Make homemade napoleon cake recipe. Napoleon cake with custard

Napoleon cake is a favorite delicacy in many families. It is always cooked with great pleasure. Because they know exactly what if will stand on festive table a store-bought version and a home-made cake, then you shouldn’t even guess - which one will be eaten first!

But not everyone knows that this recipe was not always as accessible as it is now.

When we lived in Uzbekistan in the 80s, cakes in the store were a rarity. And so a lot of recipes for different desserts went from hand to hand. own production. Each hostess certainly had a notebook with recipes for their preparation.

Since there was always a special attitude to their preparation, the notebook was usually separate, only for them - loved ones. In Uzbekistan, any housewife cooked pilaf, shurpa, lagman, manti, samsa ... and everything else with ease. But the one who knew how to cook a real delicious Napoleon- was considered a real culinary specialist.

And there were special reasons for this. First, it was difficult to buy enough good butter. Margarine was mainly used for baking, and for Napoleon cake, margarine is by no means suitable.

But there was also a more compelling reason. The recipe was kept a huge secret. It's all about what time to buy nice cake it was almost impossible, and for the holidays everyone wanted to surprise the guests and feed them deliciously, Napoleon baked, you can say on a commercial basis, but more simply - for sale.

Of course, they baked other cakes, but this one always came first. It was not easy to order. Not less than a month, there was a queue for its baking.

It is clear that the craftsmen who baked such cakes kept the recipe under lock and key with seven seals. The people went, of course, recipes, but Napoleon according to these recipes turned out to be not so tasty. And I couldn't find that recipe.

But when we left Uzbekistan, they simply gave it to me. I will not waste your time and tell how it happened.

Today I want to offer you this “secret” recipe. I really hope you like it too!

We will need:

For the test

• flour - 5 cups
• butter - 300 gr. 82%
• egg - 1 pc.
• sour cream - 0.5 cups
• water - 0.5 cups
• vodka - 2 tablespoons
• salt - 1/3 of a teaspoon

For custard

• egg - 3 pcs.
• milk - 1 liter
• flour - 3 - 4 tbsp. spoons
• sugar - 1 cup plus 3/4 cup more
• butter - 170 gr. 82%
• cognac - 2 tbsp. spoons.
• vanillin - 1 teaspoon (without a slide)

For sour cream

• sour cream fat, thick - 1.5 cups
• sugar - 3/4 cup

Test preparation:

1. Sift the flour through a sieve into a large bowl. It is necessary to sift it, preferably even twice, so that the flour is saturated with oxygen. Then the cake will turn out really tender and tasty.

Cut the cold butter into pieces into flour. Rub everything with your hands until crumbs form. Try to rub quickly so that the butter does not have time to melt.

2. In a separate bowl, beat the egg with salt.

Add boiled cold water, sour cream and vodka. Stir everything until smooth, you can whisk. Vodka is an essential ingredient; without it, the cakes will not be so tender and layered.

3. Add the resulting mixture to the flour, and knead the dough. This must be done quickly so that the butter does not have time to melt. It is not necessary to form an even bun, the main thing is that everything is mixed and the dough does not stick to your hands.

4. When you have achieved the desired state, cover the dough with a napkin and leave for 30 minutes.

5. After 30 minutes, put the dough in cellophane, or wrap it in cling film. Put in the refrigerator for at least 1 hour.

6. Then we take it out, knead again and cut into sausages, which in turn we divide into 12-15 identical parts, roll up the balls.

We put the balls in a bag so that they do not stick together and send the bag to the refrigerator.

7. We put the oven to warm up. We need a temperature of 200 degrees.

8. We take out one ball at a time from the refrigerator, roll it out very thinly. It is better to use parchment for this, and now baking paper is also sold. We roll right on it. A thinly rolled sheet without paper will be difficult to transfer to a baking sheet later.

9. We put a template on top in the form of a large plate, and cut out an even circle on it. I have a plate with a diameter of 24 cm.

10. We make punctures with a fork all over the sheet so that the finished product does not bulge, but remains even, and set to bake directly on paper.

11. Each sheet will be baked for 3-4 minutes. We need light baked cakes. No need to bake until brown. The color of the cakes should be light.

12. While the cake is baking, roll out the next sheet, and so on until the end. While the cakes turned out bumpy and uneven. It's because of the vodka and oil. But we need it, it's good that they are. When impregnated with cream, the layering we need will appear. Each layer will be soaked and this will give the delicacy an impeccable taste.

13. Knead the trimmings with cakes again until smooth, roll out thinly, and also bake. This cake can be of any shape. We need it for decoration.

14. Or you can bake the cakes first, and then cut them into shape. But that's how they crumble. Therefore, I always use the first method.

Cooking custard

1. While the dough is gaining strength, first on the table, and then in the refrigerator, you can cook the custard.

2. Beat eggs with sugar until foamy, add 1.5 cups of milk, mix.

3. Add flour and cognac. Mix well until lumps disappear.

4. Boil the remaining milk in a separate saucepan. When it boils, make a funnel in the milk with a whisk and gradually pour the resulting mixture into the center of the funnel. We stir constantly. This is very milestone cooking.

5. It is necessary to cook the resulting mixture to a creamy state, but the mixture must not be allowed to boil. If it boils, the cream will lose its delicate texture, thicken greatly, and then the cakes will not be able to soak in it. And this is very important for the finished cake.

6. Without letting the cream boil, cook it until it thickens, then remove from heat.

7. Cool the cream.

8. Butter room temperature whisk until creamy.

9. Mix the cream with butter, adding a little vanillin. It should turn out not too thick, but not a liquid mass, so that it is convenient to coat the cakes with it.

sour cream

1. It is better to take sour cream rustic, thick and oily, so that there is no liquid in it. If you use store-bought sour cream, I’ll tell you a little further how to make cream from it.

2. Grind sugar into powder.

3. Put the sour cream in a deep bowl, put the bowl in cold water. It is better to cool the water in advance in the refrigerator. It will help to achieve a more airy cream.

4. We start whipping sour cream, slowly adding powdered sugar. Beat for 15-20 minutes (preferably with a mixer, the whipping time is reduced by 2 times). But it is better to beat at a low speed.

5. The cream should not be liquid, and not thick. The thicker the sour cream, the thicker the cream.

Now that the cakes have completely cooled down and two creams are ready, we begin to collect the Napoleon cake.

How to properly assemble a cake

• we take a flat dish, or if the cakes are very large, you can use a tray.
• put the first cake on it and generously grease it custard.
• then lay out the second cake and again grease with custard
• on the third cake spread the first layer sour cream, and the second - custard

• then again grease 2 layers with custard

• and the sixth layer again with two creams
• that is, every third cake is smeared with two creams
• when the turn reaches the last layer, we also lubricate it with cream. If there is sour cream left, you can smear it with it.
• There was a lot of cream, if you now put pressure on the cakes, then it will literally crawl out from under them. But we are not pressing anywhere yet, but we leave this not yet quite beautiful and even mass in this form.

• leave the cake, let it stand for 30 - 60 minutes in this form, during which time it will soak all the cakes
• then put baking paper on the last cake in size
• take a large flat plate, or better a cutting board, put it on finished product, and slightly pressing, take the cakes. They are already slightly soaked, and should not break. Do not press hard so as not to break the cakes
• leave it under the board for a while, so it will settle a little more
• remove the paper, remove the remaining cream from it, put it back on the top layer
• we report on the last layer as much cream as necessary
• we make crumbs from the last cake, which was made from scraps
• sprinkle on top

• leave for 10 - 12 hours at room temperature, soak
• then refrigerate for 12 hours
• then we take it out, cut into pieces and eat with pleasure

The taste of our Napoleon is simply the most delicate. I must say that this cake is not too sweet. And this is good, not only the taste of sweetness is felt, but also the whole variety of tastes!

Secrets and features of making Napoleon cake

1. Since the advent of the Internet, I have met many different recipes cake Napoleon. Some of them were similar to those that we once cooked, and complained that our Napoleon's taste was not the same anyway.
2. Later, analyzing what was the matter, I realized one thing. Apparently the whole main secret is in only two things - the dough contains vodka, and the cream is used not one, as in the classic version, but two. Thanks to this, the finished product has a distinctive taste and incredible tenderness.
3. An important aspect is that the cakes are moderately thin, and there is enough cream on them. I always make a cream with a margin, according to the principle "let it be better than not enough." And always in such cases, I remember a joke about pies ... What you need for pies to be tasty - you don’t have to feel sorry for the filling! So the cream is also not to be regretted. Our cake should be well-soaked and not dry.
4. She promised to tell me about store-bought sour cream. If you can’t find fat and thick sour cream, then take a colander, put gauze in it in two layers, and put sour cream there. Place the colander in a bowl or saucepan. Put the whole thing in the refrigerator for 3-4 hours, excess water will go through cheesecloth to the bottom of the bowl. In such sour cream, you can additionally add 2 tablespoons of heavy cream.

There is one more delicious recipe, according to which this delicacy turns out to be very tasty. This

She told me everything, tried not to forget anything. Now the matter is small. Take and cook a Napoleon cake according to an old recipe that was kept a big secret for a very long time.

Bon appetit!

Cake Napoleon is a great solution for both evening tea after and for the morning meal. One piece with a mug of hot tea or coffee will be enough to ensure that there is no feeling of hunger until dinner.

Despite the fact that this one is very high in calories, it is very tender and tasty. Probably precisely because the Napoleon cake is very fatty, they don’t eat it in France. The name seems to be French, but it is not popular with the French. Here is such an interesting fact.

Cooking a Napoleon cake is not difficult at all. In addition, when cooked at home with your own hands, it turns out to be much tastier than purchased, and it comes out much cheaper in terms of costs. Another feature in the preparation of this delicacy is that it can be made even in a pan. It turns out just as tasty as cooked in the oven.

Classic Napoleon cake recipes at home from A to Z

Today I will tell you in detail and show you, dear reader, step by step cooking several different recipes for cooking this incredible delicious dessert Napoleon cake. All recipes in this article are illustrated with step-by-step photographs for a better understanding.

Any of these recipes is suitable for both weekdays and holidays. During the feast, after eating, salads and, it's time for dessert. Sweets, a variety of pastries and fruits are served. This is where you will have the opportunity to show off your culinary skills by preparing a Napoleon cake according to one of the recipes. Believe me, your guests will be delighted. The main thing is to do everything exactly according to the recipe and you will definitely succeed.

Napoleon cake with custard - a recipe like in childhood

In fact, all recipes are classic in their own way, but each has its own peculiarity. Whether it's the amount of ingredients or the method of baking. But in any case, it turns out very tasty. And this recipe is no exception. The main thing is to do everything as described, and then you will be satisfied with your work. Shall we start?

What you need:

• Flour - 460 gr
• Butter - 260 gr
• Cold water - 160 gr
• Vinegar 6% - 15 gr
• Salt - 1 pinch

Custard:

• Milk - 700 ml
• Sugar - 200 gr
• Eggs - 3 pcs.
• Vanillin - 10 gr
• Starch - 30 gr
• Butter - 150 gr

Test preparation:

Custard preparation:

Baking and assembling the Napoleon cake:

Cake Napoleon - a recipe for cooking in a pan

You don't need an oven to make this delicacy. Napoleon is quite possible to cook in a pan. This is easy to do, and now I'll show it to you.

For the test you will need:

• Butter - 200 gr.
• 2 eggs
• 1 tsp baking soda
• 50 ml. ice water
• Wheat flour - 3 cups

What you need for the cream:

• Milk - 600 ml.
• Egg - 1 pc.
• Sugar - 1 cup
• Flour - 3 tbsp.
• Condensed milk - 1 can

How to cook:

1. Cooking dough. Grate the oil on a coarse grater. Add three cups of flour to it. Grind everything until a semi-dry mixture is obtained.
   
2. The result is such a flour, as in the photo below.
   
3. Now we take a glass of ice water and pour soda slaked with vinegar into it. We mix.
   
4. Pour the resulting mixture into the flour. Mix thoroughly. Then we drive 2 eggs into the dough and mix thoroughly.
   
5. As a result, we get this dough.
   
6. We divide it into several parts. We make small balls and put them in bags. We got nine pieces. We send them to the freezer for 1.5 hours.
   
7. We take out the chilled dough and roll out each ball separately. As a stencil, we use the lid from the pan, on which we will bake the cakes.
   
8. We remove the excess. Of these, at the end we will make a topping for the cake, in the form of crumbs.
   
9. Fry the cakes in a pan on both sides until golden brown. Repeat with the rest of the balls.
   
10. We will make crumbs from scraps. To do this, we also roll out the dough, fry it and crush it into a small crumb.
    
11. Cooking cream. In a bowl, mix one egg, a glass of sugar and three tablespoons of flour.
    
12. While continuing to stir, pour in the milk.
    
13. We put on fire, without ceasing to stir. Bring to a boil, until the first rolls, but do not boil.
    
14. The cream should thicken. Pour it into a bowl and let it cool down a bit. Pour the condensed milk into the cooled cream and mix the whole thing thoroughly.
    
15. We collect the cake. Lubricate each cake with 3-4 tablespoons of cream, laying them on top of each other.
    
16. Lubricate the top layer with plenty of cream and sprinkle with crumbs.
    
17. We send it to the refrigerator for complete impregnation of the cake with cream for 3 hours.
    
18. This is how Napoleon cooked in a pan is obtained.

As you can see, everything is quite simple. In this performance, it is no worse than those cooked in the oven. Try it.

And now I suggest you watch a video recipe for making a cake. One of best recipes In my opinion. Although they are all good. Sweet tooth will understand me.

Classic Napoleon Cake Recipe

This recipe is for a large group. It is perfect as a dessert for any holiday when there are many guests. But you can easily reduce the amount necessary products double or triple to make a cake for several people.

Ingredients:

What you need for the test:

• Flour - 1 kg.
• Butter or margarine - 800 gr.
• Eggs - 2 pcs.
• Salt - 1 tsp
• Vinegar 5%
• Water - 0.5 l.

What you need for the cream:

• Milk - 4 tbsp.
• Sugar - 1 ¼ tbsp.
• Eggs - 4 pcs.
• Flour - 4 tbsp.
• Butter - 300 gr.
• Vanillin - 1 sachet

For decoration:

• Powdered sugar
• Any berries

Test preparation:

Cream preparation:

Cake assembly:

Happy tea!

"Lazy Napoleon" - Recipe from ready-made puff pastry

If you and your loved ones are very fond of Napoleon cake, but you don’t have enough time to prepare it, then this recipe is just for you. This is how it is prepared from ready-made puff pastry, which can be purchased at almost any store. In time it goes out very quickly, but in palatability Great. Well, let's figure out how to cook such a cake quickly and tasty.

Ingredients:

• Ready dough- 900 gr.
• 1 glass of milk
• 2 tablespoons of sugar
• 2 tablespoons flour
• Condensed milk - 1 can
• Butter - 50 gr.

Cooking:

1. Roll out the dough with a thickness of 3-4 mm.
   
2. We put it on a baking sheet covered with baking paper and send it to the oven preheated to 200 degrees for 15-20 minutes.
   
3. At this time, we will deal with the cream. Pour a glass of milk into a saucepan. Add sugar and flour. Mix so that there are no lumps.
   
4. We put on medium fire. In the process of heating, you need to actively stir the mixture until the mass begins to boil.
   
5. Now add butter. Continue stirring until the oil is completely dissolved and remove from heat.
   
6. Pour the condensed milk into the cooled cream and beat with a mixer until smooth.
   
7. We trim the finished and cooled cakes with a knife to the same size. Trimmings are used for crumbs.
   
8. Press each cake a little and generously grease with cream.
   
9. Place the next layer on top. We press. Lubricate with cream. Repeat with the remaining cakes.
   
   
   
10. Coat the top layer and edges well with cream. Sprinkle with crumbs and put in the refrigerator overnight.
    
11. The cake is ready. Cut into portions, put on a plate and serve.

Fast and very tasty. Bon appetit!

This Napoleon cake recipe is my favorite. Delicate, not sugary cream, with a pleasant aroma and delicious puff cakes. I tried a lot of recipes - cakes on beer, on sour cream, made them in a pan and even tried store-bought ones. But it was this dough that made me forget all my previous attempts to find perfect recipe cake "Napoleon" at home.

If you follow all the recommendations for cooking, then the result will pleasantly surprise you and exceed all your expectations.
Adviсe:
1. All products and accessories must be well chilled and even from the freezer (butter, flour, water, eggs, grater, rolling pin, etc.).
2. Grate the butter only on a coarse grater, by no means crush it with your hands and grind it in a blender. Puff cakes you won't get.
3. Gather the dough into a ball and knead a little with your hands, not letting the butter melt. The dough for the Napoleon cake must be kept in the refrigerator for 2 hours, or even more.

Total cooking time - 11 hours 35 minutes
Active cooking time - 1 hour 35 minutes
Cost - 7 $
Calorie content per 100 gr - 344 kcal
Number of servings - 14 servings

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How to make Napoleon cake

Dough Ingredients:

Water - 220-230 ml.(icy)
Egg - 1 pc.
Butter - 400 g.
Vinegar - 2 tbsp.(apple, 6%)
Salt - 0.5 tsp
Flour - 500 g.

cream ingredients:

Flour - 2 tbsp.
Egg - 2 pcs.
Vanilla sugar - 2 tsp
Sugar - 140 g.
Milk - 400 ml.
Cognac - 1 tbsp.
Butter - 160 g.

Cooking:

Sift cold flour and salt onto a cold cutting board. Take the butter out of the freezer. You need to act quickly, the hand freezes from everything cold. Grate the butter on a grater (using a large nozzle). I prefer to do this with a glove, so the oil slips less in my hand. In order for the grater not to stick and the oil to rub well, I advise you to periodically dip a piece in flour.

Mix the grated mass with light movements and make a funnel in it.
Pour into measuring cup egg, pour Apple vinegar and bring to the 250 ml mark with ice water. Mix everything thoroughly with a whisk. pour in small portions liquid into flour mixture.

Gently collect batter(mixing it a little) forming a bar or ball out of it. Wrap a piece of dough in a bag (you can use cling film) and put it in the refrigerator for at least 2 hours.
Such puff pastry can be prepared at home for the future, freeze it and use it on occasion. It is perfect not only for the Napoleon cake, but also for sweet and savory pies, buns, puffs, croissants with all kinds of fillings.

Pour milk into a saucepan or saucepan. Part (half a cup) pour without bringing to a hot state. We will still need it. Bring the rest of the milk that is left in the pan to a boil. Add both types of sugar, stir the mass thoroughly until the grains completely disappear. You can give the cream a different taste. Make it classic by adding half a vanilla bean to the milk while boiling (be sure to strain the milk afterwards to get rid of the black vanilla seeds); citrus fruits - grate the zest removed from one orange or lemon into milk; almond - when whipping butter with custard, add finely chopped, roasted and peeled almonds. In this case, the cake can be decorated with almond petals, not crumbs. In the meantime, gently mix 2 tablespoons of wheat flour and eggs (be careful, there should be no lumps), adding a little set aside milk.
Pour the egg-milk mixture into the boiling milk with a thin string, stirring constantly with a whisk. Boil the cream until bubbles appear, without allowing it to boil. Cover the finished cream with a film (so that a crust does not form) and leave it to cool completely.

Beat soft butter (room temperature) with a mixer until white and gradually add a tablespoon of cream without turning off the mixer. At the end, add a spoonful of cognac and beat well again. The finished cream should be smooth, light and fluffy.

Take the dough out of the refrigerator. Cut it into equal pieces and roll out 3 mm thick according to the dimensions of a given shape. In several places, prick a layer of dough with a knife or fork so that the cakes do not swell during baking. Put parchment on a baking sheet (do not grease with oil), put the cake and send to bake at 200″ for about 7-8 minutes.
It is normal for the cakes to shrink in size during baking.
Use all the dough for cakes, and roll out the thinnest layer from scraps and leftovers, bake in the oven. It will be necessary to make crumbs from it to decorate the cake.

Form a cake from the cooled cakes. Cream evenly cover all layers of the cake, top and sides. Sprinkle the cake with crushed crumbs.

Take the finished product to a cool place, leave for 6-8 hours. I advise you to cover the cake with cling film so that the top of the cake is not too dry.
The longer the cake is left to soak, the tastier it is. To sprinkle finished cake powdered sugar. Cut the Napoleon cake into portions with a sharp knife.

Hi all. Today I will share with you the recipe for the legendary Napoleon cake. I think for many this dessert is associated with childhood, and also with the New Year. Because, most often, it was on this holiday that our mothers and grandmothers spoiled us with this masterpiece.

There are two camps of people who are divided by type finished product into the “wet” version and “dry”, or, more precisely, into the soaked and crispy. I prefer the “wet” version of Napoleon. With lots of . Recently, I began to prepare a light version of the cream -. In addition to these classic options you can cook with and with, it's insanely delicious. With these creams, the cake just melts in your mouth.

Well, if you are a crunchy lover, then just replace the custard with butter, and you will be happy. For example, or

What is a Napoleon cake anyway? This is a puff pastry. I will tell you in detail how to cook this very puff pastry at home. Of course, you can buy a ready-made version puff pastry. But, as you know, the taste will be completely different.

I won’t write about the preparation of custard here, I just give links to two creams, the choice is yours - and. Well, for those who like to crunch -.

So, how to cook Napoleon cake at home. By the way, I want to note that the weight of the cake according to my recipe is 2-2.5 kg. If you want a smaller size, feel free to halve the ingredients.

Napoleon cake recipe step by step with photos.

Ingredients:

1. 450 gr. flour
2. 250 gr. butter 82.5%
3. 1 egg
4. 150 ml. ice water
5. 1 st. l. vinegar 6% (I have white wine)
6. 1 tsp salt (no slide)

Cooking:

We send the butter and a glass of water to the freezer for 30 minutes. I usually put the butter in the chamber in the evening, and in the morning I start cooking.

Sift flour into a bowl.

We rub our well-chilled butter on a coarse grater there, mixing the butter with flour all the time.

Quickly rub the grated butter with flour with your hands, spend no more than 2-3 minutes on it.

Add the egg, salt and vinegar to the chilled water.

Mix with a fork. Vinegar can be any, but not more than 6%. In my case it is white wine.

Pour this liquid into the butter-flour mixture and collect the dough into a ball. There is no need to knead the dough for a long time until smooth. It is ideally obtained with large pieces of unmelted butter.

We divide our dough into 13-15 parts. This time I had a diameter of 19 cm. 15 cakes came out, before that the diameter was 22 cm. 12-13 cakes came out. We remove the dough in a container sprinkled with flour, either in the refrigerator for 3-4 hours, or in the freezer for an hour.

During this time, prepare the cream. I have recipes for two types of cream on my site that are ideal for the layer of this cake. and its light version - . You can choose the cream of your choice. In these articles, the amount of ingredients is calculated specifically for this recipe.

After our dough has cooled, we proceed to rolling. If the dough was in the freezer, then we shift it to the refrigerator. Each time we take the balls out of the refrigerator one at a time, do not take out the rest of the dough so that it does not melt prematurely.

I used my miracle purchase - a silicone mat, it has markings with different diameters. In one of the articles, I already told you about its benefits, then I cooked.

Here is my silicone mat. If you didn’t find one in your city, then you can order it in the Bakerstore store using this link - Silicone mat.

If you don’t have this device, then I suggest rolling out the dough on parchment, where you draw a circle of the diameter you need in advance (just remember to turn the parchment over to the other side before rolling, so as not to eat the dough with pencil particles later). So, you at least roughly understand what to strive for.

The dough should be rolled out as thinly as possible, constantly sprinkling flour on the rolling pin. Of the indicated number of cakes, the thickness will be just the minimum. It is necessary to roll out the dough a little more than the outlined circle. Firstly, the dough will shrink during baking, well, and secondly, we will make the top coat of our cake from the scraps.

After you have rolled out the dough, prick it with a fork. So the cake will not rise much when baking.

I baked the cakes directly on the rug, if it is not there, then transfer the rolled cakes to a baking sheet covered with parchment and bake at 200 ° for 5-7 minutes until golden brown. Try to fit 2 cakes on the baking sheet at once, so the baking time will be significantly reduced.

As soon as the cake is ready, you must immediately cut it! This is very important point, since the cakes from the oven are still pliable, as they cool, they become brittle and will simply crumble. We cut it in the same way, focusing on the saucer, carefully with a knife. And even easier - cut with the help of a cover, you just need to scroll it left and right half a turn, and no knife is needed, and the circle turns out perfect. Unfortunately, I did not have a lid of the diameter I needed, and I used a plate.

Transfer the sliced ​​cake to a wire rack and let it cool.

We do this with each cake.

During baking, our cream will just cool down and be ready to go.

We collect the cake.

We spread a couple of spoons of cream on the dish so that the cake does not slip.

Place the crust on top.

Lubricate it with cream. Do not spare the cream, according to my recipe, a sufficient amount comes out (2-3 tablespoons can be safely taken). So we do with all the cakes. At your request, you can put some filling in the layer, my mother always puts walnuts, you can add jam or Kurd, boiled condensed milk. This time I missed every 3 cakes, I just had a jar left after cooking. And you can not add anything, our dessert already tastes great.

After we have collected the whole cake, we press it a little with our hand on top and send it to the refrigerator for a couple of hours. During this time, the cakes will be slightly soaked with cream and the cake will settle. You can put a load on top of the cakes for 30 minutes, so the cakes will become even softer.

We send the cake to the refrigerator for half an hour, so that the cream grabs.

At this time, we put our trimmings of cakes in a blender and grind them. I don’t like to chop much into crumbs, it seems to me that this is more suitable for. But you can choose a different size for yourself. By the way, you can grind it simply with your hands or with a rolling pin if there is no blender in everyday life.

Sprinkle these scraps on our cake.

We put it in the refrigerator to soak. Best for overnight. From above, you can decorate with berries, or you can not decorate and leave it like that.

Here's what a handsome man turns out. A large number of cakes and cream make this cake a truly royal dessert. The recipe for this cake was borrowed from Victoria Melnik, for which many thanks to her.

And, following such a delicate and feminine cake, I will soon tell you the recipe for a real masculine, brutal handsome man - cakes on dark beer, chocolate cream and ganache ... And all this splendor of taste will gather in. Your men should appreciate it. Do not miss!

Enjoy your meal.

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.

Add to cold water 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 in cling film and place it 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.

Required:

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 vanilla 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 finished cake for the Napoleon cake, spread 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 with powdered sugar on top and decorate as desired. It is advisable to let the cake soak for several hours in the refrigerator.

We cut a delicious homemade Napoleon cake 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 used to cook it often, but somehow the result was not pleasing. 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.