Napoleon cake custard. Soviet-era Napoleon cake: the most delicious classic recipe. Napoleon cake made from ready-made puff pastry with condensed milk cream

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To celebrate the centenary victory over Napoleon, a delicious cake was invented in Russia. It was made in a triangular shape, which symbolized the cocked hat of the great leader. Eating it meant victory over the emperor. I liked this delicacy so much that over time they began to prepare not only cakes, but also cake.

Over the many years of preparing this sweet dish, many recipes have been invented. But the most common is the classic Napoleon cake recipe. Many people, having prepared the dessert, will say that the taste is like that of their grandmother when they were children. This delicacy is easy to prepare. The main taste is provided by the cakes, and it is to them that you need to pay all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

  • egg – 2 pcs.;
  • margarine – 300 g;
  • flour – 150 g;
  • water from the refrigerator;
  • lemon juice – 0.5 teaspoon;
  • flour – 450 g.

For cream:

  • vanilla sugar;
  • egg – 2 pcs.;
  • unsalted butter – 300 g;
  • milk – 180 ml;
  • sugar – 1.5 tbsp.

Preparation:

  1. Put margarine in freezer for two to three hours.
  2. Cool the flour in the refrigerator for a couple of hours and sift it onto the table.
  3. Chop the margarine into thin strips.
  4. Mix with flour (150 g) and chop again with a knife. Squeeze thoroughly with your hands.
  5. Press the mixture until it forms a tight ball.
  6. Refrigerate.
  7. Prepare another dough. Pour flour (450 g) into the container, but it is better to leave a little so as not to overdo it. The dough will be soft and not sticky to your hands.
  8. Pour in lemon juice.
  9. Pour very cold water into a glass to the top, add eggs.
  10. Stir with a fork until dissolved.
  11. Sift the flour onto the table.
  12. Pour egg water into the flour.
  13. Stir with a spoon, knead with your hands. If there is not enough flour, add. To ready, baked puff pastry has not become hard, no excess flour should be added to it.
  14. Roll out the dough, which was prepared second in line, into a rectangle. If you roll it too thin, it will tear.
  15. Place the dough you prepared first in the middle. Now wrap the first dough with the second one, like an envelope. First, fold one edge, then from two opposite sides and cover with the remaining end.
  16. Sprinkle the dish with flour, place the dough envelope seam side down and place in the refrigerator for half an hour. To avoid condensation, do not cover it on top.
  17. Place the cooled product on the table in the same position as on the plate. Roll out into a small square.
  18. Roll it back into an envelope and refrigerate for half an hour.
  19. Roll it out again and send it to rest in the cold for the same amount of time. After these manipulations, you can begin making the cream.
  20. Leave the butter without refrigeration for several hours until it becomes completely soft.
  21. Break the eggs into a small bowl. Beat with sugar until the mixture turns white.
  22. Add vanillin.
  23. Pour milk into a saucepan and pour in the egg mixture. To ensure that the cream is uniform and without lumps, you must constantly stir with a whisk. Wait until it boils and remove immediately.
  24. Set aside and cool.
  25. For now, let's get back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
  26. To make it easier to roll out and prevent the dough from sticking, dust the table with flour.
  27. Place a rolling pin on the edge of the dough and lightly roll the mixture onto it. Transfer to form. Roll out the dough to its size.
  28. Make holes with a fork.
  29. Bake for approximately 10 minutes. Pay attention to the appearance; if it turns brown, it means it’s ready.
  30. Bake the cakes.
  31. Let's return to the chilled creamy mass. Mash the butter with a spoon.
  32. Add the cooked mass in butter in small parts, mixing well. Add it and mix until you have added all the cream.
  33. The finished cream is appetizing and monochromatic. The oil should not separate from the total mass and flake off.
  34. Grease the cakes with cream.
  35. To ensure that the cake is uniform, press each subsequent layer with your hands over the entire area of ​​the cake.
  36. Cut the resulting delicacy along the edges with a knife, forming an even round dish.
  37. Crumble the resulting trimmed parts with your hands and sprinkle on the top layer.

In order for the dough for the puff pastry to work, all ingredients must be cold.

With vanilla custard

The cake melts in your mouth and has a delicate taste. Of course, compared to other types of desserts, Napoleon with custard takes quite a long time to prepare. But the efforts will not be in vain, because the recipe for making Napoleon at home cannot be compared with industrial products.

This is the most common delicacy at holidays not only among children, but also among adults. There are many options for the cream used, each housewife will have her own favorite. Consider the option with custard.

Ingredients:

Dough:

  • milk – 250 ml;
  • margarine – 300 g;
  • flour - 4.5 cups;
  • soda – 1 teaspoon.

Cream:

  • milk – 1.5 liters;
  • eggs – 4 pcs.;
  • sugar – 500 g;
  • butter – 250 g;
  • flour – 6 tbsp. spoon;
  • vanilla sugar – 1 sachet.

Decoration:

  • nuts;
  • powder.

Preparation:

Cakes:

  1. Finely chop the margarine when cold.
  2. Mix with flour, soda and rub with your hands.
  3. Add cold milk to the flour mixture. Knead.
  4. Roll several balls, depending on how many layers you want.
  5. Roll out cold balls on a powdered table.
  6. Place in the form.
  7. Prick with a fork.
  8. Bake in a hot oven until golden brown.

Cream:

  1. Beat eggs with sugar.
  2. Add flour.
  3. Boil the milk separately.
  4. Pour the mixture into the hot liquid.
  5. Cook over low heat, stirring until it becomes thick.
  6. Add butter and vanilla. Cool.

Cake:

  1. Lubricate each layer with cream, sprinkling with nuts.
  2. Once assembled, trim the edges.
  3. Coat the sides with the rest of the cream.
  4. Chop the trimmings and sprinkle on the top crust.
  5. Dust with powdered sugar.

Homemade Napoleon cake with quick puff pastry

Since Soviet times, this delicacy has been a desired dish on the table. An ordinary day turns into a holiday with the appearance of a sweet dessert. Previously, the housewife had to stand in the kitchen for hours to prepare it. Now, in the modern world, you can go to any store and buy ready dough, not inferior in taste and quality to a homemade product. The result is the same, and time is saved.

The finished dough must be stored in the freezer; it must not be defrosted several times. To make the cake delicious, do not use oil to bake the cakes; cover with parchment paper.

Ingredients:

  • walnut – 300 g;
  • egg - 6 pcs.;
  • puff pastry - 1.5 kg;
  • milk – 1500 ml;
  • flour – 6 tbsp. spoon;
  • fine sugar - 3 cups.

Preparation:

  1. The best way to defrost is time. Of course, in modern ovens and microwave ovens There is a special defrosting function, but they often fry the product.
  2. Most often, you can buy rectangular dough in the store. Makes about six sheets in the required amount of weight. Cut them in half.
  3. Roll out each part to a thickness of three millimeters.
  4. Line a baking tray with baking paper.
  5. Place the cake on it.
  6. Prick with a fork. This is necessary so that the dough does not swell or deform.
  7. It doesn’t take much time to prepare; five minutes is enough for each cake.

Cream:

  1. Beat sugar and eggs until thick foam forms.
  2. Boil the milk.
  3. Pour the sweet mixture into milk.
  4. To avoid curdling of the eggs, you must constantly stir the mixture.
  5. After boiling, immediately remove from the burner and add vanillin.

Assembly:

  1. Choose the worst shortbread and chop it.
  2. Chop the nuts.
  3. Grease the cakes with cream.
  4. Sprinkle a layer of nuts in the middle of the dessert.
  5. Assemble to the end of the cake, sprinkle the top with the remaining nuts.

Honey Napoleon

This recipe makes a not quite traditional cake. The honey included in the composition gives an amazing taste to this delicacy.

Ingredients:

  • lemon – 1 pc.;
  • egg – 4 pcs.;
  • baking powder - 1 package;
  • honey - 4 tbsp. spoons;
  • unsalted butter – 150 g;
  • sugar – 250 g;
  • flour – 600 g;
  • sour cream – 250 g;
  • powdered sugar – 300 g.

Preparation:

  1. Build water bath: Place a small saucepan in a large one, so that the top one is immersed in water.
  2. Place butter, sugar and honey in the top bowl. Melt.
  3. Beat the eggs separately.
  4. Mix the melted mass, eggs, baking powder with flour.
  5. Divide into ten parts and roll into balls. Send into the cold.
  6. Grate the lemon and zest to add to the cream.
  7. Beat sour cream and powder.
  8. Mix with lemon.
  9. Whisk everything together and cool.
  10. Roll out the balls into any shape. It depends on what kind of cake it will be.
  11. Bake individually until golden brown. There should be no burnt areas, so as not to spoil the taste of the cake.
  12. Cool.
  13. Coat each layer with cream.
  14. Crumble the last cake and sprinkle over the top of the cake.

Napoleon "Family Tradition"

Ingredients:

Dough:

  • baking powder - 1.5 tsp;
  • flour – 450 g;
  • cold water – 200 g;
  • margarine – 250 g.

Cream:

  • starch - 2 tbsp. spoons;
  • cream 10% - 600 ml;
  • flour – 150 g;
  • butter – 250 g.

Preparation:

  1. Sift flour into a deep pan.
  2. Place margarine in the center.
  3. Leave for half an hour.
  4. After a while, chop into fine crumbs using a spatula.
  5. Add baking powder and water.
  6. Knead.
  7. The dough loves the cold very much. To get the desired end result, refrigerate for half an hour.
  8. Cut into seven pieces.
  9. Form a ball.
  10. Roll out separately.
  11. Prick the dough in the pan with a fork.
  12. Bake until golden brown.

Cream:

  1. Pour 400 ml cream into a saucepan, adding sugar.
  2. Boil.
  3. Separately mix flour and starch.
  4. Pour in 200 ml of cream (cold).
  5. Mix well. There should be no lumps.
  6. Pour the cold mixture into the hot sweet milk in a very thin stream. Keep stirring with your other hand.
  7. When the cream has cooled, add the oil, which has been left in the room for some time and has become soft.
  8. Beat with a mixer.

Coat each layer with cream. Leave in the kitchen for five hours to soak. To achieve perfect taste put in the refrigerator for another four hours.

Slovak version of Napoleon, which is known there as Kremes

This cooking option differs from other recipes in that there is no butter as an ingredient in the cream. Instead, starch (corn) is used.

Prepare the dough according to any favorite recipe or do it easier and buy a ready-made semi-finished product.

Ingredients:

  • corn starch – 200 g;
  • powdered sugar – 400 g;
  • yeast-free puff pastry – 500 g;
  • cow's milk - 2 liters;
  • eggs – 8 pcs.

Preparation:

  1. Defrost the dough naturally.
  2. Divide into four parts.
  3. Roll out thinly.
  4. Place the dough on a baking sheet and bake for five minutes.
  5. Prepare all the cakes this way.

Cream:

  1. Mix 500 ml of milk with starch and yolks, beat well.
  2. Boil 1000 ml of milk.
  3. Add half the powder.
  4. Pour cold milk with starch. Stir.
  5. Stirring quickly, keep on fire for a minute.
  6. Beat the egg whites and powder with a mixer until they form a thick, fluffy foam.
  7. Pour hot milk into the egg mixture. Stir.
  8. Wait until completely cooled down.

Fold the cakes in layers, brushing with cream. It is necessary to soak the cake for several hours. The cream used in the recipe turns out to be thick, so compared to Napoleon cake prepared according to the classic recipe, it is placed between the layers in much larger quantities.

Napoleon cake is simple and very tasty at home

Even if you have no cooking experience at all homemade baked goods, this recipe will turn out the cake right the first time. For baking, the minimum amount of ingredients is used and very little time is spent.

Ingredients:

  • butter (ice) – 250 g;
  • flour – 450 g;
  • water (cold) – 100 ml.

For cream:

  • milk – 1 liter;
  • egg – 2 pcs.;
  • sugar – 300 g;
  • vanillin;
  • flour – 4 tbsp. spoons.

Preparation:

  1. For the dough, be sure to sift the flour.
  2. Take coarse grater and grate the oil.
  3. Rub with your hands.
  4. Fill with water.
  5. Make a ball.
  6. Let rest in the cold for half an hour.
  7. Roll into a sausage.
  8. Cut into eight pieces.
  9. Now the main thing is to roll it out into a thin layer to get the same thickness. The thinner you roll it out, the tastier the cakes will be.
  10. Place in the oven.
  11. Prepares instantly. Five minutes and the cake is ready.
  12. While one is preparing, prepare the other.

Cream:

  1. Heat 500 ml of milk.
  2. Using a mixer, beat 500 ml of milk, eggs, sugar, flour, vanillin. You can use a whisk. Just make sure that there are no lumps left from the flour.
  3. As soon as the milk boils, pour the whipped mixture in a thin stream.
  4. Cook, stirring constantly, until thickened. Mix well, including the sides and bottom of the pan, otherwise the cream will burn.
  5. In appearance it should resemble a thick semolina porridge. It will become thicker when it cools.
  6. To assemble the cake you need room temperature cream.

The cakes are brittle and fragile. Carefully assemble the cake, coating the layers with cream. Trim the edges and sprinkle the trimmings over the top of the cake. Be sure to soak in the night. Experienced housewives It is recommended to place a cutting board on top, where to place a container of water. Under the weight of the cakes, they will be better saturated with cream.

With custard sour cream

Ingredients

Dough:

  • salt – 1 teaspoon;
  • vinegar – 2 teaspoons;
  • butter – 200 g;
  • flour – 450 g;
  • milk 150 ml;
  • soda - a pinch.

Cream:

  • vanillin;
  • sugar – 250 g;
  • sour cream – 500 g;
  • walnuts;
  • milk – 600 ml;
  • starch - 2 tbsp. spoons;
  • egg – 3 pcs.

Preparation

Dough:

  1. Grind cold butter with flour to form crumbs.
  2. Mix with remaining ingredients.
  3. Knead.
  4. Divide into 16 parts, roll into balls.
  5. Dust the surface of the table with flour.
  6. Roll out the dough.
  7. Prick with a fork.
  8. Bake for five minutes.

Cream:

  1. Add starch to a glass of milk.
  2. These include eggs. Beat.
  3. Boil the remaining amount of milk.
  4. Pour into cold milk. Beat.
  5. Put on fire. Boil.
  6. Add sour cream. Mix.

Forming the cake:

  1. Place the cake on the bottom of the plate and cover with a layer of cream.
  2. Apply cream to each subsequent cake layer, alternating layers.
  3. Trim the edges.
  4. Grease the top and sides with cream.
  5. Chop the scraps and sprinkle over the top and edges of the cake.

Napoleon cake in a frying pan

This version does not require much time to soak the cakes. After half an hour, the cake is ready to eat.

Ingredients:

  • baking powder;
  • flour – 450 g;
  • salt;
  • sugar – 250 g;
  • butter – 50 g;
  • egg - 3 pcs.

Cream:

  • milk – 1 liter;
  • egg – 3 pcs.;
  • flour – 2 tbsp. spoons;
  • sugar – 250 g;
  • vanillin;
  • walnuts.

Preparation:

  1. Beat eggs and sugar.
  2. Add salt, baking powder, butter, 400 g of flour (the rest will be needed when rolling out the dough).
  3. Knead the dough.
  4. Let stand for half an hour.
  5. Roll out 14 cakes thinly along the diameter of the frying pan.
  6. Fry on a dry surface.
  7. If you need perfectly straight edges, cut it hot to the shape of a plate.
  8. Lay in layers, soaking with cooled cream.
  9. Sprinkle with scraps and nuts.

For cream:

  1. Mix eggs, milk, sugar. Add flour.
  2. Stir without lumps.

    Ingredients:

    • egg – 1 pc.;
    • flour – 3 tbsp;
    • water – 170 ml;
    • margarine – 250 g;
    • salt;
    • butter into cream – 300 g;
    • chocolate;
    • condensed milk – 400 g.

    Preparation:

    1. Cool all products, freeze margarine.
    2. Pour cold flour into the grated margarine.
    3. Mix water and egg.
    4. Knead the dough by mixing the ingredients.
    5. Roll into sausage.
    6. Divide into six parts.
    7. Cool for half an hour.
    8. Roll.
    9. Bake, first piercing each piece with a fork.
    10. Beat the butter. Pour condensed milk in a thin stream. Beat together for 10 minutes using a mixer.
    11. Grease the cakes with the resulting cream.
    12. Decorate the top with cake crumbs.

    Various serving and design options

    Any housewife wants the cake to be not only tasty, but also beautiful, so it’s worth decorating it in a special way.

    The most common and familiar design option is crumbs from leftover cakes.

    You can use sugar sprinkles. It comes in different colors and shapes. You can sprinkle a thick layer of decoration on the cream, make a drawing or post a congratulation.

    Using a stencil they create beautiful risks. The grated chocolate is sprinkled onto the stencil; when it is removed, a festive design remains on the surface.

    Any nuts are suitable for decoration. Sprinkle it in a thick layer and get a beautiful appearance and exquisite taste.

    Protein cream can be painted in any color and created culinary masterpiece, decorated with different colors.

    A less common way to decorate a cake at home is to use mastic. With its help you can create amazingly beautiful culinary works. Cover the cake and decorate with themed figures, but this method requires certain knowledge and skill.

Classic recipe Napoleon cake Many housewives keep it in their cookbook. This one is always associated with a fun holiday and childhood. Napoleon takes time to soak in, and it is especially difficult for children to resist and wait for that cherished hour when they are given their portion. If you haven't tried cooking yet Homemade Napoleon cake, or look for the simplest and most best recipe Napoleon, then you can stop at ours. The cakes turn out flaky, crispy, although they are cooked with sour cream, and after soaking in custard, the cake comes out juicy and delicate in taste. The recipe indicates the amount of ingredients for a small family cake; otherwise, the ingredients can be doubled, then you will get a tall, festive cake. All details are provided in step by step preparation Napoleon cake with custard with photo.

Ingredients for making Napoleon Cake with Custard

Step-by-step preparation of Napoleon cake with custard with photo

  1. Add sour cream, salt and sugar to the softened margarine, beat the mixture until smooth.
  2. Gradually add flour and knead the dough until it sticks to your hands. Wrap it in a bag and put it in the refrigerator for 30 minutes.
  3. Divide the dough into 8-10 parts. The number of cake layers may also depend on the desired diameter of the cake.
  4. Roll out very thin dough. It is most convenient to roll out directly on parchment paper. Or after you have rolled out the layer, roll it onto the rock and transfer it to a baking sheet. The dough is very thin and may tear. One cake or parts of it can be left for decoration.
  5. Send the cake to bake in a preheated oven at 200 degrees for 7-8 minutes. When it turns golden brown, it is ready.
  6. To make the custard, homemade milk It's better to boil it in advance. You can work with pasteurized one without pre-boiling.
  7. Beat two eggs with sugar, then add flour and beat again.
  8. Pour in a little milk, 50 grams and stir.
  9. Pour the milk into a saucepan and put on fire.
  10. Then, very importantly, pour the egg mixture into the milk and stir CONSTANTLY. If you don't do this, the sugar and flour will stick to the bottom and burn.
  11. When the cream thickens and begins to boil, immediately remove from heat. Cool the cream.
  12. Softened butter beat with a mixer, then add this mass to the completely cooled cream and beat with a mixer again. Add vanilla sugar or vanilla.
  13. Grease each cake layer generously and form the cake.
  14. At first it will be high, but as it soaks, it will settle. Grind the cake into crumbs and sprinkle it over the frosted top layer of the cake.
  15. Place it in the refrigerator to soak for 6 to 12 hours.

Napoleon cake is served on holidays or other special occasions along with tea, juice or compote. Bon appetit!

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

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

Thrifty Soviet housewives significantly simplified the cake. They replaced it with a simpler and faster option with cold chopped butter. In it, the layered structure is achieved due to a large number of cake layers. Likewise, custard is often replaced with condensed milk.

The taste of Soviet-style cakes is no worse. The search for options to simplify and reduce the cost of the cake has generated a huge variety of recipes that can be found on the Internet. Moreover, there are even no-bake versions of the Napoleon cake, so you can choose any of them to suit your taste.

A little about the history of the famous dessert

The origin of the name of this cake is already surrounded by a whole bunch of legends, and many associate it with Napoleon Bonaparte, in honor of his victory over whom this dessert was baked. When served, it was cut into triangles, which supposedly symbolized the soldiers' cocked hat. But that's not true.

Moreover, a puff pastry cake with custard was invented several centuries before the birth of Napoleon himself. However, it was really the French who invented it. Exactly French pastry chef was the first to think of wrapping butter in a sheet of dough and rolling it out repeatedly, obtaining a flaky texture.

This pastry chef went to improve his knowledge in Naples, where his recipe was simply stolen. But the invention of the cake does not end there, since Neapolitan confectioners first came up with the idea of ​​covering puff pastry cakes with custard. So, the dessert was called Neapolitan. It was prepared under this name in many European countries, including Russia.

So what does Napoleon have to do with it?

To the ears of the inhabitants of the Russian Empire, the names “Neapolitan” and “Napoleon” sounded approximately the same, so the triangular cake changed its name and became very popular. However, its popularity soon faded, as cunning restaurateurs, serving expensive dessert to tipsy merchants, shamelessly skimped on food.

In Soviet times, this cake was the pinnacle confectionery art many housewives. Baking it really was akin to a feat, especially considering the food shortage when it was very difficult to find high-quality butter. Maybe that’s why the birthday cake from my childhood was so delicious.

Never replace butter with margarine!

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

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

What you will need for the cakes:

Preparation:

  1. To prepare quick puff pastry, only chilled ingredients are used. Therefore, before starting cooking, place the butter and water in the freezer. And it wouldn’t hurt to keep the flour in the freezer for half an hour.


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

Depending on the quality of the flour, the amount of liquid the dough will absorb may vary. Therefore, you should not pour out all the water at once.

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

3. Roll the resulting dough into a block, wrap it in cellophane and place it in the freezer for half an hour.

Preparation of cream:

4. If for the dough all the products are needed cold, then for the cream it’s the opposite. Remove milk, eggs and butter from the refrigerator in advance and let them sit at room temperature for several hours.

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

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

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

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

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


8. Roll out each piece of dough into a thin layer and immediately cut it to size. You can use an ordinary plate for this.

9. Cakes are baked at a temperature of 200 degrees. within 5-10 minutes. Baking the cakes will not take too much time, because while one cake is baking, the next one can already be rolled out. We also bake the scraps of dough after the cakes. You will need them to prepare the crumbs.

10. Grease the finished cakes with cream and form the cake. Cover the top and sides with the remaining cream and sprinkle them with crumbs - this is how we all know this famous dessert.

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

Alternatively, you can add pureed prunes to the custard, Orange juice, cocoa or other flavoring agent that will provide a pleasant nuance to the classic buttercream.

Classic Napoleon at home

The classic Napoleon is still prepared from. You will have to prepare it yourself. This option is not for lazy housewives, since puff pastry is quite capricious and will take time. Because after each rolling, the dough must be placed in the refrigerator.

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

This video shows all the stages of preparation classic version cake from scratch in case you decide to spend the whole day making a great dessert.

Quick cake without baking

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

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

And although this will not be a real Napoleon cake, it will certainly be its close relative.

What you will need:

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

Preparation:

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

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


3. Then, in small portions, pour hot milk into the egg-sugar-starch mixture. Gently mix the future cream so that no lumps form. It is necessary to stir the mixture until the sugar is completely dissolved.

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

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

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

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

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

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

9. To assemble the hostess cake, you don’t need any special culinary talents - just put the cookies on a plate, greasing each layer with a portion of cream.

10. Don’t forget about the decoration, so we grease the sides and top of the cake with the remaining cream and sprinkle it with crumbs.

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


11. This cake will take no more than an hour to prepare, with most of this time spent preparing the custard. Leave the finished cake to soak for at least 3-4 hours, after which you can begin tasting.

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

Such a cake - great option for those who don’t want to bother with the oven and baking cakes. This is especially true in hot weather.

The same French cake Mille Feuille or “1000 layers”

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

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

Thank you to everyone who cooked with me today!

Cake Napoleon - long ago famous dessert, which is very popular. Many housewives like to prepare this delicacy, because they are sure that the dessert will instantly fly off the table. Homemade Napoleon cannot be compared with any store-bought version, because a product made with love will always taste better!

Modern housewives don’t even realize that in past years it was very difficult to get a cake recipe.

To be more precise, in the 80s the recipe for making this dessert was not yet known. The housewives passed on to each other various options cooking, but there was no classic recipe among them.

Cooks of those times loved to write down all recipes in a notebook. A separate notebook was created for cakes, since in those years they were considered one of the most popular dishes.

As you know, cakes use butter, which was difficult to get in those days. Margarine was used as a replacement, with which it was not easy to cook something tasty.

Also one of the reasons why tasty treat What every housewife could not do was that the dessert recipe was not publicly available. Buy delicious cake it was impossible to do it in a store back then, and it was difficult to do it at home due to the reasons described above. Those who knew how to make Napoleon at home often always sold it.

In addition to this delicacy, other cakes were also produced, but Napoleon was the most popular delicacy at all holidays. The dessert in those days consisted of many cakes, which were 30 cm in diameter. Each was soaked in cream.

There were those who managed to accidentally obtain the recipe for making Napoleon. In this case, the hostess kept it secret from the others.

Homemade Napoleon cake with custard - a classic recipe

Napoleon cake was popular in all Soviet-era families; at any big celebration you will definitely find this dessert on the table. Our family is no exception - we also prepare it often. We do it the old fashioned way every time. traditional recipe, which in my opinion is the most successful.


Cooking requires skill and enough time. To make a delicacy, you will have to set aside about 4 hours of your personal time. Experienced housewives divide the cooking over several days: on one day they bake the cakes, and on the second they prepare the cream. You do as you wish!

Ingredients:

For the cakes:

  • premium quality wheat flour 0.7 kg.
  • butter 250 g (you can use margarine as a cheap option, but the taste will deteriorate significantly).
  • salt on the tip of a knife.

For cream:

  • chicken egg 6 pcs.
  • high fat milk 1 l.
  • granulated sugar 0.5 kg.
  • premium quality wheat flour 4 tbsp.
  • butter 250 of the highest quality at room temperature.
  • vanillin 1 g.
  • vanilla sugar 1.5 tsp.

Preparation

1.First of all, we will prepare the cakes. To do this, combine flour and butter in a deep bowl.


2.Now you need to grind the mass to a crumb state. Personally, I chop the components with a knife.


3.Whip in glass 1 chicken egg, then add salt, fill with water to the top and beat the mass again.


4. Pour the mixture into a bowl with flour and begin kneading the dough. First mix the liquid with the flour with a spoon, then continue kneading with your hands.


Preparing the cream

1. We place the dough made earlier in cling film and put it in the refrigerator.

Now let's start creating the cream. We are looking for a 3 liter saucepan, pour out the milk and put it on the stove. In the meantime, you need to beat the eggs and sugar, add vanillin and flour to them. Then whisk again until the lumps disappear completely.


2.Add about 250 ml of milk to the egg mixture, whisk, then pour the mixture into the pan.


3.Wait for the cream to thicken. It will take a long time to cook and should be stirred constantly. If you don't do this, the cream will burn. The whole process takes about 20 minutes. If a trail remains from the spoon, the cream is ready; if the cream is liquid, continue cooking.


4. Temporarily set the cream mass aside on the table until it has cooled completely. Meanwhile, take the cooled dough out of the refrigerator and cut it into 8 pieces. Activate the oven and bring to a temperature of 200 degrees.


5. We will need one part, put the remaining 7 in the refrigerator. Roll out the dough with a rolling pin and turn it into a very thin crust.


The easiest way: place parchment on the work surface, place the dough on top and cover with a second layer of parchment. Roll out with a rolling pin until you obtain the desired shape.

6. Place the dough together with parchment on a baking dish, make holes with a fork so that the dough does not swell during baking.


7.This step will take an average of 10 minutes. It all depends on the power of your oven. Meanwhile, prepare the rest of the cakes. Personally, I made 12 cakes; your quantity may vary slightly.



8.Continue to work with the cream. Beat the butter until white (or knead with a spoon). Gradually add cream to it and create a homogeneous mass.


9.Now let’s start assembling our cake: lay out the cake layers one by one, grease each one with cream. Personally, I use about 3 tbsp for each layer. Along the way, I try to level all the cakes, breaking off unnecessary parts. Later they will be useful for decorating dessert. Important: set aside one cake layer right away - it will be needed later to decorate the dessert.


10.The pieces that were cut from the cakes should be crushed together with the last cake, then sprinkle the top layer of the cake and sides with shavings. Ready.


Napoleon should absorb the cream, this will take about 6 hours.

The dessert will turn out soft and very tasty!

Cake decoration

In my case, the cake was made for a child's birthday. The boy asked to draw a car. I don't have much experience with fondant, but surprisingly I got some results! I did this:


1.Took about 100 g of marshmallow and melted it, mixed with 1 tbsp. butter and gradually added powdered sugar. You should get an elastic mass.

2.I used food coloring to give it the desired color.

3. I molded the shape of the car with my hands.

The cake started selling out in the morning, because you can’t hide it from a child! Napoleon turned out very tender!

Rules for assembling the Napoleon dessert

1. Find a tray or dish.

2. Place the cake on it and spread with a middle layer of cream.

4. We coat the next one first sour cream, on top of custard.

6.The next two are of two types.

7.Spread the last cake layer with a thin layer.

8.The cake should stand for half an hour and absorb all the cream.

9.Cover the top crust with baking paper.

11.Remove the baking paper and coat the top cake with cream again.

12.Crumble additional cake onto the top of the cake.

13. Let the cake stand for about 10 hours at room temperature.

14.Put the dessert in the refrigerator overnight. This time is enough for impregnation.

Now you can take a sample from Napoleon! Bon appetit!

A few useful secrets for housewives

1. As soon as I learned to use the Internet, I immediately became interested in searching for a recipe for Napoleon cake. All were similar to mine, but still there was something missing in my version.

2. Along the way, I began to understand the main secrets. It turned out that the classic recipe contains vodka - it is added to the dough. Regarding the cream, 2 types are required. It is these details that make the cake tender and incredibly delicious.

3. Try to make the cakes as thin as possible, but do not skimp on the cream. You can make it larger - even if it remains superfluous, but you will be absolutely sure that the cream will not run out at the most inopportune moment. So be sure to soak the cakes with plenty of cream!

4.Now I’ll tell you a few words about store-bought sour cream. Just imagine, you went to the market, but you were unable to buy full-fat sour cream. What to do? Take dairy product less fat, colander and cheesecloth. Place the sour cream on cheesecloth, place everything in a colander and let the excess water escape. Add a little butter or cream to the sour cream - this will save you in this situation.

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. Sift flour onto a cutting board and 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 something like this special tool, which 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 is the right 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) to our mixture.

  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 a plastic bag and put it 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. To ensure that the future cake has the correct round shape, place a plate on top and trace it around the edge. Do not throw away the dough scraps. Saving them and then rolling out another full-sized cake will not work, but baking them later for topping is just right.
  17. To prevent the dough from puffing up in the oven, prick it often 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 supplies. ready-made cakes.

Ingredients:

  • puff pastry yeast-free dough– 1kg;
  • 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.

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