Many people love cakes. There is a wide variety of such desserts. Napoleon is very popular. It's very flaky with custard. How to cook it correctly? Now we will tell you in detail. To begin with, I would like to note that the sweet pie is made from cakes, which are smeared with a delicious cream.

To prepare the dessert you will need:

• 300 grams of sour cream, flour (for dough);
• three eggs (for dough);
• two st. tablespoons of flour (for cream);
• three yolks (for cream)
• half a liter of milk;
• a glass of sugar (for cream);
• 50 grams of oil (for cream);
• nuts (they will be needed to decorate the "Napoleon");
• vanillin (to taste).

The process of creating a cake at home

Waffle cake. Recipe with condensed milk

Sweet pie is familiar to many since childhood. Even our grandmothers and mothers prepared such a dessert at home. How do you make your own waffle cake? The recipe is easy to follow.

Preparation of products will take no more than fifteen minutes, and the creation process - about ten. So, for cooking you will need:

• one bank;
• six ready;
• half a glass of nuts (walnuts or hazelnuts);
• two hundred grams of butter.

To prepare the glaze, you will need two tbsp. tablespoons butter, sugar, sour cream and cocoa.

Making a waffle dessert

A delicious cake

Puff pastry, condensed milk - these are the main components of a dessert that can be prepared for the holiday. The cake tastes amazing. He prepares easily. Initially, of course, the dough is made. After that, a delicious, sweet cake made from condensed milk and butter is already being prepared.

To create this delicate dessert, you will need:

• four eggs;
• 400 grams of margarine;
• two st. l. vinegar;
• 0.75 cups of water;
• 450 grams of butter;
• one can of condensed milk;
• four cups of flour.

The process of making dessert at home

for children and adults

Now consider another recipe for a puff cake. Such a dessert will be different from those that we considered above. It will be a real chocolate cake.

For cooking you will need:

• 20 grams of cocoa;
• 180 grams of butter (component for the first mixture);
• 3+1 eggs;
• 150 + 60 grams of sugar;
• tsp baking powder, vanilla;
• 120 grams of flour;
• 250 grams of grated cheese (component for the second mixture);
• 60 grams of sugar;
• half a cup of condensed milk.

Dessert with cocoa

1. First, sift flour through a sieve, mix with baking powder, cocoa. Next, set aside.
2. Then make a cream out of sugar and butter.
3. Then break three eggs, mix with flour mixture.
4. Take another container, beat grated cheese, sugar (60 grams), egg, vanilla in it.
5. Then prepare the baking dish.
6. Pour in half of the first mixture. Next, pour in the egg and cheese mixture. Then lay the rest of the first mixture on top. Bake in preheated oven for sixty minutes.

A small conclusion

Now you know the recipe for layer cake. And not just one, but several. We hope that the information provided in the article helped you, and you were able to make your own dessert.

First I want to explain why "Cake Pie". Firstly, it is done in a frying pan, a very quick, "lazy" option, so I attributed it, after all, to pies. Well, in appearance and delicate, moderately sweet taste, after all, a cake. All the same, choux pastry and another option for preparing a quick and tasty dish from it !!! Why "Fenechka"? The day before yesterday I received a letter from Irochka, fene4 ka's cook. She asked if I made cakes from this dough (which I recommend to everyone). So I went to the kitchen - my hands itched to try immediately and not waste time. I thought a little, did not complicate anything. Choux pastry + custard from available products. That's why I called this one, albeit a simple, but very delicate and tasty cake "Fenechka". 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 don’t like to mess around with pastries or simply don’t have an oven. I do not claim originality. There is no purpose to surprise anyone. The recipe is very simple.

As it turned out, this is not at all difficult, and the dough turns out much tastier and better than store-bought. Today we bring you some amazing puff pastry recipes.

What can be made from puff pastry? Lots of different goodies! From simple puff "tongues" to a chic Napoleon cake; tube puffs, "envelopes", "corners", "roses"; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the richness of variations concealed by the basic recipe for homemade puff.

Depending on how you fold the dough and how you fill the formed products, each time you will get a new delicacy, to the delight and surprise of the household.

All puff pastries should be baked on a baking sheet sprinkled with flour or covered with baking parchment at a temperature of 200-220ºС. Readiness is easy to know: the pastry is stratified, acquiring a golden color.

Roll out puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. Bake, transfer to a plate and sprinkle with powdered sugar.

Probably, you often met delicious biscuits-ears in the store. It is easy to make it at home: roll out the dough 0.5 cm thick, sprinkle the cake with cinnamon sugar and fold the right edge first, then the left one with a roll to the middle of the cake. It turns out a double roll. We cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until cooked.

We cut the dough into squares, in the middle of each we lay out a non-liquid filling: pieces of apples, cherries, cottage cheese, or boiled eggs with green onions, or mushrooms fried with onions. We bend the squares of dough diagonally to make a triangle, and press along the perimeter with a finger, stepping back 1 cm from the edge: then the filling will not “run away” during baking, and the edges of the “corners” will delaminate nicely.

Can be made sweet or snack. Having rolled out the dough with a thickness of 0.5 cm, cut the cake into strips 15 cm long, 3 cm wide.

We put thin semicircular slices of apples sprinkled with cinnamon sugar or boiled sausage on the dough so that the edges protrude slightly above the dough, and roll the dough into a roll. We fasten the roses with toothpicks and bake until golden.

You can sprinkle strips of dough with grated cheese or poppy seeds, then roll up - you get puff "snails".

5. Cheese sticks

Cut the cake 1 cm thick into strips, grease with a beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

Having rolled out the dough into a 0.5 cm cake, cut out circles with a glass or a glass. We impose the filling, for example, boiled chicken fillet, chopped and mixed with fried onions. We pinch the pies, press them a little, put them on a baking sheet with the seam down and bake until light golden.

To cook them, you will need special metal baking cones. We wind strips of dough 1 cm wide on them, slightly overlapping, and bake. Remove the finished cooled tubes from the cones and fill with cream: creamy, custard or protein.

8. Puffs "Croissants"

Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. We put a non-liquid filling on the wide edge: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and turn from the wide end to the narrow one. Dip the top side of the croissant into the beaten egg, then into the sugar. Put on a baking sheet and bake until golden brown.

As an alternative to small puffs, you can bake a large, spectacular layer cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, the longer the better).

In the middle of the strips we put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and lay the resulting "tubes" with the filling in a spiral shape. You can make a pie with different fillings, alternating them. Brush the top of the pie with beaten egg, sprinkle with sesame seeds or caraway seeds. Bake at 180-200C until golden brown.

10. Napoleon

The most delicious and favorite puff pastry recipe! We roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and so that the thin cake does not tear, it is more convenient to roll it out immediately on floured parchment), pierce the cakes in several places with a fork and bake every 15-20 minutes. Coat the finished cakes with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

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The Puff Log Cake is so popular that, like its older brother, it has become a classic. If you cook it with custard or butter cream with condensed milk, it will really taste like a Napoleon, but in a more original presentation - in the form of a rotten log sprinkled with puff crumbs.

Puff pastry is used as the basis for the cake, which you can either buy ready-made in the store. The dough must be defrosted, rolled out, cut into ribbons and baked. From the resulting sticks, assemble a cake, spreading with cream based on condensed milk and cream. By the way, you can endlessly experiment with the filling. Custard, chocolate, butter or coffee cream is suitable, you can add nuts, fruits or berries. But in any case, it is better to cook the cake in advance so that all layers have time to soak and do not crumble when cutting. So let's get started?

Total prep time: 30 minutes + 6 hours / Yield: 6 servings

Ingredients

• yeast-free puff pastry - 500 g
• butter - 200 g
• condensed milk - 1 can (400 g)
• 33% cream - 200 ml

Cooking a log cake from puff pastry

Puff pastry, thawed in advance, I roll out to a thickness of about 3-4 mm and cut into thin and long strips. The thinner the ribbons, the better the cake will soak. I spread the blanks on a sheet of parchment paper (dry) and send it to a preheated oven.

I bake at 200 degrees for 20 minutes. The result is a whole slide of puff sticks.

I spread them on a large piece of cling film. I trim the edges - the resulting trimmings will go to sprinkle the cake.

I am preparing a cream of condensed milk, butter and cream. To do this, I beat well-chilled 33% cream with a mixer until stable peaks so that they keep their shape. In a separate container, I combine butter softened at room temperature and condensed milk - here the goal is not to beat the products, you just need to mix them until smooth. Add whipped cream to them and again gently mix with a spatula. Lubricate puff sticks with the resulting cream.

I spread the next portion of baking on top and again smear with cream. Then I lift the edges of the film, thus forming a roll.

I press the product tightly with my hands so that it keeps its shape better. Top with the remaining cream and sprinkle with crumbs from scraps.

I leave it for 1 hour at room temperature for impregnation, after which I put it in the refrigerator for 6 hours (or even better at night) so that the cream cools and hardens. Cake "Log" from puff pastry left to cut into portions and you can make tea. Enjoy your meal!

On a note

1. The recipe uses cream with the addition of whipped cream. It soaks puff pastry better than classic buttercream. If you still decide to remove the cream, then first beat the softened butter, and then gradually add the condensed milk into it, without ceasing to work with the mixer. For flavor, you can add a spoonful of cognac to the resulting butter cream, it will give a pleasant nutty flavor to the cake.
2. If the puff pastry is too hard, then the sticks baked from it can be soaked in sweet syrup or tea, then the cream will better soak the layers.
3. If you want to achieve even greater similarity with Napoleon, then cook for the cake.

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