Ingredients:

for custard:

• butter - 500 grams;
• eggs - 4 pieces;
• three glasses of milk;
• sugar - 2.5 cups;
• three tablespoons of flour.

for the test:

• one egg;
• margarine - 400 grams;
• flour - 4.5 cups;
• milk - one glass.

Cake "Napoleon" with custard. Step by step recipe

1. Initially, we need to prepare the custard for the cake. To do this, take the eggs and mix well with sugar. I do this with a whisk. And you can use a mixer.
2. Boil milk for cream and leave to cool slightly.
3. Add one tablespoon of milk and flour to the egg mixture. All this must be well mixed.
4. And only now pour in the remaining milk and put on fire. Cook stirring until thickened. Look, there is a very important point here, the cream must not be brought to a boil, otherwise the egg in the cream may curdle.
5. When the cream is removed from the heat, let it cool down.
6. Cream butter should be soft.
7. Slightly warm cream is rubbed with softened butter. When I prepare such a cream, I reduce the amount of butter so that the cream is not so greasy. And look at the sugar, if you do not want very sweet, then you can add a little less sugar.
8. Grind margarine with flour. I always sift flour.
9. Separately, I mix the egg, milk and a pinch of salt. I pour this mixture into margarine. We knead the dough.
10. The dough that we received is divided into 10 equal parts and put in the refrigerator for half an hour.
11. We roll out the cooled dough thinly with a rolling pin, and form cakes of the same shape. I do this with a plate or lid.
12. Bake the cakes in the oven at a temperature of 200 degrees until fully cooked. I cover the baking dish with parchment, and bake the cakes until they become light yellow in color.
13. Grease the finished cakes with cream.
14. We send the cake to the refrigerator to soak.

Napoleon cake is a favorite delicacy in many families. It is always cooked with great pleasure. Because they know for sure that if there is a store-bought version and a home-made cake on the festive table, then it’s not even worth guessing 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 a lot of recipes for various desserts of our own production went from hand to hand. 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 tasty 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. The thing is that since it was almost impossible to buy a good cake, 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 so that the finished product does not bulge, but remains even, and set to bake directly on paper.

11. Each sheet will be baked for 3-4 minutes. We need light baked cakes. No need to bake until brown. 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. Beat room temperature butter until creamy.

9. Mix the cream with butter, adding a little vanillin. It should turn out not too thick, but not a 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 (preferably with a 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

• we take a flat dish, or if the cakes are very large, you can use a tray.
• We spread the first cake on it and generously grease it with custard.
• then lay out the second cake and again grease with custard
• on the third cake, spread the first layer of 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 baking paper on the last cake in size
• take a large flat plate, and preferably a cutting board, put it on the finished product, and pressing a little, crush 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. After the advent of the Internet, I met many different Napoleon cake recipes. 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 not one, as in the classic version, but 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 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 cheesecloth to the bottom of the bowl. In such sour cream, you can additionally add 2 tablespoons of heavy cream.

There is another delicious recipe according to which this delicacy turns out to be 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 day, dear readers, site Delicious Recipes!

August is a hot time for preparations for the winter. So I rolled up another batch of 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 used the simplest recipe that our grandmothers used to cook. 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 for the soul and bake a not very complicated Napoleon cake. 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. Sprinkle the desired amount of flour on the work surface. I had flour in a liter jar. It is this full jar of flour that we use. We spread the creamy margarine cut into cubes on the flour and rub 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 fluffy mass. But not for long, otherwise the oil can exfoliate. After that, add a few tablespoons of cream to the butter and continue to beat at medium speed. Here is the recipe for making a very tasty custard. This custard is perfect for making 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 for a delicious cake "Napoleon" with custard from Grandma Emma.

P.S. A photo of a delicious Napoleon cake according to a quick recipe was prepared by Anna Asanova!

In the Soviet Union, and later in the post-Soviet space, this cake broke records of popularity compared to any other dessert. At least in many families, Napoleon cake is the most festive option. It is traditionally baked for holidays or birthdays.

Initially, the classic Napoleon was puff pastry cakes with custard. By the way, such a “thousand-layer” dessert is still baked in France. Today we will look at this recipe. But most of all I want to show you my Napoleon cake from my childhood. I hope someone likes it.

Zealous Soviet housewives have greatly simplified the cake. They changed to a simpler and faster version with cold chopped butter. In it, the layered structure is achieved due to the large number of cakes. Also, custard is often replaced with condensed milk.

Soviet-style cakes taste just as good. The search for options to simplify and reduce the cost of the cake has given rise to a huge number of recipes that can be found on the Internet. What’s more, there are even no-bake versions of the Napoleon cake, so you can choose any of them to your taste.

A little about the history of the famous dessert

The origin of the name of this cake has already acquired a whole bunch of legends, and many associate it with Napoleon Bonaparte, in honor of the victory over which this dessert was baked. When serving, it was cut into triangles, which supposedly symbolized the cocked hat of soldiers. But it's not.

Moreover, a puff pastry cake with custard was invented several centuries before the birth of Napoleon himself. However, the French really came up with it. It was the French confectioner who first thought of wrapping butter in a layer of dough and rolling it out many times, getting a puff texture.

This confectioner went to improve his knowledge in Naples, where his recipe was stolen in a banal way. But the invention of the cake does not end there, because the first idea to smear puff pastry cakes with custard came to the mind of Neapolitan confectioners. So, the dessert was called Neapolitan. Under this name, it was prepared in many European countries, including Russia.

So what does Napoleon have to do with it?

For the ears of the inhabitants of the Russian Empire, the names "Neapolitan" and "Napoleon" sounded about the same, so the triangular cake changed its name and became very popular. However, its popularity soon faded away, since cunning restaurateurs, serving an expensive dessert to tipsy merchants, shamelessly saved on food.

In Soviet times, this cake was the pinnacle of the confectionery art of many housewives. It was indeed a feat to bake it, especially given the food shortage, when it was very difficult to find high-quality butter. Maybe that's why the birthday cake from my childhood was so delicious.

Never replace butter with margarine!

Serving such a dish to the table has always met with a stir, and the guests meticulously counted the number of layers. The more there were and the thinner they were, the more compliments the hostess received.

Today we have the opportunity to bake homemade Napoleon cake from ready-made puff pastry. But I want to show you a quick way to prepare the dough. Try it and make sure that there will be no less layers in it than in the purchased one.

What you need for cakes:

Cooking:

1. For the preparation of quick puff pastry, only chilled ingredients are used. Therefore, before starting cooking, place butter and water in the freezer. Yes, and the flour does not hurt to hold in the freezer for half an hour.

2. First, sift the flour and grate the frozen butter. Pour a mixture of water and vinegar into the resulting mass.

Depending on the quality of the flour, the amount of liquid that the dough will take may be different. Therefore, do not pour out all the water at once.

According to the recipe, the liquid must be added to the flour mixture in portions, gently mixing the ingredients to obtain an elastic dough.

3. We roll the resulting dough into a bar, wrap it in cellophane and place it in the freezer for half an hour.

Cream preparation:

4. If all the products are cold for the test, then the opposite is true for the cream. Remove milk, eggs and butter from the refrigerator in advance and let them lie down at room temperature for several hours.

5. Preparation of the cream begins with mixing the ingredients. We put regular and vanilla sugar in a container, beat in the eggs. Beat everything well, adding flour. Now carefully introduce a glass of milk without stopping stirring with a whisk.

6. Grind the contents of the pan until smooth and heat over low heat. As it heats up, add the remaining milk and prepare the cream, gently stirring it until it thickens. In the cooled mass, we introduce whipped butter.

To prevent the cream from burning, you can put the pan not on fire, but in a water bath. This is exactly what you should do if you are preparing the cream for the first time.

A water bath will allow you not to constantly watch the cream, but to knead the dough in parallel. This will also save time.

7. We take out the chilled dough and divide it into the required number of parts. Their number can be either 6 or 8. It depends on the diameter of the future cake. At this stage, turn on the oven to heat up.

8. Roll each piece of dough into a thin layer and immediately cut it to size. To do this, you can use an ordinary plate.

9. Cakes are baked at a temperature of 200 degrees. within 5-10 minutes. It will not take too long to bake the cakes, because while one cake is baking, the next one can already be rolled out. We also bake the dough scraps after the cakes. They will be needed to make crumbs.

10. Lubricate the finished cakes with cream and form a cake. We cover the top and sides with the rest of the cream and sprinkle them with crumbs - it is in this form that we all know this famous dessert.

If desired, you can additionally sprinkle the cakes with nuts, pieces of fruit.

Alternatively, you can add mashed prunes, orange juice, cocoa or other flavoring additive to the custard, which will provide a pleasant nuance in the classic buttercream.

Classic Napoleon at home

The classic Napoleon is still being prepared from. It will have to be prepared by yourself. This option is not for lazy housewives, since puff pastry is quite capricious and will take time. Since after each rolling out the dough must be sent to the refrigerator.

To speed up the process, you can buy ready-made puff pastry and bake cakes from it. It will take much less time, and the result will be almost the same. I will make a reservation right away that the dough should be bought only from trusted manufacturers.

This video walks you through the steps of making a classic cake from scratch, just in case you decide to spend a whole day making a great dessert.

Quick no-bake cake

We will make this super fast cake from ready-made cookies. Let's just make the custard. Although, even it can be replaced with condensed milk. Instead of kneading dough and baking cakes, we bought half a kilo of puff pastry "ears". And now I'll show you how to make a cake out of them.

The popularity of no-bake cakes is undeniable, since such recipes guarantee success and do not require much time.

And although it will not be a real Napoleon cake, it is certainly his close relative.

What you need:

From these ingredients, 1 kg of cream is obtained. It is quite enough to assemble a quick, puff cake from 0.5 kg. puff "ears". And no one will forbid us to call him Napoleon.

Cooking:

1. Preparation of the cream begins with mixing eggs, sugar and starch - mix all the ingredients until smooth.

2. At this time, milk must be poured into a saucepan and put on a small fire to warm it up.

3. Then, in small portions, pour hot milk into the egg-sugar-starch mixture. Gently mix the future cream so that lumps do not form. It is necessary to stir the resulting mixture until the sugar is completely dissolved.

4. After that, pour the semi-finished product back into the saucepan and put on fire. Stir the mixture constantly.

To prevent the cream from burning, the fire should first be medium, and then the smallest.

5. As it heats up, it begins to thicken. Look at the photo for the result. This is how thick cream should be brewed.

6. After removing the cream from the heat, you need to cool it a little and add softened butter - mix the mixture with a mixer until smooth.

7. Whip 200 grams of cream in a separate container until a stable foam is obtained. Next, the brewed cream and cream must be combined. Mix them together and get the custard Plombir

8. The cream keeps its shape perfectly and has a smooth, uniform structure, and tastes like creamy ice cream. Hence the name Plombir.

9. To assemble the housewife's cake, special culinary talents are not required - just put the cookies on a plate, smearing each layer with a portion of the cream.

10. Do not forget about the design, so we grease the sides and top of the cake with the rest of the cream and sprinkle it with crumbs.

There is one nuance in the preparation of this dessert: the classic version of making Napoleon involves the combination of unsweetened cakes and a fairly sweet cream. In our quick recipe, the ears themselves are sweet, so the amount of sugar in the cream is less than in the classic recipe. Otherwise, the cake will be too sugary.

11. It will take no more than an hour to prepare such a cake, while most of this time will be spent on preparing custard. We leave the finished cake for impregnation for at least 3-4 hours, after which you can start tasting.

In fact, the resulting dessert only remotely resembles the classic Napoleon.

Such a cake is a great option for those who do not want to mess around with the oven and baking cakes. This is especially true in hot weather.

The same French cake Mille Feuille or "1000 layers"

If you want to try the very dessert that became the prototype of the well-known puff pastry Napoleon cake, follow the instructions from this video. It seems to be both a classic dough and a creamy cream, but the result is still noticeably different. It is this cake that is prepared in all pastry shops in France.

After such a solemn dessert, I have nothing more to say about Napoleon cakes. If you have any questions, ask them in the comments below the article.

Thanks to everyone who cooked with me today!

The hero of our today's meeting is the Napoleon cake - a classic recipe with custard. I got this Soviet-era recipe from my namesake, Aunt Lena, my dad's sister. She is now a lady of advanced years and is unlikely to make such masterpieces, which is a pity, in her performance he turned out simply magnificent.

I also get delicious, as everyone who has tried it says, but to be honest, Aunt's is tastier, or maybe it's just childhood memories.

Now you may start throwing me slippers or something, because just the other day I was talking about a diet, and now I’m tempting you to Napoleon cake, and even with butter custard. But wait, don't close the page.

Firstly, this is one of the best cakes in my collection of recipes and it had to appear on the pages of my blog, this is a kind of gratitude to my aunt, Elena Dmitrievna, for this wonderful cake.

Secondly, the next holidays are coming soon - Valentine's Day, February 23rd. Of course, socks and shaving foam are gifts for all time, classics of the genre, one might say. But maybe, at least sometimes, we will move away from stereotypes and make a gift in the form of the best cake of all time with the male name "Napoleon".

Now the network offers many recipes for this cake from ready-made puff pastry. Honestly, I didn’t try to make this option, but for some reason I’m sure that the classic recipe of those Soviet times will still be better. Of course, this cake will require some effort and time from us, but it's worth it, believe me, and a step-by-step recipe with a photo will help you.

Napoleon cake - a classic recipe with custard

Ingredients:

I will say right away that the Napoleon cake from the number of ingredients that I indicate in the recipe is not small, keep this in mind. If you need a smaller cake, then reduce the number of products, but at the same time respect the proportions.

Cake dough:

• flour - 4 cups
• butter (can be replaced with creamy margarine) - 400 grams
• water - 1/2 cup
• vinegar - 1 teaspoon
• egg white - 1/2 protein
• a pinch of salt

Cake cream:

• eggs - 2 pieces
• milk - 2 cups
• sugar - 3 cups
• flour - 2 tablespoons
• butter - 500 grams

The advantage of this recipe is that its preparation can be divided into stages and done on different days. You can bake cake layers in advance, they are dry and will calmly wait for you for a couple of days. And just before the desired date, drink the cakes with cream and decorate the cake, but here you also need to plan time to improve the taste. I usually put it in the fridge to soak overnight.

Napoleon - cake classic recipe with photo

Stage 1 - make the dough for the Napoleon cake and bake the cakes:

Stage 2 - prepare the custard for the Napoleon cake:

Stage 3 - we decorate the Napoleon cake according to the old classic recipe of the Soviet era:

Napoleon cake is a classic custard recipe - as I said, this is one of the best cakes in our family collection of recipes. It is old, time-tested, so do not hesitate, it always turns out. But do not forget that in addition to a step-by-step recipe with a photo, your desire to please your loved ones will help you.

You will definitely succeed. Happy baking!

Watch the video - professional advice from a pastry chef can come in handy.

P.S. Do you know how and where the Napoleon cake appeared?

One of the versions is that this new confection appeared in 1912, when they celebrated the centenary of Napoleon's expulsion from Moscow. In the form of a cake they began to make later, namely on this day they were new puff pastries smeared with custard, having a triangular shape. According to the confectioner, the shape of the cake symbolized Napoleon's cocked hat, and the thin, crumbling cakes symbolized the French army, which crumbled under the onslaught of the Russian army.

Another version is that this layer cake has nothing to do with Napoleon Bonaparte, this confectionery product was invented during the time of Napoleon III, it is baked now, it is called differently - “Millefeuille”, which means “thousand layers”.

There are other versions, there are also different cooking methods with different creams, layers and additives, but the classic Napoleon cake recipe with custard, which has been familiar to many since Soviet times, is considered the best.

Elena Kasatova. See you by the fireplace.