Napoleon cake is a favorite delicacy in many families. It is always cooked with great pleasure. Because they know exactly what if will stand on holiday table a store-bought version and a home-made cake, then you shouldn’t even guess - which one will be eaten first!

But not everyone knows that this recipe was not always as accessible as it is now.

When we lived in Uzbekistan in the 80s, cakes in the store were a rarity. And so many recipes went from hand to hand different desserts own production. Each hostess certainly had a notebook with recipes for their preparation.

Since there was always a special attitude to their preparation, the notebook was usually separate, only for them - loved ones. In Uzbekistan, any housewife cooked pilaf, shurpa, lagman, manti, samsa ... and everything else with ease. But the one who knew how to cook a real delicious Napoleon- was considered a real culinary specialist.

And there were special reasons for this. First, it was difficult to buy enough good butter. Margarine was mainly used for baking, and for Napoleon cake, margarine is by no means suitable.

But there was also a more compelling reason. The recipe was kept a huge secret. It's all about what time to buy nice cake it was almost impossible, and for the holidays everyone wanted to surprise the guests and feed them deliciously, Napoleon baked, you can say on a commercial basis, but more simply - for sale.

Of course, they baked other cakes, but this one always came first. It was not easy to order. Not less than a month, there was a queue for its baking.

It is clear that the craftsmen who baked such cakes kept the recipe under lock and key with seven seals. The people went, of course, recipes, but Napoleon according to these recipes turned out to be not so tasty. And I couldn't find that recipe.

But when we left Uzbekistan, they simply gave it to me. I will not waste your time and tell how it happened.

Today I want to offer you this “secret” recipe. I really hope you like it too!

We will need:

For the test

• flour - 5 cups
• butter - 300 gr. 82%
• egg - 1 pc.
• sour cream - 0.5 cups
• water - 0.5 cups
• vodka - 2 tablespoons
• salt - 1/3 of a teaspoon

For custard

• egg - 3 pcs.
• milk - 1 liter
• flour - 3 - 4 tbsp. spoons
• sugar - 1 cup plus 3/4 cup more
• butter - 170 gr. 82%
• cognac - 2 tbsp. spoons.
• vanillin - 1 teaspoon (without a slide)

For sour cream

• sour cream fat, thick - 1.5 cups
• sugar - 3/4 cup

Test preparation:

1. Sift the flour through a sieve into a large bowl. It is necessary to sift it, preferably even twice, so that the flour is saturated with oxygen. Then the cake will turn out really tender and tasty.

Cut the cold butter into pieces into flour. Rub everything with your hands until crumbs form. Try to rub quickly so that the butter does not have time to melt.

2. In a separate bowl, beat the egg with salt.

Add boiled cold water, sour cream and vodka. Stir everything until smooth, you can whisk. Vodka is an essential ingredient; without it, the cakes will not be so tender and layered.

3. Add the resulting mixture to the flour, and knead the dough. This must be done quickly so that the butter does not have time to melt. It is not necessary to form an even bun, the main thing is that everything is mixed and the dough does not stick to your hands.

4. When you have achieved the desired state, cover the dough with a napkin and leave for 30 minutes.

5. After 30 minutes, put the dough in cellophane, or wrap it in cling film. Put in the refrigerator for at least 1 hour.

6. Then we take it out, knead again and cut into sausages, which in turn we divide into 12-15 identical parts, roll up the balls.

We put the balls in a bag so that they do not stick together and send the bag to the refrigerator.

7. We put the oven to warm up. We need a temperature of 200 degrees.

8. We take out one ball at a time from the refrigerator, roll it out very thinly. It is better to use parchment for this, and now baking paper is also sold. We roll right on it. A thinly rolled sheet without paper will be difficult to transfer to a baking sheet later.

9. We put a template on top in the form of a large plate, and cut out an even circle on it. I have a plate with a diameter of 24 cm.

10. We make punctures with a fork all over the sheet to ready product it didn’t bulge, but remained even, and set to bake directly on paper.

11. Each sheet will be baked for 3-4 minutes. We need light baked cakes. Bake until Brown color no need. The color of the cakes should be light.

12. While the cake is baking, roll out the next sheet, and so on until the end. While the cakes turned out bumpy and uneven. It's because of the vodka and oil. But we need it, it's good that they are. When impregnated with cream, the layering we need will appear. Each layer will be soaked and this will give the delicacy an impeccable taste.

13. Knead the trimmings with cakes again until smooth, roll out thinly, and also bake. This cake can be of any shape. We need it for decoration.

14. Or you can bake the cakes first, and then cut them into shape. But that's how they crumble. Therefore, I always use the first method.

Cooking custard

1. While the dough is gaining strength, first on the table, and then in the refrigerator, you can cook the custard.

2. Beat eggs with sugar until foamy, add 1.5 cups of milk, mix.

3. Add flour and cognac. Mix well until lumps disappear.

4. Boil the remaining milk in a separate saucepan. When it boils, make a funnel in the milk with a whisk and gradually pour the resulting mixture into the center of the funnel. We stir constantly. This is a very important preparation step.

5. It is necessary to cook the resulting mixture to a creamy state, but the mixture must not be allowed to boil. If it boils, the cream will lose its delicate texture, thicken greatly, and then the cakes will not be able to soak in it. And this is very important for the finished cake.

6. Without letting the cream boil, cook it until it thickens, then remove from heat.

7. Cool the cream.

8. Butter room temperature whisk until creamy.

9. Mix the cream with butter, adding a little vanillin. It should not be too thick, but not liquid mass, so that it is convenient to coat the cakes with it.

sour cream

1. It is better to take sour cream rustic, thick and oily, so that there is no liquid in it. If you use store-bought sour cream, I’ll tell you a little further how to make cream from it.

2. Grind sugar into powder.

3. Put the sour cream in a deep bowl, put the bowl in cold water. It is better to cool the water in advance in the refrigerator. It will help to achieve a more airy cream.

4. We start whipping sour cream, slowly adding powdered sugar. Beat for 15-20 minutes better mixer, the whipping time is reduced by 2 times). But it is better to beat at a low speed.

5. The cream should not be liquid, and not thick. The thicker the sour cream, the thicker the cream.

Now that the cakes have completely cooled down and two creams are ready, we begin to collect the Napoleon cake.

How to properly assemble a cake

• take flat dish, or if the cakes are very large, you can use a tray.
• put the first cake on it and generously grease it custard.
• then lay out the second cake and again grease with custard
• on the third cake spread the first layer sour cream, and the second - custard

• then again grease 2 layers with custard

• and the sixth layer again with two creams
• that is, every third cake is smeared with two creams
• when the turn reaches the last layer, we also lubricate it with cream. If there is sour cream left, you can smear it with it.
• There was a lot of cream, if you now put pressure on the cakes, then it will literally crawl out from under them. But we are not pressing anywhere yet, but we leave this not yet quite beautiful and even mass in this form.

• leave the cake, let it stand for 30 - 60 minutes in this form, during which time it will soak all the cakes
• then put on the last cake baking paper to size
• take a large flat plate, but better cutting board put it on finished product, and slightly pressing, take the cakes. They are already slightly soaked, and should not break. Do not press hard so as not to break the cakes
• leave it under the board for a while, so it will settle a little more
• remove the paper, remove the remaining cream from it, put it back on the top layer
• we report on the last layer as much cream as necessary
• we make crumbs from the last cake, which was made from scraps
• sprinkle on top

• leave for 10 - 12 hours at room temperature, soak
• then refrigerate for 12 hours
• then we take it out, cut into pieces and eat with pleasure

The taste of our Napoleon is simply the most delicate. I must say that this cake is not too sweet. And this is good, not only the taste of sweetness is felt, but also the whole variety of tastes!

Secrets and features of making Napoleon cake

1. Since the advent of the Internet, I have met many different recipes cake Napoleon. Some of them were similar to those that we once cooked, and complained that our Napoleon's taste was not the same anyway.
2. Later, analyzing what was the matter, I realized one thing. Apparently the whole main secret is in only two things - the dough contains vodka, and the cream is used more than one, as in classic version, and two. Thanks to this, the finished product has a distinctive taste and incredible tenderness.
3. An important aspect is that the cakes are moderately thin, and there is enough cream on them. I always make a cream with a margin, according to the principle "let it be better than not enough." And always in such cases, I remember a joke about pies ... What you need for pies to be tasty - you don’t have to feel sorry for the filling! So the cream is also not to be regretted. Our cake should be well-soaked and not dry.
4. She promised to tell me about store-bought sour cream. If you can't find a fat and thick sour cream, then take a colander, put gauze in it in two layers, and put sour cream there. Place the colander in a bowl or saucepan. Put the whole thing in the refrigerator for 3-4 hours, excess water will go through the gauze to the bottom of the bowl. In such sour cream, you can additionally add 2 tablespoons of heavy cream.

There is one more delicious recipe, according to which this delicacy turns out very tasty. This

She told me everything, tried not to forget anything. Now the matter is small. Take and cook a Napoleon cake according to an old recipe that was kept a big secret for a very long time.

Enjoy your meal!

Good afternoon friends!

Today we are preparing classic cake Napoleon of custard and multi-layer cakes. There are a lot of cake recipes. However, the real, most delicious recipe, tested over the years, from the Soviet era.

Then this cake was baked according to only one recipe, skillful bakers baked huge, table-sized, lush, layered, crumbly, melt-in-your-mouth Napoleons, and sold them by cutting big chunks. It was impossible to find out the recipe for making a cake, I learned it many years later, and I want to share it with you today.

If you don’t have time to make a cake at all, but you really want something sweet, cook easy recipe. Cakes for Napoleon can be baked from ready-made puff pastry; use condensed milk or sour cream as a cream. But, of course, such a cake will be different from the one prepared at home.

Ingredients:

To prepare the test we need:

• flour - 750 grams
• butter- 600 grams
• egg - 2 pieces
• ice water - 300 ml
• salt - 1 teaspoon
• vodka - 2 tbsp. spoons

To prepare the custard:

• eggs - 4 pieces
• sugar - 200-350 grams
• milk - 1 liter
• butter - 200 grams
• vanilla - 1 pod
• flour - 4 tbsp. spoons
• cognac - 2 tbsp. spoons

Step by step preparation:

The main condition for preparation correct test- All ingredients must be chilled.

Sift cold flour through a fine sieve onto the table, you can sift it 2-3 times, the more it will be saturated with oxygen and the product will turn out to be more airy.

Rub the frozen butter on coarse grater, straight into the flour. I want to note that it must be fresh and good quality. The specified amount of oil in the recipe can be taken less, just remember that the more it is, the more magnificent and airy the dough turns out.

Each time we dip the butter into flour, and quickly rub it so that it does not melt from the heat of the hands.

Constantly mix the grated butter with flour.

In a separate bowl, break 2 eggs, add salt to taste, two tablespoons of vodka and water. We mix everything with a whisk. Adding not a large number vodka makes the dough airy and dry. Then, in small portions, pour the resulting liquid into the butter-flour mixture and mix.

The dough should not be strongly kneaded, it must be mixed, collected in a large lump.

We got the dough not very steep, it does not stick to hands.

Wrap the dough in cling film and send to refrigerator compartment for 2 hours, and in the meantime we will prepare the cream.

Cooking custard

The custard prepared according to this recipe turns out to be very delicate and soaks the cakes well.

Pour milk into a small saucepan, add sugar, vanilla pod and put on a small fire and stirring constantly, dissolve the sugar.

In a separate bowl, break eggs, add flour, cognac and mix well until smooth.

Pour the prepared mixture in portions into hot milk, mix and bring to a boil, but do not boil. Then reduce the heat and, stirring with a whisk, evaporate the mixture until it thickens.

Remove from heat, add softened butter and beat cream until smooth. We have a beautiful, thick, delicate custard. Pour it into a bowl and cool to room temperature.

sour cream

You can quickly prepare sour cream from any sour cream and sugar. It does not even require heat treatment.

We have prepared the dough and cream, you can start baking cakes.

We lay baking paper on the table and roll it out very thin dough, 3-4 mm thick and about the size of a baking sheet. Using a fork, make pricks all over the surface of the cake.

Then, with a sharp and thin knife, cut the rolled cake into six equal parts. Carefully transfer them on paper to a baking sheet and send them to the oven, heated to 200 degrees.

Baking cakes is better on the middle grate. You should not rebake, as soon as the dough has risen and browned (3-5 minutes), we take out a baking sheet and send the next one. Thus, we got 24 thin, crispy puff cakes.

We begin to collect our delicious cake Napoleon. We coat each cake with a layer of cream. Then we smear the cream on top and on all sides. We donate one cake and turn it into crumbs, which we sprinkle our dessert on all sides. We leave for impregnation at room temperature for five hours, then we send it to the refrigerator for the night.

In the morning we cut a piece of cake for tea. A well-soaked and melt-in-your-mouth dessert prepared according to a classic recipe. Enjoy your meal!

Here is such a long and detailed recipe for making an amazingly delicious homemade Napoleon cake from the Soviet era. I would like to know your opinion about the recipe, write in the comments. If you liked it, click "Class" and share links to the article with your friends on social networks.

Today we will cook the most delicious cake "Napoleon". Delicate, melt in your mouth, aromatic home cake"Napoleon" is rightfully the king among homemade cakes. Nothing compares to homemade cakes hand-made, and even with love. And it’s not necessary to cook cakes only on holidays: after all, a simple homemade Napoleon recipe allows you to bake a yummy at least every day. Let's not waste time, but go to the kitchen and prepare the Napoleon cake.

Ingredients:

• 1 egg;
• 1 pinch of salt;
• 250 grams of creamy margarine or butter;
• 200 milliliters of water;
• 700 grams of flour.

To prepare the cream:

• 420-450 grams of sugar;
• 8 grams (sachet) of vanillin;
• 1 tablespoon of starch;
• 6 pieces of chicken eggs;
• 1 liter of milk;
• 200-250 butter;
• 4 tablespoons of flour.

The most delicious cake "Napoleon". Step by step recipe

1. For the dough, we need a large bowl with high sides. Sift flour into it through a sieve.
2. Creamy margarine or butter, you can use any of the products in the recipe, put it in advance freezer, for 15-20 minutes, so that they freeze and become firm.
3. We rub cold margarine or butter on a coarse grater. You can do this right in the bowl into which we sifted the flour.
4. Mix the grated margarine and flour until smooth. The result should be an oily flour, ground into a homogeneous crumb.
5. We drive one chicken egg into a cup or glass, do not separate the yolk from the protein. Add salt and beat lightly with a fork or spoon.
6. Add cold water to the egg with salt, mix. Please note that for the preparation of this cake, the water must be cold.
7. Make a well in the middle of the flour and pour the egg and water into it.
8. Now we start kneading the dough. First we do this with a spoon, then with our hands. The dough shouldn't be tough, but it shouldn't stick to your hands either.
9. When the dough becomes smooth and homogeneous, we shift it from the bowl to the table and continue to knead.
10. We wrap the finished dough in cling film or simply transfer it to plastic bag. We send the dough to the refrigerator for half an hour.
11. When 30 minutes have passed, take the dough out of the refrigerator and divide it into 16 parts. Sprinkle the table with flour first.
12. Pieces may turn out to be smaller: it depends on the diameter of the mold in which you will bake the cakes. We leave a few pieces of dough on the table, send the rest back to the refrigerator.
13. Roll out each piece of dough on a table sprinkled with flour into a thin circle.
14. We cut out a square from parchment, a little larger than the diameter of our dough. We transfer the rolled dough to paper, this is done very easily, due to a large amount of butter or margarine. When the dough is shifted, we prick it in several places with a fork so that it does not bubble during baking.
15. Preheat the oven to 220 degrees. As soon as it warms up, we send the dough into it, literally for 5-6 minutes. Bake until golden and remove from oven immediately.
16. In the same way, we roll out and bake all the other cakes, then let them cool completely.
17. Cut the baked cake evenly according to the pattern. Do not throw away the edges that crumble easily, but leave them to decorate the cake.
18. While the cakes are cooling, let's prepare the cream. Pour milk into a saucepan and put on fire so that it warms up, but does not boil. Be sure to watch him, because milk tends to "run away."
19. Pour sugar into a separate pan or bowl, beat in eggs and add vanilla. Mix everything with a spoon or whisk until smooth.
20. Combine flour and starch, pour over eggs and sugar, mix again.
21. Pour one ladle into the pan with eggs warm milk, mix. So, gradually, we add it all.
22. We put the pan on the fire and, stirring all the time, bring the mass to a boil. It should become smooth and thick.
23. Let the cream cool slightly and put softened butter in it, which you need to get out of the refrigerator a couple of hours before cooking. Mix well. Cream for our cake is ready.
24. With a warm, not yet cooled cream, we grease all the cakes. Be sure to put a little cream on the bottom of the dish in which you will serve the cake: so bottom cake also absorbs well.
25. Each cake that you put on top of the other, lightly press down. Do not forget to grease the sides of the cake with cream.
26. We knead the scraps that we have left with our hands into crumbs: sprinkle the top and sides of the cake.
27. We send the cake to the refrigerator for impregnation. This will take approximately four hours.

So you learned how to make a homemade Napoleon cake. Cut off a piece of cake: you will notice how tender, fragrant, very well soaked in cream. So it asks: "Eat me!". Well, now we just have to brew black or green tea, you can have coffee, cut the cake into portions and call your family for tea. Delicious? Yes, this cake is a decoration of any table. Cook with our site "Very tasty" - and your family will always be fed the most incredible delicious meals. Enjoy your meal!

The traditional version of the test for "Napoleon" is puff. You can cook it at home or buy it in the supermarket. The first option is tastier, the second is faster. You choose. In addition, some housewives cook and sand cakes- in my opinion, such a cake is as far from Bonaparte as I am from genetic engineering or the Hadron Collider, however, it would be simply dishonest not to mention this point.

The classic version of puff pastry is a rather time-consuming pleasure. Kneaded from flour, salt, oil and water elastic dough, rolled into a rectangle, which is liberally smeared with butter. The dough is wrapped in an envelope and sent to the refrigerator, after which it is rolled out again, greased large quantity oil, wrapped in an envelope, cooled, rolled out, lubricated - and so on, until there is oil and strength. They say, professional chefs can make 500 layers of puff pastry!

The average hostess is not ready for such feats, I think. And it will take a lot of time, so recipes were invented that do not require special skills.

So, I offer you a choice of several test options for classic recipe"Napoleon".

Cooking
Pour the flour into a bowl, rub half the butter, mix.
Pour water and vinegar into the recess, salt and knead the dough on the table - it should become elastic and elastic.

Knead well and for a long time - this is a guarantee that the dough will not tear when rolling.
So, roll it into a rectangle, in the center lay out the second pack of butter, cut in half lengthwise (to make it thinner). We close the butter with dough (first from above and below, then on the sides), fasten the edges well (this is important!) And quickly roll out the resulting “pie” until it is about three times larger. Fold in thirds, roll out again and put in the fridge. We do our own thing for half an hour or an hour, then we pay 10 minutes of attention to the dough - we take it out of the refrigerator, roll it out, fold it, roll it out, fold it and hide it again. You need to do this 3-4 times - in the end you will get a piece of dough, which after baking will turn into a fragrant, creamy, layered, crumbly cake.

With a sharp knife, divide the dough in half, cut off the round edges from the other three sides of the layer (literally half a centimeter - after baking, they can be used to sprinkle the cake, so send the trimmings to the oven along with the cakes), roll out additionally in the shape of a baking sheet, prick a little with a fork (or a lot: the more holes, the flatter, smoother the cake) and bake for 15-20 minutes at a temperature of 220 degrees. Each sheet (layer, cake) is baked separately! It may take even less time if you roll out the dough very thinly, so be careful not to overdo it!

Beer dough

Beer dough is the so-called false puff pastry, similar in technology to chopped. Cakes on such a test are especially layered, bubbly, light. During baking, the smell of beer and alcohol “leave”, only crunch and tenderness remain.

Ingredients:
4 cups flour;
1/2 tsp soda;
1/2 tsp salt;
2/3 cup light beer;
250 g cold butter.

Cooking
Mix flour with soda and salt, grate ice cream butter into a dry mass, mix. Adding beer, quickly knead the dough that is elastic and does not stick to your hands.
Divide it into 8 parts, roll each into a ball, wrap in cling film and hide in the refrigerator. After half an hour, take out one at a time, roll it into layers (I prefer rectangular, round ones are easier), bake in an oven preheated to 200 degrees for about 5-7 minutes each.

My signature dough for "Napoleon"

The finished dough according to this recipe turns out to be incredibly tender and fragile - and so much so that the cake is smeared with cream immediately before serving. On the table are light crispy cakes that melt in your mouth like a cloud.

Yes, do not try to cut off the baked dough layers - they are so fragile that you will only crumble, turning everything into indistinct crumbs and scraps.

Ingredients:
200 g cold butter
180 ml water
1 st. l. vinegar 9%
1 egg
13 art. l. with a "slide" of flour

Cooking:
Break the egg into a glass, add water, vinegar and shake everything well with a fork.
Pour flour into a deep bowl, rub ice cream butter, mix and pour in the liquid component. Quickly knead a fairly elastic dough that does not stick to your hands - if necessary, add a little flour.

Next - the most interesting: the dough should be beaten off. To do this, we raise the finished lump with both hands to the level of the head (or even higher) and throw it on the table with force. We collect the resulting cake into a lump and throw it again - and so at least 15 times. This procedure will make the dough smooth, pleasant and very pliable.

We divide into 8-9 parts and roll each into the thinnest possible rectangle. We immediately cut off the excess, striving to ensure that all the cakes are approximately the same size. We shift to a baking sheet, prick with a fork and bake at a temperature of 200 degrees until a moderately golden color (7-10 minutes, but the time is conditional and may be different for you).

Honey "Napoleon"

Of course, this is not a classic at all, however, the cake according to this recipe comes out tender and pleasant, so it’s definitely worth trying at least once. Pay attention to the fact that the cakes are very sweet - keep this in mind when you select and prepare the cream. Sour cream and cream go very well with this dough.

By the way, the recipe is very convenient because the cakes can be stored for quite a long time - it’s a good idea to bake several portions of the dough in advance, and then be glad that you always have a “duty” version of the cake at hand.

Ingredients:
1 cup of sugar;
4 eggs;
1 st. l. soda;
1 glass of honey;
5 cups flour.

Cooking:
Mix eggs, honey, sugar and soda, add flour and knead a thick dough. Now - the most interesting: having hidden it in a plastic bag, we leave it for two days (or more) at room temperature. After that, we divide it into equal parts (there is a lot of dough - if you make thin cakes, you will get at least 10 layers), roll it out and send it to the oven for 7-8 minutes (watch the dough - it should only lightly brown) at a temperature of 180 degrees.

Cakes for "Napoleon" on curd dough

soft, tender cakes with light layering. Suitable for lovers of moist cakes with custard. Take into account that there are a lot of cakes, and they require enough lubricants, so cook the cream from about 1 liter of milk - you won’t lose.

Ingredients:
500 g of cottage cheese;
400 g of sugar;
6 eggs;
700 g flour;
1/3 tsp salt;
1/3 tsp soda;
1/2 tsp lemon juice.

Cooking:
Beat eggs well with sugar, add salt, soda, lemon juice, stir in the curd. Add flour, knead elastic dough. We divide it into 15 parts, hide in the refrigerator. After half an hour, we take out one at a time and roll it into cakes. We bake at a temperature of 200 degrees for about 7-8 minutes.
I recommend cutting hot cakes to get an even, beautiful cake.

Cream for cake "Napoleon"

So, with the test, they seem to have clarified, your task is to decide and bake. This is a laborious process: if I bake Napoleon, I usually make double the norm of dough, after which my hands hurt from the rolling pin. However, the result is always worth the effort!

After the cakes are ready, cook or whip the cream. It is believed that the classic in this case is butter cream, but I prefer custard. Choose for yourself, focusing on your taste and preferences of your family.

Custard (milk)

There are a great many recipes for custard and, probably, every housewife prepares it in her own way. This diversity hides the great generosity of cooking as an art - you can, without repeating yourself, cook more and more cakes and creams, fantasize and come up with something of your own, unusual and the best.

I offer my version of custard - found after hundreds of experiments, trial and error. It is delicious, soft and light.

Ingredients:
1 liter of milk;
4 eggs;
1 st. Sahara;
3 art. l. flour;
200 g butter.

Cooking:
Mix sugar with flour, add eggs, grind into a homogeneous mass.
Pour hot milk in a thin stream, stir well, and then put on a minimum heat and cook until puffing, without ceasing to stir the cream with a spoon.
After cooling, add milk to the softened butter in very small portions (literally on a spoon), rub with a spoon until completely smooth or beat until smooth.

Butter cream

The most intense option. Heavy, high-calorie, solid, but, the right word, what a delicious "Napoleon" comes out with this cream! Real!

Ingredients:
250 g high quality butter;
3 eggs;
1 cup of sugar.

Cooking:
Stir the eggs with sugar and, placing the bowl over a saucepan of boiling water, beat until elastic splendor. The cream will look more like a viscous elastic mass than foam, however, it will clearly increase in volume.

Beat room temperature butter until smooth, gradually add the cooled egg mass, without stopping the mixer. The end result is shiny beautiful cream, which can be flavored with alcohol (literally 1-1.5 tablespoons), citrus essence, vanilla.

Custard with cottage cheese notes

Light cream with a soft curd aftertaste. Ideal if you don’t like the “emptiness” of custard, but the heaviness of cream is too much for you.

Ingredients:
0.5-0.6 l of milk;
4 egg yolks;
3 art. l. flour or corn (potato) starch;
1/2 cup sugar;
300 g mascarpone or any other cream cheese.

Cooking:
Mix the sugar with the yolks and grind until smooth.
Add flour, mix, slowly pour in the milk, mix again and put the saucepan on a minimum fire - stirring constantly, cook until thick and start to "puff". When the mixture has cooled, add cream cheese and beat until smooth.

Cream on white chocolate

What to say? Cream is the richest! For my taste, he is heavy and somewhat intrusive, however, I cannot but admit that in the company of puff pastry he is perfect.

Ingredients:
250 ml of milk;
150 g of sugar;
2.5 st. l. flour;
200 g of white chocolate;
100 g butter.

Cooking:
Mix sugar with flour, pour in milk and bring to a boil over low heat, stirring constantly.
Remove the cream from the heat and immediately put the chocolate broken into pieces into it. Stir until chocolate is completely melted and cover cling film leave to cool completely.
Put butter at room temperature into the cream and beat with a mixer until fluffy.

The simplest cream on cream

The simplest cream that is easy to prepare and delicious to eat. Pitfall - in order for the cream to whip, it must be thick enough, of good quality and chilled. It is better to replace sugar with powdered sugar, it stabilizes the cream better. As a flavor, you can add vanilla, citrus essence, a couple of drops of rum, cognac or orange liqueur.

Ingredients:
0.5 l of heavy cream;
1 glass of powdered sugar.

Whip cream until fluffy. About halfway through the process, add a little bit of powdered sugar. The cream should be voluminous and stable.

Options are possible!

A little lower I will tell you why the Napoleon was named after the great commander. Looking ahead, I will only say that Bonaparte's personal chef believed that the sides legendary cake should be open - and I, contrary to the theory of Henri Lagoupier, argue that "Napoleon" can be ennobled by hiding the uneven edges of the cakes under a layer of cream. We cover the freshly baked layers of dough with a mold (large plate) and cut, giving the desired shape. Do not give trimmings to anyone, drive away people with a large towel - it is these crumbs-pieces that need to be dried, crushed with a rolling pin, and then used as a sprinkle on the cake.

Layers for "Napoleon"

However, this is far from the only way to slightly embellish classic look and the taste of Napoleon. Most delicious option- berry layer. Between two layers on cream or even instead of cream, apply a little currant puree, grated blueberries with sugar, strawberry jam, cranberry jam, lemon curd. The sour berry is most suitable - it skillfully neutralizes the sugar of the cream, turning the cake into the perfect composition of crunchiness, sweetness and sourness.

Very interesting "Napoleon" looks with a layer of fruit with rich taste. Try adding feijoa puree in the fall, experiment with kiwifruit in the winter. In the spring, you can boil apple cubes a little and mix them with caramel sauce, and in the summer you should definitely chop apricots and add them to the cake in the form of puree or jelly.

By the way, if there is a desire to “play” and experiment, instead of a berry layer, you can lay out a layer of jelly - it must be prepared in advance and poured into a mold whose diameter repeats the diameter of the cake. Looks fresh and very bright!

Additional accents

nuts perfectly complement delicate taste"Napoleon" - believe me, a handful of roasted hazelnuts, a few almond petals, a little crushed walnuts- and the cake is transformed.

Chocolate, for my personal taste, does not fit into Napoleon, however, many people add it to both cream and dough, and sprinkle it on top in the form of crumbs. If it does so great amount people, so it's delicious?

Another option to diversify your usual cake recipe is smear cakes with two various creams(cream mix). By alternating the custard and cream layers, you get an incredibly rich taste.

Mac in "Napoleon" looks unexpected, but very nice. If you first dry the grains a little in a dry frying pan, they will happily crunch on your teeth, leaving an elusive flavor of nuts. If you boil poppy seeds with milk and sugar, and then chop them with a blender, you get great supplement to the cream, which will turn it into an excellent filling for a homemade cake.

Meringue - another way to decorate "Napoleon", giving it unusual shades. Crispy, tender, light meringue will make the puff pastry cake more interesting, unusual and tasty. If you don’t want to waste time making meringues at home, you can use store-bought ones.

A separate large block can be distinguished unsweetened "Napoleons"- there are many options for snack cakes based on puff pastry, but this is such an array of information, ideas and recipes that I propose to talk about it some other time.

How "Napoleon" became a cake

For me no more fun than light a candle, take an interesting book, brew fragrant tea, cut off with an elegant dessert fork small piece layer cake and put it in your mouth. Close your eyes with pleasure, leave the dough and cream to melt on your tongue... Take a sip of tea, slowly read a page of a fresh novel about the important and necessary, and then again - a small piece of joy, an explosion of taste, a fountain of sweetness.

There is no greater pleasure! Silence, rain is pounding outside, the house is cozy and warm. There is still almost a whole Napoleon on the dish, next to it is a huge teapot with tea. Probably, many years ago, the great Emperor was almost as good - he was sitting in his palace, in the fireplace the fire was licking the heels of the firewood, and the air smelled of calm, and unhurried conversations were held. Napoleon leaned over to one of the maids of honor of his wife, whispering something to her - she blushed, embarrassed, smiled coquettishly. However, this is where Napoleon's pleasure, unlike mine, ends - the doors of the drawing room of the hall opened, and an angry Josephine appeared on the threshold, not without reason. I had to answer - without justifying myself at all (the best battle tactic is an attack!), The emperor said the first thing that came to his mind: “Honey, I came up with an absolutely wonderful cake! Knowing how much you love sweets, I didn’t want to forget the idea, and therefore I secretly shared it with a person you can trust!”. It was impossible to just fall behind the jealous wife - therefore, I had to describe a hastily concocted fantasy, which the retinue immediately picked up, wrote down, and the court cook realized. This is how the Napoleon cake was born.

However, maybe real story his appearance is not like that at all. It is said that the dessert was invented by Russian confectioners in 1912 on the occasion of the celebration of the centenary of the victory over Bonaparte. Whether in jest, or seriously, the chefs decided to cook cakes triangular shape- allegedly symbolizing the famous headdress of the emperor. Unfortunately, it is impossible to prove this version, because Russia does not have a patent for the Napoleon recipe, however, the theory exists, and it is ridiculous to simply deny its existence.

However, if you really want to, you can try to convince the world that the name of the Napoleon cake was given by a completely different story. They say that during the war with Austria there was a crisis when Bonaparte's troops retreated, being in the area of ​​​​the small Italian town of Marengo. The emperor was angry and annoyed and did not hold back, taking out his emotions on those around him. Under hot hand my favorite cook got in - he cooked a chicken that Napoleon could not stand, although there was simply nothing else in the district ... The next day brought unexpected surprises - sudden reinforcements arrived in the person of Marshal Desaix and his troops, the course of the battle changed dramatically, and Bonaparte returned to France as a winner .

At Christmas, the emperor called his devoted cook: “Today I will have dinner with a lady. I want you to cook delicious chicken"Marengo" and something amazing for dessert - Josephine de Beauharnais loves sweets. Lagouppierre smiled, accepting the general's devious apology, and went into the kitchen.

A magnificent chicken in a green sauce was served at the table, gourmet snacks and salads, and for dessert they brought out a cake with many layers. Thin cakes were carelessly smeared with cream so that the sides of the cake remained uncovered. Frowning, Napoleon demanded an explanation. Lagoupier was ready:
- History is cyclical. These layers symbolize that events change each other, but the spiral of life sooner or later returns to the previous coil. I did not cover my sides with cream to remember this simple truth.
Are you talking about Marengo? the emperor asked.
Henri Lagouppierre nodded his head, and the cake has since entered the world culinary art like Napoleon.

However, french cuisine and undoubtedly has “its own” recipe for such pastries, the origin of which should not be disputed, citing this or that story as proof. The famous millefeuille (the name translates as “thousand petals”) is the closest relative of Napoleon. Puff pastry, custard - don't you think that there are similarities?

Well, enough history, you won't be fed up with it. Let's better choose which option you will cook for the next holiday, buy food and run to the kitchen - create! Sweet experiments for you, delicious creams and layered cakes!

Good day, dear readers, site Delicious Recipes!

August is a hot time for preparations for the winter. So I rolled up another batch vegetable salads. Namely, vegetable salad with cabbage, which one of these days will appear on the pages of my site. Look and see. But I don’t dedicate today’s article to blanks, but on the contrary, I decided to stop a bit and cook something sweet.

I baked the familiar and beloved cake "Napoleon" with custard. There are a lot of recipes for making a Napoleon cake. I took advantage of the most simple recipe, according to which our grandmothers also cooked. I don’t know about you, but the cake at home is associated with my birthday first of all. Although the birthday is not soon, let's then arrange a holiday of the soul and bake not very complicated cake"Napoleon". Join now!

For the cake "Napoleon" we need:

• flour - 650 gr. (full one liter jar),
• a pinch of salt,
• cold water - 150 ml.,
• vodka or cognac - 2 tbsp. spoons,
• cream margarine or plum. oil - 300 gr.

For custard:

• milk - 1 liter,
• eggs - 3 pcs.,
• flour - 3 tbsp. heaped spoons,
• sugar - 1 cup + 2 tbsp. spoons (or just 10 tablespoons),
• drain. oil - 200 gr.,
• vanilla sugar - 1 packet.

how to make delicious napoleon cake

I think you know the history of the origin of the Napoleon cake? Who does not know, it can be quickly found on the Internet. But we will not be doing this. Let me better tell you how to cook a delicious Napoleon cake, so that your family or guests are satisfied with it and be sure to ask for supplements.

From these ingredients that I used, the cake turned out to be 2 kg and 400 grams. I think if you are not a big sweet tooth, you can share this portion with your family. Everyone, stop teasing you and move on to cooking.

1. All ingredients for the dough should be as cold as possible. On the work surface pour out right amount flour. I had flour liter jar. This full jar with flour we use. Put the diced on the flour creamy margarine and grind this mass into crumbs. We do not bother for a long time so that the margarine does not melt.

2. After the crumb is ready, make a small hole in the flour and pour cold water mixed with vodka and salt. Many people add vinegar to the dough. If you want, you can add 1 teaspoon. Vinegar will loosen the dough and give the cakes some splendor. Knead the dough and try to do it quickly. We divide the resulting dough into 12 equal lumps that need to be rolled into balls. We spread the resulting balls on a flat plate, cover with cling film and put in the refrigerator for at least one hour.

3. While our dough is cooling, prepare the custard. I advise you to cook exclusively custard for the Napoleon cake. and not on condensed milk, or someone also prepares sour cream. So, pour the milk into a cauldron and bring to a boil. In the meantime, in a separate bowl, whisk, with a whisk, eggs and half a glass of sugar. Add flour to the eggs and mix thoroughly so that there are no lumps.

Then pour in slightly warm milk (150 ml.), Taken from the cauldron. Bring to a homogeneous state and pour in a thin stream into boiling milk. When combining milk with an egg-flour mixture, be sure to mix the contents of the cauldron with a whisk. The mass will begin to thicken quickly. On a very low heat, stand the resulting custard until it thickens completely. But in no case do not bring the cream to a boil! Remove the thickened cream from the heat and let it cool down.

Now that the cream has almost cooled down, we take a tall bowl, but such that it is convenient for you to whip the cream. I took the container from the mixer. Next, beat the softened plum with a blender or mixer. butter, but not melted with the remaining sugar and vanilla sugar into a lush mass. But not for long, otherwise the oil can exfoliate. After that, add a few tablespoons of cream to the oil and continue to beat for average speed. Here is the recipe for making a very tasty custard. This custard is perfect for cooking honey cake. I shared the honey cake recipe in this article.

4. Have you prepared the cream? Good. Now I invite you to bake Napoleon cake layers. Immediately turn on the oven to the maximum and go to the test. We take the balls out of the refrigerator one by one. My technology is this: they took out a piece of dough, rolled it out. While the first cake is baking, roll out the second and so on. I made round ones. Like this.

The rest of the dough was also laid out on a baking sheet and baked all together. Before baking, be sure to prick the cake with a fork. Otherwise, the cake will swell. Cakes are baked very quickly, about 7 minutes. I don't recommend frying them.

Here is such a stack of cakes I get.

We coat each cake generously with chilled custard. For each cake, I took 3 tablespoons of cream. And the cream is just enough to collect the whole cake.

The sides of the cake are also well smeared with cream. And we will decorate the Napoleon cake with scraps from cakes. They need to be ground into crumbs or passed through a blender.

The finished cake should be left to soak, preferably in a not very cool place, first for 3 hours, then put in the refrigerator for 4-5 hours. And best of all at night. Cake "Napoleon" with custard is very, very tasty! Try it and be sure to share your impressions with me.

I wish you a pleasant tea party and do not forget, at least occasionally, to pamper your loved ones.

Recipe delicious cake"Napoleon" with custard from Grandma Emma.

P.S. Photo of a delicious cake "Napoleon" by quick recipe prepared by Anna Asanova!