Cooking Napoleon cake at home. The most delicious Napoleon cake recipe at home with custard

The most beloved and popular cake of all generations is Napoleon Cake. There are many cake recipes, but one thing is invariable - this one is unusually tasty. layer cake with oil custard Melting in your mouth absolutely everyone loves it. There are several stories of this sweet miracle. One of the most popular: This delicious dessert was invented by confectioners for the 100th anniversary of Russia's victory over Napoleon. Puff pastry was made in the form of triangles layered with custard and sprinkled with crumbs. Everyone liked it so much that over time it turned into a more voluminous Napoleon cake, which is eaten with pleasure by more than one generation of sweet teeth.

Cake Napoleon is prepared both according to classic recipes - from puff pastry, smeared with custard, and according to new exotic ones. Today we have some of the best recipes for this culinary miracle.

Cake Napoleon with Plombir custard with step by step photos

This amazingly delicious beautiful cake with an unusual delicate cream Plombir we will prepare from instant puff pastry.

Products for the test:

Glass =250 ml

• 1 egg
• Ice water
• A pinch of salt
• 4 cups flour
• 400 g butter
• 1 table. a spoonful of 9% vinegar

For custard "Plombir"

• 1 egg
• 200 g sugar
• 100 g butter
• 400 ml milk
• 200 g heavy cream (33%)

Cooking

First you need to prepare the dough.

Sift 4 cups of flour into a deep bowl.

Then finely chop 400 g of butter with a knife right in a cup with flour, all the time it is completely rolled in flour. Can be rubbed butter on a coarse grater, if you prefer. The butter should be firm and cold, you can take it out of the freezer (put it there for 2 hours).

As a result, there should not be a small crumb, as for shortcrust pastry, but there should not be large pieces of oil either. Grind the dough with your hands a little, it's easier to determine large pieces butter and grind them with your hands. The base of flour and butter is ready. Make a recess.

In a glass of 250 ml, break the egg, add a pinch of salt and 1 table. a spoonful of vinegar, beat well with a fork until smooth.

After that, fill the glass with ice water to the top of the glass.

Make a small well in the butter crumbs and pour this mixture into the flour.

You don’t need to knead this dough for a long time, you just need to collect it into a ball. If you knead for a long time, the butter will melt, and the dough will no longer be puffy.

Mix and form the dough into a ball:

When the mass has become homogeneous, we form the dough so that it can be divided into cakes.

We divide the dough into 8-10 cakes. The amount depends on the diameter of the cakes you are going to bake. Please note that when baking, the diameter decreases by 1.5-2 cm.

Form koloboks and put them on a plate sprinkled with flour, cover with cling film and refrigerate for 2 hours. The dough can be left in the refrigerator overnight and baked in the morning if necessary.

Cooking cream Plombir

Cream products:

Break an egg into a deep bowl, pour sugar

and starch (corn or potato)

and mix everything until smooth with a whisk or mixer.

Pour the milk into a saucepan or ladle and bring to a boil.

Pour hot milk in a thin stream into this mixture of eggs, starch and flour. Stir until smooth and sugar is completely dissolved.

Pour this mixture back into the saucepan and put on fire, cook until thickened.

The cream turns out to be quite thick, but with a smooth and uniform structure. This is a type of custard.

Add butter to it and mix until smooth and butter is dissolved.

The result is a smooth, beautiful cream that needs to be cooled before being combined with whipped cream.

Cover the cream with cling film or a lid if you will cool it in the same pan and put it in the refrigerator.

The custard base can also be prepared in advance, like the dough for the cakes, and stored in the refrigerator for 2-3 days.

Remove the cooled custard base from the refrigerator and lightly beat with a mixer or whisk.

Also whip heavy cream until stiff.

Combine both masses and mix with a spatula until smooth.

The cream is light, tender, airy and very tasty. You can use it not only for Napoleon, but also for Medovik.

Let's take a test. When it lies in the refrigerator, it will become quite dense. Remove 1 scoop from fridge

Leave the rest in the refrigerator for now.

On a work surface sprinkled with flour, roll out cake layers 2-3 mm thick.

We cut out the cakes of the desired diameter using a ring or plate and a knife.

We collect the rest of the dough, put it in the refrigerator and then you can still make a cake and sprinkling from them

Prick the dough with a fork quite often so that it does not bubble during baking and the cakes remain as even and beautiful.

So that the cakes do not deform during transportation, and it is better to immediately roll out the baking sheet on a Teflon rug and bake on it. Or use baking paper

We send the cakes to bake in an oven preheated to 200 degrees until a light ruddy color.

In total, from this amount of dough, 12 cakes with a diameter of 19 cm are obtained.

and one cake for sprinkling (from leftovers)

The cream can be spread on the cakes gradually, or you can immediately spread it on all the cakes (except the top one) and leave a little more cream on the top and sides of the cake.

Collecting Napoleon.

To prevent the cake from slipping, put some cream on a serving dish.

Napoleon cake is sprinkled with crumbs so that they do not litter the serving dish; it is better to put 3 strips of baking paper on the dish, which are then easily removed and the serving dish remains clean.

We collect the cake, distributing the cream evenly over the cakes and put on top of each other.

We lay the last cake, but do not smear it with cream yet.

We put a board and a load on top and leave it for 1 hour to sink and take the desired shape

We remove the load and coat the cake with cream on all sides.

Crumb the cake that we left for sprinkling with your hands or a rolling pin. And sprinkle this crumb on all sides.

Remove the paper from the dish and put the cake in the refrigerator for 6-8 hours to soak. If you like crunchy puff pastry, then the cake can be eaten immediately.

And decorate the cake to your liking.

Cake height 10-11 cm, diameter 19 cm, weight about 1.7 kg

The cake is insanely delicious.

The most delicious and delicate puff cake with butter cream Plombir is a real pleasure!

Cake Napoleon classic recipe with photos at home

Products:

For cakes:

• 1 egg
• 200 g margarine (or butter)
• 420-430 g flour
• 0.25 teaspoons spoons of salt
• 0.5 tsp. spoons of lemon juice
• 0.5 cups of water

For cream:

• 1 egg
• 1 table. a spoonful of flour
• 200 g sugar
• 1 g vanillin
• 100 ml milk
• 200 g butter

Cooking step by step:

1. Cold margarine cut into pieces and put in a cup with sifted flour -1 cup. Grind the flour with margarine with your fingers to the state of large crumbs. We roll into a ball.

2. Sift the remaining flour into a separate bowl. Break the egg into a cup or glass, stir it, add salt and lemon juice, add water, mix well with a spoon or fork and pour into the remaining flour.

4. Roll out the dough on a flat surface sprinkled with flour.

5. Put the grated flour with margarine on top in an even layer (the one that was rolled into a ball). Roll out with a rolling pin and form an envelope. And put it in the fridge for 30 minutes.

6. After half an hour, we take it out of the refrigerator, roll it out, form an envelope again and send the refrigerator for another 30 minutes.

7. While the dough is “resting” in the refrigerator, cook the cream.

8. First you need to prepare the custard base

9. In a deep bowl or pan, which can then be put on fire, break an egg, add sugar and grind until white

10. Add milk and a tablespoon of flour, mix everything until smooth

11. Put on fire and bring to a boil with constant stirring. Do not leave the stove, otherwise the flour will boil and lumps, and we need a homogeneous cream!

12. When the mass thickens and starts to boil - “puff”, remove the cream from the heat and cool.

13. When the custard base has cooled completely, add the draining oil and beat the cream with a mixer. The volume should increase by 2-2.5 times. All! Cream for Napoleon is ready!

14. We bake cake layers.

15. We take out the puff pastry from the refrigerator and divide it into 6-7 parts.

16. Roll each rolling pin 2-3 mm thick,

17. Put the dough on a baking sheet and bake the cakes in an oven heated to 200 degrees until golden brown. Somewhere 3-4 minutes. The baking time depends on your oven.

18. Take out finished cake and translate to flat surface to let it cool down.

19. The shape of the cake can be either round or rectangular or square - choose to your taste. Cut out a circle using a mold or plate, or leave a rectangular cake, simply cutting off the bumps around the edges.

So we do with all the cakes. Don't forget to leave the cake scraps for sprinkles on the cake.

20. When the cakes are completely cool, you can collect the Napoleon cake.

21. Lubricate each cake with cream, pressing lightly to form a beautiful cake.

22. Coat with cream on top and around the edges.

23. Grind the scraps from the cakes with your hands. Or put in a plastic bag and roll over it with a rolling pin.

24. Sprinkle the cake with crumbs on top and sides, put it in the refrigerator for 8-12 hours.

25. All delicious Napoleon cake according to the classic recipe is ready! Enjoy your meal!

This Napoleon recipe differs not only in the composition of the cream, but also in the dough - it is prepared without eggs. It turns out it is insanely tasty and tender. And at the same time, it is much easier to prepare. Perfect Cake Napoleon with taste from our childhood.

• Sour cream 200 g
• Butter 200 g
• Flour 500-600 g

• Sugar 250 g
• Vanilla
• Milk 375 ml
• Yolks 6 pcs.
• Potato starch 3 tablespoons
• Flour 3 tbsp. spoons
• Butter 150-200g

Cooking step by step:

1. We take the butter from the refrigerator, it should not be too soft.

2. Press it with a fork, dividing it into thin slices. You don't need to beat it

3. Put sour cream, salt into the oil

4. Mix sour cream and butter with a fork until smooth

5. Add a little flour and knead the dough. Do not add all the flour at once, otherwise the dough will be steep.

6. We introduce flour in 3-4 doses. At first, it is easier to stir with a spoon, and then, when it becomes difficult to interfere with a spoon, knead with your hands. Do it quickly, about 5 minutes. Flour may be required less than in the recipe 80-100 grams may remain.

Readiness test check.

Take a small ball of dough, spread it on the table with your fingers, make a thin cake. Lift the edge and pull up. If the dough is well behind the table, it is ready. No more flour needs to be added to the dough.

7. We form a long sausage of the same width from the dough and divide it into 7-8 parts

8. We form koloboks and put them on a plate and then put them in the refrigerator for 30-50 minutes.

Cooking Custard for Napoleon.

1. Separate the yolks from the proteins and pour them into a saucepan in which we will cook the cream.

2. Add sugar, a pinch of salt, vanillin

3. Stir the yolks with sugar with a whisk.

4. Add starch and mix well

5. Add 1/3 of warm milk and stir all the contents until smooth.

6. Then add the remaining milk, Stir everything with a whisk.

7. Put on a small fire and heat to a boil with constant stirring.

8. After boiling, cook for a couple more minutes and turn off. We cool the cream.

While the cream is cooling, bake the cake layers.

1. We take out one ball from the refrigerator and immediately roll it out on parchment. Cut out the circle with a knife on a plate or a simple glass pan lid.

2. Prick the cake with a fork so that it does not swell during baking

3. We put to bake in an oven preheated to 180-190 degrees until golden brown for 4-6 minutes. The baking time depends on your oven.

4. So we bake all the cakes and they need to be cooled.

5. Add butter to the cooled custard and beat with a mixer.

We collect the cake.

1. We spread the cream on the cakes evenly, stacking them on top of each other, and lightly pressing on top. We also leave cream for the top and sides of the cake.

2. We crumble the scraps from the cakes into large crumbs. For a Napoleon cake, the sprinkling should be large, unlike. Therefore, do not shrink too much.

3. Sprinkle the cake with crumbs on top and sides.

4. We send for impregnation in the refrigerator for the night. Thanks to the custard base of the cream, the cake is perfectly soaked and just melts in your mouth!

Enjoy your meal!

The most delicious classic crispy Napoleon video recipe

Delicate delicious crispy cake Napoleon according to the classic recipe with a wonderful silky cream.

Lazy cake Napoleon without baking from cookies Ushki - a step by step recipe

simple and affordable recipe on the hastily. If you do not have time to mess with the dough, then use this recipe. Make a Napoleon out of puff pastry "Ears". It turns out a very tasty tender cake.

There are 2 ways to cook and each is good in its own way! Choose!

Products:

• 1 kg puff pastry "Ears"
• 1 liter of milk
• 3 eggs
• 1 cup of sugar
• 150 g butter
• 1 g vanillin

Cooking step by step:

Everything is very simple! From puff pastry, you guessed it, we make cakes, so we just have to cook gentle cream and assemble the cake.

So, break 3 eggs into a deep cup, pour sugar, vanillin and beat.

Add half the volume of milk (0.5 l)

Mix well with a mixer. Add flour little by little, continuing to beat with a mixer until a homogeneous consistency.

It turns out a liquid homogeneous mass, without lumps.

Put the second part of the milk (0.5 l) on the fire and bring to a boil.

Without removing the pan with boiled milk from the stove. In a thin stream, we introduce the egg-milk mixture, while stirring constantly.

Bring the mixture to a boil and cook for 3-4 minutes until thickened. Do not move away from the stove, stir constantly, otherwise it will burn.

Cool the custard.

Put butter in it room temperature cut into pieces.

Beat the cream with a mixer. The volume should increase by 2-2.5 times.

Assembling the lazy Napoleon:

Put on a dish puff pastry in one layer

Spread cream evenly and generously

Then put another layer of cookies and spread with cream.

A few cookies should be crushed and left for sprinkling

We do this until all the cookies are gone.

From above and from the sides we coat our cake and sprinkle with crumbs.

We send it to the refrigerator for impregnation for 3-4 hours. The longer it soaks, the tastier it is.

That's all! Cake Napoleon is ready! Happy tea!

Another quick Napoleon recipe without baking (video recipe)

Napoleon with condensed milk in a pan

This Napoleon can be baked in a pan. A great option for summer, when it is so hot that there is no desire to turn on the oven, but delicious cake I want to. It's time to evaluate this recipe. You'll love it - that's for sure!

Napoleon turns out very tasty and tender. Delicate silk cream made from condensed milk makes it especially tasty!

Products:

• 1 egg
• 500 g flour
• 200 ml milk
• 100 g butter
• 0.5 tsp. spoons of soda
• A pinch of salt

• Milk 250 ml
• Butter 350 g
• Sugar 75 g
• Eggs 2 pcs.
• Flour 5 dessert spoons
• Condensed milk 380 ml
• Vanilla
• Nuts or cookies for garnish

Cooking recipe step by step:

First knead the dough

Grind sugar with egg and a pinch of salt

Add softened butter, mix well

Put the baking powder into the flour and put the flour in portions.

Knead elastic dough.

Divide it into 12-15 parts.

Roll out thin crusts

Shape them with a plate and a knife

Bake in a dry pan

on both sides to a ruddy state, all cakes and trimmings from them

Let the cakes cool down

Making cream

Whisk eggs with sugar

Add flour, stir

Bring the milk to a boil and combine with the milk-sugar mixture.

Cook in a saucepan over low heat until thickened.

Cool the custard

Pour in condensed milk, stir

Combine with butter and beat with a mixer.

Spread the cooled cakes with cream.

Coat the top and sides of the cake with cream.

Grind the cake scraps and sprinkle them on the cake from all sides. Decorate with crushed nuts

Place in the refrigerator to soak overnight.

Cut into pieces and eat with pleasure.

More delicious cakes:

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For 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. They liked this delicacy so much that over time they began to cook not only cakes, but also a cake.

Cake Napoleon, a classic recipe at home

For many years of preparation of this sweet dish, many recipes have been invented. But the classic Napoleon cake recipe remains the most common. Many, having prepared a dessert, will say that the taste is like in childhood with their grandmother. This delicacy is easy to prepare. The cakes give the main taste, it is they who need to be given 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 tsp;
• flour - 450 g.

For cream:

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

Cooking:

1. Margarine put in the freezer for two to three hours.
2. Cool the flour for a couple of hours in the refrigerator, sift on the table.
3. Cut margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
5. Press down on the mixture until it forms a tight ball.
6. Put away in the cold.
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 flour on the table.
12. Pour egg water into flour.
13. Stir with a spoon, knead with your hands. If there is not enough flour, add. So that the finished, baked puff pastry does not become tough, an excess amount of flour should not be added to it.
14. Roll out the dough, which was prepared second in turn, into a rectangle. If you roll it too thin, it will tear.
15. Place the dough you made first in the middle. Now wrap the first dough with the second, like an envelope. First wrap one edge, then from two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, put the dough envelope down with a seam and place in the refrigerator for half an hour. To avoid condensation, do not cover it from above.
17. Transfer the chilled product to the table in the same position as on the plate. Roll out into a small square.
18. Roll up again and refrigerate for half an hour.
19. Roll out again and send for the same time to rest in the cold. After these manipulations, you can start making the cream.
20. Keep the oil without cold for several hours so that it becomes completely soft.
21. Break the eggs into a small bowl. Beat with sugar until the mass becomes white.
22. Add vanillin.
23. Pour milk into a saucepan and pour in the egg mixture. In order for the cream to be uniform, without lumps, it is necessary to constantly stir with a whisk. Wait until it boils and remove immediately.
24. Set aside and chill.
25. For now, 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 convenient to roll out and the dough does not stick, dust the table with flour.
27. Place the rolling pin on the edge of the dough, lightly roll the mass onto it. Transfer to the form. Roll out the dough according to its size.
28. Poke holes with a fork.
29. Bake for approximately 10 minutes. Pay attention to the appearance, if it turns red, then it's ready.
30. Bake the cakes.
31. Let's go back to the chilled cream mass. Break up the butter with a spoon.
32. Add the cooked mass in butter in small parts, mixing well. Added - mixed and so on until you enter the entire cream.
33. The finished cream is appetizing, monophonic. Oil should not stand out from the total mass and flake off.
34. Lubricate the cakes with cream.
35. To make the cake uniform, press each subsequent layer with your hands over the entire area of ​​​​the cake.
36. Cut the resulting delicacy with a knife along the edges, forming an even round dish.
37. Crush the resulting cut parts with your hands and sprinkle the top layer.

Since Soviet times, this delicacy has been a welcome dish on the table. An ordinary day turns into a holiday with the advent of a sweet dessert. Previously, the hostess had to stand idle for hours in the kitchen to cook it. Now, in the modern world, you can go to any store and buy ready-made dough that is not inferior in taste and quality. home product. The result is the same, but time is saved.

Ready dough be sure to store in the freezer, it can not be defrosted several times. To make the cake delicious, do not use oil for baking cakes, cover with parchment paper.

Ingredients:

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

Cooking:

1. The best way to defrost is time. Of course, in modern ovens and microwave ovens there is a special defrost function, but they often fry the product.
2. Most often in the store you can buy dough in a rectangular form. It turns out about six sheets in the right amount of weight. Cut them in half.
3. Roll out each piece to a thickness of 3mm.
4. Line a baking sheet with baking paper.
5. Put a crust on it.
6. Prick with a fork. This is necessary so that the dough does not swell or deform.
7. It does not take much time to cook, five minutes is enough for each cake.

Cream:

1. Whip eggs and sugar until stiff peaks form.
2. Boil milk.
3. Pour the sweet mass into milk.
4. To avoid curdling of eggs, it is necessary to constantly stir the mass.
5. After boiling, immediately remove from the burner and add vanilla.

Assembly:

1. Choose the most unfortunate shortbread, chop.
2. Chop nuts.
3. Lubricate the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. Collect the cakes to the end, sprinkle the top with the rest of the nuts.

Honey Napoleon

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

Ingredients:

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

Baking a delicious Napoleon cake is just an amazing idea. Everyone will appreciate your hard work. If you have no idea about this cake yet, then after reading this article, everything will change. With the help of the recipes below, you will understand not only how it looks, but also how it can be prepared.

Recipes for this dessert have been passed down from generation to generation for many years. There are a lot of options for creating this pastry. I suggest you consider the most interesting and delicious options his recipes. Be sure to try! I'm sure you'll like it. You will bake it more than once! Cook with love!

Menu:

1.

Thanks to this classic recipe, you can easily make a Napoleon cake. It will turn out amazingly delicious. Try it yourself!

Ingredients:

For test:

• Flour - 450 g
• Butter 82.5% - 250 g
• Chicken egg - 1 pc.
• Ice water - 150 ml
• Vinegar 6% ( wine vinegar) - 1 tbsp. l
• Salt - 1 tsp

For cream:

• Milk - 1 l
• Chicken egg - 4 pcs.
• Sugar - 250 g
• Corn starch - 60 g
• Butter - 100 g
• Vanilla sugar - 10 g

Cooking:

Butter and a glass of water must first be placed in the freezer for about 30 minutes.

1. Sift the flour into a deep container, grate the frozen butter on a coarse grater. Then, with quick movements of the hands, grind the butter with flour. Do this for 2 - 3 minutes.

2. Mix ice water with egg, salt, vinegar.

Vinegar can be used any, but not more than 6%.

3. Send the resulting mixture to the pounded flour with butter. Roll the resulting dough into a ball.

The dough does not need to be kneaded for a long time until smooth. It can be with small pieces of frozen butter.

4. Divide the finished dough into 13 - 15 parts (for a cake with a diameter of 19 cm) or 12 - 13 parts (for a cake with a diameter of 22 cm). Sprinkle the dishes lightly with flour, put the dough into it, divided into parts. Place in the refrigerator for 3-4 hours or in the freezer for 1 hour.

5. In the meantime, prepare the custard for the cake. To do this, pour milk into a saucepan. Bring it to a boil over medium heat, then remove from heat.

6. In a separate deep bowl, mix eggs with sugar, starch, vanilla.

7. Add milk in a small stream to the egg mixture. Mix well.

It is necessary to pour milk at the same time and mix everything until smooth.

8. Send the resulting mixture to the pan, put on fire. Bring the cream to a boil until large bubbles form.

10. Cover the cooked custard with cling film, touching its surface. Cool, refrigerate for 2-3 hours.

11. Chilled dough must be rolled out.

If the dough was in the freezer, move it to the refrigerator. Remove the dough ball from the refrigerator each time before rolling out. Do not take out all the dough at once, so that it does not melt.

12. To roll out the dough into a cake of the desired size, you can use a silicone mat with markings of circles of different diameters or draw a circle on parchment yourself. Then place the side with the pencil to the bottom so that the dough does not stain.

13. Roll out a thin cake a little larger than the required diameter. Continually dust the rolling pin with flour.

You need to roll out the cakes a little more than the desired size, as the dough will decrease slightly during baking, and the excess dough will come in handy later for sprinkling the finished cake.

14. Pierce the rolled dough with a fork.

Punctures with a fork are necessary so that the cake does not rise much during baking.

15. Preheat the oven to 200 degrees. Bake the cakes for 5-7 minutes on a silicone mat or baking sheet covered with parchment.

To significantly reduce the baking time, you can place two cakes on a baking sheet.

16. Cut off the finished hot cakes immediately with a knife, otherwise they will crumble a lot later.

You can cut the cake with a saucer, cutting the dough along its contour. You can also use the lid, scroll it clockwise and counterclockwise by half a turn.

17. Put the cut cake on the wire rack, cool it.

18. Perform all of the above steps with each cake.

19. Put 1-2 tablespoons of cream on the dish so that the bottom cake layer does not slip. Put one prepared cake. Lubricate it with plenty of cream.

20. Put the next cakes, brushing well between them with custard.

21. Press down the cakes collected in the cake with your hand or press with a small load, put in the refrigerator for 30 minutes.

22. Grease the top and side of the cake with cream. Place in the fridge for another 30 minutes to firm up the cream a little.

23. Grind the dough scraps with a blender. Sprinkle them all over the cake. Put it in the refrigerator so that it is well soaked. You can leave it there overnight or at least for a couple of hours.

Baking can be decorated with berries if desired. It turns out great in taste and beautiful in appearance. Try it for sure. You and your family will love it!

Bon appetit, stay positive!

2.

The simplest recipe delicious treats. This recipe has been around for a long time. The taste of the cake is amazing.

Ingredients:

For test:

• Flour - 300 g
• Chilled butter - 250 g
• Cold water - 100 ml

For cream:

• Milk - 1 l
• Chicken egg - 2 pcs.
• Sugar - 1 cup
• Flour - 2 tbsp. heaped spoons
• Vanillin - 1 sachet

Cooking:

Start by making the custard. Because it takes time to cool down.

1. Pour half a liter of milk into a saucepan, put it on fire to heat up.

2. At this time, beat the remaining milk with sugar, eggs, flour and vanilla in a bowl. You should get a homogeneous mass.

3. As soon as the milk begins to boil, pour the whipped mixture into it in a thin stream. Constantly stirring. Reduce fire to medium.

4. Without ceasing to stir, especially along the bottom, cook the cream until boiling. Once it boils, cook for another 1-2 minutes until it begins to thicken.

5. Remove the finished cream from the heat, let it cool well.

6. At this time, you can start cooking the cakes. Grate the butter on a fine grater, grind into crumbs with flour. Then pour cold water here, knead the dough. Wrap it in foil or put it in a plastic bag. Send to the refrigerator for 20 - 30 minutes.

7. Form the dough into a sausage shape. Divide into 8 equal parts.

8. Turn on the oven to warm up to 200 degrees.

9. Roll out each piece of dough alternately into a thin cake. At the same time, dust with flour. Bake for about 5 - 6 minutes.

In order for the edges to be even, the cakes must be cut with a sharp knife. Use a lid or plate for the mold.

10. Put the finished cakes in a pile on a plate, lubricating each with cream. They also grease the sides of the cake and the top.

11. Turn the scraps from the cakes into large crumbs. Sprinkle it all over the cake. Place the treat in the refrigerator overnight. During this time, he will be able to soak well, brew.

Serve pastries on the table, each in portions. In addition, put hot coffee, aromatic tea or juice.

Happy tea drinking!

3.

The cake is very tasty. With the addition of a small amount of honey to it, it becomes fragrant. With a dark copper tint. Every bite just melts in your mouth.

Ingredients:

Dough:

• Flour - 4.5 cups
• Sugar - 1 cup
• Chicken egg - 4 pcs.
• Butter - 150 g
• Honey - 4 tbsp
• Soda - 1.5 tsp
• Vinegar - for extinguishing soda

Cream:

• Sour cream 20% - 1 liter
• Powdered sugar - 1.5 cups
• Lemon - 1 pc.
• Vanillin - to taste

Cooking:

1. Put sugar, butter and honey in a saucepan. Melt the products in a water bath, mixing in homogeneous mass.

2. Cool a little, beat in the eggs. Stir quickly so that they do not have time to curl from the temperature of the mass. It turns out a beautiful golden mixture.

3. Add soda, flour. Knead soft dough. First with a spoon, then continue with your hands. It should be soft and elastic. Easy to get off hands.

4. Divide the whole lump of dough with a sharp knife into 10 equal parts. Put them in the refrigerator, wrapping each in cling film.

5. While the dough is cooling, prepare the cream. Whip sour cream, powdered sugar and vanilla.

6. Rinse the lemon well. Remove bones from it. Grind the fruit with the peel in a blender. Add to cream. Beat the mass again.

7. Take out the koloboks of dough one by one. Roll each into a thin cake, piercing with a fork in several places.

In order not to shift it later from the table to a baking sheet, you can roll it immediately on parchment. This makes it much easier to transfer it to the baking sheet.

8. Preheat the oven to 200 degrees. Bake the cakes alternately for about 4-5 minutes. Cakes should be covered with an even blush.

In order to give them a shape, when ready, cut them with a knife.

9. Put the cakes on a plate, in a pile. Smearing each with cream. Completely sprinkle with broken crumbs from scraps.

10. Leave the cake in the refrigerator for at least one night. He must be well fed.

Ready-made pastries to serve on the table. It is suitable for both home tea drinking and festive tea parties.

Bon appetit, good mood to you!

4.

This recipe can be attributed to diet. Since it differs from the classic one in that it contains cottage cheese. There is no butter in the custard. But it doesn't make the taste worse. Try it and see for yourself.

Ingredients:

Cakes:

• Curd - 400 g
• Flour - 400 g
• Salt - 1 pinch
• Baking powder - 1 tsp
• Egg - 2 pcs.
• Sugar - 1 cup
• Butter - 100 g

Cream:

• Milk - 1 l
• Flour - 50 g
• Sugar - 1 cup
• Vanillin - 1 tsp (extact)
• Eggs - 4 pcs.

Cooking:

1. Put cottage cheese and soft butter in a bowl. Rub them together.

2. Break the eggs, mix well.

3. Pour out right amount sugar, salt, baking powder and flour. Be sure to sift the flour.

4. Mix everything into a homogeneous mass. You should get a soft and elastic dough. Wrap it in cling film and refrigerate for 20-30 minutes.

5. In a saucepan, combine eggs, sugar and vanilla, and shake using a metal whisk.

6. Gradually pour in the milk, in a thin stream. Bring the cream to a boil on the stove. Stir constantly. The mass should thicken. Then let it cool down well.

7. Divide the dough into 8 - 10 identical parts. Roll them into cakes. When doing this, attach a plate or lid. Trim the edges to make the cake even.

8. Turn on the oven at 200 degrees. Bake the cakes for about 5 minutes each. Grind two cakes into crumbs. You can use a blender for convenience.

9. Lubricate each cake with cream. As well as the sides and top. Sprinkle the cake with crumbs.

10. Put the pastries in the refrigerator for at least 8 to 9 hours.

Serve with freshly brewed fragrant tea or coffee.

Bon appetit, warm and pleasant words to you!

5.

This is an easy way to prepare such a well-known delicacy. Baking it in a frying pan is very fast and convenient. The crusts are crispy and delicious. They just melt in your mouth.

Ingredients:

For cakes:

• Milk margarine - 250 g
• Wheat flour - 400 - 450 g
• Baking powder for dough - 10g
• Cold water - 100 ml

For cream:

• Milk 3.2% - 900 ml
• Sour cream 15 - 25% - 1 - 2 tablespoons
• Egg yolk - 2 pcs.
• Sugar - 150 - 200 g or condensed milk 1 can
• Vanillin - 5 g (1 sachet)
• Flour - 2 tbsp. heaped spoons

Cooking:

1.Warm and soft margarine mash with a fork in a bowl. Pour flour and baking powder into it. Mix everything, add water. Knead the dough.

2. Wrap the pack with a film or bag, put in the refrigerator for 30 - 40 minutes.

3. Get the dough after the time has elapsed. Divide it into 10 - 12 identical parts. Roll out thin cakes.

4. Place a flat-bottomed pan on the stove. Preferably non-stick. It's good to warm it up.

5. Bake the cakes one by one. Each will take about a minute. Stack them up.

6. Pour cold milk into a saucepan. Pour flour into it. Stir the whisks, without the formation of lumps.

7. Put the pan on maximum heat. Add vanilla and sugar to it. Constantly stir in a circular motion along the bottom. About 4 - 5 minutes.

8. After waiting for the boil - add the egg yolks. Quickly begin to mix them, with a duration of about 5 minutes.

9. Bring the mixture to a thick state. Remove it from the fire. Leave to cool indoors for 1 hour. Put sour cream into cold cream, mix.

10. Lubricate each cake generously with cream. At the same time, apply it on the sides and top.

11. Leave one cake for crumbs. It can be made with a blender or broken by hand.

12. Sprinkle the entire cake, on all sides. Put in the refrigerator for several hours.

Bon appetit, sunny and warm day to you!

6. Video - Napoleon cake recipe with custard

Having prepared such a cake for a feast once, you will not want to change your choice in the future. It is very tasty and tender. Dissolves in the mouth in an instant. This option can be safely put on festive table. It is beautiful in its own way, without special decoration. And the custard complements its taste.

A detailed procedure is presented in the video - material, just below. And I wish you good luck!

Each recipe is detailed. Now you will definitely cope with this cooking at home. Your baked goods will be tender and delicious! Please yourself and your loved ones!

Napoleon cake is one of the most popular desserts, which was prepared by our mothers and grandmothers, and now we are also happy to cook it. Thanks to its divine taste, the Napoleon cake is very popular. In addition to the classic recipe developed back in Soviet times, the dessert has received many variations with a wide variety of ingredients that can please any gourmet.

This dessert can be safely called a link between generations - having gained popularity back in the days of the Union, it still does not lose ground today. Cooking the Napoleon cake continues because of the amazing rich taste and the ability to adjust the composition as you like, depending on the preferences of the hostess.

For example, only cream impregnations can be counted several types: vanilla, sour cream, with cognac, yolk, protein. The main thing is to keep the layered structure of the confectionery "structure".

Let's start with the classic Napoleon cake recipe. For years it has been passed from mouth to mouth, carefully preserved and improved. According to culinary legends, masters from the USSR are considered the founders of the famous dish. Probably, there is some truth in this, because the choice of sweets was not rich, and on a holiday everyone wanted to treat themselves to something delicious.

Confectioners of those times strictly adhered to the requirements of "GOST" in their work. Following in detail the list and dosage of ingredients, which has not changed for decades. You can cook the Napoleon cake of the Soviet era according to the classic recipe yourself, at home.

Required Ingredients and Products

• Flour (400 gr);
• Plum oil. (315 gr);
• Eggs (one);
• Citric acid (2 gr);
• Salt (3 gr);
• Water (170 ml).

Cream products:

• Butter (100 gr);
• Milk (65 ml);
• Egg (one, only the yolk);
• Vanilla (half a bag);
• Sugar (90 gr);
• Cognac (three teaspoons);
• Powdered sugar (for decoration).

In order for the Napoleon cake from puff pastry to turn out as it should be, be real, be patient and time - it’s not difficult to cook the “layers”, but it takes a long time. However, the result is worth it.

Preparation of dough for Napoleon cake

The first step in making a Napoleon cake at home is a properly prepared dough. Add salt dissolved in water to the flour citric acid, egg white and thoroughly mix the mass until elastic.

After you need to let the dough cool, placing it in the refrigerator for thirty minutes, after wrapping it with cling film.

We also send butter there, before that, having chopped it well with a knife. To prevent it from sticking to the blade, dust it with flour.

Having rolled out the first layer, put a creamy layer in its center, wrap it with an envelope and work again with a rolling pin, bringing everything to a homogeneous state.

The layer should be no thicker than one centimeter, fold it with the edges to the center, then again in the same way. The result is four layers. If the dough is elastic and does not tear, start the procedure again: rolled out, oiled, rolled up, and so on. In accordance with the Napoleon cake recipe of Soviet culinary specialists, everything must be repeated forty times.

Having prepared the dough in this way, we make cakes - 1 layer, 5 mm thick. Dimensions 22 cm by 22 cm. You can make them round, the shape is not important. Cover the baking sheet with parchment, lay out the resulting sheets, prick them with a knife and bake for about half an hour at a temperature of 220 degrees.

Custard for cake Napoleon

Making cream for Napoleon cake is carried out in two stages. Mix milk and egg yolk, pass through cheesecloth. Getting rid of lumps, pour granulated sugar. Bring the mixture to a boil over low heat and leave to cool.

Melt the butter a little, beat until a thick foam, carefully introduce into the cooled mixture. Add cognac, vanilla there and bring with a mixer to the desired consistency.

The final step in making the classic Napoleon cake at home is impregnation and decoration. Before serving dessert on the table, let it brew. Usually it takes a night, but five hours is enough.

The best Napoleon cake recipes

Exists a large number of different delicious Napoleon cake recipes, below we present the best of them.

Napoleon cake recipe with custard

This version of the famous confectionery masterpiece is also well known to everyone. The difference from the “recipe according to GOST” is in the composition of the cream and the scheme for its manufacture. Exclude alcohol and butter from the set of products, add 50 g of sifted flour. The proportions are as follows: half a liter of milk, 200 g of sugar, 4 eggs, 1 g of vanillin.

Yolks, flour, vanillin and beat thoroughly, add the mixture with cooled boiled milk and cook until thick. On average 10 minutes. As it cools down, you can build "sweet floors" - classic cake Napoleon with custard is ready!

Chocolate option for gourmets

There are no trifles in cooking, even an extra pinch of sugar or salt can noticeably change the taste. It is important not to overdo it with the components, to maintain the right balance and to clearly imagine how the additive will “sound” in a new version of an already familiar dish. We offer chocolate variant cake Napoleon with custard.

For this you need:

• Milk (a quarter liter);
• 2 egg yolks (chilled);
• a tablespoon of sifted flour;
• The same amount of potato starch;
• 50 gr of dark chocolate;
• 3 tablespoons of cocoa;
• 150 grams of sugar;
• 100 gr plum oil.

The principle of preparation is the same as before. Just add melted chocolate to the milk, and whipped butter to the finished cooked cream.

Popular recipe with condensed milk

Cake Napoleon with condensed milk is one of the most popular recipes. The cream is prepared almost instantly, because only two components are needed - 300 g of butter and a can of condensed milk. You can add vanilla or even cinnamon - whatever you like.

Don't be afraid to experiment by changing up a simple Napoleon cake recipe with new ingredients added to the creamy impregnation. Soviet confectioners added cognac, replace it with rum or liquor. Do not like alcohol - syrups, crushed berries, nuts are at your service.

Fantasy will help you invent a special dessert with a unique taste, and your version will receive the well-deserved status of "the most the best recipe cake Napoleon.

Quick cooking with sour cream

For those who do not have the opportunity to spend all day baking, there are other ways of cooking - faster. The dessert will come out no less tasty, especially if you slightly diversify its composition. We offer to bake Napoleon cake at home using sour cream.

Required Ingredients:

• 600 gr of oil;
• 1 kg of flour;
• 130 gr sour cream;
• 4 tablespoons of vinegar;
• spices to taste.

How to cook:

After mixing everything into a homogeneous mass, divide the dough into 12 equal parts and refrigerate. Half an hour is enough.

Roll out all 12 pieces and bake each separately. Be sure to line the baking sheet with parchment paper. Oven temperature - 210 degrees, baking time - 10 minutes.

Cooking on honey cakes

Another interesting recipe Napoleon cake at home honey cakes. Replenish the list of products listed in the previous paragraph with honey, and instead of vinegar, take slaked soda.

Cool the dough, dividing before that into the desired number of parts. Don't forget to wrap with cling film. Bake traditionally - separately, for ten minutes. The result is a surprisingly fragrant, with a subtle, subtle taste of honey, a delicacy.

Cake Napoleon from ready-made puff pastry

When guests are on the doorstep, there is no time to conjure over flour and other components, it is much more profitable to buy everything ready. If the package contains layers folded in half, cut them at the fold. Roll out the resulting parts thinly and bake separately, over medium heat for 10 minutes.

Cool the finished cakes, and cut off the sides. You can form even squares, you can circles, there are no rigid frames in shape. Next - we collect the "sweet design" so that it is well soaked, it is for 5 - 10 hours in the refrigerator.

How to make a Napoleon cake if you don't want sweets

Who and when came up with the idea to turn a sweet dish into a snack is unknown. But this invention turned out to be successful, became popular, providing the hostesses with a wide range for culinary delights. With this dish you can feed the household on weekdays, or you can pamper guests in honor of an important event. The main thing is to decide how to fill the "floors".

With fish, meat or vegetables

Snack cake Napoleon strikes with a variety of toppings. Recipe for seafood lovers: take three hundred grams of cheese, the same crab meat(suitable crab sticks), two boiled eggs, a bunch of onions, the same amount of dill, two tablespoons of mayonnaise (light). Finely chop everything, mix, season with sauce and use as a filling.

It can be made in separate layers, according to the principle of “herring under a fur coat” - first cheese, then crab sticks, eggs, greens. Cover each layer with sauce. To make the cakes soft and juicy, spread them with mayonnaise, let it brew for about ten minutes.

Replace crab meat with salmon and get a completely different taste. The main thing is not to forget the dill, it is he who gives the appetizer aroma and a special fresh aftertaste.

If you prefer meat, fry minced chicken, add sautéed carrots, boiled rice and finely chopped green onion. Season with mayonnaise and stuffing for snack cake ready. You can try using ketchup as a dressing.

Goose liver stuffing is popular. Reheat the pate, softening it with butter and sour cream.

Recipe for Vegetarians

The filling of boiled potatoes with mushrooms and fried onions will turn the “sweetness” into a hearty second course. For vegetarians or fasting people, a “dessert” filled with cabbage and mushroom stew, seasoned with garlic, is suitable.

An unusual bouquet will be obtained from a mixture of vegetables and herbs: wild garlic, spinach, sorrel, young beet tops, dill, parsley, cabbage. Finely chop everything, lightly fry, then simmer until tender. You will get a very savory snack.

Exotic recipe with avocado

Fans of the exotic will like the avocado filling: mix the pulp of a ripe fruit with cottage cheese, add tobasco sauce, flavor with finely chopped herbs (dill, parsley, onion) and garlic.

No less interesting taste is obtained with eggplant dressing. Cut the vegetable into rings, salt, and wait five minutes. Then squeeze and fry. Grate cheese, cut tomatoes and herbs. Lay everything in layers, alternating with mayonnaise.

Do not forget about cottage cheese grated with garlic and parsley. The main thing is to let the dish stand longer, otherwise it will turn out dry.

There are many filling options, almost any salad can be adapted for these purposes. And it makes no difference whether you cook a Napoleon snack cake from ready-made cakes or bake the base yourself. It all depends on the desire and availability of free time.

Before serving such an appetizer to the table, it is worth cutting it into portions - for convenience. Professional chefs do not advise to abuse the number of "floors", otherwise the dish will simply fall apart.

How beautiful to decorate a Napoleon cake

If you are interested in the question of how to make a Napoleon cake special, take the time to design it. Usually, finely chopped cake is used for decoration. Sometimes chocolate is added for a change, but there are no strict recommendations. Berries, dragees, fresh and dried fruits, nuts - use whatever your heart desires. It will look especially great if you lay out a drawing from them, even the simplest one.

If you doubt your own artistic abilities, use a stencil. This is done simply: cut out from food paper geometric figures, then placed on top of the cake. The free space is covered with crumbs, grated chocolate or powder. After the paper is removed, a very nice pattern remains on the surface.

An ornament of two colors looks spectacular - from white and dark chocolate. As well as whipped cream, applied in smooth lines or in separate curls, reminiscent of a meringue cake.

Red caviar, grated cheese, fresh herbs, olives, olives, mushrooms are suitable for a snack cake. From tomatoes, eggs or boiled carrots, you can cut out voluminous figures and turn an ordinary snack into a true decoration of the festive table.

Do not limit yourself in culinary creativity and over time you will get real masterpieces.

The well-known and beloved Napoleon cake by far not everyone knows how to bake themselves. Some are afraid to mess with a difficult dessert, and in vain, because there is nothing difficult in preparing this wonderful cake, the main thing is to follow the recipe exactly and not be nervous.

Homemade cake Napoleon with custard

Notes:
Butter for making dough should be well chilled, and for cream - at room temperature.
More sugar can be added to the cream, especially if you prefer very sweet desserts.
wheat flour for cream, you can replace with a little more starch, corn or potato.

Required Ingredients:

• fresh egg - 1 pc.,
• cold water - 250 ml,
• salt - a pinch
• butter - 250 grams,
• wheat flour - 700 grams.

• milk - 1 liter,
• fresh eggs - 6 pcs.,
• vanillin - a pinch,
• granulated sugar - 250 grams,
• butter - 200 grams,
• wheat flour - 120 grams.

Description of the cooking process:

Sift the flour into a large bowl and add the diced butter to it.

Using a sharp knife, chop the combined ingredients into a homogeneous crumb.

AT cold water add a raw egg and a pinch of salt, and then diligently beat everything with a fork into a homogeneous mass.

Pour the resulting mixture into the flour crumbs and quickly knead the dough, and it is better to do this not with a spoon, but with your hands.

Finish kneading the dough on a floured table. The finished dough should come together in one lump and absolutely not stick to your hands. Wrap it up in cling film and place in the refrigerator for a while.

For the cream, combine and beat eggs and granulated sugar into a fluffy mass.

Heat the milk on the stove in a large saucepan. Pour about 1 cup of it into the eggs, and then add vanillin and flour in several stages, working intensively all this time with a whisk.

The egg mass is very carefully introduced into the hot milk and, stirring constantly, continue to cook over low heat for about 20 minutes after boiling. The cream should become so thick that the spoon leaves a mark on its surface. Once this happens, put the custard in a cool place to cool completely.

In the meantime, divide the chilled dough into 8-9 parts, and roll each of them alternately into a thin cake and prick with a fork. You can do this both on the baking sheet and on parchment paper- depending on what shape the cake you have in mind. It is important that while one piece of dough is rolled out, the rest are in the refrigerator.

Bake the cakes in an oven preheated to 180 degrees, which will take about 10 minutes for each cake.

Allow the finished cakes to cool, and while this is happening, beat the cold custard with soft butter into a homogeneous lush mass. In principle, if you like lighter desserts, then you can not add oil to the cream at all.

Put the first cake on a dish and very carefully coat it with cream.

From above, carefully place the second cake and continue the steps as many times as necessary.

Trim each of the cakes a little so that their shape is perfect, and use the resulting crumbs as a powder for the top of the cake.

You can cut the Napoleon cake and enjoy it no earlier than 6 hours after assembly, otherwise the cakes will not have time to soak properly. However, for the sake of such a perfect taste, you can suffer a little, because then the pleasure will be unforgettable.

Another Napoleon Cake Recipe

Ekaterina Marutova's recipe

I want to immediately note that the size of the cake was quite impressive, so if you do not need such a large cake, you can reduce the number of ingredients in the recipe for this homemade Napoleon cake by at least 2 times. The cake in the photo turned out to be the size of a large square baking sheet from the oven.

Would need:

For test:

• flour - about 1 kg - from the refrigerator.
• margarine - 4 packs (200 gr each) - must lie in the freezer before cooking.
• eggs - 2 pcs. also chilled in the refrigerator.
• salt -1 tsp
• vinegar - 2 tbsp. l.
• cold water - approximately 400 ml (I will write why approximately, in the preparation itself).

Custard for Napoleon cake:

• milk - 4 cups.
• sugar - 1.5 cups.
• eggs - 4 pcs.
• flour - 4 tbsp. l.
• butter - 300 g.
• vanillin - 1 pack.
• powdered sugar - 2 tbsp. l.

How to make a Napoleon cake with custard

Let's make the dough first.

Sift about half of the flour on the table, and three whole margarine on a coarse grater (which should lie before use in the freezer). When three margarine, at the same time it must be sprinkled with flour. Having rubbed all the margarine, add the rest of the flour and mix quickly.

We mix eggs, vinegar and salt in a deep bowl or a large measuring cup (with milliliter marks) and add water so that the entire volume is 500 ml. That is why the Napoleon cake recipe itself, which I gave above, indicates the approximate amount of water. We do everything quickly.

Pour this mass into the margarine-flour mixture and try to knead the dough as quickly as possible. We divide the finished dough into 4 equal parts, put each in a separate bag and place in the refrigerator for 2-3 hours.

While our dough is in the refrigerator - cook custard with milk and butter to soak the Napoleon cake.

Pour the milk into a deep saucepan, bring to a boil, adding sugar.

Separately, you need to combine the eggs with flour and gradually add half of the hot milk with sugar there, mix until smooth.

Then quickly pour the remaining milk with sugar into the mass.

Mixing well, you need to bring the custard in milk to a boil and immediately turn it off. DO NOT boil!

The custard base for the cream is ready, it must be cooled before being combined with butter. Separately, you need to beat the softened butter, gradually add the cooled custard and vanillin to it.

When the time for the dough to stay in the refrigerator is up, take out one part, roll it out (sprinkling the table with flour) 4 mm thick.

We spread the dough home cooking(very similar to puff) on a baking sheet (which needs to be moistened a little from the edges), press the edges a little and make punctures with a fork in several places over the entire surface of the cake. This is necessary so that the cake does not swell.

We send the baking sheet to the oven, heated to 200 degrees. The beautiful ruddy color that you see will hint to you that the cake is ready. We take out the finished cake for the Napoleon cake, put it on a wooden board.

The rest of the cakes are baked in the same way.

When all the cake layers for the Napoleon cake are ready, you can collect our cake: if you baked a small cake for only 2 cake layers, then you need to cut each cake in half. If the cakes are not quite even, they need to be shaped by cutting them with a sharp knife. Trimmings will come in handy for sprinkling the cake.

We spread the first cake on a board or on a baking sheet and pour over the custard, evenly distributing it over the entire surface. We lay the second cake, press lightly and again coat with cream. So we do with all the cakes.

When the assembly is completed, we also carefully cover the top and sides with the remaining custard, grind the trimmings from the cakes in a mortar or with a blender and sprinkle the whole cake with crumbs.

Sprinkle on top powdered sugar and decorate as desired. It is advisable to let the cake soak for several hours in the refrigerator.

We cut delicious home cake Napoleon with custard into portioned pieces, put the kettle on and serve our sweet dessert to the table.

The most delicious cake Napoleon with custard

(old proven recipe)

Napoleon's homemade cake is perhaps the most delicious for me. The recipe for this Napoleon cake with custard, which was inherited from my grandmother, was sent to us by Olga Tulupova (unfortunately, no photo). But when I began to prepare it for release, it turned out that this old recipe Napoleon cake is known to me, for many years I have been baking it with my home on big holidays.

Anyuta.

On the Internet, I met a myriad of recipes for the deservedly beloved Napoleon. I made it often, but the result somehow did not please. And there was a reason for that. In our family "lives" the recipe of the most delicious cake Napoleon, who is already over 60 years old. The recipe came from Grandma Anya. Due to numerous moves, the recipe was safely lost in the bowels of numerous things. Grandma is already 87 years old and she does not remember the recipe exactly. But then I accidentally found it - there was no limit to joy. As a child, it seemed fabulously tasty to me. And even now my opinion has not changed.