Sometimes we want to treat ourselves to a homemade dessert, especially if a family celebration is planned. The classic for such cases is layer cake Napoleon. Cooking it is not easy, you have to spend a lot of time. To make the dessert delicious, you need to clearly follow the recipe for baking cakes and choose the right filling. The classic cream for Napoleon will become great option to connect the layers of the cake. Today you can find various recipes for its preparation. By choosing suitable way, you will enjoy great taste traditional sweets.

How to make a classic Napoleon cake cream

modern cooking there are several recipes for preparing such a filling. Each of the options brings new shades to the taste of the dessert. To find the perfect filling for Napoleon, it is best to try several ways to create it. To ensure ease of preparation, you can use condensed milk, delicate taste obtained by adding cream or sour cream, and nuts mixed into the cream base will add some piquancy.

To create a Napoleon cake with custard, you can follow a simple path - use puff pastry bought in the store. Cooking it yourself is a more difficult task. Recipes with photos can be found on the Internet. Recommendations will help make your pastry a real masterpiece that any guest will love. Classic custard for Napoleon - the main condition for achieving great taste dessert.

From flour, milk and eggs

This recipe cream for Napoleon will require the presence following products:

• milk - 1 l;
• granulated sugar- 300 g;
• butter - 250 g;
• chicken eggs - 3 pcs.;
• flour - 3 tbsp. l.;
• vanilla sugar - 1 sachet.

Cooking:

1. To mix the components, you first need to choose suitable dishes. A suitable option is a saucepan with a thick bottom. The volume of the container should be at least 1.5 liters so that the cream does not spill when mixed.
2. Pour flour and sugar into a saucepan to mix. In the resulting mass, break the eggs, add vanilla sugar, mix everything so that no lumps appear.
3. Pour milk into the resulting cream base, stirring constantly, so that the mass is homogeneous.
4. Bring the mixture to a boil over low heat, stirring constantly. Pay close attention to the flour: you need to prevent burning.
5. The cooking process must be continued until you see characteristic bubbles on the surface.
6. Cool the finished base by placing the pan in a larger container with cold water. Do not forget to periodically stir the mass.
7. After the cream mixture has cooled, add the butter, which must first be softened. Stir everything until the ingredient is completely dissolved.

With condensed milk and butter

• butter - 200 g;
• condensed milk - 200 g;
• walnuts - 1 tbsp.;
• vanilla sugar - 1 sachet.

Cooking:

1. Butter must be softened and beat until a homogeneous mixture is obtained. For this, it is better to use a mixer.
2. Gradually add condensed milk (2-3 tablespoons) to the butter, continuing to beat.
3. Heat the resulting cream base a little over low heat. Beat the heated mass again.
4. Nuts need to be crushed and added to the finished base during whipping.
5. Pour vanilla sugar, mix everything well.

With cream

Cream for a cake without butter is prepared from the following ingredients:

• milk - 0.5 l;
• egg yolks- 3 pcs.;
• granulated sugar - 170 g;
• vanilla sugar - 30 g;
• cream - 150 ml.

Cooking:

1. Heat the milk until it starts to boil, then leave to cool.
2. Separate the yolks and proteins, beat the yolks with sugar until a fluffy creamy mass is formed.
3. Without stopping the beating process, add milk to the eggs.
4. Place the resulting mass on a medium fire and cook until it thickens.
5. boiled cream remove from stove, cover cling film and chill.
6. Whip the cream to form a peak, mix it with a spoon to the total mass.
7. Place the resulting filling in the refrigerator.

eggless custard recipe step by step

• milk - 3 l;
• granulated sugar - 4 tbsp.;
• vanilla sugar - 2 packs;
• flour - 12 tbsp. l.;
• butter - 400 g.

How to cook:

1. Take 2 liters of milk, bring it to a boil. Add both types of sugar to the liquid.
2. In a separate bowl, mix the unclaimed liter of milk with flour. The resulting substance must be introduced gradually into heated milk with sugar. This must be done while constantly stirring, otherwise lumps may form.
3. Wait for the mixture to boil. With the appearance of a few bubbles on the surface, turn off the stove.
4. Leave the filling to cool. By consistency, it will resemble thick porridge.
5. When the mixture has cooled completely, add the butter that needs to be softened beforehand, beat everything together to make a custard butter cream.

Video: classic custard recipe for Napoleon

Step-by-step recipes for making Napoleon cake cream: classic custard, without eggs in fifteen minutes, with condensed milk and butter, chocolate, with Plombir ice cream, lemon cream

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

3 gr.

18 gr.

carbohydrates

283 kcal.

Option 1: Classic Napoleon Cake Cream Recipe

Traditionally, flour custard is prepared for the Napoleon cake. premium, fat milk, butter more than 70%, sugar. Some housewives add to classic cream vanillin, but this is already one of the improvisations. We will prepare several types of delicious cream for this wonderful dessert. You can choose the classics if you are cooking for the first time, and for more experienced housewives various improvisations and combinations are offered.

Ingredients:

• four tablespoons of wheat flour;
• four chicken eggs;
• a liter of fat milk;
• five hundred grams of granulated sugar;
• five hundred grams of oil drain at least 70%.

Step-by-step recipe for Napoleon cake cream

For the convenience of preparing the cream, we will use kitchen appliances. Break all the eggs into a bowl, add the sifted flour to them and beat them magnificently with a blender.

Pour milk into a saucepan, bring it almost to a boil and pour in all the sugar. Stirring the mass, dissolve all the crystals of granulated sugar.

Sweet milk should be on minimum heat. Pour the egg-flour mass to it, working with a whisk constantly.

Simmer until the mixture thickens, stirring constantly. Then take it off the heat and let it cool until just lukewarm.

Soften butter while cooling the thick mixture. Take out of the refrigerator and keep in a warm place.

We shift it into a saucepan, and add the cooled cream in a thin stream. At the same time, we break through the mass with a blender with a whisk attachment.

When the mass becomes homogeneous, at low speeds bring the cream to a lush mass. If the cream is still warm, it must be completely cooled.

So, everything is ready, now you can start shaping the cake and lubricating the cakes.

Option 2: Quick Cream Napoleon Cake Recipe

We will prepare the cream in a quarter of an hour. This time we'll do without chicken eggs. This amount of cream should be enough to soak one cake. During cooking, we need a mixer, a whisk and a saucepan.

Ingredients:

• five hundred ml of milk;
• three tbsp flour;
• one hundred grams of oil drain;
• one hundred and sixty grams of granulated sugar.

How to quickly prepare a cream for the cake "Napoleon"

Take a saucepan with a thick bottom. Pour milk into it and pour the indicated amount of flour and stir with a whisk until all lumps are dissolved.

We put the pan on the fire and bring to a boil, constantly stirring the milk flour mass.

When the mixture begins to thicken, our movements become more intense - the whisk does not stop.

As soon as bubbling bubbles appear on the surface, remove the pan from the heat and cool slightly.

Put soft butter in a bowl, add sugar and stir with a spoon until smooth.

We shift the cooled mass to the sweet soft butter and punch with a mixer until smooth.

When the mixture becomes more magnificent, without lumps and sugar crystals - the cream for the cake is ready!

Note: This cream is universal, it can be used for various pastries e.g. eclairs, cakes and muffins.

Option 3: Cream for Napoleon cake with condensed milk and butter

Condensed milk is ideal for making cream. Since it is already sweet, there is no need to add granulated sugar. Butter will make the cream fatter, give it a dense texture - the cream will not only soak the cakes, but will also be a full-fledged layer for the cake.

Ingredients:

• jar of condensed milk natural milk- approximately 250-280 gr;
• ten gr oil drain 73%;
• half a stack of milk;
• two or three tablespoons of flour.

Step by step recipe

We take out the butter from the refrigerator and leave it for half an hour or an hour in the kitchen so that it softens. We put it in a saucepan, add condensed milk and stir until smooth.

For convenience, use a mixer or blender.

We put the container on low heat and add milk. By the way, it can be any fat content. Although farm milk is best for cream.

While our mixture is heating, we constantly stir it. Slightly add flour, kneading the mass.

When you have used all the flour, stir a little and turn off the heat. Wait for the cream to cool completely and beat a little.

Use the cooled and whipped cream to impregnate the skin.

Option 4: Chocolate Cream for Napoleon Cake

chocolate cream Perfect addition to any dessert. In addition, if the classic cakes were prepared without cocoa and chocolate, then you get a beautiful contrast of light layers of dough and dark cream. And when everything is soaked, you get a very tasty, soft, melt-in-your-mouth cake.

Ingredients:

• two tablespoons of flour;
• a quarter liter of fat milk at least 3.2%;
• three hundred grams of sugar;
• two tbsp cocoa.

How to cook

We use only high-quality butter, do not buy spreads, do not replace margarine - we need a tasty and proper cream.

We soften it with room temperature and transfer to a bowl.

Pour all the sugar into a container with soft butter and grind into a homogeneous mass. Then put on the weakest fire on the stove.

Pour in all the milk and start stirring, first until smooth, then to keep hot. Do not boil the mass, otherwise the time will not work.

Pour the flour in portions, continuing to work with a spoon or whisk. Then add cocoa by a teaspoon and stir.

Let the cream cool completely and beat it with a blender. Before whipping, it can even be placed in the refrigerator.

Option 5: Cream for Napoleon cake with Plombir ice cream

Ice cream perfectly diversifies the usual classic cake cream. It is not expensive, you can easily buy it in any store. Try to make custard with ice cream, you will be pleasantly surprised.

Ingredients:

• six hundred grams of ice cream "Plombir";
• three large eggs;
• one and a half glasses of sugar;
• four glasses of milk;
• four hundred grams of oil drain;
• vanillin optional.

Step by step recipe

Butter and ice cream must be softened in vivo. Leave at room temperature or in a warm place.

Crack the eggs into a bowl, beat until fluffy and sprinkle with sugar. Beat again until fluffy.

Heat milk in a saucepan over low heat. It is important that it does not boil, but becomes a little more than warm.

Place butter and ice cream in warm milk and melt, stirring constantly with a whisk.

Pour the whipped sweet into a warm, but not hot mass. egg mixture. We introduce a thin stream, stirring with a whisk or spoon.

Now you can add a couple of pinches of vanillin to your taste, and then pour the flour through a sieve. Now you need to actively stir everything in order to quickly dissolve all the lumps.

Remove from heat and let the mixture cool, and then beat until fluffy - the cream is ready.

Option 6: Lemon Cream for Napoleon Cake

This cream gives a slight sourness to the dessert, refreshes and will pleasantly surprise your family. It is prepared very simply and quickly.

Ingredients:

• two hundred grams of oil drain at least 70%;
• a quarter liter of fat milk;
• two hundred grams of sugar;
• one lemon;
• three tbsp flour for thickening.

How to cook

We take out the oil from the refrigerator, put it in a saucepan and leave it in the kitchen for an hour and a half or two - let it soften.

Wash the lemon well, remove the zest from it with fine grater. Squeeze the juice - we will add it to taste

Pour sugar into butter, add zest and pour lemon juice. The more juice you pour, the stronger the sourness will be felt.

We stir everything until smooth.

Heat the milk until warm and pour into the mixture. Mix everything well and put on low heat.

To prevent the cream from curdling due to lemon juice, you need to constantly and intensively knead with a spoon or whisk.

Do not bring to seething, just keep it hot.

Pour the flour in small parts, while kneading the cream and looking at the consistency. If it has already thickened, the lumps have dissolved, and the flour is still left, do not pour it anymore. Remove from fire and let cool completely. Then put in the refrigerator for half an hour.

Before applying the cream, remove from the refrigerator and beat.

Cream with condensed milk and butter is very simple, but with proper preparation cakes for "Napoleon" will be a real find for lovers delicious pastries. As you will see from our recipe with a photo, this cream consists of only two ingredients. At first glance, nothing complicated, just combine two ingredients, but on the other hand, you need to know a few basic secrets so as not to spoil your favorite dessert. And do not forget that you can cook - it will be much tastier than the store counterpart.

Ingredients:

- butter - 200 g,
- condensed milk - 1 can.

How to cook with a photo step by step

1. Let's start with oil. It should be at room temperature, but not too softened. In addition, do not forget about the quality of the oil. The taste of cream is always very clearly felt in any dessert. Therefore, the quality of products, including oils, must be very good. Cut into cubes and proceed to the next step of cooking.




2. Beat the butter until white.




F3. We begin to gradually pour in the condensed milk. Condensed milk good quality is thick and uniform. After adding each small portion of condensed milk, beat the mixture until smooth.






4. We continue to pour in the condensed milk. The cream becomes a little thinner.




5. The finished cream is not suitable for decorating cakes, but it is perfectly absorbed into Napoleon cakes.

6. Thus, knowing a few nuances, you can get the right and delicious cream for your favorite cake "Napoleon".

7. Bon appetit!

Also good for Napoleon cake.

Custard for Napoleon

Homemade custard, recipe with photo and calorie calculation.

Tips for making custard for Napoleon.

Simple vanilla custard.

Cooking cream in a water bath.

Today on the Internet posted great amount custard recipes for Napoleon cake. Many of them are called classic and at the same time differ in the number of ingredients and cooking technology. And there are a lot of home, their own or grandmother's.

It is difficult for a beginner in the kitchen to choose. It all depends on your preferences.

The consistency of the cream, thick or not, primarily depends on the amount of thickener, flour, less often it is starch. A little more or a little less matters, so it's better to use .

The number of eggs or yolks also affects the density and taste, as well as the cost of the cream.

For a long time, I recognized custard only on yolks, and at least 5 yolks per liter of milk. I tried the recipe once with whole eggs and I liked it. Now I often make cream on it. This is the recipe we are posting below.

Not everyone knows that you can make custard without eggs at all. Why not? Everything is the same, but a little more flour, you get the same liquid porridge. Cool and combine with oil.

The amount of sugar in custard is always at the request of consumers. Please note that there are recipes for 1 liter of milk that differ only in the amount of sugar: some have a glass, others have one and a half or two.

The perception of sweetness is deeply individual. Cooking the cake for the first time, do not rush to put all the sugar in the cream, if it seems to you that there is a lot of it, try the cream. Unfortunately, right amount sugar will become apparent only in finished cake when it is infused. Especially if the cakes are sugar free.

Vanilla sugar is also selected to taste empirically. Do not forget to write down the result on the recipe sheet, you can forget your own conclusions until the next time.

A few secrets for successful cooking simple custard:

1. Boil the milk so that it does not burn. For this there is old advice: rinse the saucepan with cold water and then pour milk into it.

By the way, this advice may not work. And there can be many reasons. For example, from the wrong choice of pan. Every housewife knows in which pan her milk does not burn. I have this terrible aluminum, the old Soviet one, but it never fails.

AT stainless pans The reason may be hard water. If you do not wipe the inside of the pan after washing, almost invisible lime stains of dried water are enough to start burning the milk. And rinsing in this case may not help.

Of course, the reason may be in careless washing. If at the bottom after washing something stuck quite a bit, but we did not notice. My mother always went to the window to see if everything was in order inside the pan.

2. So that the custard does not burn, the pan should be clean, its bottom is smooth. The cream must be constantly stirred. Particular attention to the contour of the bottom near the walls. Pour the finished cream into another bowl or put it in the same bowl for cooling in a large bowl with cold water.

Unfortunately, in spite of everything, there are such capricious pans that the only reliable means of protection against burning the cream is a water bath. A little more difficult, but 100% guaranteed.

3. So that lumps of flour do not form in the cream Mix the flour with sugar first and then combine with the eggs.

For the same purpose, you must constantly stir the cream during cooking. And stir over the entire bottom area.

What matters is how to interfere. Convenient whisk. However, not every whisk can mix the edges of the pan and there the thickened cream can settle and gather into lumps. Therefore, a spoon is indispensable. You can alternate the spoon with the whisk or stir with a spoon from start to finish.

If you still get lumps of flour in the finished cream, if there are a lot of them, the cream can be filtered through a sieve.

4. So that the cream does not separate. Many experienced chefs there is a sad experience when the cream was cut off, disconnected. For custard with butter, it looks like this: the cream has become more liquid, and grains of butter are floating in it.

Why can the cream separate? There may be several reasons:

1. Beating too long. Similarly, how butter and whey are obtained from cream.

2. When violated Golden Rule: Butter and main custard should be at room temperature. Therefore, you need to get the oil out of the refrigerator in advance, half an hour or an hour, depending on the temperature in the kitchen. The oil should become soft, but should not melt, which quickly happens in hot summers with 82% fat oil, so in the summer I try to add 72% oil to the cream.

3. For the normal connection of oil and custard base their proportion matters. If you add a little oil, less than 100 grams per 500 ml of milk, it is better to put it in hot cream. So that it melts and thus connects with the custard.

It is believed that butter should be at least 200 grams per half liter of milk. If I use less, then I choose 82% oil as .

4. And yet, with a mixer, mix the main custard with butter gradually, in portions. If you add all the cream to the oil at once, it may not connect well. That is, you need to add a couple of spoons, beat, add more, beat, etc.

By the way, for the wet Napoleon in Soviet time more commonly used or added to hot ready cream about 20-25 grams of butter.

How to fix if the cream has separated?

To do this, warm the cream a little and beat again. For example, put in a bowl with warm water until the lumps dissolve into a creamy mass.

And you may not be upset. The taste qualities of the stratification of the cream do not suffer. Therefore, between the cakes and under the sprinkles with crumbs, it is quite suitable. The eaters won't notice.

Custard for Napoleon

Ingredients:

1. Milk 2.5% - 600 g
2. Eggs - 2 pcs.
3. Wheat flour - 2.5 tablespoons with a slide - 40 g
4. Vanilla sugar - 2 teaspoons
5. Sugar - 200 g
6. Butter - 200 g

Calorie cream without oil in 100 grams: 152 kcal

Calorie cream with butter in 100 grams: 241 kcal

Recipe Calorie Calculation.

Cooking:

We will cook the cream in a water bath, so in advance we need to choose a pan for this, on which we will place a pan with cream. There should be enough water in the bath so that the bottom of the pan with cream is immersed in water about a quarter in height.

In fact, it is enough that the pot of cream touches the water. Too high water level in the bath is dangerous, you can burn yourself with boiling water.

1. Boil all the milk. Cool one glass of milk to warm, you can in a bowl with cold water.

2. Mix sugar and flour well (to avoid lumps). Put the eggs and the flour and sugar mixture in a bowl.

3. Rub the eggs with the sugar-flour mixture.

4. Pour a glass warm milk, mix well.

5. Prepare water bath: Pour into a larger saucepan hot water to the right level so that the bottom of the saucepan with the cream touches the water. Boil and turn off. Close the lid.

I always have a kettle just in case. hot water, suddenly have to add to the bath.

6. While stirring in a thin stream, pour the rest of the milk into the mixture of flour, sugar and egg yolks.

You can try for sugar and add as needed.

7. Put the pot with the future cream in a water bath with hot water, turn on medium fire, and cook the cream with constant stirring until thickened.

The water in the bath boils very quickly, reduce the heat to a small one so that the water in the bath boils, but very weakly so that it does not splash on your hands. Stir the cream constantly.

8. Remove the thickened cream from the bath, add vanilla sugar, stir. I use vanilla sugar with natural vanilla or cardamom.

Usually it takes about 10 minutes to cook the cream.

9. The finished cream can be poured into another bowl, it will cool faster. Close with a lid or film, cool.

I cool in the same pan in cold water. I use the same pan from the bath. I pour hot water, pour cold water and put a pot of cream on it. To prevent foam from forming, stir a couple of times while it cools. In fact, the foam is not a hindrance if you then beat the cream with butter with a mixer.

So, cream without oil for homemade cake Napoleon is ready.

You can add butter to the cream, which will make the cream tastier, but also more nutritious.

In my childhood, almost everyone prepared Napoleon cream without oil. They were very richly smeared with cakes, and the cake turned out to be well soaked. Now such a cake is called "wet Napoleon".

If you're counting calories, try a butter-free custard cake or add just 20-25 grams of butter to a hot, ready-made custard. It turns out light creamy taste.

Making Butter Custard

To add butter to custard, the butter must be brought to room temperature so that it becomes soft but does not melt. The time depends on the temperature in the kitchen.

Whisk soft butter mixer.

Add cooled oil h emergency cream in portions of 2-3 tablespoons and beat with a mixer. Beat until smooth. It is not worth whipping the cream for too long, it can exfoliate, separate, cut off. How to fix, advice before the recipe.

Calculation of the calorie content of custard for Napoleon cake

Calorie cream without oil in 100 grams: 1440: 950∗100=152 kcal

Calorie cream with butter in 100 grams: 2770:1150∗100=241 kcal

© Taisiya Fevronina, 2016.

If the Napoleon cake becomes crown recipe among the desserts in your kitchen, then you will capture all the hearts of connoisseurs of this culinary creation.

The delicate taste of custard, combined with cakes melting on the tongue, is truly a pleasure for your guests and loved ones.

I will tell you with confidence, Napoleon cake is a win-win dessert, which will always be to the taste of many, you just need to choose for yourself the best recipe and feel free to experiment. Unfortunately, the analogue of this cake in the store is completely far from the classic Napoleon cake recipe. Therefore, if you want to treat your loved ones with the most delicious puff dessert, that is, the only way out is in the independent execution of this cake at home. A little troublesome, but your efforts will not be in vain.

From our childhood, we remember the wonderful taste of this homemade cake, the recipe of which was carefully passed down in records from generation to generation, from mothers to daughters. And even then, the housewives boldly experimented with types of dough, creams and additives such as nuts, condensed milk or whipped cream. Feel free to try the Napoleon oven and look for your favorite recipe for you and your family!

Classic Napoleon cake with custard

For the cream you will need:

• 4 things. egg
• 1.5 st. sugar
• 3 art. milk
• 4 tbsp. l. flour
• 250 g butter

For the test you will need:

• 3 art. flour
• 250 g creamy margarine
• 1 PC. egg
• 2/3 st. water
• 1 tbsp vinegar

Cooking method:

Grate into the sifted flour coarse grater chilled or frozen margarine

Separately, beat the egg and add water and vinegar to it.

Make a well in the flour with margarine and gradually pour in the egg mixture, mix with your hands or with a fork

Gradually adding all the liquid, knead a stiff dough, form 11-12 balls for future cakes

Sending them to the cold

While the dough is cooling, beat the eggs with the sugar until smooth, pour in the milk and mix

You can adjust the amount of sugar in the custard yourself, more or less - to taste!

Lastly, add the butter in pieces, dissolve, cool

We take out one piece of dough (the rest remain in the cold), roll it out on a sheet of baking paper

Along the edge of a plate or other shape, cut off the edge of the cake with a knife

Be sure to make 10-12 punctures with a fork in each cake

We bake it together with scraps, they will be useful to us for sprinkling the cake

Brush each cake generously with chilled custard.

Sprinkle the cake with large crumbs from the scraps of cakes

The cake is ready! Bon appetit!

Cooking cake Napoleon curd with cream

The basis of the test for this cake contains cottage cheese as the main component. The taste of such a Napoleon turns out to be simply delicious - crispy cakes combined with gentle cream! An indescribable feast of taste!

For the test you will need:

• 1 st. sugar sand
• 100 g margarine (or butter)
• 400 g cottage cheese
• 2 pcs. egg
• 1 pack baking powder for the dough
• 1 pack vanilla sugar
• 0.5 kg flour

For the cream you will need:

• 1 l milk
• 1 st. Sahara
• 4 things. egg
• 200 g softened butter
• 1 pack vanilla sugar
• 3 art. l. (with a small slide) flour
• 2 tbsp. l. (with a small slide) starch

Cooking method:

Rub cottage cheese through a sieve, add vanilla sugar, sugar, eggs and softened butter (or margarine)

Put ready dough cool for 30-40 minutes in the cold, covering it with cling film

Sprinkle the table with flour, knead the dough a little and cut off a small piece - this is the first cake

Roll out a circle with a thickness of 2-3 mm, cut the required diameter of the cake with a knife using a lid, add the trimmings back to the dough, carefully transfer the cake to a baking sheet lined with baking paper

Already on the baking sheet, often prick the cake with a fork, bake the cakes at 180 degrees for 8-9 minutes until lightly browned, in total you should get 12-13 cakes

The remains of the last two cakes are also baked for future sprinkling of the cake.

Beat the eggs, add 200 ml of milk, starch and flour to them, mixing with a whisk

Add the milk-egg mixture to the boiling milk in a thin stream, stirring constantly so that the eggs do not boil.

Cook, continuing to stir, until thickened.

Remove the cream from the heat, cover its surface with cling film so that a crust does not form when cooling, cool to room temperature

Add softened butter to the cream, beat with a mixer

Generously grease the cakes with cream, laying on top of each other on a dish

If the cakes slide over the dish, then put a spoonful of cream under the first cake on the dish - this will fix the cake on the dish and it will be easier to form the cake!

After 3-4 cakes, we very carefully press the cake with a tray, pressing it down a little from above

Sprinkle coarse crumbs on the top and sides of the cake.

Bon appetit!

Napoleon cake recipe with custard and condensed milk

Another great recipe- Napoleon cake with custard with condensed milk. Such pleasant taste delicacies, loved by everyone since childhood! Simply delicious for both adults and children!

Napoleon according to this recipe is soaked and moist with a delicate milky filling. Try to cook and the result will conquer everyone!

For the test you will need:

• 500-600 g flour
• 200 g butter
• 2 pcs. eggs
• 120-150 ml cold water
• 1 st. l. sugar
• 0.5 tsp salt
• 2 tbsp lemon juice

For the cream you will need:

• 1 l milk
• 3 pcs. egg
• 6-7 tablespoons corn starch
• 2 tbsp flour
• 120 g sugar (powdered sugar)
• 2 pack vanilla sugar
• 300 gr. condensed milk
• 50 g any nuts

Cooking method:

Sift 500 g of flour into a bowl, add salt and sugar so that the dough is not fresh

Whisk the eggs separately and add to them. cold water and lemon juice

Gradually pour the egg mixture into the flour with butter, knead the soft plastic dough

We divide the dough into 10-11 equal pieces for future cakes, put them in the cold, covering with cling film

Do not knead the dough for a long time so that the butter does not melt! You need to work with it quickly, that's when you get the airiness of the cakes that we need!

We put half the milk on the fire and heat it almost to a boil.

Separately, beat the eggs, add vanilla sugar to them ( powdered sugar), flour and starch, add the other half of the milk, mix

In a thin stream, stirring constantly, we introduce the egg-milk mixture into the hot milk

While stirring, we wait for the cream to thicken on the fire, remove from the heat and cool, covering the surface of the cream with cling film or continue to stir so that a crust does not form on the cream

Add condensed milk to warm cream, combine with a spoon until a homogeneous consistency

We take out pieces of dough from their cold, roll one with a rolling pin on a sheet of baking paper, keep the rest in the cold

We cut off the excess with a knife using a lid (diameter 22-25 cm) or another shape to make an even circle

We often prick the cake with a fork, bake together with the trimmings at a temperature of 180 degrees until lightly browned

Be careful! The cakes are thin and bake quickly, watch the time for 6-7 minutes, otherwise the cakes will burn on paper, then breaking the taste of the finished cake!

Under the first cake we put a spoonful of cream, bottom cake better soaked and the cake does not slip on the dish during folding

When all the cakes are gathered together, generously coat the top and sides of the cake with cream

Bon appetit!

How to make a custard cake with whipped cream

For cakes you will need:

• 400 g flour
• 250 ml milk
• 120 gr margarine cream
• 1 PC. egg
• 1 tbsp cognac (or rum)
• 1/4 tsp citric acid
• 2 g vanillin

For the cream you will need:

• 0.5 l milk
• 200 g sugar (powdered sugar)
• 200 ml cream from 30%
• 2 tbsp corn starch
• 2 pcs. egg
• 10 g vanilla sugar

Cooking method:

In 200 g of sifted flour, add frozen margarine, vanillin and citric acid. Chop the margarine with flour with a knife and grind into crumbs.

Whisk 250 ml of milk and an egg, add cognac and mix. Pour the egg mixture into flour crumb, sift the rest of the flour and knead soft dough, put it in the cold for 1 hour under cling film.

Beat with a mixer 150 ml of milk, vanilla sugar, starch, granulated sugar and eggs.

Heat the remaining milk to hot, pour the milk-starch mixture into it, stirring constantly, cook the cream until it thickens. Remove saucepan from heat and cool.

We take out the dough after an hour of cooling, divide it into 10-12 pieces, so much we get thin cakes, cut them with a lid or plate, with a diameter of 23-25 ​​cm.

Bake cakes at 180-200 degrees in just 6-7 minutes for parchment paper Let all cakes cool completely. Crumble the driest cake to coarse crumbs in a separate bowl.

Beat the cold cream with a mixer until stable tops, combine them with the cream and smear the cakes with each other. On the assembled cake apply cream on top and sides, sprinkle with prepared crumbs on all sides.

For the first hour after cooking, the cake is at a temperature of 22-25 degrees, then we put it cold for 2 hours or more. It absorbs well. The cake is ready!

Bon appetit!

Cake Napoleon in a pan

Do you want to please your home with a Napoleon cake? Everything is in your hands - bake it in a pan! After all, the originality of this recipe lies in the fact that the cakes here are not baked in the oven, but approximately like pancakes. At the same time, the cake does not lose its palatability- still the same magnificent Napoleon

For the test you will need:

• 2.5 st. flour
• 100 g butter
• 1 st. sugar
• 3 pcs. chicken egg
• 1/4 tsp soda

For the cream you will need:

• 1 l cow's milk
• 150 g butter
• 3 pcs. egg
• 3 tbsp flour
• 1 st. sugar
• 2 g vanillin

1. Beat eggs and sugar, put softened butter and soda, slaked with vinegar, to them. AT liquid mass gradually pour in the sifted flour, mix without lumps, the dough under the film costs the necessary 30-40 minutes
2. For the cream, mix sugar and eggs with a whisk, then sifted flour and cold milk. Everything is mixed until smooth, over moderate heat, bring to a thickening, stirring constantly. Remove the cream from the heat, cool it, add vanilla and butter to it, beat the cream with butter with a mixer
3. We divide the finished dough into 13-14 parts. We roll out, determine the diameter of the cakes using the form, cutting off the extra edges. We bake them in a well-heated frying pan, greased with oil, over medium heat. Fry the cakes like pancakes on both sides until lightly browned.
4. Cooled cakes are generously greased with custard. Lubricate the bottom and top cakes and from the sides so that our cake is not dry. Decorate with crushed nuts if desired and put the cake in the cold soak for several hours

Bon appetit!

Cake Napoleon classic recipe. Video0