Napoleon in a frying pan - 5 step-by-step recipes

It is very easy to cook a Napoleon cake not in the oven, but in a pan - there will be no noticeable differences in taste with the classic recipe, and this method of baking will take much less time than cooking using the oven.

The main thing to remember is that the composition of the text for cooking in a pan is significantly different from the usual recipe.

There are many recipes for Napoleon as housewives add new ingredients based on individual preferences. Consider the five most popular cooking recipes.

As close as possible to the classic recipe - with custard.

It includes the following products:

• Flour - 2.5 cups;
• Sugar - 1 glass;
• Oil - 100 grams;
• Chicken eggs - 3 pieces;
• Soda - a quarter of a teaspoon.

List of products for making the filling:

• Cow's milk - 1 liter;
• Eggs - 3 pieces;
• Flour - a few tablespoons, depending on the degree of density;
• Sugar - 1 glass;
• Butter - 150 grams;
• Vanillin.

Initially, you should make the basis for the manufacture of cakes. It is necessary to mix eggs with granulated sugar until a foamy state, put melted butter and soda, after extinguishing it with vinegar. Flour, necessarily sifted, is gradually poured into the resulting liquid, homogeneous mass. It is important to constantly mix, in order to avoid the formation of lumps - they can spoil the cakes and the taste of the finished dessert.

The resulting dough closes tightly, after which it is infused for at least half an hour. At this time, a cream for lubrication is being prepared - eggs are mixed with sugar, pre-sifted flour is poured in, after which chilled milk is added. All ingredients are whipped until completely homogeneous, the container with the contents is brought to a boil. It is important to ensure that the fire is not too strong so that the mass does not burn. After removing the resulting cream from the heat, you need to pour vanillin into it and add oil, and then beat the resulting cream with a whisk or mixer.

Further, the infused dough is divided into identical pieces, from which, using a rolling pin, cakes are rolled out. From the described amount of products, on average, about 14 pieces come out. You need to bake them on a hot, buttered, frying pan, using medium heat. Frying is carried out on both sides and occurs as quickly as with pancakes.

Ready cakes are smeared with cooked cream. It is important to coat the sides and the top cake - thanks to this, the pastries will not be dry. If desired, the finished delicacy is decorated with finely chopped walnuts and set to soak for at least several hours.

With condensed milk

No less popular is the recipe with the addition of condensed milk.

For cooking, the following components are taken:

• half a kilogram of flour;
• 3 eggs;
• a pinch of soda;
• bank of condensed milk;
• a package of vanilla and 2 tablespoons of regular sugar;
• 0.5 liters of milk;
• 75 grams of butter.

At the beginning of cooking, you need to combine one egg with condensed milk, add quenched soda. Next, 200 grams of flour should be left to make the cream, and pour the rest in small portions into the resulting mass, stirring until the lumps disappear completely.

The resulting dough is laid out on a clean table, previously sprinkled with flour, and kneaded well, after which it is divided into equal parts. From the amount of products taken, approximately eight pieces are obtained. Each of them must be thinly rolled into a round shape. Cakes are baked over low heat on both sides for no more than two minutes. The remaining trimmings after the preparation of the cake are fried and crumbled onto the upper cake - this serves as a kind of decoration for the delicacy.

The cream is prepared by mixing the remaining ingredients - vanilla and regular sugar, two eggs, milk and pre-set flour. The resulting homogeneous mass is cooked over low heat until an acceptable density is obtained. Next, butter is added and beaten again with a whisk. Do not forget to stir the cream so that it does not burn.

At the end, alternately greased cakes are superimposed on each other, and the cake is infused for two hours or more.

Remember - the more time the cake is infused, the more it will soak.

Simple curd Napoleon in a pan

Dough with cottage cheese is a more unusual recipe for a Napoleon cake in a pan, but the result is no less tasty than cooked according to the classic recipe.

Compound:

• 200 grams of cottage cheese of any fat content or curd mass without additives;
• 300 grams of flour;
• 2 eggs;
• 1.5 cups of sugar;
• vanillin;
• half a liter of milk;
• 100 grams of butter;
• a pinch of soda.

Half a glass of granulated sugar is mixed with one egg, 100 grams of sifted flour and a small pinch of vanillin are added. The mixture is stirred until smooth, after which milk is added. Next, the cream is cooked until thick, removed from heat and left to cool, oil is added and re-whipped.

Having finished with the preparation of the future filling, you should proceed to the preparation of the basis for baking the cakes. Cottage cheese is mixed with the remaining sugar and egg, 200 grams of flour and soda slaked with vinegar are added. The end result should be a thick dough. It is divided into equal parts, on average, from 8 to 10 pieces are obtained, which are rolled out and fried.

Easy and quick Napoleon recipe in a pan

For cooking you will need:

• 3 cups flour;
• a pack of margarine;
• 600 ml of milk;
• 100 grams of chilled water;
• 5 tablespoons of sugar;
• a pinch of salt;
• packaging of vanilla sugar;
• one egg;
• 150 grams of butter.

Water, along with a small amount of salt and prepared margarine softened in advance, are added to the flour sifted through a sieve, a dense dough is kneaded, after which it must be left in the refrigerator for about half an hour. When the waiting time is over, it should be divided into equal pieces and rolled into thin layers, after which double-sided roasting is carried out.

Next, a cream layer is prepared - 200 ml of milk are mixed until completely homogeneous with the remaining egg, a few tablespoons of flour and sugar. The rest of the milk should be boiled, after which the prepared mixture is poured into it. Further, the resulting mass is mixed until it reaches the required degree of density. Then the container is removed from the fire, and oil is poured into the resulting contents.

The cakes are alternately smeared with the cooled cream filling, and the delicacy is sent to a cool place for impregnation.

Chocolate cake in a pan

Sweet tooth will love the recipe, which includes;

• Kefir - 400 ml;
• Flour - 300 gr.;
• Sugar - 250 gr.;
• Cocoa - 75 gr.;
• Eggs - 2 pcs.;
• Butter - 80 gr.;
• A teaspoon of soda.

To make the cream, you need to take 400 grams of medium-fat sour cream and 200 grams of sugar.

First of all, you need to heat kefir and add quick soda to it. To achieve a rich chocolate flavor, dilute cocoa in a small amount of warm water. Then the eggs are beaten with sugar, and cocoa, pre-melted butter and kefir are added to the resulting mixture.

Sifted flour is added in parts - it is important to ensure that the dough turns out to be liquidish in density, like sour cream. The resulting mixture is laid out in parts on a frying pan, evenly distributed over the area and fried on both sides.

The cream is quite simple to prepare - you should mix sour cream with sugar until it is completely dissolved. The resulting filling is smeared with each cake in turn, not forgetting the top and sides, the finished dish must be refrigerated for several hours to soak and harden the cream.

Baking using a frying pan will help a woman save time, both on a normal day and on the eve of a holiday. With this method of preparation, the cakes are no less tasty than with standard baking.

Let's highlight a few secrets to help the hostess in preparing a quick cake "Napoleon in a pan":

1. The dishes should be prepared in advance - the pan is lubricated before laying out the dough with a small portion of butter.
2. Before starting to fry the next cake, it is important to cool the pan a little and free it from the crumbs remaining after baking the previous cake. This action will help to avoid burning.
3. It is important to choose the right cookware for cooking. It is best to give preference to cast-iron pans with a thick bottom and walls, as well as Teflon-coated dishes.
4. So that the dough does not rise much during the frying process, you should pierce it in several places.

In general, the recipes for cooking Napoleon in a pan are quite simple, even a novice hostess can handle them. In addition to lightness, this cake is attractive for the availability of the ingredients included in the recipe. Therefore, with a little effort and a little time, you can please your loved ones with a wonderful dish for tea or a festive table.