Second courses 

We eat at home a sweet napoleon cake. Cake "Napoleon" Classic

Napoleon cake. Puff cakes for Napoleon are tender and crispy, well soaked in cream. The cake tastes excellent.

INGREDIENTS

Dough number 1:

Butter - 220 gr. (or margarine)

Flour 150 gr.

Dough number 2:

Egg - 1pc.

Cold water - 160 ml.

Vinegar 9% - 1 tbsp

Salt - 1/2 tsp.

Flour - 350-400gr.

Milk - 450ml.

Sugar - 170g.

Vanillin - 0.5g

Egg - 2 pcs.

Flour - 2 tablespoons

Butter - 150 gr.

Powdered sugar - 1 tbsp (for sprinkling)

HOW TO COOK

In a bowl, mix 220g of butter and 150g of flour, use your hands to collect the dough into one lump and set it aside.

Sift 350g of flour into a bowl, add salt and mix.

Pour 160 ml into a glass cold water, break 1 egg, stir well. add 1 tablespoon 9 vinegar.

Add to flour and knead the dough.

Roll out the layer, put the butter dough in the middle and wrap it in an envelope, put it seam down and put it in the refrigerator for 30 minutes.

30 minutes have passed, sprinkle the table with flour, lay the dough with the seam down and roll out a square layer. We fold it in an envelope, put it with the seam down and send it to the refrigerator for 30 minutes.

It took 30 minutes to roll out the dough again into a layer and fold it in an envelope and put it in the refrigerator for 30 minutes.

It took 30 minutes to roll out the layer, we no longer fold it in an envelope, but simply roll up the dough and now you can roll out the cakes from the dough.

Divide the dough into parts. We take 1 part, sprinkle the table with flour and roll out the layer.

And we send it to a preheated oven up to 180 degrees, until golden brown.

Let's prepare the cream. Pour 350 ml of milk into a saucepan, add a little vanillin to 170 g of sugar and mix and add to milk, mix and put on fire to heat up.

Beat 2 eggs, add 2 tablespoons flour and beat with a whisk until smooth. Pour in 100 ml of milk, mix well with a whisk. The milk has warmed up well, pour the egg mass into the milk and bring it to a boil, stirring constantly. As soon as the mass boils, immediately remove from heat. Let the mass cool.

Beat the softened butter with a mixer until fluffy.

Add oil to the cooled brew mass and mix well with a mixer.

The cream is ready.

We collect the cake.

We remove the cake for 12 hours in a cool place and let it soak.

The cake turns out to be moderately sweet, tender, layered. This is delicious.

How I make this delicious cake, see my short video below.

Bon Appetit!

I would describe this Napoleon with many flattering epithets. It is not dry at all, but not stuck together into a single lump: the flaky cakes are felt, but they are well soaked, so soft that the cake can be eaten with a fork. There is a minimum of butter - only in the cakes, the cake is not oversweetened and light for the stomach. I took the dough recipe in contact, but during the preparation process some critical adjustments were made. Homemade custard recipe.

Ingredients for "Napoleon soft cake":

Nutritional and energy value:

Recipe "Napoleon soft cake":

Cooking the cakes.
Preparing two doughs for Napoleon.
1 dough:
Melt 1 packet of butter (250g), remove from heat and mix with 1 glass of flour. No need to brew!

Dough:
Beat 1 glass of sour cream with 2 eggs. Add 550 ml. flour (2 cups + another 1/5 cup). Mix. It will turn out very soft dough sticky, the same as normal bread or butter. Stir it for about 15 minutes, until it starts to peel off the sides of the bowl and stops sticking. You don't need to develop gluten too much.

Divide the second dough into 5-6 equal parts.
Sprinkle the table with flour soundly (soundly - generously, but not in a thick layer). On another table or the free half of the same table, roll out polyethylene ( cling film). Roll one part of the dough thinly, transfer it carefully to the film and only then spread it with the 1st dough. If the first dough is very badly smeared, add 1-2 s to it. l. vegetable oil... It is more convenient to smear with a culinary spatula or, in the absence of one, with a finger tilted horizontally to the table. The dough may tear from the spoon.
Roll out the next part of the dough to the same size as the previous one, transfer it to the previous part greased with the first dough, trying to match the edges and only then spread it with the first dough. Do the same with the rest of the test.

Roll all the spread cakes. Wrap in plastic and refrigerate overnight (12 hours).

Cut the roll crosswise into 18-20 pieces up to 1.5 cm thick. Put the pieces on a plate and put in the refrigerator all but one, the one that we will now roll out. Here's a roll inside.

Roll out evenly, without thinning, on a table generously floured to 1.5 - 2 mm. (Roll not along the cut, where the layers are, but along the outside) It is not necessary at all to transparency - otherwise it will be difficult not to burn the cake when baking.
To make the cakes smoother, trim the edges with a plate. Do not cut off the finished cakes - they are too fragile. When baking, the shape will still be slightly distorted, but later you will need to trim the assembled cake with a knife and the problem will be solved. Crumple the cuttings immediately into a ball so that they do not dry out. Then we will also make cakes of them.

Bake cakes for Napoleon one by one on a baking sheet (dry, not greased with anything) in a very preheated oven. Do not overdo it, as soon as the dough is baked - take it out immediately. Here you need to constantly monitor each cake, because they are baked very quickly.
Remove the cakes from the baking sheet and stack them on a plate.
As soon as all the dough is over, roll out the cakes from the scraps according to the same principle. So many cakes turned out from the whole dough (+ from scraps)

Once all the cakes are baked, prepare the cream.
Put the yolks in a bowl and mix with the sugar and vanilla sugar(the yolks will be difficult to mix).
Pour in 50 ml of cold milk and stir.

* Adding milk makes it easier to stir, but you do not need to pour in a lot of milk, otherwise the mixture will become too thin and lumps may form when adding flour to the yolk mass. Better milk pour in two steps - then no lumps are formed.

Add sifted flour to the yolks and mix again. (how biscuit dough- upwards)

Pour in another 50 ml of cold milk - mix everything together (the mixture should be like liquid sour cream in consistency).

Pour the remaining milk into a saucepan and bring to a boil, stirring occasionally and making sure that the milk does not burn.

* Instead of vanilla sugar, you can use a vanilla pod - the finished cream will turn out to be much more aromatic. The pod must be cut in half (remove one half immediately and use for another dish). Scrape off the seeds from the remaining half. Place the vanilla seeds and the peeled half of the pod in the milk. Bring the vanilla milk to a boil, stirring occasionally. Then remove from heat and strain through a fine sieve.

Pour the yolk mass into a large, clean saucepan (I used a non-stick deep pan).

* For the amount of cream given in the recipe, it is optimal to take a steel or non-stick saucepan with a volume of ~ 3 liters. It is not advisable to use an enamel pan - the cream will burn to the bottom.

Pour hot milk in a thin stream into the yolk mass, stirring occasionally.

Put the saucepan with the yolk-milk mixture on the stove and bring to a boil over medium heat, stirring constantly with a sillicon spatula. IT IS NECESSARY TO INTERFERE VERY EARLY.
The cream will gradually thicken from heating. As soon as it starts to boil, immediately remove from heat.
As you can see, perfect smoothness - no lumps.

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

Over the years, many recipes have been invented for this sweet dish. But the most common is the classic Napoleon cake recipe. Many, having prepared a dessert, will say that it tastes like a grandmother's childhood. This delicacy is easy to prepare. The main taste is given by the cakes, it is to them that you need to pay all 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 the cream:

  • vanilla sugar;
  • egg - 2 pcs.;
  • not salted butter - 300 g;
  • milk - 180 ml;
  • sugar - 1.5 tbsp.

Preparation:

  1. Put margarine in the freezer for two to three hours.
  2. Chill flour for a couple of hours in the refrigerator, sift on the table.
  3. Chop the margarine into thin strips.
  4. Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
  5. Pressing on the mixture, make it so that you get a tight ball.
  6. Put in the cold.
  7. Prepare another dough. Pour flour (450 g) into a container, but it is better to leave a little so as not to overdo it. The dough will turn out to be tender, not sticking 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 the flour.
  13. Stir with a spoon, knead with your hands. If there is not enough flour, add. To ready, baked puff pastry does not become tough, excess flour should not be added to it.
  14. Roll out the dough, which was prepared second in turn, in a rectangle. If rolled too thin, it will tear.
  15. Put the dough you cooked first in the middle. Now wrap the first dough in the second, like an envelope. First, wrap one edge, then on two opposite sides and cover with the remaining end.
  16. Sprinkle the dish with flour, put the envelope of the dough down with a seam and place in the refrigerator for half an hour. To avoid the formation of condensation, do not cover it on top.
  17. Transfer the cooled product to the table in the same position as on the plate. Roll out in a small square.
  18. Roll back into an envelope 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. Hold the oil without cold for several hours so that it becomes completely soft.
  21. Break eggs into a small bowl. Beat with sugar until the mixture turns white.
  22. Add vanillin.
  23. Pour milk into a saucepan and pour in the mixture of eggs. 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 cool.
  25. For now, let's get back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
  26. To make it convenient to roll out and not stick the dough, dust the table with flour.
  27. Place the rolling pin on the edge of the dough, lightly roll the mass onto it. Transfer to form. Roll out the dough to size.
  28. Puncture with a fork.
  29. Bake for about 10 minutes. Pay attention to the look, if it is browned, then it is ready.
  30. Bake the cakes.
  31. Let's go back to the chilled creamy mass. Mash the butter with a spoon.
  32. Add the cooked mass in small portions in butter, stirring well. Added - mixed and so on until you add all the cream.
  33. The ready-made cream is appetizing, monochromatic. The oil should not stand out from the total mass and flake off.
  34. Grease the cakes with cream.
  35. To make the cake homogeneous, 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. Crumble the resulting cut pieces with your hands and sprinkle on the top layer.

In order for the dough for a puff treat to work out, all products must be cold.

With vanilla custard

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

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

Ingredients:

Dough:

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

Cream:

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

Decoration:

  • nuts;
  • powder.

Preparation:

Cakes:

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

Cream:

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

Cake:

  1. Lubricate each layer with cream, sprinkling with nuts.
  2. When assembled, trim the edges.
  3. Smear the sides with the remainder of the cream.
  4. Chop the cuttings and sprinkle on the top cake.
  5. Powder with icing sugar.

Homemade Napoleon cake on quick puff pastry

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 to a home product. The result is the same, but time is saved.

Always store the finished dough in freezer, it cannot be defrosted several times. To make the cake tasty, do not use butter for baking the cakes, cover with parchment paper.

Ingredients:

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

Preparation:

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

Cream:

  1. Beat sugar and eggs until thick foam.
  2. Boil the milk.
  3. Pour the sweet mass into the milk.
  4. To avoid rolling of eggs, it is necessary to constantly stir the mass.
  5. After boiling, immediately remove from the burner and add vanillin.

Assembly:

  1. Choose the most unsuccessful biscuit, chop.
  2. Chop the 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 makes a not quite traditional cake. The honey included in the composition gives amazing taste this delicacy.

Ingredients:

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

Preparation:

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

Napoleon "Family Tradition"

Ingredients:

Dough:

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

Cream:

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

Preparation:

  1. Sift flour into a deep mold.
  2. Place the margarine in the center.
  3. Leave for half an hour.
  4. After a while, grind into small crumbs using a spatula.
  5. Add baking powder and water.
  6. Knead.
  7. The dough is very fond of cold. To get the desired end result, place in the cold for half an hour.
  8. Cut into seven pieces.
  9. Form a ball.
  10. Roll out individually.
  11. In a mold, prick the dough with a fork.
  12. Bake until golden brown.

Cream:

  1. Pour 400 ml of cream into a saucepan, add sugar.
  2. Boil.
  3. Mix flour and starch separately.
  4. Pour in 200 ml of cream (cold).
  5. Mix well. There should be no lumps.
  6. Pour the cold mixture into the hot sweet milk in a very thin stream. The other hand is constantly in the way.
  7. When the cream has cooled, add oil, which has lain in the room for a while and has become soft.
  8. Beat with a mixer.

Spread cream on each layer. Leave in the kitchen for five hours to soak. To achieve the perfect taste, refrigerate for another four hours.

Slovak variant of Napoleon, which is known there as Kremes

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

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

Ingredients:

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

Preparation:

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

Cream:

  1. Mix 500 ml of milk with starch and yolks, beat well.
  2. Boil 1000 ml of milk.
  3. Pour in half of the powder.
  4. Pour cold milk with starch. Stir.
  5. While stirring quickly, keep on fire for a minute.
  6. Beat with a mixer until a thick, fluffy foam of proteins and powder.
  7. Pour hot milk into the egg mass. Stir.
  8. Wait for complete cooling.

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

Napoleon cake is simple and delicious at home

Even if you have no experience in cooking at all homemade baked goods, according to this recipe, the cake will turn out the first time. The minimum amount of food is used for baking and very little time is spent.

Ingredients:

  • oil (ice) - 250 g;
  • flour - 450 g;
  • water (cold) - 100 ml.

For the cream:

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

Preparation:

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

Cream:

  1. Heat 500 ml of milk.
  2. With a mixer, beat 500 ml of milk, eggs, sugar, flour, vanillin. You can use a whisk. Just make sure that no lumps remain from the flour.
  3. As soon as the milk boils, pour the whipped mixture in a thin stream.
  4. Stir constantly until it thickens. Stir well, touching the sides and bottom of the pot, otherwise the cream will burn.
  5. In appearance, it should resemble a thick semolina... When it cools down, it gets thicker.
  6. To assemble the cake, the cream needs room temperature.

The cakes are brittle and brittle. Gently assemble the cake, spreading the cream over the layers. Trim the edges and sprinkle them over the top of the cake. Be sure to saturate the night. Experienced housewives advise placing a cutting board on top, where to put a container of water. Under the weight, the cakes are better saturated with cream.

With custard cream

Ingredients

Dough:

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

Cream:

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

Preparation

Dough:

  1. Grind the cold butter with flour to make a crumb.
  2. Mix with remaining food.
  3. Knead.
  4. Divide into 16 pieces, roll into balls.
  5. Powder the table surface with flour.
  6. Roll out the dough.
  7. Prick with a fork.
  8. Bake for five minutes.

Cream:

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

Cake shaping:

  1. Put a cake on the bottom of the plate, coat with a layer of cream.
  2. Lubricate each subsequent cake with cream, alternating layers.
  3. Trim the edges.
  4. Grease the top and sides with cream.
  5. Chop the cuttings and sprinkle over the top and sides of the cake.

Napoleon cake in a frying pan

In this version, it does not take much time to soak the cakes. After half an hour, the cake is ready to eat.

Ingredients:

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

Cream:

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

Preparation:

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

For the cream:

  1. Mix eggs, milk, sugar. Add flour.
  2. Stir without lumps.
    • egg - 1 pc.;
    • flour - 3 tbsp.;
    • water - 170 ml;
    • margarine - 250 g;
    • salt;
    • butter cream - 300 g;
    • chocolate bar;
    • condensed milk - 400 g.

    Preparation:

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

    Various options for presentation and design

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

    The most common and familiar design option is crumb from the remnants of the cakes.

    You can use sugar topping. It comes in a variety of colors and shapes. You can sprinkle a thick layer of decoration on the cream, draw a picture or lay out a congratulation.

    With the help of a stencil, beautiful risks are created. Shabby chocolate is sprinkled on the stencil, when removed, a festive pattern remains on the surface.

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

    Protein cream can be dyed in any color and create cooking masterpiece decorating with different colors.

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

I have been baking "Napoleon" according to this recipe for 10 years now and this cake has become my signature dish !!! In our family, Napoleon cake is always a holiday! If anyone has a different opinion about this famous dessert, I can say with complete confidence that you have not tried the real "Napoleon". All quick options from ready-made puff pastry are not even close to it. Tasty, but not that good.

Unfortunately, in our time, the store-bought analogue is not much like classic cake Napoleon, so the only option is to try the real, the most delicious puff cake with a delicate custard will self-cooking at home. Troubled, but worth it!

Hope my step by step photo the recipe will come in handy.

For cooking, you will need very simple and affordable products:

Ingredients:

For the test:
- Wheat flour ( top grade) - 6 glasses,
- Margarine or butter - 2 packs (200 grams each),
- Chicken eggs - 2 pieces,
- Salt - 1 tsp,
- Water - 450 ml.

For the custard:
- Chicken eggs - 4 pieces,
- Granulated sugar - 0.5 kg,
- Butter- 0.5 kg,
- Wheat flour - 4 tbsp. spoons,
- Cow's milk - 1 liter.

Preparation of cakes:

Please note that the cake dough must be kneaded with a knife. This way, the cold butter will not melt from the warmth of your hands and will take the amount of flour you need. Otherwise, overdoing it with flour, you risk getting a very tough dough. Whereas, ideally, thin cakes should be crunchy and tender at the same time.

Freeze the margarine or butter lightly for easier handling. Sift flour onto the work surface. In flour, you need to finely chop the frozen butter with a knife, pouring it from the edge to the center. As a result, you should have a dry crumb.

Now we take a half-liter jar and break two chicken eggs into it, fill the rest of the jar with water. Shake the contents thoroughly with a fork, adding salt there.

From the resulting flour crumbs, we form a slide, make a depression in it and begin to pour liquid from the jar.

Again, everything will need to be "cut" with a large knife,

Those. you won't even have to get your hands dirty in the dough.

Pour the liquid mixture in parts until it ends and work with a knife all the time.

Before our eyes sand crumb turns into a homogeneous dough.

As a result of this work, you should get a homogeneous lump.

The finished dough for the Napoleon cake must be divided into 16 equal lumps, put on a board, wrapped with cling film or a bag, and sent to the refrigerator for 20 - 30 minutes. Or slightly freeze in the freezer.

Then we take the dough out of the refrigerator, and roll each lump into a thin cake, using the minimum amount of flour to sprinkle the table.

The cake should be as thin as it can be, literally see through. Any form. It is easier to roll out the rectangles to fit the baking sheet. With round cakes, it is a little more difficult, they need to be cut raw or cooked, and the number of them will turn out to be more.

The dough is elastic enough, do not be afraid to tear it when transferring to a baking sheet. Even if this happens, there is nothing terrible about it. The cakes can be pricked in several places with a fork to make them less swollen.

We send the baking sheet to the oven, which needs to be heated to 180 - 200 degrees. Bake the base until a beautiful golden brown. While one cake is baking, roll out the next one.

As a result, you should get 16 ruddy puff cakes rectangular or slightly more round.

Making the custard:

Do not seek best recipe I assure you this one is perfect!

To prepare it, you need to beat in a deep cup chicken eggs and wheat flour until smooth. Easier to use a blender.

In a separate tall saucepan with a thick bottom, heat the milk and dissolve the granulated sugar in it. There is a lot of cream, the dishes should be capacious. And under no circumstances use an enamel or aluminum saucepan. In the first it will burn, in the second it will color the cream gray when whipped with butter.

Pour the egg mass into hot milk with sugar in a thin stream. Stir constantly while doing this. Cook custard need over low heat with constant stirring.

Cook until puree. Cool the custard mixture to room temperature. Stir several times during cooling so that no crust appears.

Remove the butter from the refrigerator beforehand to soften. Before combining with the cream, beat the butter until smooth.

Only then add the cooled cream to the butter in small portions. Not the other way around!

Beat with a mixer until smooth.

All that remains is to collect our gorgeous cake.

Assembly:

I'll show you how to keep the cake plate clean when assembling. A piece of baking paper - this little detail is a little secret to your neatness. We line the bottom of the dish or tray with parchment or paper.

Lubricate the first cake with custard, cover with the second and press down to make the cake denser.

Repeat until we have stacked all the layers. Do not forget to tamp. Napoleon must be tight!

It's time to remove the sheet of paper, hold the cake with one hand, pull out the sheet with the other.

From scraps or one cake, you need to make a crumb. You can crush them with your fingers, or you can put them in a bag and roll it with a rolling pin. Sprinkle the top and sides of the cake with the resulting crumb. My sides are not sprinkled with anything. To this crumb, you can add chopped walnuts or chocolate grated into crumbs, this will not make the cake worse.

We leave the finished cake in the refrigerator to soak and harden the cream, this can take at least 3 hours, it is better to wait overnight.

I think you were convinced that making Napoleon at home is quite simple and affordable, the main thing is that there is a desire!

In the Guinness Book of Records, sweet Napoleon is mentioned, the largest cake weighing 1.5 tons, it was baked by chefs from the city of Zelenograd.

This layer cake can be found in many cuisines of the world, but it will be called differently. For example, in England you will be served vanilla slice, but in Italy and France you can order at any Millefeuille cafe and they will bring you a piece of air multilayer cake, known to you as "Napoleon", by the way, in translation "milfey" means "Thousand layers". But Americans, like us, know this puff cake called Napoleon.

There are a great many stories about the creation of this famous dessert, but I would like to tell one of the most unusual and, in my opinion, the most piquant. As you know, Bonaparte was a great fan of hitting on pretty girls. So once flirting with another sweet lady-in-waiting, his wife found him. And in order to get out of this very piquant situation, Napoleon told her about how he whispered in the ear of a beautiful girl about his newly invented recipe delicious cake, it turns out, what made the girl so flushed! The wife pretended to believe her faithful, but demanded proof. Bonaparte hastily dictated the recipe for the cake, a complete improvisation. Of course, Bonaparte's chef made some adjustments to the recipe. As a result, for breakfast, the spouses had an extraordinary cake on the table, which got its name - Napoleon, in honor of its author.

Well, if we talk about the plausible story of the creation of a cake beloved by many, then it was baked for the first time in 1912 by Moscow confectioners for the 100th anniversary of the victory over the French and gave it the name Napoleon.

You just have to defeat your "Frenchman" in the kitchen, the step-by-step photo recipe presented today will help you. Perhaps your cake will become a signature sweet dish, like mine. I have been baking it for more than 10 years, and for the recipe I thank Natalia Pyatkova.


Napoleon cake recipe (soft) with step by step cooking.
  • Prep time: 18 minutes
  • Cooking time: 20 minutes
  • Servings: 20 servings
  • Complexity of the recipe: Uncomplicated recipe
  • Calorie count: 202 kcal
  • Type of dish: Cakes



An uncomplicated recipe for Napoleon cake (soft) with a photo and step by step description cooking. At home, you can cook in 20 minutes. Contains only 202 kcal.

Ingredients for 20 servings

  • For the test:
  • Butter (high quality, natural) - 250 g
  • Flour - about 4 glasses
  • Sour cream - 250 ml
  • Eggs - 2 pcs.
  • For the custard:
  • Milk - 1.5 l
  • Sugar - 300 g
  • Eggs - 6 pcs.
  • Flour - 8-9 tbsp. spoons
  • Butter - 600 g

Cooking step by step

  1. Prepare dough 1: melt butter, remove from heat and mix with 1 glass of flour. No need to brew!
  2. Prepare dough 2: beat a glass of sour cream (250 g) with 2 eggs. Add 2 more cups of flour and another 1/1, part of a glass of flour. Mix. You will get a very soft dough, sticky. Stir it for about 15 minutes, until it stops sticking, including ceasing to stick to the bowl. Divide the second dough into 5-6 equal parts.
  3. Sprinkle the table generously with flour. Roll out polyethylene (cling film) on another table or the free half of the same table. Roll one part of the dough thinly, transfer it carefully to the film and only then spread it with the 1st dough. If the first dough is very badly smeared, add 1-2 s to it. l. vegetable oil. It is more convenient to smear with a culinary spatula or, in the absence of it, with a finger tilted horizontally to the table. Roll out the next part of the dough to the same size as the previous one, transfer it to the previous part greased with the first dough, trying to match the edges and only then spread it with the first dough. Do the same with the rest of the test. Roll all the spread cakes. Wrap in plastic and refrigerate overnight (12 hours).
  4. Cut the roll crosswise into 18-20 pieces up to 1.5 cm thick. Put the pieces on a plate and put in the refrigerator all but one, the one that you will roll out. Here's a roll inside.
  5. Roll out evenly, without thinning, on a table generously sprinkled with flour, up to 1.5-2 mm. (Roll not along the cut, where the layers are, but along the outside) It is not necessary at all to transparency - otherwise it will be difficult not to burn the cake when baking. To make the cakes smoother, trim the edges with a plate. Do not cut off the finished cakes - they are too fragile. When baking, the shape will still be slightly distorted, but later you will need to trim the assembled cake with a knife, and the problem will be solved. Collect the scraps of dough immediately in a ball so that they do not dry out. Then we will also make cakes of them.
  6. Bake Napoleon's cakes alternately on baking paper in a very preheated oven. Do not overdo it, as soon as the dough is baked - take it out immediately. Here you need to constantly monitor each cake, since they are baked very quickly. As soon as all the dough is over, roll out the cakes from the scraps according to the same principle. Once all the cakes are baked, prepare the custard. Using a mixer, beat eggs with sugar, continue beating and add milk, then flour. We put the mixture on low heat and bring to a boil, stirring constantly. When the mixture thickens and begins to puff, remove from heat and leave to cool for 20 minutes, then add butter and beat again with a mixer. We set aside several cakes for sprinkling. The rest are smeared with cream. We leave the cake for an hour at room temperature so that the cream saturates the cakes, then gently press the cake with our hands to make the donkey. Use a knife to trim the edges of the cake. Use a rolling pin to chop up a few deferred cakes and sprinkle them on the cake. We put the cake in the refrigerator for 12 hours to soak well.
  7. Napoleon cake in a cut. Bon Appetit!

Note to the hostess

Thanks to the author of Triken from the "cook" for the idea of ​​baking cakes for soft Napoleon.