Almost every family loves Napoleon cake. And how can you not love him? Incredibly tasty, with delicate custard, sprinkled with crispy crumbs - simply delicious! Of course, it takes a lot of time to prepare it, so it is usually baked in a special way. special occasions. To save time, I suggest baking Napoleon cake made from ready-made puff pastry, and make him gentle airy cream from condensed milk, butter and cream.

• 2 packages of ready-made yeast-free puff pastry, rolled into a roll (500 g package)
• 400 g condensed milk (1 can)
• 1 pack of softened butter (180-200 g) 82.5%
• 250 ml cream 33% fat (half the package shown in the photo)

The cake can also be made from one package of puff pastry (from personal experience my reader Gulnara), if possible, roll out thinly and bake 4 cakes. Accordingly, make half as much cream. This cake turns out to be normal in height, but the taste does not suffer.

And today we are preparing a tall Napoleon cake from two packages of dough.

Preparation:

Thaw the puff pastry at room temperature. Carefully unroll the dough roll and cut it into 3-4 equal parts. Using four parts, the cakes will be thinner, which is better for soaking, and the cake, of course, will be tastier. This time I baked 3 cakes from one package of dough.

We select a plate according to the shape of which we will cut out the cake layers, and carefully roll out each piece of dough to a size slightly larger than the plate (I took a plate with a diameter of 22 cm). As practice has shown, it is better to make cakes with an even larger diameter, 24-26 cm. Then, when baking, the cakes will not be so fluffy, and they will be better soaked in cream. Lightly grease the surface on which we roll out the dough and the rolling pin. vegetable oil. Then we transfer the rolled out dough onto a baking sheet lined with parchment, use a plate to cut out a circle and prick it with a fork as often as possible. Without crushing them, put the puff pastry scraps aside and cover them with some kind of bowl. They will be useful to us.

Place the baking sheet in the oven, heated to 200 degrees, and bake the cake for 15 minutes until light golden color. In this way we bake 6 cakes. The seventh time I baked all the scraps to shred them and make the topping. Do not cut parchment for each cake, use two at a time. If you have 2 baking sheets, just great, the baking process will workmuch faster, one baking sheet cools down, the other is already in the oven. These are the cakes I got:

A little fluffy, of course 🙂, but after soaking in the cream the cake will settle a little.

Now we will prepare the cream for the Napoleon cake. First, use a mixer to mix condensed milk and softened milk at room temperature. butter. Turn on the mixer at low speed. Our goal is not to beat, but simply to mix the condensed milk and butter evenly.

In a separate bowl, whip well-chilled cream. If you have them room temperature, you can put it in the freezer for 40 minutes, preferably not on the bottom of the freezer, but on a stand, on a saucer, for example. In general, it is enough if the cream just stood in the refrigerator for a long time.

Whip the cream until it holds its shape, that is, if you turn the cup over, it won’t spill or fall out. At the same time, be careful not to overbeat the mixture until it becomes buttery.

Then carefully transfer the cream to the mixture of condensed milk and butter and carefully mix with a spatula until smooth.

The cream turned out excellent, soft and airy:

Now we will assemble the cake. Place the cakes on top of each other, generously brushing each cake with cream. We also grease the top and sides of our cake. Don't skimp on the cream, this amount is more than enough.

Chop the baked scraps and sprinkle over the top and sides of the cake. It is convenient to sprinkle it on the side with a silicone spatula, lifting the crumbs from the dish and, as it were, gluing them to the side surface of the cake.

This is the Napoleon cake we made from ready-made puff pastry. Now put it in the refrigerator for 12 hours to soak properly. It would be nice to cover it with something so it doesn’t absorb extra odors. I used a pan that was the right size. 🙂 It is advisable to cut such a cake with a large serrated knife (for fresh white bread). You can also use a long, thin and sharp fish knife.

I would like to note that Napoleon cake made from ready-made puff pastry is not as soaked as if we baked it according to classic recipe and used custard. But such a goal was not set here, the main thing is that the cake turns out very tasty and cooks much faster than an ordinary Napoleon.

I suggest you look at the recipe for another cake that our family uses great love- this and boiled condensed milk. Delicious, just lick your fingers!

That's all for today. Good luck and good mood!

Always have fun cooking!

Smile! 🙂

When you want a holiday, you can’t do without a cake. Undoubtedly, good hostess will never buy a cake in a store. Everyone knows that even if such a dessert turns out to be tasty, it will be prepared with all sorts of preservatives and other substances that are unhealthy for the body. It's best to make cakes at home, but you don't always have the ability or desire to tinker in the kitchen for hours.

Pamper your family delicious dessert and a recipe for Napoleon cake made from ready-made puff pastry will help you avoid spending half your life at the stove. This “quick” cake will not be inferior in taste to the real “Napoleon”, and preparing it is as easy as shelling pears. All you need to do is half an hour in the kitchen and a day for soaking in the refrigerator. This cake will look good on the holiday table.

Taste Info Cakes and pastries

Ingredients

• Puff yeast dough– 500 g;
• Eggs – 2 pcs.;
• Sugar – 200 g;
• Milk – 1 glass;
• Flour (or starch) – 1 tbsp. spoon.

How to make a Napoleon cake from ready-made puff pastry

Let's start by preparing the custard. To do this, you need to put the milk on the stove and heat it, but under no circumstances boil it.

Meanwhile, break the eggs into a bowl and add sugar.

Grind the eggs and sugar thoroughly to form a small foam.

Pour the beaten eggs into the heated milk, gently knead the cream until smooth.

Pour starch into warm milk and stirring constantly until thickened over low heat.

Stir the mixture thoroughly until it thickens. Leave the mixture to cool.

If lumps have formed in the cream, grind the custard through a sieve.

Remove the dough from the refrigerator and defrost at room temperature.

Sprinkle the table on which we will work with the dough with flour so that the “puff” does not stick.

The dough needs to be rolled out to a thickness of 2 mm. You need to roll carefully, in one direction, otherwise the dough will no longer be puffy. Cut the dough into even squares (minimum 4 squares). We don’t throw away the trimmings.

We bake the squares one at a time in the oven at a temperature of 180-200 degrees. Cooking time: 10 minutes. We will also bake the dough scraps - they will be useful for decoration. Ready-made shortcakes must be cooled.

It's time to assemble the Napoleon cake from puff pastry. Grease each shortcake generously with cream. There should be at least 4 layers. But the “squeak” is when there are at least 10 layers. The entire cake needs to be lightly crushed with your hands so that the dough and cream settles down.

Turn the baked puff pastry scraps into crumbs. Sprinkle this crumble over the top of the cake and its edges. You can also use crushed nuts for decoration.

“Napoleon” made from ready-made puff pastry is best allowed to brew and soak. It is better to keep the cake in the refrigerator for a day, and only then serve it with tea for your household. Nevertheless, you can immediately after “assembly” eat the “Napoleon” cake from ready dough with custard. Then the dessert will turn out crispy and no less tasty.

Adviсe:

Cake "Napoleon" gives a lot of scope for creativity with cream filling. The main thing is that it should be thick and preferably fatty, so that the “puff” is soaked, but does not fall apart. Let's look at some of the options:

• butter cream (you need to beat the butter and sugar);
• (it is best to use classic “condensed milk” rather than boiled milk);
• sour cream (you need to mix sour cream with sugar until the “sand” is completely dissolved).

It will be very tasty if you coat one of the layers not with cream, but with jam or berries mashed with sugar. Best to use sour jam And sour berries to slightly dampen the cloying sweetness of the cream.

You can add spices that your household loves to the cream. It could be vanilla, cinnamon, cocoa. You can experiment with spices such as ginger and nutmeg.

To prepare “Napoleon” according to the classic Soviet-era recipe, you need to tinker. Make the dough, bake a lot of cakes, cook the cream, assemble the cake, let it soak. It's a whole story. But the result is a delicious, tender, melt-in-your-mouth cake, worthy of the most exquisite festive table. You won't cook this every day. What if you want? Then there is quick recipes. Today there will be everything - both the traditional one and its two simple relatives.

Cake "Napoleon": recipe with custard, the most delicious

In my opinion this is very good recipe cake at home. The dough for the cakes will be chopped, custard cream. I tried to make it as detailed as possible step by step photos, so that it is clear to everyone who will bake for the first time.

Ingredients for the crust:

• flour – 2.5 cups* (400g);
• sugar – 2 tbsp. (50g);
• salt - a pinch;
• butter – 300g;
• water – 6-7 tbsp. (110-120ml).
• Ingredients for cream:
• egg yolks– from 4 eggs;
• powdered sugar – 8 tbsp. (200g);
• milk – 400ml;
• butter – 150g.

* glass with a capacity of 250 ml.

How to cook Napoleon at home:

First of all, take out the butter, cut off 150 grams for the cream and leave it on the table. We need it softened. While we prepare the cakes it will melt. And for the test you need frozen.

I'll show you how to cook properly chopped dough, but I’ll be honest right away – I rarely cook it this way myself. I usually use a blender or grater. However, let's take it in order.

1. On cutting board sift the flour in a heap, add salt.
2. Cut the frozen butter (300g) into small pieces at random. We put them on flour.
   
3. We arm ourselves with two knives, one in each hand, or this special tool that you see in the photo, and begin to chop the butter, while simultaneously mixing it with flour.
   
4. As a result, a mixture similar to flour should form in front of you. coarse with small inclusions of pea-sized pieces of butter. This correct consistency. If you chop it all in a blender bowl, it will turn out like this without any problems. If you grate the butter, try to do it as quickly as possible so that the butter does not melt in your hands. The presence of frozen butter in the dough determines its friability after baking. If the butter melts before the oven, you will get a dry sole instead of cakes.
5. For the same reason, we will add very cold water(6-7 tablespoons).
   
   
6. Kneading the dough with your hands for a long time and until smooth is not only not necessary, but absolutely not! Mix quickly, knead until it forms a little lump and that’s it.
   
7. Then we give it the shape of a log, put it in plastic bag and place in the refrigerator for 30 minutes.
   
8. For now you can do the cream. Separate 4 egg yolks into a bowl and add powdered sugar.
   
9. Mix with a whisk.
   
10. Pour milk into a saucepan and bring to a boil. In a thin stream, without ceasing to stir, pour the hot milk into the egg-butter mixture.
    
11. Then pour everything into the pan in which the milk was heated and return to the fire. With low heat, stirring constantly, cook the mixture until you feel it begin to thicken and the whisk leaves marks on the surface.
    
12. Remove from heat and continue stirring for another 2-3 minutes. Then pour the mixture into a deep bowl.
    
13. Cover cling film so that it lies directly on the mixture. This way the surface will not dry out. Leave to cool.
14. Let's return to the test. Remove from the refrigerator and cut into 10 or 12 pieces. A real Napoleon should have no less number of cakes.
    
    
    
15. Ideally bake the cakes on a silicone mat. If not, use baking paper. We will roll them out right away. To do this, place one piece of dough in the center, cover with a plastic bag and roll out thinly with a rolling pin, no more than 2mm.
    
16. So that the future cake is correct round shape Place a plate on top and circle around the edge. Do not throw away the dough scraps. Saving them and then rolling out another full-sized cake won’t work, but baking them later for topping is just right.
    
17. To prevent the dough from puffing up in the oven, prick it frequently with a fork. I have this tool.
    
18. Bake one at a time in an oven preheated to 200°C for just a few minutes. Therefore, do not go far, as soon as they are browned, take them out. Place the finished ones on a towel.
    
19. If the cream mixture has already cooled and become warm, you can continue with it. Add softened butter.
    
20. Beat with a mixer until smooth and homogeneous.
    
21. When everything is baked, you can proceed to assembling the cake. Lubricate all layers with cream, do not forget to leave for the top and sides.
    
    
22. You can decorate the cake with crumbs, which we will get when we bake the dough scraps. Sprinkle them on the top and sides. Additionally, you can sprinkle with finely chopped hazelnuts and powdered sugar.
    
23. The cake must be kept in the refrigerator for at least 3-4 hours for soaking.

This makes him a classic “Napoleon” of the Soviet era!

Napoleon from ready-made cakes with condensed milk cream

As you understand from previous recipe, the longest and most effort-consuming process is baking. The cream is prepared relatively simply and quickly. Therefore for quick option We buy ready-made cakes. I can say from my own experience that they are not bad at all. The cake is ready in 20 minutes.

Ingredients:

• cakes – 1 package (380g, 6 pcs);
• condensed milk – 1 can;
• butter – 150g.

How to make a cake from ready-made cake layers:

I'm pleased with the result. Of course, the taste is far from the first, real one, but the speed of preparation is definitely a huge plus.

Puff pastry cake with sour cream

This one is also faster than the classic version, although it requires baking. But... if you rank recipes, puff pastry comes in last place. Also tasty, but still not the same. This option is suitable for when you need it quickly and don’t have store-bought ready-made cake layers.

Ingredients:

• puff pastry yeast-free dough- 1 kg;
• sour cream at least 20-25% – 200g;
• boiled condensed milk - 1 can.

How to cook:

Here are three Napoleon cake recipes, from complex to simple, for all occasions and situations. Print out step-by-step photos for yourself, experiment and delight your family and friends.

This is a Napoleon cake made from puff pastry yeast-free dough much faster and easier to do than classic version prescription Since the dough is completely ready, there is no need to knead it or roll it out for a long time. I make Napoleon with a delicious custard made with milk. If desired, the cream can be replaced with the one you like best.

Not everyone and not always have a lot of free time to prepare a cake for the holiday. Therefore, in my opinion, any housewife should have such quick recipes. And even the simplest and most well-known cake can be varied, for example, by adding sliced ​​bananas to it, which will only make it tastier. A Napoleon cake recipe made from ready-made puff pastry will not leave you indifferent, and even a beginner can cope with the preparation. Try this dessert and you will be pleased.

Ingredients:

• Puff pastry without yeast – 1500 g
• Milk – 500 ml
• Flour – 1.5 tbsp
• Sugar – 0.5 tbsp.
• Chicken egg – 1 pc.
• Butter – 100 g

Number of servings: 12

European cuisine

Cake baking time: 15 minutes

Cooking method: in the oven

Calorie content: 336 kcal per 100 g

How to make Napoleon from ready-made puff pastry

Making a Napoleon cake from ready-made puff pastry is as easy as shelling pears, and the good news is that you don’t have to waste time kneading the dough. I take puff pastry without yeast, there are 4 sheets in a pack, for the cake I need 6 sheets, that is, 1.5 packs. I immediately take it out of the package and leave it to defrost.

Sprinkle the work surface with flour, place the dough on it and roll it out a little. Next, I put a plate on it and cut out a circle with a knife.

Place a sheet of parchment on a baking sheet and carefully place the cut out circles on top. We also put the pieces that are left from the circle to bake, they will come in handy. Then I make cuts on all the cakes so that they do not swell and bake well.

I bake them in the oven at 200 degrees for 15-20 minutes, depending on your oven and the thickness of the rolled out cakes.

I bake all 6 cakes in the same way. You don’t have to make the cake round, you can make it rectangular, it will be larger and you won’t have to cut so much.

I break the baked scraps into small pieces or chop them using a blender, which will only speed up the process.

Now I'm preparing custard for the cake. It's quite simple to prepare. I first take the butter out of the refrigerator so that it melts. Pour sugar, flour into a saucepan with a thick bottom and beat in the egg.

Mix the added ingredients well to obtain a homogeneous mixture.

Then I begin to pour in the milk a little at a time, stirring all the time.

When the mixture is mixed, put it on medium heat.

As soon as the cream boils, remove it from the heat and leave to cool. If you like a very well-soaked cake, then feel free to make double portion cream.

The longer the cream cools, the thicker it becomes. To make it cool faster, I put it in cold water. In principle, you can leave the cream like this and not add anything else to it, but since I want to show you a classic recipe, I need to finish it a little more.

In a bowl with already melted butter, add the cooled cream a couple of tablespoons and mix.

Thus, I got a delicious custard for Napoleon from ready-made puff pastry. If you take not butter, but a vegetable-cream mixture, you will get a cream with the same small flakes as mine. This doesn’t affect the taste in any way, but it certainly doesn’t look ideal.

After this, I begin to form the dessert. I put the bottom cake on a tray or dish, coat it with cream, then again with the skin and so on until the end.

Puff pastry napoleon with custard is almost ready. Now I take the shredded scraps and sprinkle them on the top and sides of the cake.

And finally, I put the napoleon made of puff pastry without yeast in the refrigerator so that it soaks. This will take 12 hours. You can make dough from this dough, the preparation of which will take you a minimum of time. Bon appetit!

Napoleon cake is one of the most favorite delicacies of millions of people. Have you ever wondered why this dessert got its name?

And does famous Napoleon What does Bonaparte have to do with this? In our search for an answer, we came across a variety of versions. According to one of them, Emperor Bonaparte was a big fan female beauty. And after Josephine witnessed his whisperings with one of the maids, the emperor came up with a rather strange story about what suddenly dawned on him, and he made up unique recipe dessert, which he told the maid.
According to another version, on the occasion of the centenary of the Battle of Borodino, Moscow confectioners prepared absolutely new dessert. It was a cake from puff pastry with custard. This cake was shaped like the cocked hat worn by Napoleon Bonaparte. This is why Napoleon cake got its name.

It is difficult to say which version is more plausible. One thing is certain: the recipe for Napoleon cake has come a long way before coming to us.

By the way, desserts with the same name can be found in cafes and pastry shops in many countries, especially in Norway, Sweden and Germany.

Let's look at some recipes for Napoleon cake.

Napoleon cake classic recipe

Before considering how to make Napoleon cake, it should be noted that the classic recipe for Napoleon cake contains butter in the ingredients. However, many housewives believe that the classic Napoleon cake recipe should contain margarine. In this case, the cakes are thinner.

Also, when considering the classic Napoleon cake recipe, it should be noted that the classic Napoleon cake is made from puff pastry. However it takes enough a large number of time. Therefore, nowadays there are other, lighter versions of the classic Napoleon cake recipe. But we won’t look for easy ways, and we’ll look at the real classic recipe for Napoleon cake. To bake a classic Napoleon cake, take:

For the test:

• 500 grams of flour
• 2 sticks of butter
• 1 egg
• 1 tablespoon lemon juice
• A pinch of salt
• 300 – 350 ml of water.

For cream:

• 800 ml milk
• 3 eggs
• A little sugar
• 150 grams butter
• 2 tablespoons flour
• Vanillin to taste.

Recipe classic cake Napoleon:

First, let's prepare the dough for the classic Napoleon cake. Sift flour into a bowl. Mix the egg with water (about 1 cup). Pour into a bowl with flour. Add lemon juice, salt and a glass of water. Knead elastic dough. Then form the dough into a ball, sprinkle it with flour and cover it. plastic film. Leave for 15 – 20 minutes.

At this time, combine softened butter with 2 tablespoons of flour. Place the resulting mixture in the refrigerator for 30 minutes. Next, take out the butter and cut into thin slices.

Lay out the slices in the form of a rectangle. Place the dough for the classic Napoleon cake on top. Roll out the rectangle and fold it 4 times. Place in the refrigerator for 20 - 30 minutes.

After this, roll out the dough again and fold it 4 times again. Place in the refrigerator for 30 minutes. We repeat the procedure 2 more times. The dough is ready.

Now let's make the cream. To do this, beat the eggs with sugar, add flour, a little milk and mix until a smooth mixture is obtained. Bring the remaining milk to a boil. Then pour in the pre-prepared mixture. Cook over low heat until thickened. After this, add vanillin. Let the cream cool. As soon as the cream has cooled, add softened butter. Whisk.

Divide the dough for the classic Napoleon cake into 6 – 8 equal parts. We roll out each part thinly and pierce it with a fork so that the cakes do not swell. We bake the cakes in the same way as if we were cooking.

Generously coat the cooled cakes with cream. Place the Napoleon cake in the refrigerator for soaking.

The traditional Napoleon cake recipe is quite complex and time-consuming. Not every housewife can prepare a Napoleon cake according to the classic recipe. That is why we suggest considering simplified recipe Napoleon cake Preparing such a dessert is no more difficult than, for example, making.

Napoleon with custard

We already know that homemade Napoleon cake is made from puff pastry. Do puff pastry It's quite difficult on your own.

We offer you a simplified version of how to make a Napoleon cake. This will be a Napoleon cake with custard. So let's consider step by step recipe Napoleon cake

Ingredients:

• For quick puff pastry:
• 400 grams chilled butter
• 2 eggs
• 150 ml cold water
• 650 grams flour
• 3 tablespoons vodka or cognac
• 1 tablespoon 9% vinegar
• A pinch of salt.

For the custard:

• 7 egg yolks
• 6 glasses of milk
• 1 ½ - 2 ¼ cups sugar
• 1 tablespoon vanilla
• 1 cup flour
• 150 – 200 grams of butter.

How to make Napoleon cake?

To prepare Napoleon cake with custard, first, you should prepare puff pastry. Mix cold water, vinegar and vodka (or cognac). Separately, beat eggs with salt. Mix both mixtures.

Ready dough Divide into 12 equal parts. Roll each part into a ball and place in the refrigerator.

While the dough is cooling, make the cream for the Napoleon cake with custard. Beat the egg yolks with sugar, add 50 ml of milk. After this, add flour. Add another 50 ml of milk. Heat the remaining milk in a saucepan and bring to a boil. Afterwards we pour in egg mixture, stirring continuously. Bring to a boil, cook for 2 - 3 minutes. Then add butter and vanillin. Cool the custard at room temperature.

Preheat the oven to 220 degrees Celsius. Roll out each piece of dough. Bake the cakes for 5 – 7 minutes.

When all the cakes are ready, we begin to assemble the Napoleon cake with custard. Place one cake layer, coat with cream, cover with a second cake layer, coat with cream, etc.

Place the finished Napoleon cake in the refrigerator and leave for about 12 hours.

Recipe for Napoleon cake with condensed milk

Of course the recipe homemade cake Napoleon with custard is beyond competition. However, if you do not have enough time, you can prepare Napoleon cake with condensed milk. It's much easier and faster.

How to make Napoleon cake with condensed milk?

Ingredients:

• For the test:
• 5 cups flour
• 500 grams butter (cold)
• 1 glass of water
• 1 egg
• ½ teaspoon salt
• 1 teaspoon of baking soda, slaked with vinegar
• 1 packet of vanilla.

For cream:

• 300 grams butter
• 1 can of condensed milk.

Recipe for Napoleon cake with condensed milk:

Thinly slice the butter. Combine with flour. Next, add water, egg, vanillin, soda and salt. Mix the dough. Roll the finished dough into a ball and put it in the refrigerator for 30 minutes. After this, take out the dough and divide it into 10 - 12 equal parts. Roll out each part and bake the cakes.

Now let's prepare the cream. To do this, use a mixer to mix butter with condensed milk.

Coat the cakes with cream. We put a delicious cake Napoleon in the refrigerator for at least 12 hours.

Layer cake Napoleon

We have already reviewed several recipes for Napoleon cake. In all the recipes described above, we baked the cakes ourselves.

However, you can also prepare Napoleon layer cake in another way. Or rather, make a Napoleon cake from ready-made dough. The recipe for Napoleon layer cake is as follows:

Ingredients:

• 500 grams puff pastry
• 700 ml milk
• 100 grams of butter
• 3 eggs
• A little flour
• 1 packet of vanillin
• 2/3 cup sugar.

Cooking method:

To make a Napoleon cake from puff pastry, you need to make 4 layers. To do this, roll out the dough and divide it into 4 parts. Pierce each piece of dough with a fork and place in the oven for 3 to 5 minutes.

IN small saucepan pour in 550 ml of milk. Add sugar and vanillin. Bring to a boil.

Separately mix 150 ml of milk, eggs and flour. Pour the resulting mixture into the milk mixture. Bring to a boil. Remove from heat and add butter.

Coat the finished cakes with cream. Place the puff pastry Napoleon cake in the refrigerator for 12 hours.

Napoleon recipe in a frying pan

Here is another way to cook Napoleon Thor. This time we will make a Napoleon cake in a frying pan.

To prepare Napoleon cake in a frying pan, take:

• 450 grams flour
• 350 grams of sugar
• 300 grams butter
• 150 grams margarine
• 250 grams of milk
• 2 - 3 eggs
• 100 ml water
• 1 packet of vanilla.

Method for preparing Napoleon cake in a frying pan:

To prepare Napoleon cake in a frying pan, you need to melt the margarine and mix it with water. Add flour and knead the dough. Divide the finished dough for the Napoleon cake into 12 parts in a frying pan and place in the refrigerator for 30 minutes.

For the cream, mix 100 ml of milk with three tablespoons of flour. Mix the remaining milk with 100 grams of sugar. Boil. Mix both mixtures. Mix the remaining sugar with eggs and vanilla. Add to milk mixture. At the very end, add butter to the cream.

Remove the dough from the refrigerator. After this, you can roll it out and start baking the Napoleon cake in a frying pan.

Each cake is baked in a frying pan for 30 seconds on both sides, placed on a plate and coated with cream.

How to prepare cream for Napoleon cake?

Napoleon cake cream is perhaps the main component of this dessert. We have already looked at ways to prepare custard for Napoleon cake. But there are also other creams for Napoleon cake.

If you want to do unusual dessert, then try using Napoleon instead of cake cream, for example, or make it delicious. We will look at how to prepare cream for Napoleon cake from sour cream.

Ingredients:

• 1 cup sour cream
• 200 grams butter
• ½ can of condensed milk
• A little vanilla.

Cooking method:

Mix softened butter with condensed milk. Add sour cream and vanillin. Our Napoleon cake cream is ready.

We coat the finished cake layers with it and put the cake in the refrigerator.