Cake Napoleon with custard. Napoleon cake"

Hello! Do you like Napoleon cake? Want to make it for tea? Consider yourself lucky. In this article you will find not only a good recipe for Napoleon cake at home, but also some subtleties of preparation.
And you need to know them, believe me, in order to achieve the perfect combination of unleavened cakes with sweet cream. After all, it is precisely for this incomparable zest that we love dessert, isn’t it?

A video recipe for Napoleon cake will be useful for novice confectioners. And experienced cooks will be able to get acquainted with new recipes for crust dough.

I was less fortunate in my time. There was no Internet, at least not accessible to everyone. I had to pry the secrets of the delicacy out of my friends. Find the best option through trial and error. Napoleon didn’t work out, and that’s all. Sometimes it got ridiculous, because the cake is actually simple.

What I'm getting at is that you carefully read all the stages of preparation. Then everything is guaranteed to work out. A step-by-step recipe for Napoleon cake with photos will help you.

The most delicious Napoleon cake recipe

I’ll make a reservation right away that I wouldn’t offend anyone. The most delicious Napoleon cake recipe in the world, of course, in my opinion. But I think you will like it too. Its advantage is 2 creams, custard and butter. The finished product turns out wonderful. Try it and you will see for yourself.

Briefly about what we need to do.

Prepare quick puff pastry.
Cool it for one and a half to two hours. That's the minimum. If you prepare the dough in advance, then honor and praise to you.
Brew cream for soaking.
Beat buttercream.
Bake the cakes.
Assemble the cake.

Preparing for the test

Margarine 400 gr. (you can use butter if desired)
4 eggs
Flour 4 tbsp. (by weight 750 gr.)
Lemon juice 2 tbsp (you can take vinegar 7 - 9 percent)
Water 0.75 tbsp. (st.200 ml)
Add a pinch of salt.

Custard ingredients

Milk 350 ml.
Sugar 100 gr.
Butter 30 gr.
Vanilla sugar 2 tsp.
Corn starch 30 gr.
A pinch of salt
Eggs 2 pcs.

Buttercream Products

Condensed milk 250 gr.
Butter 200 gr.

I would like to note right away that margarine should be very chilled. You can even put it in the freezer for a while so that it can be grated better.

Step-by-step dough kneading and baking cakes

Allow the baked cakes to cool. You probably noticed the fact that the edges of the cakes turn out uneven? There is such a thing. If you want to trim, it is better to do this after smearing with cream and soaking. Otherwise the cakes will simply break. After all, they are so fragile and thin.

Making custard

Buttercream cooks much faster. You just need to beat soft butter with condensed milk. Three minutes - and the cream is ready.

Now it’s time to reveal the secret of the two creams. Custard is the main one. Without it, puff pastries will be dry. It literally permeates them through and through. And fatty oil enriches the taste. The combination of creams makes the taste of Napoleon cake exquisite and unique. Truly the most delicious in the world.

Custard and butter cream should be combined and whipped for 2 - 3 minutes until a homogeneous consistency is obtained.

Assembling the Napoleon cake

Place the cakes neatly but tightly on top of each other. The cream will spread to the edges. To do this, place a little more in the middle.
To ensure there is enough cream to evenly coat all layers, divide it roughly by the number of cake layers.
If some shortbread is broken, put it in the middle, no one will notice the error.

The handsome man is ready. Enjoy your tea!

The phrase “Soviet Napoleon cake” is a kind of sign of quality, may the younger generation forgive me. But since the name of the recipe appears on the Internet, it means that it has stood the test of time and is worthy of your attention.

So, here is a Soviet recipe for Napoleon cake at home in the present day.

The test will require

Butter 400 gr.
Flour 600 gr.
Salt 0.5 tsp.
Water 150 ml.
One egg
Vinegar 9 percent 1 tbsp.

For the cream you need to prepare

Milk 1 l.
Eggs 4 pcs.
Sugar 350 gr.
Flour 4 tbsp.
Butter 150 gr.
Vanillin 1 pack.

Step-by-step preparation of puff pastry

Step-by-step cream recipe

Baking the cake layers and assembling the cake

Now you can invite them to the table and treat your loved ones with a tasty treat. The recipe will be appreciated, rest assured. The Soviet version simply melts in your mouth.

Homemade Napoleon Cake Recipes

The recipes listed above can be called classic. The dough there is prepared in water. Homemade recipes for this famous dessert involve the use of dairy products. Why do cakes taste more interesting?

The dough is prepared in the usual way. The flour is ground with butter or margarine, then the liquid ingredients are added and the dough is kneaded, which must be left in the cold for 2 hours.

Option 1. Milk dough recipe

Margarine 250 gr
One egg
Milk 1 tbsp (tbsp 200 ml.)
Sugar 1 tbsp.
Soda 0.5 tsp. (quenched with vinegar)
Flour for dough 0.5 kg.
Flour for adding 300 gr.

Option 2. Dough for Napoleon with sour cream

Margarine 250 grams
Flour 3 tbsp.
Sour cream 1 tbsp.
One egg
Soda 1 tsp. (quench with vinegar).

I personally tried homemade versions. The cakes turn out exceptionally delicious. Prepare and don't hesitate
How to grease the cakes? I recommend the delicious cream “Plombir”.

To prepare the ice cream custard you will need

Milk 400 ml.
One egg
Starch 40 gr.
Sugar 200 gr.
Butter 100 gr.
Cream 200 gr.

A video recipe will help you prepare an extraordinary cream. Please take a look, it's interesting. Here we also describe in detail how to prepare the cake at home.

Now you are fully armed. You can start baking. Enjoy your troubles and have a delicious, tender cake on the table!

I have been baking Napoleon according to this recipe for 10 years now and this cake has become my signature dish!!! In our family, Napoleon cake is always a holiday! If anyone has a different opinion regarding this famous dessert, I can say with complete confidence that you have not tried the real Napoleon. All the quick options made from ready-made puff pastry are not even close to it. Tasty, but not that good.

Unfortunately, in our time, the store-bought equivalent bears little resemblance to the classic Napoleon cake, so the only option to try a real, most delicious layer cake with delicate custard is to prepare it yourself at home. It's a hassle, but it's worth it!

I hope my step-by-step photo recipe is useful to you.

To prepare you will need very simple and affordable products:

Ingredients:

For the test:
- Wheat flour (premium grade) - 6 cups,
- Margarine or butter – 2 packs (200 grams each),
- Chicken eggs – 2 pieces,
- Salt – 1 teaspoon,
- Water - 450 ml.

For the custard:
- Chicken eggs – 4 pieces,
- Granulated sugar – 0.5 kg,
- Butter – 0.5 kg,
- Wheat flour – 4 tbsp. spoons,
- Cow's milk – 1 liter.

Preparing the cakes:

Please note that the cake dough must be kneaded using a knife. This way, cold butter will not melt from the warmth of your hands and will take the amount of flour that is needed. Otherwise, if you overdo it with flour, you risk getting a very hard dough. Whereas, ideally, thin cakes should be crispy and at the same time tender.

Lightly freeze margarine or butter, this will make it easier to work with. Sift flour onto a work surface. Finely chop the frozen butter into the flour with a knife, adding it from the edge to the center. As a result, you should get dry crumbs.

Now take a half-liter jar and break two chicken eggs into it, fill the rest of the jar with water. Shake the contents thoroughly with a fork, adding salt.

We form a slide from the resulting flour crumbs, make a depression in it and begin to add liquid from the jar.

Again everything will need to be “chopped” with a large knife,

Those. You don’t even have to get your hands dirty in the dough.

We add the liquid mixture in parts until it runs out and work with a knife all the time.

Before your eyes, the sand crumbs turn into a homogeneous dough.

As a result of this work, you should get a homogeneous lump.

The finished dough for the Napoleon cake needs to be divided into 16 equal lumps, placed on a board, wrapped in cling film or a bag, and placed in the refrigerator for 20 - 30 minutes. Or freeze slightly in the freezer.

Then we take the dough out of the refrigerator and roll each lump into a thin flat cake, using a minimal amount of flour to sprinkle the table.

The cake should be as thin as possible, literally translucent. Any form. It's easier to roll out rectangles to fit the baking tray. With round cakes it is a little more difficult; they need to be cut raw or ready, and the quantity will be larger.

The dough is quite elastic, don’t be afraid to tear it when transferring it to a baking sheet. Even if this happens, there is nothing terrible about it. The cakes can be pricked with a fork in several places so that they swell less.

Place the baking sheet in the oven, which needs to be preheated to 180 - 200 degrees. Bake the base until a beautiful golden color. While one cake is baking, roll out the next one.

As a result, you should have 16 ruddy puff pastries, rectangular or slightly more round.

Preparing the custard:

Don't look for a better recipe, I assure you, this one is perfect!

To prepare it, you need to beat chicken eggs and wheat flour in a deep bowl until smooth. It's easier to use a blender.

In a separate tall saucepan with a thick bottom, heat the milk and dissolve the granulated sugar in it. There is a lot of cream, the dishes should be capacious. And under no circumstances use an enamel or aluminum saucepan. In the first it will burn, in the second it will color the cream gray when whipped with butter.

Pour the egg mixture into the hot milk and sugar in a thin stream. Stir constantly while doing this. Cook the custard over low heat with constant stirring.

Cook until pureed. Cool the custard mixture to room temperature. Stir several times while cooling to prevent a crust from appearing.

The butter must be removed from the refrigerator in advance so that it becomes soft. Before combining with the cream, the butter must be whipped until smooth.

Only then add the cooled cream to the butter in small portions. Not the other way around!

Beat with a mixer until smooth.

All that remains is to assemble our gorgeous cake.

Assembly:

I'll show you how to make sure your cake plate stays clean when you assemble it. A sheet of baking paper - this small detail is the little secret of your accuracy. Line the bottom of a dish or tray with parchment or paper.

Grease the first cake with custard, cover with the second and press to make the cake denser.

Repeat until all layers have been laid down. Don't forget to compact it. Napoleon must be tight!

It's time to remove the sheet of paper, hold the cake with one hand and pull out the sheet with the other.

You need to make crumbs from scraps or one cake. You can crumble them with your fingers, or you can put them in a bag and roll it with a rolling pin. Sprinkle the top and sides of the cake with the resulting crumbs. My sides are not sprinkled with anything. You can add chopped walnuts or chocolate grated into the crumbs to this crumb according to your taste, this will not make the cake any worse.

We leave the finished cake in the refrigerator for soaking and hardening of the cream, this may take at least 3 hours, it is better to wait overnight.

I think I’ve convinced you that making Napoleon at home is quite simple and affordable, the main thing is that you have the desire!

In the Guinness Book of Records, sweet Napoleon is mentioned as the largest cake weighing 1.5 tons, it was baked by culinary specialists in the city of Zelenograd.

This layer cake can be found in many cuisines around the world, but it will be called differently. For example, in England you will be served a “Vanilla slice”, but in Italy and France you can order a “Millefeuille” in any cafe and they will bring you a piece of an airy multi-layer cake, known to you as “Napoleon”, by the way, in translation Mille-feuille means "Thousand Layers". But Americans, like us, know this layer cake called “Napoleon”.

There are a great many stories about the creation of this famous dessert, but I would like to tell you one of the most unusual and, in my opinion, the most piquant. As you know, Bonaparte was a big fan of hitting on pretty girls. So one day, while flirting with another cute maid of honor, his wife caught him. And in order to get out of this very spicy situation, Napoleon told her about how he whispered in the ear of a beautiful girl about his newly invented recipe for a delicious cake, which, it turns out, is what made the girl so flushed! The wife pretended to believe her husband, but demanded proof. Bonaparte hastily dictated the recipe for the cake, a complete improvisation. Of course, Bonaparte's cook made some adjustments to the recipe. As a result, for breakfast, the couple had an extraordinary cake on the table, which got its name - Napoleon, in honor of its author.

Well, if we talk about the plausible history of the creation of this beloved cake, it was baked for the first time in 1912 by Moscow confectioners for the 100th anniversary of the victory over the French and gave it the name Napoleon.

All you have to do is defeat your “Frenchman” in the kitchen; the step-by-step photo recipe presented today will help you. Perhaps this cake will become your signature sweet dish, like mine. I have been baking it for more than 10 years, and I thank Natalya Pyatkova for the recipe.

Hooray! It has been found - the simplest recipe for Napoleon cake! There is a minimum of products, minimal labor, but no difficulties at all! According to this recipe, even a novice housewife can easily bake a delicious homemade Napoleon. Tested repeatedly - by my friends and by me personally!

I love Napoleon cake!! This is my favorite cake since childhood, and when I was little (and not so little, up to 20 years old for sure!) I always asked my mother to make this particular cake for my birthday! And now I delight my family with my favorite delicacy. Everyone in our family loves Napoleon, and I think that many readers agree that this is the most delicious cake in the world!

Just one thing - Napoleon also seemed to me one of the most difficult recipes. I tried several of them: starting from the classic one, made from homemade puff pastry, continuing with a simplified shortbread version - also tasty, but lighter; and ending with a quick cake made from ready-made puff pastry - with strawberries or cherries. All of these options are tasty and good in their own way. But one day I was treated to a delicious, delicate cake, soaked in aromatic cream, sprinkled with delicate crumbs, and the cakes just melted in my mouth!

And how the recipe for the simplest Napoleon surprised me with its minimalism. It turns out that the pinnacle of culinary skill and the crowning glory of a gourmet’s fantasy can be baked easily and quickly! I suggest you try it too! The cake turns out very big and delicious.

Glass volume 200 ml, flour = 130g, sugar = 200g.

Ingredients:

For the cakes:

3 cups flour (390-400 g);
250 g butter;
100 ml water;
1/4 teaspoon salt.

For the custard:

1 liter of milk;
2 eggs;
300 g sugar (1.5 cups);
2 packets of vanilla sugar or a couple of pinches of vanillin;
2 heaped tablespoons of flour.

How to bake:

Let's knead the dough for the cakes: after sifting the flour into a bowl, grate cold butter into it on a coarse grater.

Grind it into crumbs with your hands and pour in cold water.

Quickly mix the dough with your hands and form it into a lump - well, even if it is not uniform, the main thing is that it sticks together! You don’t need to add a lot of flour, so you can add more flour than normal, but flour comes in different varieties; At first it seems that the dough is sticky, but then you will realize that the dry and liquid ingredients are just in balance.

After rolling the dough into a ball, place it in the refrigerator for 30 minutes. That's how simple it is! Much lighter than puff pastry.

While the dough is cooling, prepare two sheets of parchment, a rolling pin, a baking sheet, a knife and what you will use as a template for cutting the cakes: a lid from a large pan, a plate or a cardboard. The cake can be given a round, square or rectangular shape.

Having taken out the dough, roll it into a thick sausage and cut it into 8 parts. To make them equal, it is convenient to do this: cut in half, then each half in half again - into quarters; and halve them again - into eighths.

Turn on the oven and let it heat up to 200C.

Place a sheet of parchment on the table and sprinkle with flour. Place one piece of dough on the paper, sprinkle it with flour and roll it out, dusting it with flour and turning it over, into a thin crust. The thinner the better - so that it directly “glows”! Just try to roll it out more evenly, otherwise it may bake unevenly: in thin places it’s already fried, and in thick ones it’s still not baked. So roll it out evenly and thinly, about 2 millimeters. And prick it with a fork so that it doesn’t swell during baking. It’s even more convenient to roll out the cake between two sheets of parchment.

Transfer the cake directly with the parchment to a baking sheet and put it in the oven.

Thin cakes are baked very quickly: 5 minutes at 200C, and you're done! There is no need to over-dry, because they will become brittle. Gilded - and that’s enough!

In the meantime, one cake is in the oven, on a second sheet of parchment we roll out the next one, as when baking a honey cake - thanks to this “conveyor”, things go cheerfully and cheerfully.

Having taken out the cake, immediately, while hot, apply the template and cut it to shape. If you hesitate, it may crumble. But that’s okay, the broken cake layers can be placed in the middle of the cake. For now, put the scraps in a bowl - they will be needed for the crumbs. And carefully place the cakes in a stack on a dish.

Now all the cakes are ready! You can make custard. I usually make a special “Napoleonic” cream for this cake, but here the recipe is a little different, but I liked it for its simplicity.

So, divide a liter of milk in half. We put one half on the fire in a non-stick saucepan and let it heat up.

In the second half liter of milk add sugar, eggs, vanillin, flour and beat everything with a mixer or whisk so that there are no lumps left.

When the milk on the stove begins to boil, pour the whipped mixture into the boiling milk in a thin stream. Stir before pouring in if the sugar has had time to settle to the bottom of the bowl after whisking.

And cook the cream, stirring all the time, until it thickens. I cooked for 5-6 minutes over medium heat and then, after boiling, for another minute or two on less than medium heat.

At first the cream is liquid, but don’t let this worry you: in the end it will turn out to be the desired thickness. At first it flows like milk; then, starting to boil, it becomes thicker and gurgles like semolina porridge. The finished hot cream may still seem runny, but as it cools, it becomes even thicker. Room temperature cream is just the right consistency to coat and thoroughly soak the cakes.

We coat the cakes, placing them on top of each other. Handle the cakes with care - they are very fragile.

We also grease the top cake and sides of the cake with cream. Crush the trimmings into fine crumbs with your hands and sprinkle the top and sides of the cake.

Now, a little patience... lick the cake and wait for it to soak.

Ideally, until the morning, but if you really want to, you can taste it after a couple of hours.

But it’s better to cultivate willpower, since the soaked cake is much tastier!

This is exactly the “same” taste familiar from childhood, the taste of real “Napoleon”! And I’m very glad that making my favorite cake turned out to be so easy. I am happy to share with you; It’s great if your family loves the recipe too!

Each pastry chef has his own signature recipe for Napoleon cake, which he considers the most successful. In fact, there are two main recipes from which all the others have already evolved. This article shows step by step the method of preparing the modern, that is, classic “Napoleon”, and its no less successful “ancestor”, which was popular in Soviet times. Which one will be the most delicious for you is up to you and your family to decide.

Classic Napoleon cake

The classic Napoleon cake consists of custard and a large number of thin cakes. It takes a long time to prepare, but the result lives up to expectations.

Photo: Classic Napoleon cake

All you need:

Flour - 3.5 cups;
Margarine - 250 g;
Chicken eggs - 5 pcs;
Water - 140 ml;
Butter - 250 g.
Vinegar - 1 tbsp. spoon;
Sugar - 1.5 cups;
Milk - 3 glasses.

Products for the test:

Flour - 3 cups;
Margarine - 250 g;
Chicken egg - 1 piece;
Water - 140 ml;
Vinegar - 1 tbsp. spoon;
Butter - 250 g.

Products for cream:

Chicken eggs - 4 pcs;
Sugar - 1.5 cups;
Milk - 3 glasses;
Flour - 4 tbsp. spoons;
Butter - 250 g.

Preparation of the dough:

Grate chilled or frozen margarine into the sifted flour;
Gently stir until coarse crumbs form;
Beat the egg, add water, vinegar and stir;
Make a hole in the flour and gradually pour in the diluted egg, stirring constantly;
Knead the dough, divide it into 10-12 pieces and put them in the refrigerator.

Preparation of cream:

Beat the eggs with a mixer;
Add sugar while continuing to beat;
Add milk, stir;
Add flour and stir again;
Cook in a water bath until the cream thickens;
Add softened butter and beat;
Place the cream in the refrigerator.

Preparing the cakes:

Remove one piece of dough from the refrigerator at a time and roll out into thin layers;
Shape the rolled out sheet of dough into the desired shape. If the cake is round, cover the sheet with a plate or pan lid and trim off the excess;
Prick each layer of dough in several places with a fork;
Bake with scraps. The cakes are baked for 5-7 minutes at a temperature of 150 degrees.

Preparing the cake:

Video: Classic Napoleon cake

This video shows a step-by-step recipe for making Napoleon cake with custard.

Video source: Gourmet Recipes

This cake recipe is closest to the “Napoleon” that was prepared in Soviet times.

All you need:

Flour - 450 grams;
Butter - 370 g;
Sugar - 300 grams;
Quicklime soda - 1 pinch;
Salt - 1 pinch;
Sour cream - 0.5 cups;
Chicken eggs - 3 pcs;
Milk - 2 glasses.

Products for the test:

Flour - 400 grams;
Butter - 120 g;
Sugar - 100 grams;
Quicklime soda - 1 pinch;
Salt - 1 pinch;
Sour cream - 0.5 cups;
Chicken eggs - 2 pcs.

Preparation of the dough:

Sift 2 cups flour through a sieve;
Add crushed cold butter to it;
Add sugar, soda and salt;
Rub the dough into crumbs with your hands;
Form a hole in the center of the dough and add sour cream to it, stirring gently;
Break the eggs into the same bowl;
Knead the dough, but do not roll it tightly;
Add flour during the process (you will have approximately 100 grams left). You don't have to add everything. As soon as the dough stops sticking to your hands, stop kneading it;
Place the dough in the refrigerator for 20-30 minutes;
Divide the dough into 16 equal parts and refrigerate again for 20-30 minutes.

While the dough is in the refrigerator, you can start preparing the cream so as not to waste time.

Products for custard:

Chicken egg - 1 piece;
Milk - 2 glasses;
Sugar - 200 g;
Flour - 2 tbsp. heaped spoons;
Butter - 250 grams.

Preparation of cream:

Heat 2 cups milk until very hot;
Mash the egg and sugar in a bowl;
Add flour, stir;
Pour in 0.5 cups (100-120 g) of cold milk;
Mix the ingredients and pour boiling milk into the resulting mass in a thin stream, stirring constantly;
Over medium heat, bring mixture to thicken;
Place the cream in the refrigerator;
After it has cooled, beat the cooled, but not cold, butter with a mixer until fluffy;
In a bowl with butter, little by little, in very small portions, add the base for the cream, which has been chilled in the refrigerator, and beat with a mixer.

Preparing the cakes:

Roll out each piece of dough as thin as possible. It is more convenient to do this directly on baking paper;
Cover the dough with a plate and cut off the excess with a knife;
Prick each cake layer tightly with a fork before baking to prevent it from puffing up;
The cakes are baked together with the trimmings in the oven at 200 degrees for 5-8 minutes.

Preparing the cake:

Generously coat each cake with cream;
Cover the cake with cream on top and sides;
Grind the cake scraps into crumbs and decorate the cake with them.

The cake is soaked for at least 12 hours.

Video: Making Napoleon cake

This video shows a step-by-step recipe for making Napoleon cake at home.

The most beloved and popular cake of all generations is Napoleon Cake. There are many cake recipes, but one thing remains the same - this incredibly delicious layer cake with butter custard, melting in your mouth, absolutely everyone loves it. There are several stories about the origin of this sweet miracle. One of the most popular: This delicious dessert was invented by confectioners for the 100th anniversary of Russia's victory over Napoleon. Puff pastry was made in the form of triangles layered with custard and sprinkled with crumbs. Everyone liked it so much that over time it turned into a more voluminous Napoleon cake, which is enjoyed with pleasure by more than one generation of sweet tooths.

Napoleon cake is prepared both according to classic recipes - from puff pastry, smeared with custard, and according to new exotic ones. Today we have several of the best recipes for this culinary miracle.

Cake Napoleon with custard “Ice cream” with step-by-step photos

We will make this amazingly tasty and beautiful cake with an unusual delicate ice cream from instant puff pastry.

Products for the test:

Glass =250 ml

1 egg
Ice water
A pinch of salt
4 cups flour
400 g butter
1 table. spoon 9% vinegar

For the custard “Ice cream”

1 egg
200 g sugar
100 g butter
400 ml milk
200 g heavy cream (33%)

Preparation

First you need to prepare the dough.

Sift 4 cups of flour into a deep cup

Then finely chop 400 g of butter with a knife directly in a cup of flour, all the time completely rolling it in flour. You can grate the butter on a coarse grater if that’s more convenient for you. The butter should be hard and can be cold from the freezer (put it there for 2 hours).

As a result, there should not be small crumbs, as for shortcrust pastry, but there should not be large pieces of butter either. Rub the dough a little with your hands, this makes it easier to identify large pieces of butter and chop them with your hands. The flour and butter base is ready. Make a recess.

Break an egg into a 250 ml glass, add a pinch of salt and 1 table. spoon of vinegar, beat well with a fork until smooth.

After this, fill the glass with ice water to the top of the glass.

Make a small well in the butter crumbs and pour this mixture into the flour.

You don’t need to knead this dough for a long time, you just need to gather it into a ball. If you knead for a long time, the butter will melt and the dough will no longer be flaky.

Mix and form the dough into a ball:

When the mass has become homogeneous, form the dough so that it can be divided into cakes

Divide the dough into 8-10 cakes. The quantity depends on the diameter of the cakes you are going to bake. Please note that during baking the diameter decreases by 1.5-2 cm.

Form into balls and place them on a plate sprinkled with flour, cover with cling film and place in the refrigerator for 2 hours. You can leave the dough in the refrigerator overnight and bake the cake in the morning if necessary.

Preparing cream ice cream

Products for cream:

Break an egg into a deep bowl, add sugar

and starch (corn or potato)

and mix everything until smooth with a whisk or mixer.

Pour the milk into a saucepan or ladle and bring to a boil.

Pour hot milk in a thin stream into this mixture of eggs, starch and flour. Stir until smooth and sugar is completely dissolved.

Pour this mixture back into the pan and put it on the fire, cook until thickened.

The cream turns out to be quite thick, but with a smooth and uniform structure. This is a type of custard.

Add butter to it and stir until smooth and butter has dissolved.

The end result is a smooth, beautiful cream that needs to be cooled before combining with the whipped cream.

Cover the cream with cling film or a lid if you will cool it in the same pan and put it in the refrigerator.

The custard base can also be prepared in advance, like the dough for the cakes, and stored in the refrigerator for 2-3 days.

Remove the cooled custard base from the refrigerator and lightly beat with a mixer or whisk.

Also whip the heavy cream until thick.

Combine both masses and mix with a spatula until smooth.

The cream turns out light, delicate, airy and very tasty. You can use it not only for Napoleon, but also for Honeycake.

Let's do the test. When it sits in the refrigerator, it will become quite dense. Take 1 ball out of the refrigerator,

Leave the rest in the refrigerator for now.

On a work surface sprinkled with flour, roll out the cake layers to a thickness of 2-3 mm.

Cut out the cakes to the desired diameter using a ring or plate and a knife.

We collect the remaining dough, put it in the refrigerator and then you can use it to make a cake crust and for sprinkling

Prick the dough with a fork quite often so that it does not bubble during baking and the cakes remain as smooth and beautiful.

To prevent the cakes from becoming deformed during transportation, it is better to immediately roll them out on a Teflon mat and bake on it. Or use baking paper

We send the cakes to bake in an oven preheated to 200 degrees until lightly browned.

In total, this amount of dough makes 12 cakes with a diameter of 19 cm.

and one crust for topping (from leftovers)

The cream can be spread on the cakes gradually, or you can immediately distribute it over all the cakes (except for the top one) and leave a little more cream on the top and sides of the cake.

Collecting Napoleon.

To prevent the cake from slipping, place a little cream on a serving plate.

The Napoleon cake is sprinkled with crumbs so that they do not clutter up the serving dish; it is better to place 3 strips of baking paper on the dish, which can then be easily removed and the serving dish remains clean.

Assemble the cake, distributing the cream evenly over the cake layers and placing them on top of each other.

We place the last cake layer, but do not spread the cream on it yet.

Place the board and weight on top and leave for 1 hour to allow it to sag and take the desired shape.

Remove the weight and coat the cake with cream on all sides.

Crumble the cake that we left for sprinkling with your hands or a rolling pin. And sprinkle with this crumb on all sides.

Remove the paper from the dish and put the cake in the refrigerator for 6-8 hours to soak. If you like crispy puff pastry, you can eat the cake right away.

And decorate the cake to your liking.

Cake height 10-11 cm, diameter 19 cm, weight about 1.7 kg

The cake turns out incredibly delicious.

The most delicious and delicate layer cake with buttercream Ice cream is a real pleasure!

Napoleon cake classic recipe with photos at home

Products:

For the cakes:

1 egg
200 g margarine (or butter)
420-430 g flour
0.25 tsp. spoons of salt
0.5 tsp. spoons of lemon juice
0.5 glasses of water

For cream:

1 egg
1 table. spoon of flour
200 g sugar
1 g vanillin
100 ml milk
200 g butter

Cooking step by step:

1. Cut cold margarine into pieces and place in a cup with sifted flour - 1 cup. Rub the flour with margarine with your fingers until it forms coarse crumbs. Roll into a ball.

2. Sift the remaining flour into a separate bowl. Break an egg into a cup or glass, stir it, add salt and lemon juice, add water, mix well with a spoon or fork and pour into the remaining flour.

4. Roll out the dough on a flat surface sprinkled with flour.

5. Place the grated flour and margarine on top in an even layer (the one that was rolled into a ball). Roll out with a rolling pin and form an envelope. And put it in the refrigerator for 30 minutes.

6. After half an hour, take it out of the refrigerator, roll it out, form an envelope again and send it to the refrigerator for another 30 minutes.

7. While the dough is “resting” in the refrigerator, cook the cream.

8. First you need to prepare the custard base

9. In a deep bowl or saucepan, which you can then put on the fire, break an egg, add sugar and grind until white

10. Add milk and a tablespoon of flour, mix everything until smooth

11. Place on the fire and bring to a boil with constant stirring. Don’t leave the stove, otherwise the flour will cook in lumps, but we need a homogeneous cream!

12. When the mass thickens and begins to boil – “puff”, remove the cream from the heat and cool.

13. When the custard base has cooled completely, add the drained oil and beat the cream with a mixer. The volume should increase 2-2.5 times. All! The cream for Napoleon is ready!

14. Baking cake layers.

15. Remove the puff pastry from the refrigerator and divide it into 6-7 parts.

16. Roll out each one with a rolling pin to a thickness of 2-3 mm,

17. Place the dough on a baking sheet and bake the cakes in an oven heated to 200 degrees until golden brown. About 3-4 minutes. Baking time depends on your oven.

18. Take out the finished cake and place it on a flat surface to cool.

19. The shape of the cake can be round, rectangular or square - choose to your taste. Cut out a circle using a mold or plate, or leave the cake in a rectangular shape, simply cutting off any uneven edges.

We do this with all the cakes. Don't forget to leave the cake scraps for icing the cake.

20. When the cakes have cooled completely, you can assemble the Napoleon cake.

21. Grease each cake with cream, pressing lightly to form a beautiful cake.

22. Coat the top and edges with cream.

23. Grind the scraps from the cakes by hand. Or put it in a plastic bag and roll it over it with a rolling pin.

24. Sprinkle the top and sides of the cake with crumbs, put it in the refrigerator for 8-12 hours.

25. The delicious Napoleon cake according to the classic recipe is ready! Bon appetit!

This Napoleon recipe differs not only in the composition of the cream, but also in the dough - it is prepared without eggs. It turns out incredibly tasty and tender, and at the same time it is much easier to prepare. The perfect Napoleon cake with flavors from our childhood.

Sour cream 200 g
Butter 200 g
Flour 500-600 g

Sugar 250 g
Vanilla
Milk 375 ml
Yolks 6 pcs.
Potato starch 3 tbsp, spoons
Flour 3 tbsp. spoons
Butter 150 -200g

Cooking step by step:

1. Take the butter from the refrigerator; it should not be too soft.

2. Press it with a fork, dividing it into thin plates. No need to beat it

3. Put sour cream and salt in butter

4. Mix sour cream and butter with a fork until smooth.

5. Add flour little by little and knead the dough. You don’t need to add all the flour at once, otherwise the dough will be tough.

6. Add flour in 3-4 doses. At first it’s easier to stir with a spoon, and then, when it becomes difficult to stir with a spoon, knead with your hands. Do this quickly, about 5 minutes. You may need less flour than in the recipe; 80-100 grams may be left.

Checking the readiness test.

Take a small ball of dough, spread it on the table with your fingers, make a thin cake. Lift the edge and pull it up. If the dough releases well from the counter, it is ready. There is no need to add more flour to the dough.

7. Form the dough into a long sausage of equal width and divide it into 7-8 parts

8. Form koloboks and place them on a plate and then put them in the refrigerator for 30-50 minutes.

Preparing custard for Napoleon.

1. Separate the yolks from the whites and pour them into the pan in which we will cook the cream.

2. Add sugar, a pinch of salt, vanillin

3. Stir the yolks with sugar with a whisk.

4. Add starch and mix well

5. Add 1/3 of warm milk and stir all the contents until smooth.

6. Then add the remaining milk. Stir everything with a whisk.

7. Place on low heat and heat to a boil with constant stirring.

8. After boiling, cook for a couple more minutes and turn off. Let the cream cool.

While the cream is cooling, bake the cake layers.

1. Take one ball at a time from the refrigerator and immediately roll it out on parchment. Cut a circle with a knife on a plate or a simple glass frying pan lid.

2. Prick the crust with a fork to prevent it from puffing up during baking.

3. Bake in an oven preheated to 180-190 degrees until golden brown for 4-6 minutes. Baking time depends on your oven.

4. So we bake all the cakes and they need to be cooled.

5. Add butter to the cooled custard and beat with a mixer.

Assembling the cake.

1. Spread the cream onto the cakes evenly, stacking them on top of each other and lightly pressing on top. We also reserve the cream for the top and sides of the cake.

2. Crumble the scraps from the cakes into coarse crumbs. For Napoleon cake, the sprinkles should be coarse, unlike. So don't go too small.

3. Sprinkle the cake with crumbs on top and sides.

4. Place in the refrigerator for soaking overnight. Thanks to the custard base of the cream, the cake is perfectly soaked and simply melts in your mouth!

Bon appetit!

The most delicious classic crispy Napoleon video recipe

Delicate, delicious crispy Napoleon cake according to the classic recipe with wonderful silky cream.

Lazy Napoleon cake without baking from Ushki cookies - step-by-step recipe

A simple and affordable quick recipe. If you don't have time to mess with the dough, then use this recipe. Make a Napoleon from puff pastry "Ears". The cake turns out to be very tasty and tender.

There are 2 cooking methods and each is good in its own way! Choose!

Products:

1 kg puff pastry “Ears”
1 liter of milk
3 eggs
1 cup of sugar
150 g butter
1 g vanillin

Cooking step by step:

Everything is very simple! From puff pastry, as you guessed, we make cake layers, so all we have to do is cook a delicate cream and assemble the cake.

So, break 3 eggs into a deep cup, add sugar, vanillin and beat.

Add half the volume of milk (0.5 l)

Mix well with a mixer. Add flour little by little, continuously whisking with a mixer until smooth.

The result is a liquid homogeneous mass, without lumps.

Place the second part of the milk (0.5 l) on the fire and bring to a boil.

Without removing the pan of boiling milk from the stove. Add the egg-milk mixture in a thin stream, stirring constantly.

Bring the mixture to a boil and cook for 3-4 minutes until thickened. Don't leave the stove, stir constantly, otherwise it will burn.

Let the custard cool.

Place butter at room temperature, cut into pieces.

Beat the cream with a mixer. The volume should increase 2-2.5 times.

Assembling lazy Napoleon:

Place puff pastry in one layer on a plate

Spread the cream evenly and generously

Then add another layer of cookies and spread with cream.

You need to knead some cookies and leave them for sprinkling.

We do this until all the cookies are gone.

Coat the top and sides of our cake and sprinkle with crumbs.

Place in the refrigerator to soak for 3-4 hours. The longer it soaks, the better it tastes.

That's all! Napoleon cake is ready! Enjoy your tea!

Another quick Napoleon recipe without baking (video recipe)

Napoleon with condensed milk in a frying pan

This Napoleon can be baked in a frying pan. An excellent option for the summer, when it’s so hot that you don’t want to turn on the oven, but you still want a delicious cake. It’s time to evaluate this recipe. You will like it - that's absolutely certain!