Napoleon cake recipe with custard is the best. Napoleon recipe with custard is the most delicious. We use such products

If you conduct a survey among the population which dessert pastries they consider the best, Napoleon cake will certainly come out in first place. Recipe with custard the most delicious, we will talk about it in detail below. It takes a lot of time to prepare, but the result exceeds any expectations.

Homemade Napoleon is soft and tastes amazing. When you don't have enough time, know that the cakes can be prepared earlier and then stored in a dry place. The custard turns out to be amazingly tender; it is slightly runny, but it is well suited for soaking such cakes as “Napoleon”. The cakes absorb it well and the dessert truly melts in your mouth.

Step-by-step preparation of homemade Napoleon cake

Ingredients for cream:

• vanilla sugar – 1 tablespoon;
• granulated sugar – 350 g;
• egg yolks – 6-7 pieces;
• white wheat flour – 110-120 g;
• milk (fat content 3.2%) – 1 l;
• butter (fat content 82.5%) – 220-230 g.

Preparation of cream:

1. In a wide bowl, mix the egg yolks with regular and vanilla sugar, cold milk (50 ml will be enough). Using a kitchen whisk, beat everything until smooth.

2. Pour sifted flour into this mass, mix well so that no lumps form.

3. Pour the rest of the milk into a saucepan and boil it.

4. Pour boiled milk into the yolk mixture in a thin stream and stir.

5. Now pour everything into a saucepan and place on low heat. Cook the cream until it thickens, stir it constantly with a wooden spatula, just do not let it boil. You can find out if the cream is ready in this way - run your finger along the spatula with which you are stirring; if the groove from the finger does not close again, then the cream is already quite thick and ready.

6. Remove the pan from the stove, add a piece of butter (30-40 grams will be enough), stir carefully and close. Leave the cream in the room on the table until it cools completely, while periodically opening the lid and stirring.

7. Keep the remaining butter at room conditions until it softens. It is very important to get a good custard, do not skimp on butter, take only the highest quality, no creamy or vegetable oil. Place it in a large bowl and beat with a mixer.

8. Add the cooled cream to the whipped butter in small portions, constantly whisking. When you have transferred all the cream, work a little more with the mixer until you get a homogeneous fluffy mass.

Ingredients for the crust:

• vodka (cognac) – 3 tablespoons;
• drinking water – 150-160 ml;
• vinegar – 1 tablespoon;
• chicken eggs – 2 pieces;
• salt - a pinch;
• white wheat flour – 630-650 g;
• butter– 350 g.

Preparing the cake:

1. Mix vodka with vinegar and cold water in a bowl.

2. In another bowl, beat the eggs with a pinch of salt using a fork.

3. Now mix both masses together until smooth.

4. Remove the butter from the refrigerator and cut into small cubes.

5. Pour sifted flour onto a clean table surface and place butter cubes on top of it. Take a large knife and use it to chop the flour and butter into fine crumbs. For the dough, you can replace butter with good margarine.

6. Make a depression in the center of the resulting mass and slowly pour the prepared mixture of water and eggs into it. Take your time, carefully knead the elastic dough.

7. Divide the resulting dough into 10-12 equal parts and roll them into balls. To make them equal, it is advisable to use a kitchen scale; from the specified amount of products, 12 balls weighing 100-110 g each come out. If you do not have a kitchen scale, you will have to do everything by eye. It's not that difficult. Ready dough cut into 4 equal parts and then divide each of them into three balls. Place them on a flat dish, cover with cling film on top and put in a cool place for 1 hour. In the meantime, you can start preparing the custard cream, the recipe for which is described above.

8. After the required time has passed, roll each piece of dough into a layer, place it on parchment paper, cut out circles using a plate and knife (it is advisable to take a plate with a diameter of about 25 cm). Do not remove the trimmings, they also need to be baked.

9. Preheat the oven to a temperature of 180 degrees, before sending the cakes into it, prick them lightly with a fork, bake each cake for 7-9 minutes, when finished they should have a pleasant golden hue.

10. Cool the finished cakes, put the scraps in some kind of bowl and you can assemble the cake, it is advisable to do this immediately on a large flat dish. Place the first layer, pour custard on top (3-4 tablespoons for each layer will be enough) and carefully smooth it out. Do the same with the rest of the cakes. When you place the next cake, lightly press it with your palms so that the finished cake is dense and well soaked.

11. After spreading the top layer of cream, put the cake in a cold place to soak for 6-8 hours. It would be good to cover it with something on top to prevent it from weathering (perhaps you have a large plastic basin or maybe a transparent box from a store-bought cake). If you have a little cream left, it can be stored in the refrigerator for several days, just transfer the remainder into a glass jar and close it tightly with a lid.

12. When the required amount of time has passed, remove the cake from the refrigerator. Let it sit for a while, and in the meantime prepare the crumbs. Place all the baked trimmings in a blender bowl and grind them.

13. Sprinkle the entire cake on top and sides with crumbs; carefully collect anything that falls around with a dry cloth. Homemade Napoleon cake with homemade custard is ready!

Cake Napoleon

Step-by-step recipe for making Napoleon cake with photo and video description. Detailed instructions on how to make custard for Napoleon cake according to grandma's

5 hours

5/5 (1)

Kitchen appliances and utensils: oven, mixer, knife, rolling pin, fork, whisk, sieve, grater, deep bowl - 2 pcs., glass.

Probably, in every family, an old grandmother’s recipe for making Napoleon cake with custard is passed down from generation to generation. But sooner or later there comes a time when you want to experiment and bring something of your own, or even cook according to a new recipe.

There are many options , how to make custard for Napoleon cake. But with the addition of condensed milk the cream turns out very airy and piquant. I like making this cake because it turns out very rich and has a pleasant aftertaste. Calorie content Napoleon cake with custard and condensed milk is quite high - about 500 kcal per 100 grams of cake.

Required Products

Ingredients for the crust:

For cream:

• Butter – 250 grams.
• Milk – 200 ml.

• Egg – 2 pcs.
• Starch – 1 tbsp. with a slide.
• Vanilla sugar – 1 sachet.

How to choose the right ingredients

1. Upon purchase condensed milk Read the ingredients carefully: only milk with sugar must be indicated there. No additives, namely: thickeners, vegetable fats etc. should not be present in high-quality condensed milk.
2. When choosing butter give preference to oil with a high percentage of fat content and good quality.

Let's start preparing Napoleon cake with custard according to a step-by-step recipe with photos.

Step-by-step recipe for Napoleon cake

Preparing the dough

• Flour – 500 grams.
• Butter – 250 grams.
• Egg – 1 pc.

• Cold boiled water – 200 ml.
• Baking powder for dough – 1.5 tsp.
• Salt – a pinch.

Below the recipe will be described in detail step by step, how to make custard with condensed milk for Napoleon cake.

Preparing the cream

• Butter – 250 grams.
• Condensed milk – 1 can (not boiled).
• Milk – 200 ml.

• Egg – 2 pcs.
• Starch – 1 tbsp. with a slide.
• Vanilla sugar – 1 sachet.

1st stage of cream preparation

At this point I will tell you, how to make custard for Napoleon cake.

1. Pour starch into a glass or bowl, dilute it with a small amount of milk and stir until a homogeneous mass is obtained no lumps.
2. Pour milk into a saucepan, put on low heat and bring almost to a boil.
3. Take a deep bowl and add eggs there. Beat them with a whisk and pour in the diluted starch. Continue whisking.
4. Then very slow add hot milk, while constantly stirring with a whisk. There is no need to quickly pour in hot milk, as the eggs may curdle.
5. Pour our egg-milk mixture back into the pan and place it on the stove with the heat turned on low. Cook until thickened on high and continuous stirring. When the cream thickens, add vanilla sugar and mix.
6. Ready custard transfer to another bowl so that it cools to room temperature.

Stage 2 of preparing the cream

And now I'll tell you how to connect two prepared creams.

1. Butter that has become soft when room temperature, transfer it to a mixer bowl and begin to beat it. Beat the butter before purchasing white.
2. Without stopping the beating process, gradually add condensed milk and continue whisking. When all the condensed milk has been added, beat the mixture for another minute.
3. Now we will gradually add our cooled custard into a butter base. Turn on the mixer again and, gradually adding custard, beat everything thoroughly.

Assembling the cake

Place the cream aside and layer by layer Let's start forming the cake. We take the serving plate on which we will serve the cake and place the first cake layer on it. We begin to grease it with cream, while putting more cream on the edge of the cake so that the cake is not dry. We coat all the cakes in this way, periodically lightly pressing them together.

We don’t frost the last cake— we will use it for decoration, having previously crushed it into small pieces.

If you want to get a more even cake, then proceed as follows:

1. We coat all the cakes except the last one (leave it without cream).
2. Place a dry, clean cutting board on top of it.
3. Place a jar of water for 1 hour. The cake will take on a more even appearance.

After that grease the sides of the cake and the top layer with cream. Sprinkle the top and sides of our cake with crumbs. We leave for 1 hour at room temperature until the cake soaks and becomes softer. Then you can put it in the refrigerator.

Let's start decorating the cake. I like the cake to be decorated with sliced ​​strawberries and mint leaves, and in winter I like to sprinkle the cake powdered sugar and place walnut halves around the circumference. You can also sprinkle cocoa powder on top.

Video of making Napoleon cake

The preparation of Napoleon cake with custard and condensed milk is shown in the video with a step-by-step recipe.

The cake turns out to be quite sweet, so in my family we brew black tea with lemon and mint or black coffee for this cake. I recommend serving the cake right away. cut into portions.

A cake with an unusual destiny. Either it was the favorite dessert of aristocrats, or it was considered the food of the poor. Be that as it may, for most of us it awakens wonderful memories of childhood, when it seemed the most delicious in the world.

Of course, in childhood “the trees were taller and the grass was greener” (and the products were of better quality), but you can get closer to this taste even now. Select the best and most delicious country eggs, quality butter and flour, take your time and lovingly prepare the custard - and classic cake“Napoleon” will delight you with its tenderness and enveloping taste.
I am attaching the recipe, as always, step by step, with photographs, but if anything remains unclear, be sure to ask in the comments.

Ingredients

For the test:

• Butter - 300 g.
• Chicken eggs - 2 pcs.
• Ice water - 150 ml.
• Vinegar (6%) or lemon juice - 2 tbsp. spoons
• Salt - 1/8 teaspoon
• Flour - 600/650 g.

For the custard:

• Milk - 800 ml.
• Granulated sugar - 160 g.
• Vanilla sugar - 2 teaspoons
• Egg yolks - 8 pcs.
• Wheat flour - 80 g.

How to cook delicious homemade “Napoleon” (classic recipe)

Pour lemon juice (2 tablespoons) into very cold water (150 ml). You can keep the water in the freezer for a few minutes until ice starts to form on the surface. This is the kind of water we need for proper home test, from which “Napoleon” is baked.

In a separate bowl, separate two chicken eggs(I have the CO category, the largest, the most selective). Eggs must be from the refrigerator. Do you know the secret of delicious homemade dough for Napoleon? Very cold foods that will not mix well. This dough (called chopped dough) will be crumbly and crumbly, reminiscent of puff pastry. But if you knead with warm ingredients, you will end up with hard cakes that no cream, even the most liquid, will penetrate.

Add 1/8 teaspoon salt to the eggs. In the photo, my spoon is not a teaspoon, but much smaller in size, so it seems like there is a lot of salt. Actually no, 1/8, which is what is indicated in the cake recipe. Salt reveals the taste of baked goods, do not neglect it. Moreover, in this recipe salt acts as an additional leavening agent.

Combine the scrambled eggs with water and lemon juice.

Stir the liquid until smooth and while we grate the butter, put the bowl with the liquid ingredients in the refrigerator.

The butter must be grated using a large-mesh grater. It would be superfluous to say that the oil should also be cold. Even though the butter is stored in the refrigerator, I still put it in the freezer for 15-20 minutes before preparing the cake. When I grate, I wear gloves, this allows me to create a barrier between the oil and warm hands. And your hands don't get dirty. If you are the lucky owner of a powerful food processor, knead chopped dough in it (minimum contact with hands).

Wanting to get delicious crumbly dough, I place a cutting board, grater, rolling pin and knife in the freezer for half an hour before cooking. Of course, this is an optional step. If you don't have room in your freezer, don't bother!

I sift flour (600 g) onto a convenient horizontal surface. Remember that in the winter season the air in apartments and houses is very dry (due to heating), the flour also becomes more crumbly and different in density, so its quantity may vary (but should leave 600-650 grams on average).

Now add the ice shavings to the flour.

We take the most convenient wide knife in our hands and begin to mix the butter with flour with arbitrary movements. The butter should be mixed with the flour as best as possible until small pieces (the size of a fingernail) form. Now do you understand why the dough is called chopped? We “chop” the flour and butter, turning it into crumbs.

We build a hole-well in the flour crumbs and pour in the cold eggs and water. And we begin to collect the dough into a ball. I’ll say right away that you won’t like the process =), because it will be difficult to assemble, the dough tends to crumble again, but this very fact means that everything is going according to plan, the cake layers will turn out so layered, crumbly, airy . In principle, the dough comes together within 1-2 minutes, but if it happens to you that it does NOT hold in a lump, add ice water a teaspoon at a time and bring the dough together.

When the dough is formed into a ball, we need to divide it into several balls of approximately equal weight. You can get confused and measure on the scales. Can be divided by eye.

I get about 10 balls of dough (I divide by eye). Now place on a large plate with a flat bottom or leave on a board, cover with cling film and place in the refrigerator for 1 hour. Don't skip this step: if the dough doesn't sit in the cold, it won't be able to roll out into a crust. During infusion, the components combine with each other and the dough becomes more elastic, but the butter does not melt. We remember that if the butter starts to melt, this automatically means that we will get a hard and tasteless dough crust.

When making homemade Napoleon dough, the marker for me that the butter is melting is the sheen of the dough. It shouldn't shine! If you see any shine, put it in the refrigerator. And the second marker, the dough should not be sticky. If it starts to stick to your hands, this is also a signal that the butter is melting. We do the same - cool it.

15 minutes before the start of rolling out the cakes, turn on the oven at 200 C. This is important! The cakes should immediately begin to bake at high temperature, so preheat the oven well in advance.

After an hour, take one ball of dough out of the refrigerator at a time and begin to roll it into a thin crust. If it happens that the cake literally breaks, then let it warm up. But usually the dough rolls out perfectly, maybe only a little hard for the first seconds, then from the warmth of your hands it becomes more and more pliable. Roll out as thick as a match, very thin, like, for example, a hood, no need. A thickness of 0.3 cm is sufficient.

After rolling out, I transfer the dough to parchment paper on which the cake will be baked and then cut out an even circle. I use a saucepan lid for this; its base is so sharp that you don’t even need a knife. He put the lid on it, pressed it with his whole body, and the cake squeezed out. If you don’t have such a miracle lid on your farm, it’s okay. Attach a plate of the required size, cut along the contour using a knife - and that's it! Do not remove the remaining cake. Let them bake too, we will need them to sprinkle the cake with crumbs.

IN hot oven the cake is baked for 5-6 minutes. Before sending it into the heat, prick it all over the surface with a fork, although I’ll warn you right away: this will not help completely get rid of bubbles, but there will be much fewer of them. We stack the finished cakes on top of each other until we have used up all the dough. In the photo I have five cakes, but this is not the final photo, but an intermediate one, in the process.

At the end of baking I had more than 10 cakes. Despite the fact that there were only 10 balls of dough, by the middle of the process I realized that there were already quite enough scraps for crumbs, so I began to mix all the scraps into a ball and roll them out again. You can do this too. You may have less cake yield (or even more than me). We all roll out differently, and everyone’s flour is different, the size of the eggs is different, etc.

The end result should be the same: you have a stack of thin, crispy homemade dough cakes. What an aroma fills the apartment while baking! My family is already starting to run into the kitchen and ask for a piece of shortbread. Be strong: do not give the cakes away to be eaten. You can try the baked scraps for crumbs. We want high beautiful cake? This means everyone is patient and waiting.

The classic Napoleon cake is prepared with custard; I described how to prepare it in a separate article. The cream on the yolks is very tasty, follow the link to see step by step how to make it. I gave all the proportions exactly so that there would be enough cream for a large cake.

The most delicious custard

I always prepare enough custard, according to the principle (it’s better to have some left over than not enough). Agree, you don’t want to be distracted while assembling the cake in order to cook (and most importantly, cool!) a new portion of cream. In a separate recipe I described in detail (follow the link, there is step by step photos process).

Cream made from butter and condensed milk is also great for Napoleon cake. To prepare it, you need to beat 200 grams of butter into a light mass, and then, continuing to beat, add 1.5-2 cans of condensed milk (the amount of condensed milk depends on how thick the cream you plan to get).

Which cream does Napoleon taste better with? It's individual. In our family, both cakes are loved, but we ask to make the custard cake more often. Probably the classic taste determines everything =)

Assembling the cake

To distribute an equal amount of cream over all the cakes, I place them on the table and divide the cream so that everyone gets it. Only then do I put them together into one cake. This way there will be no mistakes with the amount of cream.

The custard should be well cooled. Using a spatula, spread over the entire surface of the cake and stack them on top of each other.

Frost the cake on all sides, including the top and sides.

Grind the remaining cakes in a blender or put them in a bag, tie it and beat it with a rolling pin.

Sprinkle with the resulting crumbs on all sides.

Let the cake soak in the refrigerator (at least 4 hours, preferably overnight). Many people place the cake under weights in order to soak it as well as possible. I don't do this. I like it when in some places (where there were bubbles) the cakes crunch.

But if you want completely wet cake, do not cover the top with cream, but build an “oppression”. To do this, place a cutting board on top of the treat, and on it a two-liter jar of jam, for example. Of course, this entire structure should be in the refrigerator (you may have to remove one shelf).

Homemade Napoleon cake will be moist, tender, and very tasty!

If you add a photo of a cake using this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can see photos of your masterpieces. I will be very pleased!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Almost every housewife has tried to cook simple delicious cake Homemade Napoleon with custard. Today there are many options for baking dessert (with photos) with different options for the base and filling. Some prefer the classic method, others use ready-made cakes, but the taste of the delicacy familiar from childhood remains just as delicious.

How to make Napoleon cake

For those who are baking dessert for the first time, it is better to take Napoleon’s step-by-step recipe at home with photos. The cakes contain butter or margarine, and to make them crispy, vinegar and soda are added. They are baked in the oven, in a frying pan. The cake is topped with custard, but you can make a delicious topping using cream, condensed milk, or sour cream. Napoleon is sprinkled with crispy crumbs on top.

Napoleon Cake Recipes

Each housewife has her own recipe for Napoleon cake, which she and all household members like. Baking process classic version dessert is very labor-intensive and time-consuming, so many women use ready-made cake layers and prepare the filling according to a simplified version. In any case, if you are making dessert for the first time, follow step by step instructions(with photo).

Classical

• Cooking time: 6 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 307 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

For many years, the classic Napoleon has been an adornment to any festive table in every home. Yes and now layer cake remains a favorite delicacy of many families. This recipe is the founder of all other baking options for such a treat. Allow yourself to return to your childhood with delightful classic taste Napoleon.

Ingredients:

• flour – 3.5 cups;
• margarine – 250 g;
• eggs – 5 pcs.;
• water – 140 g;
• butter – 250 g;
• vinegar - 1 tbsp. l.;
• sugar – 1.5 tbsp;
• milk – 3 tbsp.

Cooking method:

1. Grind the margarine and grind it with 3 cups of flour.
2. Beat 1 egg, add water, vinegar. Combine both mixtures and knead the dough. Divide the mixture into 12 parts and place in the refrigerator.
3. Use the remaining ingredients to make custard.
4. Remove the mixture from the refrigerator, roll out each part into thin layers, bake on a baking sheet at 180 degrees
5. Coat each layer with impregnation, sprinkle with crumbs.

From ready-made cakes

• Cooking time: 2.5 hours.
• Number of servings: 14 persons.
• Calorie content of the dish: 338 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Many large stores sell ready-made cakes for Napoleon, which greatly simplify the process of baking the dish. All you have to do is boil the cream and coat the base with it. Perhaps the taste of such cakes will be slightly different from those baked independently at home, but when there is a shortage of time for busy housewives, this is a real find.

Ingredients:

• ready-made cakes – 1 pack;
• cream 33% – 250 ml;
• condensed milk – 400 ml;
• butter – 200 g.

Cooking method:

1. Beat the cream with a mixer to thick peaks, beat the condensed milk with the butter component, combine both mixtures.
2. We coat the finished cake layers with impregnation, chop one, and sprinkle on the cake.

In a frying pan

• Cooking time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 257 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you don’t know how to cook Napoleon at home, just use the recipe for baking it in a frying pan. This easy method allows you to make a delicacy faster than in the oven, and the excellent taste and crispy base will remain the same. Do not deny yourself and your loved ones the pleasure of spending a pleasant evening drinking tea with a delicious dessert.

Ingredients:

• flour – 3.5 cups;
• eggs – 3 pcs.;
• soda – 0.5 tsp;
• condensed milk – 1 can;
• sugar – 2 tbsp. l.;
• milk – 500 ml;
• butter – 100 g;
• vanilla.

Cooking method:

1. Mix condensed milk with 1 egg, 3 cups flour, add slaked soda, knead the dough.
2. Prepare the impregnation: mix 2 eggs with sugar and put on fire. While stirring, add milk. Add 0.5 cups of flour, breaking up any lumps. When the mass thickens, add the oil component, vanillin.
3. Divide the dough into 9-10 pieces, roll out, bake in a frying pan on both sides.
4. Coat each layer with cream, sprinkle crumbs on top.

With condensed milk

• Cooking time: 3 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 571 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Those who don’t know how to make Napoleon should try baking the delicacy in a simplified way using condensed milk. The number of ingredients in the composition is minimal, but the taste is airy sweet pastries It turns out very rich, soft, tender. Be sure to add this recipe to your personal cookbook; it will help you out more than once when guests are on the doorstep.

Ingredients:

• flour – 2.5 cups;
• margarine – 250 g;
• water – 0.5 cups;
• condensed milk – 1 b.;
• butter – 200 g.

Cooking method:

1. First you need to make margarine-flour crumbs, add cold water, a drop of vinegar, and knead the dough.
2. Divide the mixture into several parts and place in the refrigerator for an hour.
3. Roll out each part and bake.
4. Boil the condensed milk for 3 hours, then beat with butter.
5. Spread the finished base with cream.

• Cooking time: 7 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 212 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The classic Napoleon recipe according to GOST from Soviet times is the cheapest. Baking does not require butter or other expensive products, and making the dish is easy and simple. The taste of the dessert is as amazing and unique as it was in childhood. Please your friends and loved ones with this delicious masterpiece cooking, and they will certainly ask for more.

Ingredients:

• margarine – 300 g;
• flour – 600 g;
• ice water – 150 ml;
• vinegar – 0.5 l;
• eggs – 2 pcs.;
• salt - a pinch.

For cream:

• eggs – 4 pcs.;
• flour – 100 g;
• milk – 1 l;
• sugar – 300 g;
• vanilla.

Cooking method:

1. Make margarine-flour crumbs, add eggs, water, vinegar, salt, knead the dough.
2. Divide the mass into 12-14 parts, roll into balls, and put in the freezer.
3. Prepare the cream: beat the eggs with a whisk, add sugar, flour, milk. Place on the fire, cook until thickened, stirring constantly. Add vanilla, let cool.
4. Take out 1 ball of dough, roll out, bake.
5. Coat each layer with impregnation, sprinkle the remaining crumbs on top of the cake.

Good afternoon, friends!

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

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

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

Ingredients:

To prepare the dough we will need:

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

To prepare the custard:

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

Step-by-step preparation:

The main condition for preparing the correct dough is that all ingredients must be chilled.

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

Grate frozen butter onto coarse grater, straight into the flour. I would like to note that it must be fresh and of good quality. You can use less of the indicated amount of butter in the recipe, just remember that the more it is, the fluffier and airier the dough turns out.

Each time, dip the butter in flour and quickly rub it in so that it does not melt from the warmth of your hands.

Constantly mix the grated butter with flour.

In a separate bowl, break 2 eggs, add salt to taste, two tablespoons of vodka and water. Mix everything with a whisk. Addition small quantity vodka makes the dough airy and dry. Then pour the resulting liquid into the butter-flour mixture in small portions and mix.

The dough should not be kneaded too much; it should be mixed and collected into a large lump.

The dough we got is not too stiff, it doesn’t stick to our hands.

Wrap the dough in cling film and put it in the refrigerator for 2 hours, and in the meantime let’s prepare the cream.

Making custard

The custard prepared according to this recipe has a very delicate consistency and soaks the cakes well.

Pour milk into a small saucepan, add sugar, vanilla bean and put on low heat and stirring constantly, dissolve the sugar.

Break the eggs into a separate bowl, add flour, cognac and mix well until smooth.

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

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

Sour cream

Can be prepared quickly sour cream from any sour cream and sugar. It doesn't even require heat treatment.

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

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

Then, using a sharp and thin knife, cut the rolled out cake into six equal parts. Carefully transfer them onto a baking sheet on paper and place them in an oven heated to 200 degrees.

It is better to bake the cakes on the middle rack. You should not overbake; as soon as the dough has risen and browned (3-5 minutes), take out the baking sheet and place the next one. Thus, we got 24 thin, crispy puff pastries.

Let's start assembling our delicious Napoleon cake. We coat each cake with a layer of cream. Then coat with cream on top and on all sides. We sacrifice one cake and turn it into crumbs, which we sprinkle on all sides of our dessert. Leave to soak at room temperature for five hours, then put in the refrigerator overnight.

In the morning, cut a piece of cake for tea. Well soaked and melt in your mouth, cooked to perfection classic recipe dessert. Bon appetit!

This is such a long and detailed recipe for preparing an amazingly delicious homemade cake Napoleon of Soviet times. I would like to know your opinion about the recipe, write in the comments. If you liked it, click “Class” and share links to the article with your friends on social networks.