the layer into strips approximately 1.5 cm wide each.
3. Transfer them to a greased baking sheet.
4. Bake at 220 ° C until light golden brown.
5. Kill the cow's oil with a mixer. Add condensed milk and cognac there. Beat until smooth.
6. Set aside a few strips of dough to decorate the cake.
7. Cover the work surface with cling film.
8. Put a few tablespoons of cream on it. Put 6 strips of the workpiece on top. Lubricate them with a layer.
9. In this way, shape the whole cake. Coat the side of the dessert with cream.
10. Cover the baked goods with cling film. Use it to decorate a cake in the form of a log.
11. Remove it for 10 hours in the cold.
12. Grind the deferred strips into crumbs.
13. Remove the dessert from the refrigerator, transfer it to a plate and garnish with crumbs.

When preparing this cake, it is important to ensure that the condensed milk and butter are warmed up to room temperature.

Chocolate-flavored treat

The puff pastry according to this recipe is prepared on the basis of vodka and turns out to be crumbly and crunchy, and in combination with a bitter chocolate layer and boiled condensed milk, it gives an original and incredibly tasty result.

Required products:

• 1 tbsp. wheat flour;
• 100 g of cow butter (+ 20 g - for the filling);
• 3 tbsp. l. ice water;
• 1 tbsp. l. chilled vodka;
• ¼ h. L. table salt;
• 2 tbsp. l. crystalline sugar;
• 30 g of chocolate;
• 100 g of boiled condensed milk;
• 100 ml of cold milk;
• 1 tbsp. l. cocoa powder.

Preparation:

1. Sift flour and add salt to it.
2. Grate frozen cow butter there.
3. Pour chilled vodka and water into the center of the resulting mass.
4. Knead the dough. Cut it into 8 pieces. Refrigerate for 1.5 hours.
5. Mix crystal sugar, cocoa powder and milk in another container.
6. Cut the butter into chunks and add there.
7. Boil the workpiece and boil until thick.
8. Roll out the cakes and bake at 200 ° C. Refrigerate them.
9. Smear the first 4 cakes with condensed milk. The next one is to cover with chocolate cream. Coat the remaining cakes (leave 1 layer for decoration).
10. Grease the finished dessert on the sides and top with a layer and sprinkle with crumbs.
11. Decorate the cake with grated chocolate.

Put the pastries in the refrigerator and soak for 2-3 hours.

A simple recipe in a frying pan

The absence or malfunction of the oven is not a reason to deny yourself and your loved ones delicious baked goods. A way out of this situation can be an appetizing and original cake in a pan.

Required Ingredients:

• 1 can of condensed milk;
• 1 chicken egg (+ 2 pcs. - in cream);
• 1 tsp slaked soda;
• 450 g of wheat flour (+ 2 tbsp. L. - in an interlayer);
• 0.5 liters of milk;
• 200 g of crystalline sugar;
• 1 pack of cow butter;
• 1 tbsp. chopped walnuts;
• 1 bag of vanilla sugar.

How to cook:

1. For a layer, combine milk, eggs, flour, crystal and vanilla sugar in a saucepan.
2. Stir and boil until thick. Add cow oil to the finished cream.
3. Pour the condensed milk into a deep container, beat in the remaining egg. Add slaked soda and sifted flour.
4. Knead soft dough with a spoon.
5. Cut it into 8 pieces.
6. Roll out the cakes.
7. Fry them in a pan for 1 minute on each side.
8. Grease the blanks with cream and garnish with nuts.

Cake scraps can be chopped up and also used for decoration.

Puff pastry "Napoleon"

Puff pastry Napoleon cake is a legendary dessert, the recipes of which have been passed down from generation to generation. Delicate, fluffy pastries that melt in your mouth are guaranteed to become the crown of any festive feast.

To prepare it you will need:

• 350 g margarine;
• 2 tbsp. wheat flour;
• 1 chicken egg;
• 1 tbsp. l. (9%) vinegar;
• 150 ml of ice water;
• 500 g of condensed milk;
• 300 g of cow oil.

Preparation:

1. Melt margarine in the microwave, add flour and stir.
2. In a separate bowl, combine water, egg, some salt and vinegar.
3. Combine the egg mixture with the flour composition. Mix.
4. Cut the workpiece into 8 parts and cool (about half an hour).
5. Beat the softened butter with a blender, gradually adding condensed milk. Put in the cold.
6. Roll out and bake the dough at 180 ° C. Cool the cakes.
7. Smear the layers with cream.
8. Sprinkle the finished cake with crumbs.

This variation is slightly different from the classic "Soviet" recipe, but it turns out to be no less tasty and soft.

Layer cake is a great option for delicious homemade pastries that do not require a lot of cooking time or special skills. In addition, guests and loved ones will definitely like it.

Bon Appetit!

Few have not heard of the famous Napoleon cake and have not tried it at least once. The favorite taste of this delicacy is known in every family, because it is an integral part of almost any celebration. Unfortunately, preparing the classic version takes a lot of time, so not every modern housewife will dare to create this confectionery miracle on her own. But there is a decent alternative - the recipe for Napoleon cake made from puff pastry. This product can be purchased at almost any grocery store. It will become the basis for a sweet treat that can be made quickly and easily. But, if you do not like purchased products, then for you there is a recipe for your favorite cake made from homemade dough.

Let's consider step by step and with a photo how to make Napoleon cake from puff pastry at home.

Napoleon cake from ready-made puff yeast-free dough

A simple and quick recipe that will not take long, and the dish is in no way inferior in taste to the classic version.

For cooking you will need:

• Ready testicle (puff yeast-free, rolled into a roll) - 2 packs of half a kilo each;
• Condensed milk - one jar;
• Pack of good quality softened butter (82.5%);
• Cold fat 33% cream - 250 ml.

The cooking scheme is as follows:

1. Defrost the dough, then carefully unwind the roll and cut it into equal parts. The best option is four squares. They will be thin, which will allow the dessert to soak better, and it will turn out to be more delicious;
2. You can make a square cake. But if you want a round one, then you need to pick up a plate of a suitable diameter and carefully roll each layer, giving it a size slightly larger than that of the selected plate, before that slightly lubricating the rolling pin and the working surface with vegetable oil;
3. From the resulting workpiece, cut out a circle along the diameter of the plate and make punctures with a fork over its entire surface. We do not throw out the cuttings, but put them aside, covering them with any container;
4. We cover the baking sheet with baking paper and move our test circle onto it, then send it to the oven, heated to 200 degrees. The baking process lasts 15 minutes until a light golden hue is achieved. In the same way, you need to bake the rest of the cakes and the remaining trimmings. Do not be alarmed if the biscuits are too lush, after impregnation they will acquire the required shape;
5. Now the cream. Combine condensed milk with butter and mix evenly (but do not beat) with a mixer at low speed;
6. In a separate container, beat the cream until thick so that they do not fall out if the dishes are turned over. But you do not need to whip up to the consistency of butter. Then we shift them to the mass from the previous step and gently knead with a spatula until smooth;
7. Putting together our masterpiece. The biscuits, abundantly smeared with cream, are laid on top of each other. Do not forget about the top and sides;
8. We decorate the treat with chopped scraps of biscuits;
9. Put Napoleon cake from ready-made puff pastry in the refrigerator for 12 hours to soak. It is better to cover it, for example, with a saucepan, so that it does not absorb foreign odors.

Napoleon cake made from ready-made puff yeast dough

Many believe that only yeast-free dough is used to make Napoleon. But still there are recipes where this delicacy is made from yeast. Here is one of them.

You will need:

• A kilogram of frozen "puff" in sheets;
• 3 testicles;
• A liter of milk;
• Sugar - 150 g;
• Butter - 50 g;
• A packet of vanillin.

The cooking instructions are as follows:

1. Without taking the dough out of the package, start defrosting in the refrigerator, then at room temperature. It is not necessary to roll out thawed layers, they immediately move to a baking sheet, slightly oiled with oil;
2. The cakes are baked in an oven preheated to 180 degrees until golden brown. This is about 10-15 minutes. Cut each hot shortbread in half lengthwise. Save the crumbs remaining after cutting for the final decoration;
3. Combine eggs, sugar and flour in one container, then beat until smooth;
4. Warm the milk to 30 degrees and gently pour it into the ingredients from the previous step, stirring it constantly;
5. Transfer the mixture to a saucepan and cook the cream, stirring continuously, until the first bubbles form, then immediately remove the dishes from the flame;
6. Stir vanillin and butter into hot cream, cool slightly;
7. We put the first cake on a plate and generously coat it. We do the same with the remaining biscuits;
8. Decorate the cake with crumbs and place in the refrigerator overnight to soak. After that, the dessert can be sliced ​​and served.

Homemade puff pastry Napoleon cake

This recipe is for those who are not used to buying ready-made store-bought dough, but love to make pastries and pastries on their own. Accordingly, it will take more time.

Would need:

For the first dough:

• Creamy margarine - 200 g;
• 2/3 cup flour.

For the second dough:

• One egg;
• Cold water;
• Flour - 2 cups;
• A quarter of a small spoonful of lemon juice;
• A pinch of salt.

For the cream:

• Half a glass of milk;
• Egg;
• Softened butter - 200 g;
• A glass of sugar;
• Half a packet of vanillin.

The cooking process is as follows:

1. Let's start with the test. Cut the chilled margarine into pieces, put it in a bowl, add flour to it and chop everything into crumbs with small lumps. We form a ball from the resulting mass (no need to knead). It turned out to be dough # 1;
2. Now the second dough. Pour flour into a separate container, add lemon juice, add salt. Break the egg into a glass, add water so that it is 2/3 full, beat a little with a spoon and add it to a bowl of flour. Knead well. To do this, first use a spoon, then continue with our hands on a table dusted with flour. Make sure that the mass is not very steep;
3. We do not thinly roll out workpiece No. 2 and put the ball from the first step into it, closer to one edge in the middle. We wrap it in an envelope, put it with a "seam" down on a plate with flour and place it in the refrigerator for half an hour, without covering it with anything;
4. We take out the blank, slightly roll it into a rectangle and again form the envelope and place it in the refrigerator. We perform similar actions for the third time. Our dough is cooked;
5. Now the cream. In a saucepan, grind an egg with sugar to white, add vanillin and mix well. Pour in milk and put the dishes on a small flame, stir the mixture regularly until the sugar dissolves. Bring to a boil (do not boil!);
6. Remove the container from the gas and cool the contents at room temperature;
7. Cut the resulting envelope into 6 parts. We set to preheat the oven to 230 degrees;
8. Sprinkle flour on the table and roll each piece into a circle around the diameter of your baking dish;
9. Place each rolled piece in a mold and bake over medium flame. The first two biscuits are baked for about 15 minutes, the next - 10. They should become golden brown;
10. Beat the softened butter with a spoon. Next, put a tablespoon of custard in it and beat well with a spoon after each addition;
11. Putting together our masterpiece from the classic puff pastry. Put the first crust on a dish and coat with impregnation. For each piece, there are about 2 large tablespoons of the creamy mass. Calculate it correctly so that it is enough for the whole cake;
12. We put the next cake on top of the previous one and press it a little with our hands, then we also coat it. A crumb may remain, we do not throw it away, but use it for decoration;
13. We do the same with the remaining biscuits;
14. The resulting dessert from homemade puff pastry is made out with the remaining crumbs from the cakes and left to soak, preferably overnight.

Try making everyone's favorite treat using simplified puff pastry recipes. This will save you time and your taste will not be affected at all.

Video: Quick recipe for Napoleon cake from ready-made puff pastry

First, I want to explain why "Cake-Pie". Firstly, it is done in a pan, a very quick, "lazy" version, so I classified it, nevertheless, with pies. Well, but in appearance and delicate, moderately sweet taste, after all, a cake. All the same, choux pastry and another option for making a quick and tasty dish from it !!! Why "Fenichka"? The day before yesterday I received a letter from Irochka, a cook at fene4 ka. She asked if I made cakes from this dough (which I recommend to everyone). So I went to the kitchen - my hands were itching to try it right away and not waste time. I thought a little, did not complicate anything. Choux pastry + custard from the available products. That is why I called this, albeit simple, but very delicate and tasty cake "Fenichka". This is Irishka's idea, thanks to her! I think this cake will help me out more than once! Or maybe it will come in handy for cooks who do not like to bother with baking or simply do not have an oven. I do not pretend to be original. There is no purpose to surprise someone. The recipe is very simple.

Puff pastry cake

Delicious and easy homemade cake.

Guys, if you have no time at all, but want to bake a delicious cake in a hurry, then this recipe is for you!

Puff pastry cake with prunes and simple butter cream - delicious and elegant. Especially if it is decorated with candied fruits or marmalade. Or you can use simple jam or fresh berries!

If there are no prunes, then it can be replaced with nuts (walnuts, almonds or hazelnuts) or candied fruits. Or you can do without additives altogether and make a cake only from puff cakes (purchased dough) and cream. And you will have a holiday!

It seems to me that such a cake is able to decorate and, delighting with taste, appearance and ease of preparation.

What is needed for the cake

for 8 servings

• Yeast puff pastry (purchased) - 500 g;
• Butter - 300 g;
• Powdered sugar - 3 tablespoons;
• Prunes - 0.5 cups;
• Marmalade or candied fruits for decoration - 100 g.

How to make

Prepare puff pastry cakes

• Defrost the puff pastry according to the instructions on the package. Then roll it out so that its area doubles.

On the left - the dough in its original size, on the right - the rolled layer.

• Cut the cakes with a knife and plate. Combine the dough pieces and roll them out too. Or, you can make square cakes, then there will be no scraps.

We circle the plate around the contour with a knife - this is how we get a cake layer. The cuttings can be rolled out into the 5th cake.

• Cover a baking sheet with baking paper (parchment) and put the cakes on it. Bake in a preheated oven at a temperature 200 degrees C... The cakes are baked very quickly. As soon as they are slightly browned, remove from the oven.

My cake diameter was about 20-22 cm and 2 cakes were placed on the baking sheet at the same time.

• Ready-made cakes should not be left unattended - you need to cover them with a towel or napkin so as not to dry out.

Prepare prunes for cake filling

• Rinse prunes in warm water. Dry, cut into small pieces. If the prunes are dry, soak them in warm water beforehand.

Make Butter Cream with Powdered Sugar

• Soften the butter - let it sit at room temperature and thaw. Take it out of the refrigerator beforehand.
• Whisk butter and icing sugar into cream. The readiness of the cream is determined by its homogeneous structure, the finished whipped butter cream lays down in beautiful waves.

I even slightly warmed up the oil in a water bath, combined with powdered sugar and then whipped. But you can just beat the cream in the traditional way, without heating the oil.

Assemble the Puff Bread Cake and Butter Cream with Prunes

• In turn, coat the cakes with cream and stack on top of each other. Put prunes on one of the cakes (in the middle).
• The top cake, greased with cream, can be decorated with colored marmalade or candied fruits. I cut flowers and leaves from marmalade - traditional Easter symbols. Which, however, will delight the eye on any other holiday.

Homemade puff pastry cake with butter cream is ready!

Let the cake brew

• Cover the finished cake so that it does not dry out and refrigerate for 8-10 hours. During this time, our close relative will be saturated and become even more beautiful. Because matte and lightly candied marmalade or candied fruits will moisturize under the lid and become bright and shiny!

This is how the marmalade on the cake becomes after a night of infusion in a cool place.

A tasty slice. Very tasty!

How to make an oil cream with prunes

Some people are very fond of not just an interlayer between the cream and prune cakes, but directly the cream in which the prunes are dissolved in oil.

To do this, you can whip the cream by pouring the prune pieces into the food processor. In the process of preparing the butter cream, the prunes will disperse and the cream will turn out to be extremely delicate, not very greasy ... lighter than usual. You can read more about this in. This is also very tasty.

And you can also add banana instead of prunes - as an interlayer, or directly into the cream.

Big and small)))

How to replace powdered sugar in cream

If you don't have powdered sugar, you can use regular sugar for the cream. Only it will dissolve longer. And if the butter is bad (fake and does not whip well), then it will be a complete hassle and frustration.

Powdered sugar is already a powder that easily combines with oil and does not creak on your teeth.

In addition, for butter cream, you can take 1 can of condensed milk (regular or boiled) for the same rate of oil (300 g). And beat everything together until tender.

But for those who cannot tolerate milk, the option of butter and condensed milk cream is not suitable. Powdered sugar in all cases is a more reliable and suitable product for most.

Delicious cake. And, most importantly, it prepares quickly.

What kind of cream can be prepared for puff cakes

If you have little oil, but have sour cream, sour cream - made from sour cream and sugar / powdered sugar - is suitable for puff cakes. Take 400 g sour cream (fatty - 20-25%) and mix with 3-4 tablespoons of sugar. If it seems to you that there is not enough sugar, add more.

Instead of sugar, you can mix sour cream with sweet blackcurrant jam. And you get sour cream with black currant. If there is not enough sugar, sweeten it.

Cream of sour cream for puff cakes is obtained as a juicy impregnation. And the cakes are no longer dense, tangible, as in the version of the cake with butter cream, but pliantly juicy. Soft. Some people call this version of the Napoleon cake - Wet Napoleon))

This is also very tasty.

Butter cream can be combined with cottage cheese - as in. You don't need to add chocolate, but it tastes good.

Eat me!

Well, you understand that the cake does not have to be made round - the simplest form of a puff cake is square.

You can make a cake like that!

It's even a pity to take out a piece!