I remember the amazing taste from childhood homemade cake"Napoleon", which was prepared by my mother. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a frying pan. The cake was the most beloved and revered in our family, which is why it was transferred by itself into our adult life. Then I experimented with all the options, some turned out to be dryish and dense, some tender and melting in the mouth, even the snack "Napoleon" with a spicy filling of cheese, nuts and mushrooms was made - also spicy and tasty!

In general, this cake is a win-win option that your guests and household will always like, you just need to choose the most suitable recipe for you. Or you can experiment, and each time you get a new, interesting taste. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff pastry old recipe, with custard, with condensed milk and with one more special cream in milk. Dare, and you will succeed!

Cake "Napoleon" classic, with three types of cream

The recipe will offer three types of cream, since one of them is cooked quickly, the second is longer, and the third is more complex. But they are all very tasty with a slight difference, which will take extra time. But do not think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. After all, it is not in vain that even the most expensive ready-made cakes that are sold will not replace the real taste home baking. So, the Napoleon cake step by step, we cook together. First, let's deal with the cakes, this is the basis of the cake.

Cake layers "Napoleon"

For cakes, we need to prepare:

1. 0.5 cups of water;
2. 1 chicken yolk;
3. 1 spoon of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 st. flour.

Let's start by mixing water, yolk and vinegar in a container. Then, in a separate basin or bowl, you need to cut the margarine, add flour, knead it all well with your hands.

From the first container, pour the liquid mixture into the second container. We mix.

The dough should lag behind the hands, but not be very tight. We divide it into equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps the dough to roll out easier.

Roll out, carefully lay out on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).

You also need to carefully pull out the cakes, since they are quite fragile. Put them in a pile and let cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.

The cakes need to be cut off, and the remaining crumbs should be crushed (you can use a blender), we will coat the cake with it. So, the cakes are ready, let them cool, proceed to the preparation of the cream.

Simple cream for Napoleon cake: with condensed milk

For him you need to take:

1. 1 jar of condensed milk
2. 0.5 packs of butter
3. 200 g sour cream

Take condensed milk either already boiled, or put ordinary condensed milk in a saucepan with water on a slow fire and cook it for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Cream recipe for Napoleon cake: custard

1. 600 ml of milk;
2. 2 tbsp. spoons of flour;
3. 2 eggs;
4. 1 st. Sahara;
5. a sachet of vanillin;
6. 50 grams of butter.

First, boil milk (0.5 l.). At this time, in 0.1 l. milk dissolve flour, yolks separated from proteins, sugar, vanillin. Whisk well, then add in a thin stream to the boiling milk. Bring to a boil again, throw in butter, separately whipped proteins. Bring everything back to a boil.

Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread on the cakes with a plentiful layer.

The most delicious cream for Napoleon

1. four yolks (in extreme cases, two eggs);
2. 1.5 cups of sugar;
3. two st. spoons of flour with a slide;
4. 800 ml of milk;
5. one packet of vanillin;
6. 200 g butter.

Beat egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all up, and there were no lumps (about 100 ml.).

Separately boil 700 ml. milk. Pour the prepared mixture into boiling milk, bring to a boil. Next, you need to cool the cream. It should not be liquid, but it does not need to be made very thick either. Add vanillin.

Separately grind 1 cup of sugar with butter. And gradually mix everything into one complex cream. If necessary, bring to the desired state with a mixer. This cream is obtained with mother-of-pearl tints - very tasty and beautiful. We grease them with our cakes. We put them one on top of the other. It is better to put the cake under a light press for a couple of hours so that all the cakes are well saturated with cream, and then we make crumbs from the scraps of the cakes and sprinkle the cake with them.

"Napoleon" according to an old recipe of puff pastry with custard

The Napoleon cake was presented to the judgment of the Russian aristocracy at the anniversary celebration. Moscow was then celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The confectioners made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be uncomfortable and did not take root, unlike the cake itself. His sweet tooth was appreciated. Delicate dessert and today will not leave anyone indifferent. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.

Puff pastry cakes

Softened butter (not margarine!) is rubbed with a tablespoon of milk and a third teaspoon without a slide of salt. Take 350 g of butter. Add 2 cups to it. wheat flour. The dough is kneaded until it becomes elastic and homogeneous. Then they are formed in the form of a bar, wrapped in cling film and put in the refrigerator for an hour.
The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick. It is folded in half twice. The resulting quarter is again rolled out and folded, as for the first time. Puff pastry is ready.

Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. A finished layer is wound onto it in order to carefully unfold it on a sheet. It is not necessary to smear the baking sheet with oil, it is enough to moisten its edges with water. So the cakes are not deformed during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be preheated in advance. And cut the dough plate into two equal parts and prick in several places with a knife.
The cakes will be ready in about 40 minutes or a little earlier. They are transferred from the sheet to the board and covered with a kitchen towel. While the cakes are cooling, prepare the cream for the cake.

Custard

In a small saucepan put 4 tablespoons of sugar, a teaspoon of starch, break 3 eggs, pour one glass of drinking cream (milk). The products are thoroughly mixed. Place the saucepan over low heat and heat until the mixture thickens. It must be constantly stirred so that lumps do not form. Do not boil the mixture! If desired, the taste of custard can be made vanilla by putting a pinch of vanilla sugar in it. Or chocolate, if during cooking add grated chocolate (70 g) or a couple of tablespoons of cocoa. Some people like cream with liqueur or cognac (1 tablespoon). Everyone's preferences are different.

Cake decoration

In warm cakes, uneven edges are cut so that they are the same. It is better to do this by placing a plate on top. After that, let it cool completely. To make the cake beautiful and even, it is better to immediately lay out the cakes in a detachable form, lubricate it there, and then remove the form - and the cake turns out wonderful, the cakes do not move out to the sides - perfect shape guaranteed!

Then one of them is spread with custard and covered with a second cake.

Cream is also smeared on the top and sides of the cake. The samples that were obtained when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake in all directions.

An amazing cake, consisting of puff cakes, abundantly soaked in the most delicate creamy mass, literally melts in your mouth. Secret delicious dish lies precisely in the skillfully made cream, which can be prepared in many ways. The traditional recipe involves the use of delicate custard with hot milk, sugar, eggs and butter.

The five most commonly used ingredients in recipes are:

To give it airiness, add cream or sour cream, for a change in taste - walnuts, almonds, lemon and orange zest, fresh and canned fruits, berries, cocoa, black and White chocolate, Baileys cream liqueur, Italian Mascarpone cheese. In order for the cake to be well soaked, the cakes are smeared with a warm creamy base 5-6 hours before serving. Uneven edges are cut off, the resulting crumb is crushed and sprinkled on top confectionery. Housewives also use other recipes for creams for the Napoleon cake, for example, with cottage cheese or ordinary condensed milk - quickly and tasty.

Everyone loves homemade Napoleon cake, but its preparation takes a lot of time and requires considerable physical effort when rolling out a large number of thin cakes, so many do not dare to take it on. Although the recipe is quite simple: for the base they use puff pastry, and the cream for "Napoleon" is different.

Some housewives, in order to simplify their task, buy ready-made puff pastry. Of course, it cannot be compared with homemade, but this is quite a good idea on how to bake a Napoleon cake faster and easier. In any case, you will have to make the cream yourself, so we will consider several possible options.

Custard

It is believed that such a cream is best suited for this exquisite cake. Exist different recipes butter based. But there are also those in which this ingredient is not included. In addition, the cream can be prepared with or without eggs. Which one to choose to miss the cake "Napoleon"? Classic creamy cream is especially popular with many craftswomen.

Ingredients

Half a kilo of butter, a glass of milk, two glasses of sand, 4 eggs. As you can see, in order to prepare a cream for Napoleon, you need very few products.

Our actions

Remove the butter from the refrigerator in advance, cut it into cubes so that it softens at room temperature. Grind the eggs with sugar, pour in the milk, mix and put on a slow fire. Cook, stirring constantly, until boiling, but do not boil. Cool the prepared mixture. When the butter is softened enough, begin to beat it, while adding the boiled mixture in small portions to make a smooth, thick cream for Napoleon. Some custard recipes butter cream include flour, but do not contain eggs. Fans of vanilla flavor usually add this spice to the dish.

Other types of cream

This popular cake can be smeared with more than just custard. All housewives have different preferences, so each chooses her own option, which her household loves.

Cream for "Napoleon" with condensed milk

For cooking, you will need a can of condensed milk, 300 grams of butter and vanillin (0.1 g). The first step is to keep the oil out of the refrigerator. When it becomes soft enough, beat it, while adding vanilla. Now continue to beat, gradually putting condensed milk into the cream (take two tablespoons) until it runs out. The result should be a thick lush cream. You can add chopped walnuts if you like. lemon juice, liquor or cognac (several grams).

Sour cream for "Napoleon"

In order to prepare it, you need to take 400 g of fat sour cream, about two hundred grams of sugar and 0.1 g of vanillin. Beat sour cream with sugar until thick homogeneous mass and then add vanilla. It is recommended to add jam or nuts to such a cream.

Conclusion

Each cream for "Napoleon" is good in its own way. For example, custard has less moisture than sour cream or cream with condensed milk, so it impregnates cakes worse. At the same time, the cake with it turns out tender and crispy.

If the Napoleon cake becomes the crown recipe among desserts in your kitchen, then you will capture all the hearts of connoisseurs of this culinary creation.

The delicate taste of custard, combined with cakes melting on the tongue, is truly a pleasure for your guests and loved ones.

I will tell you with confidence that Napoleon cake is a win-win dessert option that will always appeal to many, you just need to choose for yourself the best recipe and feel free to experiment. Unfortunately, the analogue of this cake in the store is completely far from the classic Napoleon cake recipe. Therefore, if you want to treat your loved ones with the most delicious puff dessert, then the only way out is to make this cake yourself at home. A little troublesome, but your efforts will not be in vain.

From our childhood, we remember the wonderful taste of this homemade cake, the recipe of which was carefully passed down in records from generation to generation, from mothers to daughters. And even then, the housewives boldly experimented with types of dough, creams and additives such as nuts, condensed milk or whipped cream. Feel free to try the Napoleon oven and look for your favorite recipe for you and your family!

Classic Napoleon cake with custard

For the cream you will need:

• 4 things. egg
• 1.5 st. sugar
• 3 art. milk
• 4 tbsp. l. flour
• 250 g butter

For the test you will need:

• 3 art. flour
• 250 g creamy margarine
• 1 PC. egg
• 2/3 st. water
• 1 tbsp vinegar

Cooking method:

Grate into the sifted flour coarse grater chilled or frozen margarine

Separately, beat the egg and add water and vinegar to it.

Make a well in the flour with margarine and pour it in little by little. egg mixture mix by hand or with a fork

Gradually adding all the liquid, knead a stiff dough, form 11-12 balls for future cakes

Sending them to the cold

While the dough is cooling, beat the eggs with the sugar until smooth, pour in the milk and mix

You can adjust the amount of sugar in the custard yourself, more or less - to taste!

Lastly, add the butter in pieces, dissolve, cool

We take out one piece of dough (the rest remain in the cold), roll it out on a sheet of baking paper

Along the edge of a plate or other shape, cut off the edge of the cake with a knife

Be sure to make 10-12 punctures with a fork in each cake

We bake it together with scraps, they will be useful to us for sprinkling the cake

Brush each cake generously with chilled custard.

Sprinkle the cake with large crumbs from the scraps of cakes

The cake is ready! Bon appetit!

Cooking cake Napoleon curd with cream

The basis of the test for this cake contains cottage cheese as the main component. The taste of such a Napoleon turns out to be simply delicious - crispy cakes combined with gentle cream! An indescribable feast of taste!

For the test you will need:

• 1 st. sugar sand
• 100 g margarine (or butter)
• 400 g cottage cheese
• 2 pcs. egg
• 1 pack baking powder for the dough
• 1 pack vanilla sugar
• 0.5 kg flour

For the cream you will need:

• 1 l milk
• 1 st. Sahara
• 4 things. egg
• 200 g softened butter
• 1 pack vanilla sugar
• 3 art. l. (with a small slide) flour
• 2 tbsp. l. (with a small slide) starch

Cooking method:

Rub cottage cheese through a sieve, add vanilla sugar, sugar, eggs and softened butter (or margarine)

Put ready dough cool for 30-40 minutes in the cold, covering it with cling film

Sprinkle the table with flour, knead the dough a little and cut off a small piece - this is the first cake

Roll out a circle with a thickness of 2-3 mm, cut the required diameter of the cake with a knife using a lid, add the trimmings back to the dough, carefully transfer the cake to a baking sheet lined with baking paper

Already on the baking sheet, often prick the cake with a fork, bake the cakes at 180 degrees for 8-9 minutes until lightly browned, in total you should get 12-13 cakes

The remains of the last two cakes are also baked for future sprinkling of the cake.

Beat the eggs, add 200 ml of milk, starch and flour to them, mixing with a whisk

Add the milk-egg mixture to the boiling milk in a thin stream, stirring constantly so that the eggs do not boil.

Cook, continuing to stir, until thickened.

Remove the cream from the heat, cover its surface with cling film so that a crust does not form when cooling, cool to room temperature

Add softened butter to the cream, beat with a mixer

Generously grease the cakes with cream, laying on top of each other on a dish

If the cakes slide over the dish, then put a spoonful of cream under the first cake on the dish - this will fix the cake on the dish and it will be easier to form the cake!

After 3-4 cakes, we very carefully press the cake with a tray, pressing it down a little from above

Sprinkle coarse crumbs on the top and sides of the cake.

Bon appetit!

Napoleon cake recipe with custard and condensed milk

Another great recipe is Napoleon cake with custard with condensed milk. Such a pleasant taste of a delicacy loved by everyone since childhood! Simply delicious for both adults and children!

Napoleon according to this recipe is soaked and moist with a delicate milky filling. Try to cook and the result will conquer everyone!

For the test you will need:

• 500-600 g flour
• 200 g butter
• 2 pcs. eggs
• 120-150 ml cold water
• 1 st. l. sugar
• 0.5 tsp salt
• 2 tbsp lemon juice

For the cream you will need:

• 1 l milk
• 3 pcs. egg
• 6-7 tablespoons corn starch
• 2 tbsp flour
• 120 g sugar (powdered sugar)
• 2 pack vanilla sugar
• 300 gr. condensed milk
• 50 g any nuts

Cooking method:

Sift 500 g of flour into a bowl, add salt and sugar so that the dough is not fresh

Separately, beat the eggs and add cold water and lemon juice to them.

Gradually pour the egg mixture into the flour with butter, knead the soft plastic dough

We divide the dough into 10-11 equal pieces for future cakes, put them in the cold, covering with cling film

Do not knead the dough for a long time so that the butter does not melt! You need to work with it quickly, that's when you get the airiness of the cakes that we need!

We put half the milk on the fire and heat it almost to a boil.

Beat the eggs separately, add vanilla sugar (powdered sugar), flour and starch to them, add the other half of the milk, mix

In a thin stream, stirring constantly, we introduce the egg-milk mixture into the hot milk

While stirring, we wait for the cream to thicken on the fire, remove from the heat and cool, covering the surface of the cream with cling film or continue to stir so that a crust does not form on the cream

Add condensed milk to warm cream, combine with a spoon until a homogeneous consistency

We take out pieces of dough from their cold, roll one with a rolling pin on a sheet of baking paper, keep the rest in the cold

We cut off the excess with a knife using a lid (diameter 22-25 cm) or another shape to make an even circle

We often prick the cake with a fork, bake together with the trimmings at a temperature of 180 degrees until lightly browned

Be careful! The cakes are thin and bake quickly, keep an eye on the time for 6-7 minutes, otherwise the cakes will burn on paper, then breaking the taste of the finished cake!

We put a spoonful of cream under the first cake, the bottom cake is better soaked and the cake does not slide on the dish during folding

When all the cakes are gathered together, generously coat the top and sides of the cake with cream

Bon appetit!

How to make a custard cake with whipped cream

For cakes you will need:

• 400 g flour
• 250 ml milk
• 120 gr margarine cream
• 1 PC. egg
• 1 tbsp cognac (or rum)
• 1/4 tsp citric acid
• 2 g vanillin

For the cream you will need:

• 0.5 l milk
• 200 g sugar (powdered sugar)
• 200 ml cream from 30%
• 2 tbsp corn starch
• 2 pcs. egg
• 10 g vanilla sugar

Cooking method:

In 200 g of sifted flour, add frozen margarine, vanillin and citric acid. Chop the margarine with flour with a knife and grind into crumbs.

Whisk 250 ml of milk and an egg, add cognac and mix. Pour the egg-milk mixture into the flour crumbs, sift the rest of the flour and knead soft dough, put it in the cold for 1 hour under cling film.

Beat with a mixer 150 ml of milk, vanilla sugar, starch, granulated sugar and eggs.

Heat the remaining milk to hot, pour the milk-starch mixture into it, stirring constantly, cook the cream until it thickens. Remove saucepan from heat and cool.

We take out the dough after an hour of cooling, divide it into 10-12 pieces, so we get thin cakes, cut them with a lid or plate, with a diameter of 23-25 ​​cm.

Bake cakes at 180-200 degrees in just 6-7 minutes for parchment paper Let all cakes cool completely. Crumble the driest cake to coarse crumbs in a separate bowl.

Beat the cold cream with a mixer until stable tops, combine them with the cream and smear the cakes with each other. On assembled cake apply cream on top and sides, sprinkle with prepared crumbs on all sides.

The cake for the first hour after cooking is at a temperature of 22-25 degrees, then we put it cold for 2 hours or more. It absorbs well. The cake is ready!

Bon appetit!

Cake Napoleon in a pan

Do you want to please your home with a Napoleon cake? Everything is in your hands - bake it in a pan! After all, the originality of this recipe lies in the fact that the cakes here are not baked in the oven, but approximately like pancakes. At the same time, the cake does not lose its taste - the same magnificent Napoleon

For the test you will need:

• 2.5 st. flour
• 100 g butter
• 1 st. sugar
• 3 pcs. chicken egg
• 1/4 tsp soda

For the cream you will need:

• 1 l cow's milk
• 150 g butter
• 3 pcs. egg
• 3 tbsp flour
• 1 st. sugar
• 2 g vanillin

1. Beat eggs and sugar, put softened butter and soda, slaked with vinegar, to them. Pour the sifted flour into the liquid mass little by little, mix without the formation of lumps, the dough under the film costs the necessary 30-40 minutes
2. For the cream, mix sugar and eggs with a whisk, then sifted flour and cold milk. Everything is mixed until smooth, over moderate heat, bring to a thickening, stirring constantly. Remove the cream from the heat, cool it, add vanilla and butter to it, beat the cream with butter with a mixer
3. We divide the finished dough into 13-14 parts. We roll out, determine the diameter of the cakes using the form, cutting off the extra edges. We bake them in a well-heated frying pan, greased with oil, over medium heat. Fry the cakes like pancakes on both sides until lightly browned.
4. Cooled cakes are generously greased with custard. Lubricate the bottom and top cakes and from the sides so that our cake is not dry. Decorate with crushed nuts if desired and put the cake in the cold soak for several hours

Bon appetit!

Cake Napoleon classic recipe. Video0

Alexander Gushchin

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

Mar 30 2016

Content

Sometimes we want to treat ourselves to a homemade dessert, especially if a family celebration is planned. The classic for such cases is layer cake Napoleon. Cooking it is not easy, you have to spend a lot of time. To make the dessert delicious, you need to clearly follow the recipe for baking cakes and choose the right filling.

Classic Napoleon cream is a great option for connecting the layers of the cake. Today you can find various recipes for its preparation. By choosing the right method, you will enjoy the wonderful taste of traditional sweets.

How to make a classic Napoleon cake cream

Modern cooking knows several recipes for preparing such a filling. Each of the options brings new shades to the taste of the dessert. To find the perfect filling for Napoleon, it is best to try several ways to create it. You can ensure ease of preparation with the help of condensed milk, a delicate taste is obtained by adding cream or sour cream, and nuts mixed into the cream base will add some piquancy.

To create a Napoleon cake with custard, you can go the easy way - use store-bought puff pastry. Cooking it yourself is a more difficult task. Recipes with photos can be found on the Internet. Recommendations will help make your pastry a real masterpiece that any guest will love. Classical custard for Napoleon - the main condition for achieving a great taste of dessert.

From flour, milk and eggs

This cream recipe for Napoleon will require the following products:

• milk - 1 l;
• granulated sugar- 300 g;
• butter - 250 g;
• chicken eggs - 3 pcs.;
• flour - 3 tbsp. l.;
• vanilla sugar - 1 sachet.

Cooking:

1. To mix the components, you first need to choose the right dishes. A suitable option is a saucepan with a thick bottom. The volume of the container should be at least 1.5 liters so that the cream does not spill when mixed.
2. Pour flour and sugar into a saucepan to mix. Break the eggs into the resulting mass, add vanilla sugar, mix everything so that no lumps appear.
3. Pour milk into the resulting cream base, stirring constantly, so that the mass is homogeneous.
4. Bring the mixture to a boil over low heat, stirring constantly. Pay close attention to the flour: you need to prevent burning.
5. The cooking process must be continued until you see characteristic bubbles on the surface.
6. Cool the finished base by placing the pan in a larger container with cold water. Do not forget to periodically stir the mass.
7. After the cream mixture has cooled, add the butter, which must first be softened. Stir everything until the ingredient is completely dissolved.

With condensed milk and butter

• butter - 200 g;
• condensed milk - 200 g;
• walnuts - 1 tbsp.;
• vanilla sugar - 1 sachet.

Cooking:

1. Butter must be softened and beat until a homogeneous mixture is obtained. For this, it is better to use a mixer.
2. Gradually add condensed milk (2-3 tablespoons) to the butter, continuing to beat.
3. Heat the resulting cream base a little over low heat. Beat the heated mass again.
4. Nuts need to be crushed and added to the finished base during whipping.
5. Pour vanilla sugar, mix everything well.

With cream

Cream for a cake without butter is prepared from the following ingredients:

• milk - 0.5 l;
• egg yolks - 3 pcs.;
• granulated sugar - 170 g;
• vanilla sugar - 30 g;
• cream - 150 ml.

Cooking:

1. Heat the milk until it starts to boil, then leave to cool.
2. Separate the yolks and proteins, beat the yolks with sugar until a fluffy creamy mass is formed.
3. Without stopping the beating process, add milk to the eggs.
4. Place the resulting mass on a medium fire and cook until it thickens.
5. Remove the boiled cream from the stove, cover with cling film and cool.
6. Whip the cream to form a peak, mix it with a spoon to the total mass.
7. Place the resulting filling in the refrigerator.